How to make spelt sourdough starter
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. - Once it's ready, you can start using it for baking. Here is a recipe to get you started with. You'll be using 1 tablespoon of your starter for this recipe. The rest should be stored in the fridge until your next bake.
Notes
A note on water by Andrew Whitley:
“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.”