90 sour dough recipes

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Sourdough starter made with skim milk, yogurt, and flour. A yogurt-cultured method from 1973 that creates an active starter in 2 to 5 days with no commercial yeast.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Potato flake sourdough starter: a simple three-ingredient base of water, sugar, and instant potato flakes left to ferment for 3 to 4 days. The sweet, old-fashioned starter used in friendship bread and soft white loaves.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.