Creating a Sourdough Starter in Your Log Cabin

Homemade bread is a great addition to any log cabin kitchen. Sourdough bread offers numerous benefits over store-bought varieties. Between the simple ingredients list and the fermentation, this bread is excellent to eat.

Sourdough is the oldest form of leavened bread, and its history stretches to ancient Egypt. It has a history in mining camps, travel tales, and more due to its nutritional value.

Benefits of Fermentation

Fermentation is a simple process used around the world, and it makes nutrients more accessible for the body to use. While initially fermentation may sound gross, it’s used in some of our most popular foods. For example, traditional pickles are cucumbers fermented in saltwater.

These benefits are worth overcoming the initial ick factor to make sourdough in your log cabin. In the case of sourdough bread, the starter is what’s fermented. The starter is simply flour and water, which then attracts wild yeast.


The fermentation process unlocks many nutrients apart from imparting the signature sourdough taste. In fact, sourdough bread wins in about every nutrient category when compared to regular bread. A single slice has more protein content than an egg, for example. It’s also rich in key nutrients like iron and selenium.

Aside from the nutrients, sourdough is also great for your gut. This bread you create in your log cabin kitchen is rich in prebiotics. These prebiotics feed the good bacteria already in your digestive tract. This exchange, in turn, helps you absorb food better and supports your immune system.

Creating a Sourdough Starter

Sourdough starter is remarkably easy to make in your log cabin kitchen. However, the process takes time. It does not fit with the right now culture, since getting a sourdough starter going can take up to a week.

To begin, place a container with enough space for how much starter you want. Then add two tablespoons of flour and two tablespoons of warm water. Mix gently. Once mixed, cover the container opening with a breathable material. Cheesecloth or thin kitchen towels work well. You then leave the container at room temperature.

The trick to getting a starter going is to feed it for seven days. This feeding should consist of two tablespoons of flour and two tablespoons of warm water. After the first few days, you should notice bubbles in your starter.

During this time, you may see brown water in your container. It’s okay just to stir that back in gently. Your starter may also develop a hard crust on top. You can pick that off and toss it. At the end of the seven days, your starter should have the signature sourdough smell.

Also, of note, you can start your sourdough starter in larger quantities. What’s important is keeping the ratio of equal amounts of water and flour. If you start with a larger amount, increase the feedings to match.

Sourdough bread itself container just four simple ingredients, though you can add flavors to it. This exclusive ingredient list is flour, water, salt, and wild yeast. With an ingredients list that simple, creating your own bread at your log cabin is a snap.

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