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Monday, September 10, 2012

Sourdough Bread Starter

How many people remember when the ladies of the church or any social group passed around a bread starter? Since we lived far out in the country, we only made trips to town maybe once a month. My Mama always had a jar of starter handy to make bread. Here is the recipe for the starter and directions on how to use it... Mama's own Sourdough Starter!

Sour Dough Starter

2 cups Flour
1 ¾ cups Warm Water
6 t Dry Yeast
2 T Honey

Combine flour and dry yeast in a bowl. Mix honey in warm water and gradually add to dry ingredients. Store in earthenware pot at room temperature for two days to one week.

Sour Dough Bread

1 cup Starter
2 cups Warm Water
1 T Salt
1 t Baking Soda
2 ½ cups Flour

The night before baking, combine one cup of starter with warm water. Mix salt, baking soda, and flour and sift them together into mixture. Beat well. Cover and leave 12 hours in a warm place. Now, before adding more flour, return one cup of batter to the storage pot for future use. After it has been removed, add enough flour to make stiff dough. Turn out onto lightly floured board; knead vigorously until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top.
Cover. Put in warm place and let rest for 20 minutes. Form into loaves. Let rise until doubled in size. Bake at 400 about 25 minutes. 


  1. Do you store the starter in the fridge?

  2. where would i get an earthenware pot

    1. Pampered Chef or other kitchen store... or use a canning jar.