Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Chef John's Sourdough Bread
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Ekmek Turkish Bread
Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.
French Country Bread
A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.
Sourdough Rosemary Crackers
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.
Gluten-Free Sourdough Starter
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.
While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
San Francisco Sourdough Bread
Use a good sourdough starter, one you have tended to, for best flavor.
Sourdough Soft Pretzels
Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.
Amish Friendship Bread III
A delicious way to use your Amish Friendship Starter. It's packed with apples, nuts and spices.
Salt Rising Bread
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.