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Sour Dough Starter


2 cups flour

3 Tbsp sugar

1 envelope yeast

1/2 Tsp salt

2 cup water - 105-110 deg


Combine all ingredients in a large glass or plastic bowl(NO METAL)

Beat with a wooden or plastic spoon (NO METAL).

Cover bowl and set in a draft free place.

Let ferment for 2-3 days,stirring several times throughout each day.

Remove enough starter to make your bread.

Refrigerate the remaining starter in a plastic container with a lid that has a small hole in it.

Replenish every 7-10 days by stirring in equal amounts of water and flour.

After replenishing, let stand at room temperature overnight then return to fridge.