Sourdough Starter Recipes

My Sour Dough Starter has a very thin, runny consistency. Is that the way it should be? I thought it would be thicker. Is there anything I can do to save it?

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Janet from Niagara

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By k w (Guest Post)
February 13, 20090 found this helpful

Go to this site. It has lot of info. Hope this helps. Good luck.

whatscookingamerica.net/.../SourdoughStarter.htm

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February 13, 20090 found this helpful

I don't think anything is wrong with it. I have had some blow up the bag (yeasty) and others do nothing, but they all taste the same in the end.

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By CC (Guest Post)
February 14, 20090 found this helpful

Sometimes when your flour/water ratio is off, it is easy to have runny starter. Weighing your water and flour can help. I add a little rye flour to help thicken it up when mine gets on the liquidy side. Your starter is working just fine as long as it bubbles and makes you smile when you take a whiff of it.

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February 14, 20090 found this helpful

I currently have two different starters going and one is much thinner than the other, but they both have that same yeasty sour smell and the breads come out fine with both so unless yours smells bad, I think it would be just fine.

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March 29, 20200 found this helpful

My starter sour dough is runny,what can l do to thicken it

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

I am looking for a sourdough bread recipe with a starter that is easy and fool proof. Preferably the kind with instant potato flakes. I hope someone can help.

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By Karen from Clemmons, NC

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April 26, 20100 found this helpful

Potato Flake sourdough starter and bread recipe. To make from scratch:

1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes

Using a good quart canning jar, mix water, sugar, yeast, and potato flakes. Let this ferment on counter for two days.
Feed starter following ingredients. Stir well.
1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes

After feeding starter let stand on countertop for 12 hours with the lid firmly tightened. You are now ready to make bread.

Bread Recipe To make dough:
Mix starter well and remove 1 cup to make bread. Return the rest of starter to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup of starter in a large bowl and add:

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1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm water
6 cups bread flour

Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. cover lightly with saran wrap, leave on counter 12 hours.

Next step: Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand on counter 6 to 12 hours until risen.
Preheat oven to 350*. Bake on next to bottom rack for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pan.

If you don't want to make bread every 3 to 6 days, you still need to feed the starter every 3 to 6 days to keep it totally alive. When you feed it always keep 1 cup of fed starter in the refrigerator to feed again. You can either give someone the excess starter or throw it out, don't let it accumulate to much. Bill

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April 22, 2010

I need a recipe for sour dough starter. I had a starter that used potatoes, the dough set out for eight hours, then the rolls had to rise for about that long.

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