• Gary

Sour Dough Starter

Updated: May 27

With many of you a little bored at home, making sour dough starter can be a lot of fun.

It's like having your very own pet that you need to keep an occasional eye on as well as needing to feed it on a regular basis. I also named mine "John Dough." You are using nature to make your own wild yeast (this is great science experiment).

At first look it seems that it would be a tough formula to work with, however I have been using mine for about 5 to 6 weeks.

I have made bread,pizza, and also sour dough banana bread.

My formula-

Day 1 -- Mix quarter cup of flour and quarter cup of water in a Mason jar ,old pickle jar, or large clear glass or plastic container. Stir until well-mixed. Push any loose dough down the sides and then cover with a loose fitting cover and store . I keep mine in the kitchen cabinet.

Day 2 -- Give the mixture a stir. Mix quarter cup of flour and quarter cup of water into your mixture. Make sure to push down loose dough on the sides cover until next day.

Day 3 -- Same as day 2.

Day 4 -- Same as day 2 and 3.

Day 5 -- Same as previous days. By now the dough should be pungent and you should see signs that it has been rising up the sides of your container.

Day 6 -- Hopefully your starter is ready now. A quick test is to take a small spoon of the starter and drop it in water. If it floats, it's ready. If not, just repeat the earlier steps for another day.

I have discovered you can change how much water and flour you use. If you want to spend less time working with it once you are at the baking stage, you can store in the fridge. Just remember to take it out and feed weekly. If it is getting too full you can take some out and discard it or use it to make the sour dough pizza.


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Red Hook, NY 12571


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