Total Time
72hrs 10mins
Prep 10 mins
Cook 72 hrs

This was found at and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor.


  1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
  2. Place lid on it, but don't seal it (sealed starters have been known to explode).
  3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
  4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
  5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
  6. It will bubble and have the odor of fermentation--it is ready to use.
  7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
  8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
  9. Then remove 1/2 cup starter, discarding the remainder.
  10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
  11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.
Most Helpful

Excellent sour dough starter!! During my lifetime, I have made a lot of starters and this one is by far the best. It made the best tasting bread. Thank you for a great recipe.

Hooterville Cook June 08, 2006

If you are having problems with this starter, then it is probably one of these things . . .<br/><br/>1. Not live yoghurt culture - MUST be live, plain yoghurt.<br/><br/>2. Bleached flour - the things used to bleach flour (bromine or iodine - both used to disinfect!) kill the bacteria.<br/><br/>3. Too cold? Keep that puppy warm.

RayeHawk May 03, 2013

I am throwing in the towel on this; I have made the starter 4 times and it is not working out for me; it either does not develop or it goes mouldy before I get to the point of fermentation. I have tried different bowl and different temperatures. I picked the recipe because it read 'foolproof'. I have tried to make startes before without success; but I guess I have to admit that I am a real fool when it comes to starters. I will keep trying because it irritates me that I can't make it work. I bake quite a bit of bread and really should know how to get this done.

Deantini March 04, 2012