Sourdough Starter Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Water3⁄4 Cup (12 tbs)
 Nonfat dry milk1⁄4 Cup (4 tbs)
 Rye flour/Whole wheat flour3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 454 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 13.7 mg

Sodium 298.5 mg12.4%

Total Carbohydrates 82 g27.5%

Dietary Fiber 17.3 g69.2%

Sugars 28.3 g

Protein 31 g62.7%

Vitamin A 0.2% Vitamin C 4.6%

Calcium 73% Iron 27.4%

*Based on a 2000 Calorie diet


Using glass or stainless steel bowl, reconstitute milk by combining water and non-fat dry milk.
Cover loosely with a cloth and leave at room temperature for 2 or 3 days until it smells sour.
It is not necessary to leave it until it is thick or clabbered.
When the milk smells sour, stir in 3/4 cup rye or whole wheat flour.
Leave again, at room temperature for 3 or 4 days until there seems to be some "action" in it.
Look for small holes, evidence of gas forming and being given off.
When the starter seems to be "working," it should be "doubled" by adding 1 cup reconstituted milk and 3/4 cup rye or whole wheat flour, just as you did the first time.
Leave this "doubled" starter at room temperature for a few hours and then refrigerate it in a glass or plastic container, large enough so there is no danger of it overflowing.
It can also be frozen.
Remove starter from refrigerator or freezer the night before you plan to use it for baking.
Double it and leave it at room temperature overnight.
Don't forget to return some of it to the refrigerator or freezer in the morning for the next time.
Most recipes call for at least 1 cup of starter.