274 sourdough recipes

Quick sourdough starter using commercial yeast and a splash of vinegar for instant tang. Skip the 7-day wild-yeast wait and get a working starter in 24 to 48 hours.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Potato flake sourdough starter: a simple three-ingredient base of water, sugar, and instant potato flakes left to ferment for 3 to 4 days. The sweet, old-fashioned starter used in friendship bread and soft white loaves.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

This basic recipe requires a carefully scalded container.