I grew up loving sourdough bread. It was something I remember from being at my grandma’s house and a recipe beloved by my mom too. Except, it wasn’t really sourdough and I only realized it’s a fake a few years ago.
Despite being a “fake”, Grandma’s recipe is still very delicious and I appreciate a quicker more “fool-proof” way of making a dense and crusty bread with mild sour notes. Here is a recipe for Grandma’s quick starter.
- 2 cups flour
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 tbsp yeast
- 2 cups water
Combine the dry ingredients, including the yeast, with the lukewarm water to make a creamy batter. Put the batter in a one-gallon jar and cover with plastic wrap with several small holes in it. Stir the sourdough every day. The sourdough starter will be ready to use in 3 days.
Nicole’s notes: Use a one-gallon jar. Grandma wasn’t kidding. The starter really rises. Also, I found I had to feed the starter every day in the first few days. I added another ½ cup of water and ½ cup of flour (my starter fell after mixing).
Add 1 tsp sugar to the starter if not used within 10 days. Replenish the starter after every use as follows:
- 1/2 cup flour
- 1/2 cup water
- 1 tsp granulated sugar
Stir well. Cover and let stand 1 day at room temperature. After the sourdough has been replenished and has stood for a day, store the sourdough in the fridge.