Wood Fired Recipes Community Cookbook

Sourdough Starter (Levain)

Jan 18, 2024Posted by klintPrint

Sourdough bread is healthy, more digestible and has a much longer shelf life than yeasted. Among bakers it is commonly known that a natural levain has a superior flavor compared to yeasted bread.

This recipe is one way to make a sourdough starter.  Organic ingredients such as grapes or other fruits are used as they are rich in wild yeast. Personally, I have had very good results with ground organic Rye and Whole Wheat flour.

Sourdough Starter

Prep Time 7 days


  • Tupperware container or glass jar


  • 60 g Warm water Distilled or from well; no chlorinated water
  • 60 g Stone ground whole wheat flour
  • 20 g Stone ground rye


  • Mix all the ingredients together.
  • Transfer the mix into your container and cover it with a clothe.
  • Let it sit in room temperature for 2-3 days.
  • Discard half of it and add the same amount of flour and water.
  • Repeat this process 4-5x until your starter is active.

To refresh the starter, use the recipe below:

New batch = 60g Water + 60g white flour + 20g Rye and whole wheat flour + 1tbsp of old starter.

Submitted by: Andrea Colognese of Jamestown Bread Project  

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