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Sourdough Bread Fodmap recipe

Sourdough Bread, including Starter from Scratch

Recipe by Positive Gut - positivegut.com

Recipe for lovely and gut-friendly sourdough bread. Become the baker you always wanted to be!
Prep Time 8 d
Cook Time 1 hr 10 mins
Total Time 8 d 1 hr 10 mins
Servings 1 bread


  • Glass or ceramic jar/bowl, big one
  • Tea towel
  • Wooden spoon or spatula
  • Kitchen scale
  • oven


The Sourdough Starter

  • 800 g organic whole grain flour can be wheat or rye
  • 800 ml water

The Sourdough Bread (Part 1)

  • 160 g sourdough starter
  • 80 g spelt flour
  • 80 g water

The Sourdough Bread (Part 2)

  • 300 g Dough (Part 1)
  • 300 g Water 20 degrees celcius
  • 350 g Spelt flour
  • 300 g Whole grain wheat flour
  • 150 g Flaxseed
  • 2 tsp Salt


The Sourdough Starter

  • Put 100g of wholegrain organic flour and 100 ml of water in a big glass/ceramic bowl and mix together with a wooden spoon.
  • Cover the bowl with a tea towel and let it ferment at room temperature for 12 hours.
  • After 12 hours, feed the starter with 50 grams of organic whole grain flour and 50 ml of water mix with the wooden spoon and cover it again with the tea towel.
    Repeat this step every 12 hours for the duration of 3 days.
  • On the third day, when you want to feed your starter for the 7th time, first pour out half of the mixture before you feed it again.
    You can keep the half of the mixture to give away or bake something yourself (enough exciting recipes on the internet!)
  • Continue feeding your starter for the next 3-4 days with 50 grams of organic whole grain flour and 50 ml of water every 12 hours.
  • After a while, you will see bubbles start to form. As soon as you see a lot of bubbles and the starter smells a little bit sour, you can start using it in the dough.
    Make sure you have at least 800 grams of starter, so you have some left over when you bake bread.

The Sourdough Bread (Part 1)

  • Put 160g of the sourdough starter in a bowl and mix it with 80 grams of spelt flour and 80 grams of water (20 degrees Celcius)
    Cover with a tea towel and let it ferment for 10 hours at room temperature (max. 24 degrees Celcius)

The Sourdough Bread (Part 2)

  • Clear out a work area or your kitchen top, you will need this to knead the dough. (Warning, can be a bit messy... I know it!)
  • Place the 350g of spelt flour and 300 grams of whole grain wheat flour on the work area. Have it be a pile, with a hole in the middle.
  • Pour the water, salt, flaxseed and the dough from Part 1 in the middle and start kneading from the middle. Take small parts of flour from the sides every time until everything is properly mixed. When you have a ball keep kneading for about 10 minutes and make sure to pull and stretch the dough properly until it's a smooth dough.
  • Put the dough in a big glass/ceramic bowl and cover with a damp tea towel. Let it ferment for 10 hours at room temperature.
  • After 10 hours, cover the working area in flour and place the dough on top. Mold it into a ball and cover with a damp tea towel. Let it rest for 1 hour.
  • After 1 hour, flatten the dough once with your hand and make it oval. Tuck the sides in under the dough. Place the dough on a oven tray that's covered in baking paper.
    Cover with a damp tea towel and let it rest for 3 hours.
  • After 3 hours, make small cuts at the top of the dough with a sharp knife.
  • Put a bowl of hot water in the oven and place the oven tray above it in the middle of the oven. Turn the oven on at 190 degrees Celcius (hot air). When the oven heats up, the dough will keep rising.
  • Bake the bread for about 65 minutes. You can tell when it's done, if it sounds hollow when you knock the bottom.
  • Put the bread on a cooling rack to make sure moisture can evaporate for at least 30 minutes.
    If you don't do this, the crust will not be crispy.
  • Slice the bread in your desired portions, and enjoy!