The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough culture

bread10's picture

Making a Sourdough starter with water kefir

December 16, 2012 - 11:41pm -- bread10



I have neglected my sourdough culture in the back of the fridge and it looks and smells beyond recovery! I have water kefir (sugar, water & kefir grains/culture) which I regularly ferment for a probiotic drink... can I use this to make a super quick sourdough culture - e.g. mix flour and water kefir and leave overnight??? I have never made my own culture before. Has anyone done this using water kefir and how would you go about doing it?


copyu's picture

Commercial 'Sauerteig' / Sourdough culture from "Seitenbacher"

June 14, 2010 - 11:35am -- copyu

Hi all,

I received two sachets of "Seitenbacher Natur Sauerteig" in a parcel from my nephew, who lives in Germany. I had asked him to send me some caustic soda [NaOH—Sodium Hydroxide, food-grade] for pretzels and he included some spelt flour, some whole spelt grains, a couple of varieties of bread spice and the "sourdough" sachets.

juniperjan's picture

Sourdough and vinegar mother issues

August 16, 2009 - 9:34am -- juniperjan


Wanted to put this out there and see if anyone has had a similar experience.  I maintain vinegar mother cultures for both red and white wines and in the past when I have kept sourdough cultures I have lost my sourdough to the vinegar mother.  I maintained the sourdough starters as directed only to open it to use one day and find vinegar. It has happened more than once and it is quite frustrating. I am starting a new culture for sourdough and don't want it happen again. Any suggestions or ideas out there.

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