Joe recipe


Scottsdale, United States


Liquid Flour Other

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2017

I have always wanted to try it. When the opportunity to get some starter came my way, I was thrilled to receive it.


I'm a novice, I received the starter in February 2017 and I'm not sure it has a personality yet.

Taste & flavour


Starting ingredients

Feeding ingredients

Remove 4oz starter, discard remainder. Clean jar. Add 4oz all purpose flour and 4oz water to 4oz starter. Stir, place in clean jar, cover with paper towel, leave on counter until it's more than doubled, then place in refrigerator.

Working method

No knead Sourdough Recipe Remove 4 oz starter and place in bowl To this add 4 oz plain (all-purpose flour) 4 oz room temp water (previously boiled) Leave covered on counter until it's very bubbly (approx 3-4 hours)
After 3-4 hours add to bowl: 1lb bread flour 1-1/2 cups room temp water, previously boiled 2- 2 1/2 tsp kosher salt Mix well, cover and leave at room temp for 4 hours. Place in fridge to finish fermentation overnight. Next day remove from fridge let it come to room temp.
After 2 hours on counter, place dough on lightly floured board and using bench scraper fold it over itself a few times. Place back in bowl Preheat oven to 450 degrees. Place cooking pot with lid on in oven for 45 minutes.
Remove pot from oven, place dough inside pot, cover and bake for 30 minutes with lid on. After 30 minutes remove lid and bake for another 30 minutes. Remove bread from pot and let cool.



I haven't made anything else yet. Below are photos of my first attempts
Joe Joe first overview
Joe Joe second overview
Joe Joe first slice

Preserve your sourdough for the future

Create your own Explore sourdough library


My bread does not have the characteristic "sour" taste that I'm looking for. Could it be that it's still too young? Or is it the flour I'm using.

I would like to make other things with the discarded starter.

I've found that with mine I have to make it really thick to get a sour taste and extend rise times by using the fridge. Plus adding some rye flour once in awhile helps

With discarded starter I sometimes make sourdough waffles that come out really well