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I had some sourdough starter in the fridge that I have neglected for months. I tried to revive it but it was dead. So I had to start over. I thought it might be interesting to share how to make a starter and sourdough bread. Give it a try. 



Day 1- Mix 2 tablespoons of flour and 2 tablespoons of room temperature water. Cover

Day 2- stir in the morning and again at night. If it is getting bubbles it is time to start feeding it. Add 2 tablespoons of flour and 2 tablespoons of water.

 Day 3- Feed in the morning 1/4 cup flour and 3 tablespoons of water. Cover. Stir again in the evening

 Day 4- Stir and feed 1/2 cup of flour and 1/4 cup water. Stir again in the evening

 Day 5- Feed and stir morning and night. 1/2 cup flour and 1/4 cup of water It should be getting bubbly by now. Don’t worry if it takes one more day...this is dependent on room temperature and other factors. The starter will also be getting thicker and not as watery. I had to put it in a bigger container.

 Day 6- If it is really bubbly it is ready to use. If not feed it again


 The night before baking, mix the following and leave at room temperature.

1 cups sourdough starter

2 cups lukewarm water

2 1/2 cups flour.

The next morning, stir down the batter and return 1 cup of batter to your permanent sourdough container. Then add:

1 1/2 cup lukewarm water

1/8 cup sugar

1 1/2 teaspoon salt

1/2 cup powdered milk

2 Tablespoons melted butter

5-6 cups of flour

 add 3 cups of flour at first and beat well. Gradually add more flour until dough i stiff.

 Turn out and knead well adding flour as needed until dough is smooth

 Place in a greased bowl Cover and let rise until double. Sourdough takes longer to rise than when using yeast. Mine took 4 hours to double

 Punch down and let rest 10 minutes

 Shape into loaves and place in greased pan or shape into rounds, rolls or buns, Brush tops with melted butter. Let rise until doubled

 Bake at 375 degrees for 45 minutes. For a softer crust, rub butter on top while still hot. Cool, Makes 2 loaves.


I made french toast with this bread, our eggs, our milk, our maple syrup. Just the butter and cinnamon were store bought. My goodness it was so good. I also made grilled cheese. This bread is so good and hearty.

Starter can be stored in the refrigerator. Just feed it about once a week. I think I am going to freeze dry some of the starter to see if it takes less time to be ready to use. 

How was your week?

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