Sour Dough Starter

Sour Dough starter- (Get some from a friend…Add equal parts flour and water, leave lid cracked on top of the container, and leave out over night.)


2 c flour 1 c cooled potato water

2 c water 1 Tbsp. Yeast

Mix well and let set in a warm area until it is done fermenting. (It will separate and no more bubbles are present.) Stir well, remove 1 c. of the contents and stir in another cup of flour and 1 cup of water. The starter is ready to use after 3-4 days. The sourdough flavor will improve as your starter ages. Feed your starter several times a week. Always remove 1 c. starter then add 1 c. flour and 1 c. water or enough to make it soupy. Refrigerate after a 1-2 weeks, or when it smells like sour dough. *Potato water is the water that you have boiled potatoes in. Every time you use your starter you will need to feed it. For example, if you use 1 cup of starter, then you will need to add back into the starter-1/2 c flour and ½ c water. Shake well and refrigerate.

• Sour dough starter will stay good for years. Do not throw it out unless it turns orange or purple. Dark and murky are good. Shake before using.


Most grains, nuts, and seeds contain enzyme inhibitors and phylatic acid that block absorption of minerals, such as calcium and magnesium. This problem can easily be addressed by using soaking methods, such as using sour dough in baking and partially germinating seeds before grinding