Sourdough September Easy Recipes

Photo credit: Shutterstock

When you think of Sourdough bread, what image comes to your mind?    

Do you think of a beautifully crafted loaf of bread with the perfect golden-brown color and delicious crust? Perhaps you think of eating hearty clam chowder in a sourdough bread bowl while strolling on Pier 39 in San Francisco. Or sitting down at your favorite restaurant with a warm breadbasket and the delightful tangy smell of sourdough dancing around your nose.  

September is Sourdough Bread month, and in honor of this delicious month, we have easy and cost-effective recipes to create your Sourdough starter and Sourdough bread.  

Sourdough Starter   

Although the starter is easy, it does require some patience and a little bit of time. Making a proper Sourdough Starter takes 7 days but trust us, your patience will pay off.   


1-quart food container- We recommend glass, stainless steel, or food-grade plastic.   


To create the starter:   

1/2 cup whole wheat flour   

1/4 cup warm water   

To feed the starter:    

1/2 cup unbleached all-purpose flour    

1/4 cup warm water   

Photo Credit: Shutterstock

Day 1: Make the Starter   

Combine 1⁄2 cup of whole wheat flour and 1⁄4 cup of warm water in your large container   

Mix with a fork until smooth; it will be thick and paste-like. Cover with plastic wrap or a lid, and let it rest in a warm area of your kitchen for 24 hours.   

Day 2: Check for Bubbles   

Check if any tiny bubbles have appeared on the surface.   

Bubbles mean fermentation. However, the bubbles might have appeared and dissolved overnight. Nothing to worry about; it’s pretty standard. Let rest in a warm area of your kitchen for 24 hours.   

Day 3: Feed your Starter   

Time to start the feeding process.   

Throw away half of your starter from the container; you should have ¼ cup left (we know it sounds wasteful but remember your starter will be fed and continue to grow)   

Add 1⁄2 cup of all-purpose flour and    

1/4 cup of warm water.   

Mix with a fork until smooth, and the texture should resemble pancake batter, add more water if needed.   

Cover and let rest in a warm spot in your kitchen for 24 hours.    

Days: 4, 5, and 6   

Repeat the same process as you did on Day 3   

Throw away half of your starter from the container; you should have ¼ cup left    

Add 1⁄2 cup of all-purpose flour and     

1/4 cup of warm water.    

Mix with a fork until smooth.   

Cover and let rest in a warm spot in your kitchen for 24 hours.     

Your starter will start to rise at this point, and you can see how much it has grown.   

Day 7: The Starter is Done

Your Started will have doubled in size and with lots of fermentation bubbles. The texture will be spongy. Transfer your starter to a clean container. Store it in your fridge and feed it once a week to keep it alive. A homemade starter can last a very long time.  

As is tradition, you should always name your starter (it is alive, after all)  

Some of our recommendations include:  


John Rambo  

Sarah Connor  


and Blob.  

Photo credit: Shutterstock

Sourdough Bread recipe  

Time to start Baking!   


1 cup of your homemade sourdough starter  

1 1/2 cups tepid water  

1 teaspoon of instant yeast  

2 1/2 teaspoons salt  

5 cups All-Purpose Flour  


  1. Combine all your ingredients in a large bowl. Mix everything to create a cohesive ball of dough. Once combined, empty the contents of the bowl onto a clean work surface and continue to knead the dough for a couple of minutes until a smooth ball of dough is formed.   
  1. Allow the dough to rise in a lightly greased, covered bowl until it’s doubled in size for an hour and a half.   
  1. After 90 minutes, divide the dough in half. Pre-shape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling it under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.   
  1. Place your two loaves on a lightly greased baking sheet. Cover and let rise for 1 hour.    
  1. Preheat the oven to 425°F after 30 minutes have passed.   
  1. Make two fairly deep diagonal slashes in each loaf; we recommend a serrated bread knife.   
  1. Bake for 25 to 30 minutes, until golden brown. Remove it from the oven, and cool on a rack. 

With your knowledge of a basic starter and sourdough, you can now practice your baking techniques and explore the many wonders of sourdough in September and all year. Happy Baking! 

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