Real Sour-Dough Starter Experiment

I have the coolest vintage Amish Cooking and Canning cookbook published in 1976.  Today I was paging through it and found a recipe for Real Old Fashioned Sour-Dough Starter.  Now, I’ve never made my own sour-dough bread before…. and that means I’ve never made the starter either.  There are a couple of options in the book.  One calls for yeast and one doesn’t.   Based on the fact that  yeast is so expansive, I decided to go with the no yeast option.   Figured it would be an experiment that would not be terribly expensive to try.  Takes 2 weeks to complete the process so I’ll have to remember to post again in 2 weeks to let you all know how it went.

Here’s the recipe….


1 C. warm water

1-1/4 C.  flour

1 tsp. salt

1 tsp. sugar

1 grated raw potato

Mix altogether and put in a crock or wide mouth jar.  Cover with cheese cloth for 24 hours.  Then cover with lid and let it ferment for 2 weeks.  Always store in a jar.

That’s it.  End of the starter recipe.  There are a couple recipes on what to do with the starter after it’s ready so in two weeks the experiment shall continue.  🙂



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