make sourdough starter, simple and fast!

As you may have read in my blogs before I eat with great except occasionally some bread. Really nice, I find it not so, I spent the first 26 years of my life eaten enough bread for the rest of my life. My husband is still eating bread and since I have the book bread belly 've read he is totally switched on spelled bread. But it spelled bread from the organic supermarket I always get to him because there are no additives in it, I think still quite pricey, you pay 4.40 euros for a soon spelled sourdough loaf of normal size. You'll eat less than spelled wheat (it fills better), but I still think it's quite on the pricey side. I was also there for a long time against it to hiccup to experiment with making spelled sourdough bread and of course my own sourdough starter to make yourself.

Make your own sourdough starter is a piece of cake!

I had a while ago myself read how you can make a sourdough starter but I always put it off because it seemed so complicated and also because you had to be there every day. Working brieflyEventually, I went for it anyway, and afterwards is really bad. It's a piece of cake and helemaaaaal not complicated. You just spelled flour, water, preserving jar, and scales or measuring cup needed, oh yeah, and a minute a day! it's that simple.

Recipe to make sourdough starter

Spelt flour, water, a preserving jar and the scales. You need
Preparation:
Mix in 1 day: 50 grams spelled flour with 50 grams of water, stir well and set aside.
On day 2 to 7 (or just one tablespoon of each), add 13 grams each day spelled flour and 13 grams of water
Every morning and evening, you still stir through well. If there is a layer of water comes under pressure, add a little extra spelled flour.
When it comes to bubble and is rising it means that your starter is alive and you can then bake with.
You can also use spelled instead of rye or wheat, I personally prefer to spell.

nice to know:

If you have 120 grams spelled flour used in a recipe, you can then complete the same amount again in the preserving jar, 65 grams spelled flour and 65 grams of water. You mix it well again, and the next day you can go bake again.
Going on vacation or are you just too busy to bake your starter then you refrigerate a few months, then stir it occasionally while. If you are going to use it again leave it in first at room temperature with some lukewarm water and some flour as it rise again it is ready for use.

Good luck with baking!

Are you going to make your own sourdough starter? I'm curious about your findings!