How to make Sour Yeast at Home Preparation Stage and Day 1? There are also 19 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk baker's yeast, bread flour, sourdough, how to make sourdough?, homemade yeast, organic flour, Breads

Making Sourdough at Home Preparation Phase and Day 1

Release Date: 30-01-2012
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Hello dear friends,

I wrote this recipe 8 years ago. Before I started reading this article, I compiled and collected it and published a new yeast preparation article with its updated version the other day. With this link .

Thanks to my wife, we also embarked on the sourdough adventure. We will read about our Mayan adventure together from my wife's pen day by day. Today, he explained the preparation phase and the first day at length. Now I leave the word to him :)

I have a special interest in making bread. The bread you make at home has a different taste and pleasure. Although ready-made bread mix is ​​now very common in big markets, the bread you make at the end of the effort you spend on making sourdough is like a gift you can't resist eating.

I say it is, but I have never made bread with sourdough I prepared myself before :) I just have the feeling that it will. Because everything you do with effort is beautiful...

3 years ago, I came across a step-by-step explanation of how to make sourdough at home on a blog whose name I don't remember. I rolled up my sleeves and tried it out. At the end of 3-4 days, I felt it wasn't working, something seemed to be going wrong and it ended up in the trash. Maybe it's my fault, maybe the owner of the blog is incomplete… It doesn't matter. In the end it didn't work and I postponed the second attempt with the frustration of the first attempt. I postponed it so much that 3 years passed :)

In fact, I always had a new venture in the back of my mind. This request, waiting for the right time to come, came to light again 2-3 weeks ago when my wife said that she had the idea to explain how to make sourdough on her blog. But he could not find the time to start.

When you think about doing something, life starts to present the necessary opportunities for you. At this opportunity, I followed every article with interest. Cafe Fernando It is a different beauty when the owner of your blog is Cenk :)

When Cenk embarked on the adventure of making sourdough as if he had read my mind, I thought I would start when I did not wait for my wife to start it, but found a blog whose recipes and explanations I trust.

However, as he mentioned, since the mentioned organic flours are not available in every market, it took a few days to obtain them. I first went to Real to buy Karahan flours. When I couldn't find it there, I bought another brand of organic flour because of my desire to start as soon as possible. Since I couldn't find bread flour, I had hesitations at the beginning that we had to go to İstinye Park that evening and I knew that there was Macrocenter there :) I said, this is the opportunity, I'll get it from there. When we went, the second disappointment was waiting for me in the flour section. There was only organic whole wheat flour. There is no bread flour in the blue package.

There will always be flours that Cenk said, I have to find it :) Although he also said any organic flour if you can't find it, but whatever...

The answer was not too late anyway, and it came from the organic market established in the Mecidiyeköy Profilo shopping center. I found the 5th element that will save the world while I was wandering around the aisles with my wife in case it is here :) Air, earth, fire, water, flour :)

When I came home in the evening, I opened and started doing the necessary actions. Even though I'm sorry for being 7 days late, I think I got a chance to see the progress. Maybe he'd throw it away on the 3rd day.

Fermentation has started now and we will wait for tomorrow evening and see the results. We will not feed for the first 2-3 days as we will wait for bubbles to form on the mixture. I will be writing the results every day in this adventure. We will come up with something by taking advantage of my wife's experience. Let's see if we can find the 7th day like Cenk :)

If you're waiting for the right time to start, it's never too late :)

organic flour


At the preparation stage, obtain 2 kilos of organic whole wheat flour and bread wheat flour. Mix 1 kg each and keep it closed. I poured it into a basin and mixed it thoroughly, then put it in handcuffed bags. I always searched for Karahan because Cenk suggested it, but you can use organic sources you trust. Wash the tools you will use in boiling water beforehand. We do not want harmful bacteria to infect our yeast.

* A wide-mouthed glass jar with a depth of at least 3 glasses of water. (The reason it's glass is so you can watch the yeast rise.)

* A wooden spoon.

* Since the chlorine in the water we will use affects the yeast adversely, we recommend that we use drinking water.

Sourdough – Day 1

The first day is no different from the other day. No signs of life, no crusting, no foaming around the edges. It seems too early to feed the yeast. Cenk writes that this process takes 2-3 days and acts according to the situation.

On the first day, I copy the recipe from Cenk. Also my wife's recommendation. Slow Food Intellectual Palates I also started to examine the posts of the initiative about sourdough. There are many different methods, which makes the situation more exciting. As a third source, Cenk also mentioned Ear Stuffed Recipes (Owned by Şemsa Denizsel) I've been digging through the blog.

For example, there is something that is already on my mind. While Cenk and Şemsa Hanım were covering the container in which we prepared the yeast, Slow Food preferred to leave it uncovered. I don't know how this will make a difference, but I preferred to cover it with a 2 to 1 advantage.

It was at the 8 OZ line when I started fermenting. No blistering occurred. Either use a container with measuring lines or make a mark so you can see the rise. Today I put it back in the corner without feeding.

