Spelt Sourdough Starter
A spelt sourdough starter to use in a 100% spelt sourdough bread for a low FODMAP diet. Can you see those bubbles on the picture? Also, the starter, when it is ripe, usually doubles in size after refreshing or feeding. That is how the sourdough starter should look like when it is ready to be used in a recipe for a sourdough bread. To see those bubbles, it is best to use a clear glass jar or a plastic container.You might need to adjust slightly the amount of water you use in this recipe.
Ingredients
- 2 tbsp white spelt flour
- 2 tbsp whole spelt flour
- 50 ml lukewarm water
Instructions
- To do this spelt sourdough starter, use a jar or a clear plastic container, so you can see the progress. Sterilise it with a boiling water.
- Day 1.: Place 2 tbsp. each of white and wholemeal spelt flour in this jar. Add enough water to create a thick consistency, thicker then for American style pancakes.
- That’s it for now! Leave it in a room temperature until next day.
- Day 2.: Add 1 tbsp. of each flour and 1-2 tbsp. of water. Stir.
- Days 3 - 7: Repeat the same process for the following days, up to day 7 you should see bubbles forming in the starter. When you see bubbles and the volume rises, it is ready to be used in a recipe.
