B for Baking #2

Of all the breads I have eaten, I prefer the taste of sourdough breads because they have better texture and aroma when compared to those fluffy soft breads that melt in your mouth.

To me, I like cookies that melt in my mouth but the taste of breads should linger on for as long as they could because I should not be eating more than necessary.

Talking about sourdough, I have tried many versions I read from the internet and failed at some but the one that is fool proof thus far is the sourdough starter I made from homemade yeast water using dried grapes/raisins and spelt flour.

And because I like the taste of sourdough so much, I also prefer to add sourdough in my pancakes and waffles.

So for this episode, I am going to share my version of sourdough starter in 2 easy steps. But I must warn you that this sourdough starter is not for the impatient.


Step 1: Yeast water (updated)

What you need to have:

1/3 cup dried grapes/raisins
1 cup distilled water
a glass jar with a screw cap (sterilised)

What you need to do:

1. Place dried grapes/raisins and water in a sterilised glass jar and screw the cap tightly. Give it a good shake and leave the jar in a warm place.

2. After 24 hrs, unscrew cap for a few seconds to let the air out. Screw cap back on and give it a good shake. Leave the jar in a warm place.

3. Repeat step 2 for 5 more days. By the 7th day, all the grapes/raisins would have been fully hydrated and would be floating at the top of the jar. You could also hear the sizzling sounds made by the bubbles.

The yeast water is now ready to make our sourdough starter. It can also be refrigerated for up to 6 months.

bubbles indicate that the yeast water is very active

Step 2: Sourdough starter

What you need to have:

1 cup yeast water
4 tsp sugar
1.1/3 cup spelt flour
a 1L glass container (sterilised)
a plastic spoon or spatula (sterilised)
cling wrap

What you need to do:

1. Place 1/4 cup yeast water (grapes/raisins included), 1 tsp sugar and 1/3 cup spelt flour in a sterilised glass container. Mix well using a sterilised plastic spoon or spatula. Cover with cling wrap and leave it in a warm place.

2. After 12 hrs, repeat step 1.

3. Repeat step 2 two more times. When the starter is fully active, you would see lots of bubbles forming and the dough would have doubled or tripled in volume and collapsed, depending on the strength of the yeast water.

The sourdough starter is now ready for use or it can be refrigerated for up to 6 months.


I made this sourdough starter using yeast water that has been refrigerated for 1.1/2 months and it still maintained its strength.

dough has risen to double its size and collapsed
lower red line indicates the red rubber band I used as marker

lively little creatures