227 starter recipes

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.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

A simple three-ingredient cheesecake crust starter: flour, sugar, and chopped nuts. The foundation for nutty, buttery cheesecake bases without relying on graham crackers or cookies.

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

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

This basic recipe requires a carefully scalded container.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Brandied fruit starter with pineapple, peaches, apricots, and maraschino cherries soaked in brandy and sugar. A living friendship cake starter you keep and share.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

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.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Learn how to make a sourdough starter with this simple recipe that's easy to understand.