Pantry Cooking

How to make Sour Dough Starter:

  1. Dissolve the contents of Yeast pack with 3/4 cup warm (90 degree) water, add 3/4 cup unbleached flour, and 1 teaspoon sugar
    in glass or plastic container, Never use METAL. A Ceramic crock works great for this.
  2. Place bowl (covered with damp towel)
    in a warm place (An electric oven with the light on is about 85 degrees.
    for up to 48 hours. It will get bubbly from the fermentation.
  3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again.
    worry about the lumps as the fermentation will take care of them.
  4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol -keep it happy!
    It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour.

From time to time add 1 tablespoon of dried potatoes (or potato water). If it looks slow or not doing well, add 1 Tbs. Cider vinegar to give it a boost.

Give the excess to a friend. If yours dies you can get some from the friend to start up again.

you can also keep some of it in the freezer for several months between feedings. When you want to bake something,
bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning,
remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking

DAD’s (Ron Gibbons) Qiuck Starter:

2 cups warm water (Non-Chlorinated) Let chlorinated tap water stand out for 24 hours.
2 1/4 teaspoons active dry yeast or 1 (7-gram) package
2 cups all-purpose flour – Unbleached

I use Mason Jars for my Starter.
I know someone in Alaska that used a clean Glass mayo Jar for Years and Year (Never tighten the Lid). Never put a tight lid on the jar. Starter ferments and releases carbon dioxide. Yeast eats sugar and makes alcohol and the byproduct is Carbon dioxide. The carbon dioxide can build up and explode in a sealed glass jar.

I also have a Cheese Crock (Sold for Sourdough Starter) that I used for years. It is ceramic with a mettle snap strap (Like a Grolsch bottle)

But to start -Keep starter in a warm place in a non-mettle bowel cover with a damp cloth. Let Sit till it bubbles. Then add it to your starter jar.

Ok yes, you can just make it in the Clean jar and cover it with a clean dry wash cloth and a rubber band. 😉

Only take out from the starter never add back in “Sponge or Batter”. Instead you will add the same amount of flour and water back in to the starter that you took out. Always use clean utensils to stir or add flour and water to your starter.

Take a Cup of Starter then you add 1/2 Cup unbleached Flour and 1/2 Cup of unchlorinated water ( You can use cold or cool water from a tea kettle that has boiled – Warm not hot.) I have a well, No Chlorine. Your starter can then be used later that evening or better still 24 hours later. If you keep it in a warm place (70 F or 80F) It will inoculate the starter. If you get a brown liquid floating on the top its called HOOTCH – It is alcohol. Stir it in or pour it out and stir it up. Stir the hootch in and you get a sour tasting starter (mmmmm I like it) but you also need to feed it fresh flour and water or it could die from starvation it lives on Flour (Sugar) Keep the jar that smells right or seems to be like the original starter.


Trouble shooting Starter – this is usually start that you have neglected, to feed or use on a regular basis.


When a sourdough starter isn’t fed often enough or feedings are skipped,
it will start eating discarded yeast and alcohol leading to the unpleasant aroma of alcohol or nail polish remover.
The best way to prevent this from happening is to feed the sourdough starter more often.

If increased feedings do not solve the problem, take out 2 tablespoons of starter and feed with 1/4 cup water and a 1/4 cup of flour.

Starter should never have “Mold or a Feet smell”. If you get this problem dump the starter, Clean and Dry everything and start over. In the old days people gave starter away to friends and church folks. If you lost your starter – you could ask one of them for a cup of starter to restart your starter.

If you want you can also try to scrape the mold off and grab 2 TBS of clean starter. Put this into a jar and feed it feed with 1/4 cup water and a 1/4 cup of flour. In all restarts you are looking to make a small amount of starter then add the same volume of flour and water. For example I have 1/2 cup of starter. I will add 1/4 cup flour and 1/4 cup water. Stir it up and let it set in a warm place for a day or two. Now add a full cup of flour and water.

My Starter Is Slow

If your starter is “Slow”-doesn’t bubble anymore then separate your starter into two parts. I use two Mason Jars. Never put a tight lid on. Starter ferments and releases carbon dioxide – yeast eats sugar and makes alcohol.

The carbon dioxide can build up and explode in a sealed glass jar.

Method 1 -Bring a few tablespoons of the Cold / Slow starter to room temperature. In a clean jar add: 2 tablespoons of starter, add 1 cup Flour and 1/2 cup of water. Let this set over night in a warm place;

Repeat feeding using the above amounts twice a day, at 12-hour intervals, Dump half of the starter before adding flour and water. If the starter looks to thick (like dough add more water. It should be about the thickness of thick pancake batter.
Once the starter is bubbly and active, go back to normal use.

Method 2 -Use a dry cloth with a rubber band. In one jar ,add in 1 cup of starter, Stir in a tsp of organic apple cider. Add one cup of un bleached Flour and 3/4 cup warm water. Let it set for a day or two.

Method 3 – In the other jar add 1 Cup Starter then 1 tsp of granulated sugar. Add 1 Cup of Flour and 1 cup of water. Let it set for a day or two.

Starter needs a warm place to work. yeast will go into hibernation in cold environment (like a fridge) This works great if you are only using the starter once a week. Yes-Keep it in the fridge. But to kick it in gear take it out and set it in a warm place for a while before use. A good starter will be ready to go in 12 – 24 hours in or out of the fridge.

Later, Ill tell you how to make starter without yeast or someone else’s starter.


To Make Pancakes with starter:
This is made the night before

Never add any of this back into your starter.

The “Sponge” Make this the night before you use it.

2 cups Unbleached All-Purpose Flour
1 cup sourdough starter, unfed/discard
2 tablespoons granulated sugar
2 cups buttermilk – (Make this with 2 Cups Milk
and 2 tsp.of Apple Cider Vinigar let stand 5 min)


In the morning, we make the Batter:

Add to the sponge
2 large eggs
1/4 cup vegetable oil
3/4 teaspoon salt
1 teaspoon baking soda

Stir it up and pour batter on to hot oiled griddle (a drop of water will dance and sizzle on the gridle or pan) to cook. watch the bubbles on the batter. After a lot of them pop, use a spatula flip and cook on the other side.


VANILLA ICE – Cream / Milk (Freezer type)

READY IN: 6hrs 6mins



4 cups milk (Any % Fat)
I use Powdered milk and mix it thick.
If you use condenced milk it works great.
Try ading half powdered thick mix and a can
of condenced milk or Mixed up proten powder anyone?
1 cup sugar
1 tsp. Vanilla

1.Combine milk, sugar, and vanilla in a medium bowl.
Stir till sugar is dissolved. (I slowly heat this to disolve and
pour it into the dish. If you over heat the mix, it will boil over.
Just get it to a nice hot mix.)

2.If not using Ice Cream Machine: Pour into shallow
freezer-proof dish and put in freezer.

3.Stir every 2-4 hours once crystals form.

4.Freeze 8 hours or overnight.

I make this by putting the mix outside in Sub-Zero weather
Works like a charm. I mix in 1-2 TBS of Raspery Jam
as a topping and stir it in.