Thursday, 21 February 2013


This is my second lot of sour dough starter and I am much happier with this lot as the starter contains yeast and the bacteria and cultures from yoghurt. I got a much better raise from it, which is always nice from homemade bread as sometimes it is hard to get that especially from sour dough!

So you need a glass or ceramic contain with a fitted lid that can breath. Place in it 1/2 cup water and 1/2 cup flour I am using plain white flour but plan to make wholemeal bread. Add half a teaspoon of dried yeast or a teaspoon of fresh yeast crumbled with 2 tablespoons of plain natural yoghurt, mix and leave at room temperature for 24 hours. The next day you need to feed it with another 1/2 cup of plain flour and 1/2 of water. You need to leave it for another 24 hours at room temperature. This starter will keep in the fridge forever if you look after it. Every week you need to feed the starter with another 1/2 cup of plain flour and 1/2 cup of water. I will post a recipe for sour dough bread in the next couple of days.


  1. Love your blog! I started a garden on two different occasions and neither ended well. Looking forward to the tips!

  2. Thank-you! he he! My first garden was like that and it was mainly because we lived on a very treed block so it didn't get enough sunlight! I think a great place to start it to buy seedlings instead of seeds that way you get a head start. I am also in love with mulch (straw) and has given me fantastic results this summer! And because I can be forgetful and lazy and automatic watering system for hot summers :D Hope that has helped for now!!!


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