Sourdough
from Your Own Sourdough Yeast



by: padre art



Sourdough yeast from your regional locale will have its own flavor and texture. You can capture that essence in your sourdough with this easy and interesting process that usually takes less than a week.

Day 1

Blend 1 cup bread flour with 1 cup warm water. Cover and leave at room temperature overnight.

Day 2

Mix 1 cup bread flour, 1/2 cup warm water and the batch from day 1. Cover and leave overnight at room temperature.

Day 3

Divide the mass of dough in two equal pieces. Share one with a friend (or toss). Mix the remainder with 1 cup flour and 1/2 cup warm water, blending well. Cover and leave at room temperature overnight.

Day 4

Divide dough and share or dispose of half. To the remaining half add 1 cup of bread flour, 1/2 cup warm water, mixing completely. Cover and leave overnight.

At about this time bubbles will start to develop in the dough and another 24 hours, or so, at room temperature will give lots of bubbles and the dough will rise slightly.

Sourdough Yeast is the beginning of something delicious. Click here to see other bread recipes


Make the Sourdough Starter

Take one cup of the dough and share or toss the rest. With the reserved portion mix:

  • 2 cups bread flour
  • 1 cup all purpose flour
  • 2 cups warm water

You can adjust as necessary to get a wet and sticky sponge. Cover lightly and let ferment until bubbly and frothy (about 6 hours).

This bubbling cauldron of goo is your sourdough starter (barm). Cover lightly, refrigerate overnight and then you can use it anytime.

As long as it is refrigerated you only need to feed your sourdough starter once a week. Remove half and add 1 cup of flour and 1/2 cup warm water to the remaining portion.

Carefully tended sourdough starters can be kept thriving for centuries. They are often passed from one generation to the next as a family heirloom.





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