Wholemeal spelt flour sourdough starter
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4.5 from 6 votes

How to make spelt sourdough starter

Prep Time 4 days
Author Pam

Ingredients

  • 150 g wholemeal spelt flour
  • 200 g water

Instructions

  • Day 1 & 2 - 
    In a plastic bowl (with lid), combine 50g wholemeal spelt flour and 100g water and mix well.
    Cover with the lid and keep at a warm temperature - mid 20s (°C) if possible - for 2 days.
  • Day 3 - 
    Add 50g wholemeal spelt flour and 50g water to the mixture, mix well, cover with the lid and keep at the same warm temperature.
  • Day 4 - 
    Add 50g wholemeal spelt flour and 50g water to the mixture, combine well, cover with the lid and keep at the same warm temperature.
  • You will hopefully have a lively spelt sourdough culture going by day 3, but I'd recommend to complete the four-day-course.
    Your spelt sourdough starter is then ready to work with.

Notes

 
A note on water by Andrew Whitley in his book Do Sourdough – Slow Bread For Busy Lives:
 
“Tap water is treated with chlorine… which isn’t great for the bacteria that we want to nurture. There are two ways to reduce the chlorine threat: leave a jug of water standing overnight and most of the residual chlorine will evaporate; or use still spring water from a bottle. Once a starter is up and running, it will cope with water straight from the tap. Using a little spring water for the first few days will give your starter the best possible chances.”