Spelt Sourdough Starter

Availability: In stock

Regular Price: $12.99

Special Price: $9.99



Product Alerts

Perishable  

Spelt Sourdough Starter

More Views

Share: FB

Details

Our Spelt Flour Sourdough Starter is available as a dried culture. Dried sourdough cultures are shelf-stable and do not have to be fed or cared for immediately. Dried sourdough cultures can be ready to create baked goods within 3 to 5 days.

Detailed instructions will be included with your order. Click here to view our dried sourdough starter instructions.

Click here for a comparison of our sourdough starters.

 

Learn More

 

Recipes for Sourdough

 


Questions on Spelt Sourdough Starter

Sort by Ascending

5 Item(s)

per page
  • From Shauna at 5/28/13 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 Peg at 5/25/13 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.

      http://www.culturesforhealth.com/contact-us
    • Do you find this question helpful?  Yes   No
  • From Jennifer at 7/30/12 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: http://www.cheeseslave.com/gaps-almond-bread/
    • Do you find this question helpful?  Yes   No
  • From Marci at 11/2/11 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
      ‚Äč
      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 Sarah at 6/10/11 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

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Spelt Sourdough Starter

How do you rate this product? *

  1 2 3 4 5
Value
Quality
Price

Customer Reviews

Fabulous Starter! Review by greenbean89
Price
Value
Quality
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 March 17, 2014)
I am finally making GREAT bread!!! Review by Elizabeth
Value
Quality
Price
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 February 21, 2014)
Great product! Review by Krista
Value
Quality
Price
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 May 28, 2013)
great product! very easy to start and maintain! Review by MICHELLE
Quality
Price
Value
It was so easy to get the sour dough started! I love the product!
(Posted on January 29, 2013)
Works very well Review by Liz
Price
Value
Quality
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 December 15, 2012)
View More Reviews >>


Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address