So my first attempt at making a sour dough starter was a success. My first attempt at a sour dough loaf was a fail.

Then I watched a YouTube video that popped up on my feed about sour dough making and I felt inspired again. He mentioned making fry bread with the excess starter and man did I latch on to that idea. I’ve been working so I haven’t had time for his intensive sour dough loaf process but we have had fry bread once or twice a day since then.

Basically you put a little oil in a non-stick pan and pour your excess starter over it at medium heat. Then you can put toppings on. He did green onion and some spices. We did salt and green onion the other day. My favorite is “everything bagel seasoning” which we picked up pre-mixed at the grocery store.

I fry mine covered because initially I had some problems with a raw middle. I do about 5 minutes on one side and then flip it and do 5 more.

I will probably try again on a real sour dough loaf but for now I’m enjoying all of the taste with none of the labor.

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Sour Dough Starter

You can do this without a scale but I recommend getting one if you want to it long-term.

100g (a scant 1 cup) flour per day – All Purpose is fine

100g (1/2 cup) of water (warm water if it’s cool in your house and cool water if it’s hot)

Just the first day (and maybe the second), you’ll need a grape or cherry tomato.

Wide-mouth quart jar

Chopstick (for stirring)

Plastic wrap or jar lid

1. Mix flour and water in a wide-mouth quart jar. Place your grape or tomato on top of the flour and water mixture. Cover and let sit for a day.

2. Day 2, remove your tomato or grape. Add another 100g of water and flour. You should be able to smell a sour smell and see some bubbles in your starter. If you don’t, replace the tomato or grape with a new one and let it sit another day.

3. Day 3-7, pour off at least half of your starter. You can pan fry it as shown above or throw it away.

Your starter is considered well established when you see lots of bubbles and your starter doubles or triples in size within 6 hours of feeding it. After this, you can bake bread with it. Continue to feed it daily or store it in the fridge and switch to feeding it once a week.