by on September 15, 2012 » Add the first comment.
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1 CU flour
1 CU water (some recipes call for milk instead)
1 package yeast mixture (or 1 TBL)
1 TBL sugar
1 tsp salt


1. Mix yeast and sugar in 1/2 CU warm water. Let stand 5-10 minutes.
2. Mix salt and flour together.
3. Mix all ingredients together and put in glass container with loosely fitting lid (to allow gasses to escape)
4. Let sit at room temperature overnight on first day
5. Place in fridger next morning and stir daily with a wooden utinsel. (I use a
disposable chop stick) each morning. Don’t use metal, as it reacts with the yeast.
6. After fifth day, your Sour Dough Starter is ready for use.

Sour dough from places such like San Francisco have their “special” taste because of the molds and yeasts indiginous to that area. If you pay for a Sour Dough Starter, it will have the taste of the area from which it originates initially, but as you halve the starter (each time you use it) the tell-tale taste will diminish each time, until it takes on the characteristics of YOUR region.

Make your own starter. See the recipe for Sour Dough Starter at this site, or visit


Find more like this: Grandpa's Use Only

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