Sour Dough Starter

(from Victoria’s recipe box)

Source: Wheat Flour Institute (from RecipeThing user Layne R)

Categories: Bread


  • 2 C flour
  • 1 T dry yeast
  • 2 C warm water


  1. Combine ingredients in large mixing bowl (not metal). Mix together until well blended. Let stand uncovered in warm place (80 to 85 degrees) for 48 hours; stir occasionally. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 C each flour and warm water let stand in a warm place a few hours until it bubbles again before covering loosely and refrigerating. Use and replenish every two weeks. The more you use it the better it gets.

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