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Spelt Sourdough Starter

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SKU: 5117

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Spelt Sourdough Starter

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Our Spelt Flour Sourdough Starter originated in New England and is a great sourdough starter for those preferring to use primarily spelt flour for baking.

  • Each box contains 1 packet of dehydrated Spelt Sourdough Starter Culture.
  • Store in a cool, dry place until ready to activate.
  • Activate using spelt flour and unchlorinated, unfluoridated water (bottled spring water).
  • Sourdough starters culture at room temperature, 70-85ºF. 
  • Our Spelt Sourdough Starter is easy to use and maintain, feed it daily for frequent use or weekly if baking infrequently.
  • Instructions for using this starter are included and can be found here.
  • Having trouble activating your sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance


Spelt Sourdough Starter Instructions and Troubleshooting

  • Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
  • Sourdough starters culture at room temperature, 70-85ºF. 
  • Instructions for using this starter are included and can be found here.
  • Learn more about sourdough baking.
  • Having trouble activating your sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.


Spelt Sourdough Starter Ingredients

  • Organic spelt flour, live active cultures
  • This product contains no GMO ingredients.


Spelt Sourdough Starter Allergen Information

  • Manufactured in a facility that produces products made with gluten and dairy.
  • Non-GMO.


Spelt Sourdough Starter Shipping Information and Shelf-life

Our Spelt Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The starter is best if stored:

  • At room temperature (68° to 78°F): 12 months
  • In the refrigerator (40° to 45°F): 12+ months
  • In the freezer (0° to 25°F): 12+ months


Actual product may differ from image shown above.

Questions on Spelt Sourdough Starter

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  • From Sarah at 6/10/2011 1:02 PM
    • Hello,
      are the sourdough bread starts organic?
    • While our starters are not certified organic, we use only organic, non-GMO flours in growing our sourdough starters.
    • Do you find this question helpful?  Yes   No
  • From Marci at 11/1/2011 7:23 PM
    • Are all the starters equally as sour? Also, I will use spelt, but maybe also wheat sometimes. Can you interchange the flours?

    • The primary differences between the sourdough cultures are the types of flour they were created using (white, rye, or whole wheat) and the different wild yeast from their respective geographic regions. Several cultures do have some unique properties:

      Ischia tends to be a bit more sour when allowed to fully ferment
      New Zealand Rye sourdough is our fastest proofing culture (generally just under 3 hours--adjust your recipes accordingly)
      Alaskan has an uncharacteristically short proof period
      Austrian has a longer proof period than most other sourdough cultures
      Many people claim the San Francisco sourdough culture has a particularly unique taste
      New Zealand, Swedish and Danish cultures are made with rye flour
      Flemish-style Desem is made with whole wheat flour

      All of our sourdough bread starters can be converted to be used with a wide variety of flours. We recommend that you initially activate the starter and establish the starter with whatever type of flour it is accustomed to (generally white, wheat or rye flour). Once the sourdough starter is clearly healthy (bubbling happily) and has gone through at least a week of regular feedings, split the sourdough starter in two and put half in a safe place in the refrigerator. Start feeding the second half with the new flour. Within a few days/feedings, the sourdough starter will be fully converted. This method of splitting the sourdough starter allows you to convert the sourdough bread starter over to a new flour type but also gives you a back up in the refrigerator as there can be a learning curve when working with new flour types.

      Please note, the best flours for feeding sourdough are white flour, whole wheat, spelt and rye. Brown rice flour can be used but starters fed with brown rice starter tend to be less robust and require more regular feedings (minimum 2-3 times a week).
    • Do you find this question helpful?  Yes   No
  • From Jennifer at 7/29/2012 11:15 PM
    • Can the sourdough cultures be used for sprouted flours? Also- I'm about to begin GAPS (a variation of the SCD) and no grains are allowed for a long period of time (not even rice)- so almond and other nuts are used for flours- is it possible to culture those?
    • Yes, the sourdough starter can be used with sprouted flour. For "culturing" your nut flours, you might consider soaking them in whey, yogurt or kefir. You will find a great recipe here:
    • Do you find this question helpful?  Yes   No
  • From Peg at 5/25/2013 1:12 PM
    • concerning the spelt sourdough starter....are there simple directions for starting ? I am new at this.
    • Each starter culture comes with complete instructions. Our customer support staff is ready to assist you in getting started if you have any questions or concerns. Please contact us via Live Chat, e-mail, or phone.
    • Do you find this question helpful?  Yes   No
  • From Shauna at 5/27/2013 7:51 PM
    • Does the starter contain yeast?
    • The starter only contains the natural yeast that is propagated for the starter. There is no added baker's yeast.
    • Do you find this question helpful?  Yes   No
  • From Kris at 8/4/2014 8:39 AM
    • Can you use this starter easily with oat flour? Thank you!
    • The Spelt Sourdough starter must be activated using Spelt flour. Once active, you can separate the starter to change a portion over to a new type of flour. We recommend keeping some of your original activated starter in a sealed container in the fridge as a backup. The refrigerated starter should be fed weekly. You will find instructions for changing the flour type here: It is important to give the starter plenty of time to adapt to the new food.
    • Do you find this question helpful?  Yes   No
  • From Aszure at 10/28/2015 11:00 PM
  • From Mindy at 11/10/2015 6:02 AM
    • Approx how many feedings will it take until the spelt starter will be ready to use? I have a 5lb bag of white spelt flour and it's expensive, so I don't want to use a lot of it getting the starter going.

