Starter culture for sourdough

Starter culture for sourdough

Total: 289 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / 100 g: 169 kcal
, Fat: 1 g
, Carbohydrate: 34 g
, Protein: 5 g

This term has nothing to do with racing, but plenty to do with baking bread. Sourdough begins life as a starter culture comprising a mixture of flour and water. Sourdough is needed to make sourdough bread. It replaces traditional yeast, either fully or in part, and gives the bread an incredibly diverse flavour. To make a starter culture, you need a little water and flour, some time and plenty of rest.


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Day 1

50 g wholemeal rye flour
¾ dl water

Days 2-9

40 g wholemeal rye flour
40 g white flour
1 dl water

Days 10-12

50 g white flour
½ dl water
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How it's done

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Day 1

Mix the flour and water in a jar, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs.

Days 2-9

Add 60 g of the starter culture to the other clean jar every day. Dispose of the rest. Add the rye and white flour with the water, mix well. Place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Thoroughly clean the used jar, set aside ready for the next day.

Days 10-12

Every day, mix 25 g of the starter culture with the flour and water, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Dispose of the rest.

Day 13

On the 13th day, small regular bubbles will begin to appear on the sourdough. At this stage it can be used for baking bread (see wheat & sourdough bread recipe).

Good to know
Tip: Preserving jars (Weck) are particularly good as the lids can be fitted loosely (without clamps), allowing the gases to exchange.
Tip: The older the starter culture, the greater its strength. The bread becomes even more aerated.
Note: During the first few days, the growth of the dough fluctuates considerably. Don't be deterred, continue to feed the dough regularly at around the same time every day. The smell will also change significantly. If the smell is pungent and unpleasant after 13 days, dispose of the starter culture and start again from the beginning. If the dough becomes mouldy, dispose of the starter culture and start again from the beginning.
Note: For longer storage periods without regular baking: Keep the starter culture in the fridge and feed once a week as from day 10. Take the starter culture out of the fridge 2 days prior to baking and feed daily again at room temperature.

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