{"id":3159,"slug":"sourdough-starter-recipe","title":"Sourdough Starter (recipe)","description":"This basic recipe for sourdough starter relies on wild yeast and bacteria that are naturally present in the air settling on the mixture. It works fastest in a kitchen where lots of bread baking has happened over the years. Depending on factors such as the weather, it may take up to two weeks to see the full, bubbly effect.","ingredients_raw":["2 cups all-purpose flour","2 cups water"],"ingredients_norm":["all purpose flour","water"],"steps":["Mix ½ cup of the water with ½ cup of the flour in a bowl until smooth.","Cover the bowl with a dish towel in a warm place (~70–80 °F; 20–27 °C) and place in an open, clean spot on the counter to catch wild yeast floating in the air.","On the second day, add ½ cup flour to the mix and enough water to make it like a thick pancake batter. It should have had a few bubbles on the surface before you fed the mix.","On the third day, the starter should have a lot of bubbles all over coming up from deep inside. Feed it again with ½ cup flour and water.","On the fourth day, it should be very bubbly. You can start making bread with it, and then feed the remaining starter again with flour and water."],"categories":["Fermented recipes","Recipes using all-purpose flour"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"very easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Sourdough_Starter_(recipe)","source_ref":"4612359","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Sourdough_Starter_(recipe)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"7e25cb936950efa797821c201b0a81bfbcc80330f592c857ccc934d71343b36a","created_at":"2026-08-02T14:43:23Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/sourdough-starter-recipe"}