I’ve been baking my own bread for a while now, but have never ventured into the land of sourdough, and finally my curiosity got to me. I kept seeing recipes including sourdough and the bread and rolls always looked fantastic, so I decided to make my very own sourdough starter. And it worked very nicely! I baked a wonderful sourdough spelt bread and it was terrific.

You can make sourdough starters with plain flour or a good mix of rye, whole wheat and plain. For this batch I decided to just use plain. I will try a different variety another time.

Here’s what you will need: 

Even amounts of water and flour.

In total, I used 3 dl of plain flour and 3 dl of water

Day 1

Mix 1dl of flour and 1 dl of water in a bowl. Let it stand room temperature, such as on the kitchen table and cover with a tea towel or lid.

Day 2

The dough is now starting to bubble. Ad another dl of flour and water. Mix it and let it stand for another 12 hours.

Day 3

The dough is still bubbling and has now become a bit of gray color. Take a spoon and stir the dough a bit.  Now add 1 dl of flour, and water so the texture is the same as day 1.  Set it aside again till the next day.

Day 4

It is now ready to use. The dough is quite frequent, a bit like beer, malt and yeast and the color is probably something close ash. Don’t be afraid of the smell, its not something you normally smell in your kitchen, but don’t worry, it supposed to smell like that. The dough now has plenty of natural yeast.


If you are not using the dough right away, pour it in a container with a lid and put it in the refrigerator where you will store it from now on.

I don’t think that there is an actual lifetime to a sourdough. As long as you remember to use it and feed it, then all should be good. I have heard of people having their sourdough for years and years.


Every time you use some of the sourdough, you need to ‘feed’ it a little bit. You do so by adding a bit of water and flour and stirring it in, and then continue to store it in the refrigerator.  Try and use equal amounts, but don’t worry if you add a bit more flour than water.

Even if you don’t use your sourdough, you still need to feed it, about twice a week. The consistency should be a bit like a runny porridge. Of course you run the chance of the bowl running over if you keep feeding it, without using the sourdough. So if you are about to ‘run over’, just pour some of it out, it will still be fine.