Let's see what will happen tomorrow...
day 1 and preparation

sourdough day 2

sourdough day 3

sourdough day 4

sourdough day 5

sourdough day 6

sourdough day 7

Sourdough Recipe – First Mix

Recipe adapted from

Ingredients for Home Sourdough Preparation Preparation and Day 1 Recipe

  • Mixture of 140 grams (1 cup) of bread and whole wheat flour (50%-50%)
  • 140 grams (about 1/2 cup + 1 tablespoon) drinking water, at room temperature

How to Make Sour Yeast Preparation at Home and the 1st Day Recipe?

  1. Transfer the flour mixture to a thoroughly cleaned glass bowl.
  2. Pour the water on it and mix it with a wooden spoon until the pieces of flour disappear.
  3. Scrape the dough sticking to the rim of the bowl, cover it with a clean cloth napkin and leave it to ferment in a warm, windless corner of your kitchen.
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"Making Sourdough at Home Preparation Phase and Day 119 comments for ”

  • March 30, 2020 at 11:52

    Dear Kitchen Secrets,
    First of all, thank you for the beautiful and delicious recipes you share. Thanks to the Corona virus, I started doing the things I wanted to do for a long time, but couldn't find the opportunity. My first job was to make sourdough. Since I could not find Karahan Flour as flour, I used the flours belonging to Tarım Kredi Birlik brand. I started to set up the sourdough on Saturday, it's been 2 days. The changes he observed: Bubbles began to form on the mixture, and the mixture settled to the bottom and the water came to the surface. Do you think there is something wrong with my yeast or am I being hasty? Your comment is very important to me, believe me, I will be very happy if you give back.
    Thank you and have a good day.

    • March 31, 2020 at 09:18

      Hello Mrs. Fatma, from what you wrote, it seems like you are not feeding the yeast daily. Do you feed at the same time daily?

  • On January 11, 2016 at 16:07 am

    Karahan is nowhere to be found. Have you tried this brand without using it? The reason I'm asking is because I tried and it didn't work. What do you recommend?

    • On January 11, 2016 at 18:29 am

      I have been using folk bread flour for a long time. I advise. Yours sincerely

  • on July 22, 2014 at 00:58

    I will try as soon as possible

  • March 31, 2014 at 20:20

    I make yogurt with chickpea yeast. I put 30 chickpeas in a small jar without washing them. I put a glass of warm milk on it and put it on the heater with its mouth open. After 2 days, it becomes yeast. I throw the chickpeas out of it. Again, I ferment yogurt with less milk.

  • March 12, 2013 at 17:13

    I made some rock salt and whole wheat flour. At the end of the 6th day, when the yeast overflowed, I made my bread today, I hope it will be good in the oven. But the smell of yeast is so good that it smells like dough made by mothers in the past. I recommend it to everyone…

  • Oct. 09, 2012 at 16:35 PM

    I have never heard of it, I was born in a village and grew up in a village. lemon juice can be put

    • Oct. 10, 2012 at 12:40 PM

      Ms. Naciye, the yeast that we keep with only flour and water is almost 1 year old :) I recommend you to try it.

      • March 21, 2013 at 22:29

        How do you store your yeast, you say that it is 1 year old, I would appreciate it if you tell me. thanks

        • March 22, 2013 at 09:13

          Hello Türkan, we feed our yeast twice a week. We store it in an airtight pill in the crisper section of the refrigerator. Thanks to this, he turned 2 year old.

          • on May 29, 2014 at 14:53

            Do you take it with you when you go on vacation?

          • on May 29, 2014 at 21:59

            We feed before leaving :)

  • March 13, 2012 at 15:18

    Hello, I had a question, how much flour and water did you add on the 2nd day?

  • On February 01, 2012 at 01:20

    I heard it on a TV channel. Yeast is made from chickpeas. But I don't know in detail. I would appreciate it if you could enlighten me.

    • On February 02, 2012 at 10:22

      Hello there,
      I live in Manisa. I don't know how chickpea yeast is made, but in Manisa, simit (as it's called here, the base is crispy because its shape is wider and wider than normal bagels) and breads are made from chickpea yeast. It tastes quite salty compared to normal bread. Occasionally, a few chickpea grains come into your mouth. So delicious. Especially in Ramadan, these cereals are made in ovens after 24 at night and sold hot on the streets until sahur. Take it easy…
      Semra Long

  • On January 30, 2012 at 18:56 am

    This has been my dream for weeks, but it's not his turn!

    But this time, the flour was taken seriously, now it's coming on the way, let's see if I can do it too!

    My wife is very interested in making bread, we made our bread at home for two years, we ate it from black flour (vollkorn), but then we did not want to buy it for almost five years, but now I want to eat the bread I made myself, I recommend everyone to try it, it may not be the first sticky but give up. I don't mind, I also have ready-made minus yeast powder, Germans love and use it very much, even if I wanted to go and give it to them, I didn't try it, I'll make one myself, I guess I'll buy it, take it easy, thank you very much for the explanations!


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