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Joel's Sourdough Starter


From Joelphred:
I have used two types of starter and can see no difference in the bread but one uses yeast and the other is the "real" starter which does not have added yeast and comes from a 1896 cookbook. The bread MIGHT be a bit more "sourdoughish."

Below, a yeast starter and a starter without added yeast.


  • Yeast Starter:
  • 1 pkg. active dry yeast
  • 1/2 cup warm water
  • 2 cups warm water
  • 2 cups all purpose flour
  • 1 tbs. granulated sugar or honey


Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day. When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.

For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.

Non Yeast (Wild Yeast)

  • 2 cups whole milk
  • 2 cups flour
Let the milk set in a warm place such as sunny window uncovered to sour. Add the sour milk to the flour (instant potato flakes can be used) preferably in a crock or clay bowl. It is OK to mix the fresh milk and flour but it might take a day or so longer to get a good starter. Cover with cheesecloth and let stand in a warm place stirring occasionally and the rest is similar to the yeast type.

To replenish, add 1 cup of milk and one cup of flour, cover with cloth and let stand until bubbly. Refrigerate if not to be used for some time.

A bit of honey can be added to "feed" it and give a slightly less sour starter but it really is not required for the effectiveness if the starter.

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