When you want something sweet but don’t have a lot of money, try this stovetop peach cobbler. This recipe is delicious and very simple. Almost any canned fruit may be used to make it. This one is easy to get right and is excellent for beginners.
| Prep Time: | 5 mins |
| Additional Time: | 4 days |
| Total Time: | 4 days 5 mins |
| Servings: | 15 |
| Yield: | 3 cups |
Ingredients
- 2 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 cups warm water
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it’s colored at all (pink, orange, etc.), throw it out and start over.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- When you use any of the starter, always replace it with equal amounts of flour and water, along with an optional pinch of sugar. For instance, if you remove 1 cup starter, add 1 cup water and 1 cup flour to the remaining starter mixture. Mix until well combined and leave out on the counter until bubbly again before returning to the refrigerator.
- If a clear or light brown liquid accumulates on top of your refrigerated starter, don’t worry. This is an alcohol-based liquid that occurs with fermentation. Just stir it back into the starter before using.
- Use this starter to make this
- .
Reviews
Very easy to make. Used to make 2 loaves of sourdough bread. The bread is better than any I have purchased at the store or bakery.
Very Easy!! Feeding the starter needs to be added to the recipe. The 4th day I checked the starter and it seemed it was dying…I fed it immediately and I was able to save it-something to be aware of… Also, the temperature of the warm water is important-between 105-110 degrees. Thank you for the recipe!! 🙂
This is a simple starter that doesn’t need to be fed daily. Because yeast is added at the beginning of the process it has all the feed it needs. This is my go to recipe if I don’t have the time to feed a starter.
Delicious bread comes from this starter.
Great and easy recipe for sour dough starter! I used this to make sour dough waffles really delicious and fluffy!
Easy to make.
Love this recipe! Just made our first bread with it and it turned out amazing! Starting to restock it so looking forward to years of sourdough!
Easy recipe, now just have to wait for it to ferment.
This came together very easy.
This was my very first attempt at making a sourdough starter & this recipe made it a success! Thank you for sharing your super easy to follow recipe!
this was the first ever sourdough starter i made it worked great and almost tripled in size after just 2 hours of fermentation im only young but this will definitely be passed down
I was so intrigued to try this especially after reading all of the comments. I made two – one I fed each day and one I didn’t. I posted a picture of them side by side on day 7. I made bread from each of them and I have to say, the one that was not fed has the best flavor. I definitely won’t do the feeding method if I ever need to start another one.
Great recipe, takes a few tries but works great. I originally bought my starter from a company called Rye’s and Shine Sourdough and it helped me get started.
Very easy and VERY good!
absolutely fantastic… the only test was to be patient and let it work… my first loaf was incredible…
I’m so disappointed because I was trying to figure out when it was ready – and I saw that a few reviews said that the recipe didn’t include the need to feed the starter! Wouldn’t that be an important step to mention? I’m new at this and it’s day 4. I’m now assuming it’s not salvageable. Grrrrrr…
This was my first attempt at making a sourdough starter and it couldn’t have come out better! I mixed the Ingredients as instructed, put it in a large mason jar, then place it in the oven for several days … checking on it often. I noticed the clear liquid forming as described by others, it had a pleasant sour/yeasty odor. I made my first loaf of a plain and simple sourdough bread, recipe on this website, last night and it was fantastic! Note: I added fresh rosemary to it and the taste and smell was wonderful. After using 1 cup of the starter, I “fed” it by adding 1 cup flour, 1 cup water and about 1/2 a teaspoon of sugar. It’s now back in the oven to start fermenting again. Great recipe and super simple
Simple! I made my first sourdough starter last week and it was ready by about day 7. Made a perfect loaf and this was my first attempt at making sourdough. I’m now using my first batch I’ve kept in my fridge, and have fed sugar twice.
Ok, I added 2 cups flour, 2 cups water, and that packet of yeast. Wow!! My jar was over come with dough pushing out the top of the cloth cover and rubber band over the side and down on the counter. What a mess! Yes, I used what was left in the jar. But next time, I will half this sourdough starter recipe. It really was crazy!!
I would echo was other reviewers are saying which is the recipe needs to specify that “feeding” is necessary. After 4 days my starter had a bit of brown liquid on top and smelled of alcohol. I think I have revived it by taking out 1 cup of the starter and adding 1 cup of flour and 1 cup of water. I also transferred it to the fridge. I will see the smell/look tomorrow but it would be super helpful for others to include “feeding” information!!
When I replenish starter , I use a little honey instead of sugar.