Sourdough Starter

You can use sourdough starter for so many things. Pancakes, waffles, muffins, bread, crackers……


If you give a moose a muffin, he’ll want some jam to go with it…….

Likewise, if Hubby extracts some honey from our hives, chances are, he will want some bread to go with it…..

Mmm… Homemade bread….. It smells so good! My first attempt at making bread was a disaster. Somehow the flour, water, salt, and yeast that I mixed up just didn’t rise…. Maybe because I was five years old… and I didn’t add enough flour. Or perhaps because I didn’t allow it to rise before I scraped the whole goopy mess into a pan and carefully placed it into a cold oven…. And sat and watched… As nothing happened….

Fortunately my baking skills have improved somewhat since then. By the time I was ten I loved to bake bread, and numerous other delights on my own… And they were edible. Most of the time….

I bake bread for my family about once or twice a week. I often use wild yeast. (sour dough starter.) We have had our starter for over five years now!


Sour dough Starter

1/2 c whole wheat, spelt, or einkorn flour
1/2 c water (warm, not too hot or cold)

Simply stir to combine and let it sit for about a week. That’s it! It will begin to bubble. This is good! You know its working by the bubbles. After about a week you can use your starter.

Ok now for the important part…. Never allow metal to touch your starter! Ever. Ok. Use plastic or wooden utensils to feed and stir it. You need to let your starter breath. Cover it with a cheesecloth or paper towel and secure with a rubber band or the ring from a canning jar. When you are ready to bake with it, you need to feed your starter. To do this, simply add a bit of flour and warm water, stir and leave it alone on the counter for several hours until it has poofed. You will know it has poofed because it will have risen to twice its starting size. This is when you want to use it. After it has fallen back down, you can still use it, but the  rising time of your bread will be longer. How long it takes to poof depends on how warm your house is.

Wild yeast is much healthier than store bought packaged yeast, and this is just one reason why I like to bake with it. The sour dough starter breaks down the phytic acid and activates the food enzymes in the flour. It also makes the nutrients more readily available to our bodies and helps us to digest the wheat more favorably, as well as aiding in stabilizing blood sugar.


Please follow and like us: