{"id":5294,"date":"2015-04-13T01:22:12","date_gmt":"2015-04-13T01:22:12","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5294"},"modified":"2025-12-31T12:32:01","modified_gmt":"2025-12-31T19:32:01","slug":"easy-sourdough-starter","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/easy-sourdough-starter\/","title":{"rendered":"Grandpa&#8217;s Easy Sourdough Starter"},"content":{"rendered":"\n<h2>Grandpa&#8217;s Sour Dough STARTER from SCRATCH<\/h2>\n<p>If you would rather make your own starter, you can use this simple recipe. We&#8217;ve tested it, so know that it works.<\/p>\n<p><strong>Ingredients to get started<br \/>\n<\/strong><\/p>\n<p>1 C flour<br \/>\n&#8211; &#8211; &#8211; Ideally start with 1\/4 C rye flour and 3\/4 C AP flour<br \/>\n1 C BOTTLED water (some people prefer to use milk instead)<br \/>\n&nbsp;&#8211; &#8211; &#8211; DO NOT USE TAP WATER<br \/>\n1 package yeast mixture (or 1 TBL)<br \/>\n2 tsp sugar<br \/>\n<strong>NO SALT ! ! ! !<\/strong><\/p>\n<p><strong>Step by Step<br \/>\n<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><strong>DAY ONE (Saturday)<br \/>\n<\/strong><\/li>\n<\/ul>\n<\/li>\n<li value=\"1\">Mix yeast and sugar in 1\/2 CU warm water.<\/li>\n<li>Let stand 5-10 minutes.<\/li>\n<li>Mix all other ingredients together and put in glass container with loosely fitting lid (to allow gasses to escape) OR Plastic Wrap with a toothpick hole in the top<\/li>\n<li>Let sit at room temperature overnight (12 hours) on first day\n<ul>\n<li><strong>DAY TWO (Sunday)<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>On the Second Morning, stir in 1\/2 C more water and 1\/2 C more flour<\/li>\n<li>Mix well and place back in the fridge\n<ul>\n<li><strong>DAY THREE (Monday)<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>On the Third Morning Share or Discard 1\/2 of the mixture.&nbsp; Keep approx 1\/2 C starter in a container with a lose fitting lid or a glass bowl as described in Step 3.<br \/>\n<em>If you share it, tell the other person to start with Step 8 &amp; 9 tonight, and then continue with Day Four tomorrow<\/em><\/li>\n<li>Stir in 1\/2 C more water and 1\/2 C more flour<\/li>\n<li>Mix well and place back in the fridge\n<ul>\n<li><strong>DAY FOUR (Tuesday)<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Nothing to do today.&nbsp; Just let it continue to age in the fridge\n<ul>\n<li style=\"text-align: left;\"><strong>DAY FIVE (Wednesday)<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Your starter is alive and ready to use<\/li>\n<li>Remove half your starter to a mixing bowl and add to pancakes, bread, rolls or biscuit dough<\/li>\n<li>Feed your remaining starter by adding 1\/2 C more water and 1\/2 C more flour &#8211; Mix well<\/li>\n<li>Place back in the fridge in a glass jar with a loose fitting lid, or a lid with a tiny hole in the top.<\/li>\n<li>Repeat from Step 11 at least once a week<\/li>\n<li>About once a month, add just a pinch of sugar<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<p>Sour dough from places such like San Francisco have their &#8220;special&#8221; taste because of the molds and yeasts indigenous to that area. If you pay for a Sour Dough Starter, it will have the taste of the area from which it originates initially, but as you halve the starter (each time you use it) the tell-tale taste will diminish each time, until it takes on the characteristics of YOUR region.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grandpa&#8217;s Sour Dough STARTER from SCRATCH If you would rather make your own starter, you can use this simple recipe. We&#8217;ve tested it, so know that it works. Ingredients to get started 1 C flour &#8211; &#8211; &#8211; Ideally start with 1\/4 C rye flour and 3\/4 C AP flour 1 C BOTTLED water (some &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/easy-sourdough-starter\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Easy Sourdough Starter&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,217],"tags":[],"class_list":["post-5294","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-sour-dough"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5294"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5294\/revisions"}],"predecessor-version":[{"id":23139,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5294\/revisions\/23139"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}