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How To Make Starter, the Easy Way

Really. Truly.

Published November 26, 2021

69 Comments

Jim Henkens

We hope that Mark’s piece in The New York Times about bread making will spur even more people to delve into baking with whole-grain and naturally fermented starter (“sourdough”) — and we realized it was easy enough to get newcomers started with a simple starter recipe. (Our bread recipe is too long to publish here, plus obviously, we hope you’ll buy the book.

In Bittman Bread, we provide a starter recipe that begins with making a yeasted bread. We did that because a) it works, and b) we saw it as a way of encouraging simple breadmaking.

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