Sourdough starter from Eighty Twenty

Living in a gorgeous area that tourists are beginning to flock to makes it awfully hard to work every day. Terrible problems, I know. But c’mon, when I’m on my way to work and I see the streets filled with campers and boats on trailers I can’t help but feel a surge of jealousy. I do, however, manage to get outside most every chance I can (when not being dive-bombed by mosquitoes seemingly impervious to bug spray, that is). I’ve always dug birds, but the avian wildlife up here is stunning. And they give a task-oriented girl a task to do while sitting still. Ostensibly taking bird photos, in reality I’m relaxing! See…


Now that you’ve admired my new hobby. I have a secret to admit. I am an ungrateful friend. A terrible human being, if you will. You see, remember when I went on and on about the awesome friends we have and the great gifts they filled our arms with during our last whirlwind trip to the city? One of those fantastic gifts was sourdough starter. A sourdough starter that I managed to kill on the way home. (Sorry Dan, it turns out starter gets a little carsick). See, I am the worst.

Then, my first attempts to make my own starter really failed to get off the ground (hee). I tried quite a few recipes before I finally found the winner! It’s easy-peasy. See, I’m trying to make it up by testing all the starter recipes. Am I starting to redeem myself yet?

So now, if you don’t have a generous friend willing to share their sourdough starter you can make your own. And not to worry, I have a few methods for using the starter to share with you in the coming days.


Sourdough Starter from thePenandthePan-1

Sourdough starter

from Eighty Twenty

1 package (2 ¼ teaspoons) dry active yeast
2 cups warm water (110 degrees)
2 cups all-purpose flour

In a large glass bowl, combine warm water, yeast, and flour. Place a clean towel over bowl and place in warm dry place.

Every 24 hours, discard 1/2 of the mixture and stir in 1 cup flour and 1 cup warm water. Re-cover and return to a warm dry place. If a liquid layer forms on top of mixture, stir it in prior to each feeding.
After 4-7 days of feedings, mixture will begin to bubble and develop a sour smell as the starter ferments. This means that your starter is done fermenting! At this time, the starter is ready to use! Place mixture in a glass jar and place in refrigerator.

After each use, replace the amount of mixture that was removed with equal parts flour and water (if you use 1 cup replace with 1 cup flour and 1 cup water– this will increase the size of your starter). If not used, feed mixture weekly in the same way you did feedings, by discarding 1/2 of mixture and replacing it with equal parts flour and water.


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