Sourdough Sage Flatbread with Homemade Starter

Sure, you can make sourdough bread with store-bought yeast. But you can also make your own sourdough starter, making use of unique wild yeast floating around in your kitchen—and especially in the flour itself. A sourdough starter serves the same function store-bought yeast would, but gives your bread a unique flavor by utilizing that wild yeast available all around you.


Wild yeast spores and lactic-acid bacteria are airborne all around you and are ever-present in flour. Making your own sourdough starter is as simple as combining flour (unsterilized, grain-based flour is best for the most amount of wild yeast spores) and water and leaving the mix covered for a week, creating ideal conditions for those airborne spores and bacteria to multiply.

Mix flour and water together, cover it with a cheesecloth of coffee filter and rubber band to keep bugs and dust out, and wait a week for the microorganisms to colonize your container and begin the fermentation process. Mix at least once daily. After a couple of days, when it begins bubbling, you should feed it a few table spoons of flour to keep it going.

Be sure to go for a bigger container than you think you might need or you may come back in the afternoon to find something like this!

The sage was harvested from Better Farm's herb garden and the microorganisms from the kitchen. Can't get much more local than that!

Read more about making your own sourdough starter here.