Sourdough Starter

Sourdough starters are available in some health food and specialty stores, but it’s easy to make your own.

There are several ways. Dissolve 1 tablespoon dry yeast and 2 tablespoons honey in 2 cups warm water in a glass, plastic, or crockery bowl. Stir in 2 cups unbleached white flour; cover with a towel and let sit in a warm place for several days, or until foamy and soured. Store in a covered jar in the refrigerator.
Warning: Use a bowl big enough to contain what may be a startling degree of expansion.

If you don’tuse our starter for a week, you’ll need to feed it. First, remove 1/2 to 1 cup of the original stater. Throw it away, give it away, or use it. Stir in a mixture of 1 cup flour, 1 cup warm liquid (milk or water), and a little sugar (optional). Let sit at room temperature for a few hours; stir and refrigerate.

Excerpted from 500 Treasured Country Recipes, by Martha Storey

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Jillian M.
Jillian L.2 years ago


Michele Wilkinson

Thank you

Kelly M.
Kelly M.3 years ago


Bon L.
Bon L.4 years ago

Thanks for the info.

Bill H.
Bill H.7 years ago

I have jars and jars of sourdough starter both in my fridge and on top of it. Doesn't seem to go bad even though I do not feed it. It does take a while (days) to activate it again and sometimes I even have to toss in some yeast to kick-start it. But it does produce a yummy result. If you want a great starter, try here - I have had great luck with their San Francisco starter: