Maintain a starter

A sourdough culture must be refreshed regularly (i.e. “fed”) in order to keep the microorganisms active in the starter. With a little time, you can grow a strong sourdough that can completely replace yeast in the dough.


  • Store the starter in a sealable container in the refrigerator
  • Remove the required amount from this for each baking process
  • Freshen up every 7-14 days with flour and water


  • 50g wholemeal rye flour
  • 50g water (40-45 °C)
  • 10g of the old starter
  • Mix well, leave to mature in the oven with the door slightly open for 6-9 hours (26-28 °C)
  • The starter is ready when it has significantly increased its volume, is streaked with bubbles and smells slightly sour
  • Alternatively, the items can also be “refilled” by only replacing the amount taken for baking (50% flour / 50% water), so that at the end the initial amount is again in the container (approx. 110g)