Once your starter is active, you can use it to make a variety of baked goods, including bread, rolls, pizza, and crackers. Here are three reasons why you'll love having a sourdough starter: ...

From Kate Djupe, Service Bar 5 ½ ounces water 1/3 cup buttermilk 2 tablespoons butter (or ghee), melted or room temperature 7½ ounces well-fed, active starter 4 teaspoons sugar … ...

If not, give it more time to ferment or another feeding. Measure out 1 cup of the activated starter for your recipe. Return any remaining starter to the refrigerator for future use.

3. As starter is a roughly 1:1 ratio of flour and water, use a spoonful of starter to thicken soups and sauces.

For my starter, I started off using a recipe from Food 52, but eventually, I switched to a recipe from The Perfect Loaf. That said, here's a basic sourdough starter recipe to get started below.

If taking starter from fridge, put 50 grams in mason jar (use kitchen scale) Feed starter….40-50 grams flour, 35 g room temp filtered water (or enough to look like thick pancake batter).

Each time you use the starter, feed it by adding 2 parts bread flour to 1 part water. If you go a week without baking, discard some of starter and feed it to keep it alive.

Ingredients 1 cup sourdough starter (I used 1/2 cup traditional starter and 1/2 cup whole wheat starter)1 cup unbleached all-purpose flour1/4 cup 100 percent whole wheat flour1 Tbsp sugar1/2 tsp ...