Sherwood Sourdough Starter | Recipes

Sherwood Sourdough Starter

(64) Ratings:
Prep Time:
Baking Time:
Makes:4 cups (1 L)

This sourdough starter takes a little time to mature, but the rich, tangy taste and chewy texture makes it well worth the wait.


Day 1

1 tsp 5 mL sugar
2 cups 500 mL warm water
1 pkg (8 g) 2 1/4 tsp/11 mL active dry yeast
2 cups 500 mL Robin Hood® Best For Bread Homestyle White Flour

Day 2

1 cup 250 mL Robin Hood Best For Bread Homestyle White Flour
1 cup 250 mL milk
1/2 cup 125 mL sugar


    Day 1

  1. Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
  2. Day 2

  3. Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.
  4. Day 3

  5. Stir until smooth. Refrigerate.
  6. Day 4

  7. Repeat Day 3.
  8. Day 5

  9. Repeat Day 2.
  10. Day 6 - 10

  11. Stir well once a day and refrigerate.
    Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
    When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.
    You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Follow Day 2 steps and leave at room temperature overnight before using.

Nutritional Information

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!