Difficulty: Easy
Prep Time: 10 mins + 4–7 days fermentation
Overview
Create your own natural sourdough starter from scratch using wholesome spelt grain. Freshly milled flour ensures better flavor, freshness, and healthy fermentation.
Ingredients
- ½ cup whole spelt grain (in husk, freshly milled preferred)
- ½ cup filtered water (room temperature)
Method
Day 1: Mix 1 tbsp flour with 2 tbsp water in a clean glass jar. Cover loosely and keep in a warm place overnight.
Day 2: Rest day — do nothing.
Day 3: Add 1 tbsp flour and stir. Cover loosely.
Day 4: Add 2 tbsp flour + 2 tbsp lukewarm water. Stir well and rest 8–12 hours.
Day 5: Look for bubbles — a sign of fermentation! Add 1 tbsp flour + 1 tbsp water. Cover loosely and rest overnight.
Day 6: Rest day again.
Day 7: Your starter should be bubbly, foamy, and smell slightly sweet and fermented — ready to bake!
Storage & Maintenance
Keep your starter sealed in the fridge. Feed weekly with 2 tbsp flour + 2 tbsp water. If not baking, discard half before feeding to keep it fresh.