Background and Aim:Given the importance of health and nutrition of bread , the first steps in the production of healthy bread are: appropriate selection of raw materials,good formulation and correct method of preparing the dough. Men to improve and maintain the quality of food, have paid special attention to technology. The use of sourdough as a fermentation is one of the oldest technologies for the fermentation of the lactic acid bacteria sourdough. Methods:This study aimed to identify and isolate lactic acid bacteria isolated from sourdough in Khorasan where using culture-based methods for the preparation of sourdough bread industry is particularly endemic.For this purpose sourdoughwere collected based on organoleptic properties (shell ,taste and aroma) from the city of Mashhad, Ghochan, Birjand, Torbatjam and Khaaf. lactic acid bacteria were isolated using biochemical methods: Gram, catalase, glucose and PH tests. Results:The results showed that most of the bacteria in sourdough is from the species of lactic acid bacteria. According to these results, there is the possibility of reaching a local starter for bread production on an industrial scale with high-quality and long lasting. Conclusion:According to these results, there is the possibility of reaching a local starter for bread production on an industrial scale with high-quality and long lasting.

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