FOOLPROOF SOURDOUGH STARTER
Difficulty level: Easy
Time: 10 minutes preparation + 4-7 days
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​
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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
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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.
Day 7 - sourdough starter that is ready to use