Sourdough bread starter

by Ian
(Durban, KwaZulu-Natal, RSA )

I got the sourdough bread starter from a friend but how to keep it alive is important. How often should it be fed?

That's a good question, and one that I confess I had ignored at the sourdough bread pages.

The starter is really amazingly tolerant; you can go away for a month and unfed it will still be fine when you get back.

Every time you use some of the starter, add a TBSP of rye flour, half a teaspoon of raw honey, if you can find it, and and fill the container with unchlorinated water to within a few centimetres from the top; it will froth and bubble.

Give it a good stir before use.

If you leave your sourdough overnight, you can reduce the yeast used.

Keep in the fridge.


» Sourdough bread starter

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Bread matters.


Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, your family and friends, and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books!

Here are the back issues.

Did you find this page interesting? How about forwarding it to a friend, or book and food junkie; or, better still, a Facebook or Twitter tick would help.


56 Groenekloof Rd,

Hilton, KZN

South Africa