Choices N* Nutrition “A Natural Fermentation Recipe: NO added sugar


Sourdough Bread

Sourdough Bread Starter Recipes

Everyone knows the best sourdough bread comes from San Francisco. The “Motherload” starter is the same starter that has been used since 1849. You too can have a starter that outlasts you and can be handed down in your family for generations to come. Start your own legacy by using one of these starter recipes.

These recipes do not add packaged yeast or sugar. Making them authentic and pure. The yeast comes from spores naturally in the air which causes each sourdough starter to be unique to the area in which it began.

Additionally, if the fermentation process is natural and dependent on the air around it then, the probiotic healing properties are better for those individuals consuming the breads made in the area in which they live.

Ingredients .

• 1/4 cup unbleached flour
• 1 to 2 TBS  water (not tap, too many other chemicals)

• a medium glass bowl or medium Mason jar
• a towel, napkin, or other piece of cloth
• a large wooden spoon

1. Make a small well in the flour that you made like a small hill and add the water.

2. Slowly mix the flour and the water, bringing more flour into the center of the well. continue bringing more flour into the well until the mixture changes from a paste into a small dough ball.
3. Knead this small dough ball with your fingers for about 5–8 minutes, until it becomes springy.
4. Put the dough ball in the medium bowl or medium Mason jar, cover it with a damp towel, and let it sit in a warm place on your counter top for 2 or 3 days. If you used the Mason jar, you can use the Mason jar ring to hold the damp towel in place
5. When starter is  ready, the dough will be moist, wrinkled, and have a crusty exterior. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Remove the hard crust and throw it away. “Refresh” the remaining piece by mixing it with twice the original amount of flour (in this case, 1/2 cup) and enough water to make a firm dough. Put the dough ball back in the small bowl or Mason jar. Again, cover with a damp cloth and set aside in a warm place on your counter top.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any crusty dough and mix the remaining dough with approximately 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.You may need to put it in a larger bowl or jar at this point.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger WILL NOT spring back.

Sourdough Bread Starter

Your starter is now ready to use in your bread recipe.

Sourdough starters take approximately one (1) week

to prepare, but it is well worth it. Another name for

sourdough starter is “Friendship” starter because

in the past, a portion of the starter was given to someone

as a gift so they could start making

their own bread.

The yeast and bacteria (good) created in this manner are more balanced and better for you nutritionally.

Note: this is what happens in this process, the yeast in the air mixes with the flour and water causing bacteria to grow. The bacteria feeds off the sugar (maltose) naturally in flour and multiplies. The yeast created naturally this way cannot metabolize the sugars in the flour so the bacteria has plenty to eat. If you use store bought yeast, the bacteria would have to compete for the sugar and a different less nutritious sourdough would be created.

Biga Sourdough Starter (Italian starter using grapes)


Grapes for Fermentation


• 1 bunch organic grapes
• 2 cups unbleached bread flour
• 2 cups water ( not tap do to chemicals)

• a glass bowl or medium Mason jar,
• a wooden spoon,
• a towel,
• a strainer,

1. Smash the grapes slightly, and measure out about 2 cups into a glass bowl. Add the flour and water.
2. Mix with a wooden spoon until the batter has become thick and gooey.
3. Cover the bowl with a clean towel and let it sit at room temperature overnight.
4. The next day, check the starter for bubbles of gas coming to the surface, a sure sign of fermentation. Environmental variables can cause this process to take 5 days. Just keep checking.
5. Once the starter has begun to ferment, strain out the grapes and “feed” the starter with a small amount of flour and water.
6. You can use the starter right away, or you can let it sit for another few days. The longer you let the starter ferment, the stronger the flavor of your bread. It is not recommended you let it sit longer than 3-4 days or it will be too sour to eat.
7. If you are not  ready to make bread right away, or if you’ve made enough starter for  several loaves, you can freeze your starter for later use. Simply divide your starter into 1-cup portions, wrap each one in 2 layers of plastic, and put them in the freezer.
8. To bring the starter back to life, let it sit in a glass bowl overnight at room temperature. When the yeasts “wake up,” the fermentation process will start again.


  1. The acids produced in sourdough fermentation process naturally keep the bread from molding and staling. No preservatives necessary.
  2. Bread flour has more gluten and more protein than all purpose flour.