Sourdough Starter

When we hear the word sourdough it brings to mind the delicious crispy crusted breads from San Francisco, or the hearty pancakes so loved in the Yukon, even a grouchy chuck wagon cook loading up a Dutch oven with biscuits during a cattle drive. More than likely, the word sourdough brings to mind the words “too complicated for me”. Sourdough is actually fairly easy to work with and nowhere near as fussy as people believe.The earliest accounts of sourdough can be traced back to Egypt around 3000 B.C. and it has been used continuously since then. Sourdough is the oldest form of leavening agent and consists of flour, water, a harmless bacteria (lactobacillus) and wild yeast. When combined and allowed to mature, the mixture will ferment and form a starter that can be used in a great variety of recipes. Because of the differences in wild yeasts in varied locations each sourdough culture is unique onto itself and will develop it's own distinct flavor. When properly taken care of, a sourdough culture can last for over a hundred years and can be used on a regular basis. Sourdough is known for it's slightly acidic or tangy flavor and can not be beat for making hearty sandwiches, biscuits and pancakes. This recipe may seem rather involved but it really only takes a few minutes a day.

Sourdough Starter


Fresh culture on day one.

On day one, Combine ½ cup bread flour in ½ cup of lukewarm, non chlorinated, water in a non metallic crock or bowl. Add 1/2 tsp. of honey and beat by hand to mix. Cover with a kitchen towel and place in a warm place, 65 -70 degrees, to sour for 2 to 3 days or until there is some evidence of activity in the way of little bubbles.

On day 3,
Discard half of the leaven culture and then add and mix in 1 cup of non chlorinated water and 1 cup of bread flour.
On day 4

Repeat the procedure for day 3



Culture has matured and is ready to use

  On day 5,You will notice that your sourdough will have become active and will be nearly ready to use as a starter sponge for bread recipes. It will have a mild beer like quality to its aroma. After the mixture has reached the desired sourness it can be kept in the refrigerator. If at any point in the life of your starter you notice that it has developed a pink color dispose the starter and begin again.

This sourdough starter can be used as a leavening agent in any sourdough recipe. When using the starter to create a sponge for a recipe simply replace the amount of starter used with equal amounts of flour and non chlorinated water. The consistency of the sourdough in the recipe will be comparable to a pudding after the first mixing. The starter will increase in mass as it ferments.
If your starter sits idle for a while you will notice that it will develop a clear, beer like liquid. This doesn't hurt anything and is part of the process. If your starter mixture seems dry the liquid can be incorporated back into the starter or the liquid can be poured out of the mixture. You be the judge.