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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

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Get My Favorite Sourdough Recipes Now!

 

This artisan sourdough boule fits perfectly into a Dutch Oven for baking!

How To Bake The Perfect Sourdough Boule In Your Dutch Oven

 

A perfect loaf of sweet and soft Honey Oat Sourdough awaits being cut and devoured.

Sweet and Soft Honey Oat Sourdough

 

A pan of sourdough discard crackers fresh from the oven.

Sourdough Discard Crackers with Rosemary and Olive Oil

 

A tall stack of real sourdough tortillas made in the traditional style with pasture raised lard!

Soft and Chewy Sourdough Tortillas made with Real Lard

 

 

My Favorite Sourdough Recipes For Beginners

 

Perfectly soft and chewy, traditionally fermented sourdough pancakes.

Perfectly Chewy, Traditional Sourdough Pancakes

 

Perfect Butter Top Sourdough Sandwich Bread

Butter Top Sourdough Sandwich Bread

 

Really Easy Sourdough Muffins with Banana and Nut Butter

Sourdough Banana Nut Butter Muffins

 

Recipes For The More Seasoned Baker

 

Soft And Chewy Sourdough Burger Buns

Soft And Chewy Sourdough Burger Buns

 

Make Your Own Sourdough Pizza At Home

Sourdough Pizza Crust

 

Making Rustic Sourdough Butter Crackers - How To Serve Them

Rustic Sourdough Butter Crackers

 

A beautiful plate of fresh sourdough crepes. Perfect for sweet of savory toppings, fillings and sauces.

Sourdough Crepes

 

Real, traditionally leavened sourdough takes front stage in these amazing, soft shortcakes.

Sourdough Shortcakes – With Strawberries And Cream

 

 

A soft a fluffy crumb makes this Light Rye Sourdough a wonderful bread for toasting or sandwiches!

Light Rye Sourdough Boule with Caraway

 

Find these and many more sourdough recipes in the Sourdough Archives!

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
 
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
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Sweet And Buttery Sourdough Pie Crust - Traditionally Fermented For A Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
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Parmesan And Sourdough Crusted Chicken Strips - Fried in Traditional Fat

Lina Herzer

Monday 3rd of August 2020

Hello, what a perfect site about sourdough! I am mainly interested in making the crackers for now. When I create the starter, can the discard from day 1 and onwards be saved in the fridge until I have enough to make a tray of crackers? or do I have to wait until day 14, discard? So on day three I would have 300grams of discard collected.Hope that makes sense. Thank you!

Butter For All

Monday 3rd of August 2020

Hi Lina!

It makes perfect sense. I usually recommend people start saving discard after around day 7, if and only if there is some significant growth and activity. You don't want to be keeping and using the starter before it's balanced correctly. It just won't taste good, especially if it's very sour, which is typical in the beginning until you cultivate the yeast!Get your starter going first, then when it starts doubling regularly it will be ready to use in all the recipes!

Hope that helps!

Courtney

Ed

Sunday 26th of July 2020

Hi what's the difference between using brewer's yeast, or Fleischman yeast as against preparing the sourdough starter?

Athena Engel

Thursday 23rd of July 2020

I love your revamped site!! It’s so clean and fresh!! I have a question about my starter. I was given a 50% starter. I absolutely love it!! It is so relaxing to knead it while feeding, it’s easy to work with, I can let it sit in my fridge and rise so it doesn’t die in my hot home (90-95 degrees) and isn’t nearly as messy. I have one HUGE problem, however. I cannot find recipes that use it. Is there a way to use my starter in your recipes? All of yours look so darn good, I would really like to make them.

Monika

Thursday 9th of July 2020

Please help me my sourdough bread always comes out sour . i did float test . how can i get no sour sourdough bread . Thanks

Butter For All

Saturday 11th of July 2020

Hi Monika,

You need to work on your starter. Feed it every 12 hours to help balance the bacteria to yeast. A bacteria heavy starter will be more sour. You want to encourage the yeast by feeding it more often. Watch this video where I explain how this works - https://youtu.be/M2w1f5sjAvc

Hope it helps,

Courtney

Beth

Thursday 9th of July 2020

Hi thank you for sharing. Is there anyway to print all the pages in one document without cutting and pasting?

Butter For All

Saturday 11th of July 2020

Hi Beth,

I don't have this available to print at this time. But I may create a PDF in the future since I've had a lot of requests! Get on my mailing list and I'll make sure you get notified when it becomes available. Thanks for the feedback!

Courtney

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