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🍽️ Your own sourdough starter

625 kcal · 30 min · 4 servings

Your own sourdough starter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour 50 grams of lukewarm water into a clean, medium-sized jar (for example, a preserving jar).
  2. 2. Add 50 grams of spelt whole grain flour.
  3. 3. Stir the mixture vigorously until no flour lumps remain and a smooth, thick paste forms.
  4. 4. Do not seal the jar airtight, so that the sourdough can breathe.
  5. 5. Place the jar in a warm spot with a temperature of about 20 to 24 degrees Celsius.
  6. 6. Let the mixture rest undisturbed for 24 hours.
  7. 7. The next day, remove half of the sourdough and discard it.
  8. 8. Feed the remaining portion with 50 grams of lukewarm water and 50 grams of spelt whole grain flour.
  9. 9. Stir everything well and place the jar back in the warm spot.
  10. 10. Repeat this feeding process (remove half and feed anew) daily until the seventh day.
  11. 11. The sourdough is ready when it has doubled in volume within four to six hours after feeding.
  12. 12. Make sure the finished sourdough is full of small bubbles.
  13. 13. Now maintain the sourdough once a day at room temperature or once a week in the refrigerator.
  14. 14. Note that the sourdough ripens much slower in the refrigerator.
  15. 15. Tip: Instead of spelt whole grain flour, you can also use rye whole grain flour or wheat whole grain flour.

Nutrition per serving