White-Flour Sourdough Starter

Preparation info
  • Makes

    3 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This tangy batter is the key ingredient of our English Muffins and many other sourdough breadstuffs as well. This recipe makes 3 cups, enough to make a large batch of muffins, with enough left over to serve as a nucleus for a future baking. The starter keeps well in a covered jar in the refrigerator so long as it is “fed” with a small amount of flour and an equal amount of water about every 2 weeks—this keeps the yeasts alive. Or freeze it for indefin