      Also, does it matter if I make white spelt bread vs whole grain spelt with this starter?
    • Activation normally takes 4 to 7 days feeding the starter every 12 hours. Making sure your starter isn't too cool (below 72°) should help speed the process. Discarding starter before feeding will help minimize the amount of flour needed. Be sure to store your discarded starter in the fridge (airtight lid), the starter is perfect for recipes like pancakes and crackers and also makes a great backup. You can bake with either white or whole grain Spelt.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Spelt Sourdough Starter Review by Terri

This is my first experience with sourdough and just as I was ready to give up, it started "bubbling" and it doubled in size. I split the starter and made two (instead of throwing away the 1/2 cup). It was the 2nd day and I thought I had done something wrong, the product was defective or the room was too cool. So, I put one in the oven with the light on. Both started bubbling & doubled in size. I had just not waited long enough. My loaf of bread is rising as I type this. I have made many loaves of bread and this loaf was the easiest to knead. I don't know if it is the sourdough or the spelt flour, but I love how easy it has been so far.I also made pancakes with the "throwaway" starter and they were slightly chewy but the crispy and nutty texture made it worth it. Very good!

(Posted on 11/14/2015)

awesome customer service,awesome starter Review by tj

this has done very good going from hot Tx. heat to below freezing winter days already, just watch the texture and go, its doing great!

(Posted on 12/5/2014)

wonderful product Review by donna

Worked great and we are enjoying sourdough bread after I messed up on my homemade sourdough starter. So much better than I ever imagined! Customer service was very helpful, too, with questions I had maintaining my starter. Love this company!!

(Posted on 10/7/2014)

Very Satisfied With Spelt Starter Review by PatB

I am a newby to making bread with starter. But when I received the starter and followed the directions, I was pleasantly surprised with my first loaf of bread - also discovered naan and spelt sourdough pancakes (I just couldn't discard any of it). And the second loaf I made was even better! Can't say enough good about this spelt starter. It's terrific!

(Posted on 9/4/2014)

Fabulous Starter! Review by greenbean89

Super fast and easy, and makes the yummiest healthy bread I've ever made. Highly recommend to anyone interested in making better bread that's better for you.

(Posted on 3/17/2014)

I am finally making GREAT bread!!! Review by Elizabeth

I am SO HAPPY with this product. I have tried bread so many times and I have yet to be consistently successful, until now. I followed the directions exactly and started this starter packet with White Spelt Flour, and I have continued to maintain the starter with the White Spelt Flour. I am following this recipe to make bread, it makes 2 baguettes or 1 boule.

350 grams warm water (about 1.5 cups)
15 grams sea salt (scant Tablespoon)
63 grams honey (3T)
Stir together until honey is dissolved in water.
530 grams freshly ground whole spelt flour (about 5 cups)
1/4 cup spelt sourdough starter
Stir in flour and starter, it makes a wet dough, like no-knead dough.
Bake at 450 for 45 minutes or until internal temp is 195-200.

(Posted on 2/21/2014)

Great product! Review by Krista

Very easy to activate and use. It makes a super-hearty loaf of bread when used with freshly ground spelt. My kids thought it was a bit too hearty, but when I added some vital wheat gluten, 1 1/2 tablespoons of cinnamon and some raisins, they loved it! So did I. We'll use it often!

(Posted on 5/28/2013)

great product! very easy to start and maintain! Review by MICHELLE

It was so easy to get the sour dough started! I love the product!

(Posted on 1/29/2013)

Works very well Review by Liz

I got this starter to use with freshly ground spelt. It has been working most satisfactorily. I adapted it to whole wheat flour to share with my sister and it took to it terrifically!

(Posted on 12/15/2012)

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