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FOOLPROOF SOURDOUGH STARTER

Difficulty level: Easy

Time: 10 minutes preparation + 4-7 days

Image by Anshu A

If available, it is best to source the raw grain and mill them yourself to create flour. 

 

This ensures freshness of the flour and a flour that you know is 100% whole-milled grain, as not all supermarket wholemeal flours are 100% whole meal grain.

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Sourdough starter takes 4-7 days to prepare as the bacteria and wild yeasts in the starter need time to feed on the starches in the grain and mulitply.

Ingredients

 

1/2 cup of whole spelt grain in husk (read above about why using the whole grain is best)

1/2 cup filtered water, room temperature

Method​
 

  • Place spelt grain in a food processor and blend until milled into a fine flour.

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  • Day 1 - Take a clean small glass bowl or jar.  Add 1 tbsp of the flour and 2 tbs of room temperature water.  Mix through.  Place lid on top if you have one (don't seal it, just let it sit on top), or alternatively place a clean tea towel over the opening and tighten with an elastic band.  Leave to sit overnight in a nice warm place.

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  • Seal the flour in an airtight container.

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  • Day 2 - don't do anything.  Leave the starter to sit in a warm place.

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  • Day 3 -  Add 1 tbsp of flour and stir it through.  Place the lid/tea towel back on to sit and cover.

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  • Day 4 - Add 2 tbsp of luke warm water and 2 tbs of flour.  Stir through and make sure all is combined.  Place lid/tea towel back on top loosely.  Sit in warm spot for another 8-12 hours. 

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  • Day 5 - Remove the lid/tea towel.  Your starter should have bubbles on the surface.  This is a good sign of fermentation, which is what you want.  Add another 1 tbsp of flour and 1 tbsp of water.  Replace lid/tea towel on top loosely and leave on bench to sit again overnight.  Your starter should have a fermented-yeasty aroma at this stage.

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Sourdough starter at day 5

  • Day 6 - don't do anything.  Leave the starter to sit in a warm place.

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  • Day 7 - your starter should have more bubbles that have appeared on the surface and have a foaminess to the top.  It should have a strong fermented sweet smell and is now ready to use.

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  • Store the starter with the lid to seal in the refrigerator.  Feed your sourdough starter once per week or the night before using some, with 2 tbsp of flour and 2 tbsp of filtered water.

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  • On the weeks you choose not to use your starter, discard 1/2 of the starter and continue to feed as above to keep it fresh to use.

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Day 7 - sourdough starter that is ready to use

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