Processed

Sourdough Starter

Sourdough starter is a living flour-and-water culture of wild yeasts and lactic acid bacteria maintained by regular feeding. It leavens and acidifies bread dough, producing the open crumb, complex aroma, and keeping quality associated with sourdough loaves without commercial baker’s yeast as the sole leaven. A healthy starter smells yoghurty to fruity, doubles after feeding, and holds a network of bubbles. Hydration, flour type (wheat, rye, wholemeal), and temperature select different microbial balances—mild French-style versus sharp rye-heavy cultures. Discard and feed cycles keep acidity and yeast activity in balance.

Also known as: Levain, Sauerteig, Lievito Madre / Pasta Madre, Sourdough Starter, Zakvaska

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Quantity

Unit

Kg Liters Whole

Note

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Flour Base

Form

Hydration Style

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Liquid Levain

Wholemeal Starter

Stiff Levain

Wheat Starter

San Francisco Style

Rye Starter

Characteristics

Preparations

DehydratedDiscarded And FedLiquidRefreshedRefrigerated HeldStiff

Provenance

Food GradeLiving CultureNon-GMO Flour OptionsOrganic Flour Options

Sources

Back SloppedCulturedDehydrated Commercial

Traits

AcidifyingBubbly When ActiveFunctional Group: CultureLeaveningLive Yeast And LacticRequires FeedingTangy Aroma

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 407

Amount per 100 g

Total Fat 0.98 g
Saturated Fat 0.53 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 18.6 mg
Salt 0.05 g
Total Carbohydrate 87.2 g
Dietary Fibre 0 g
Total Sugars 79.3 g
Complex / starch 2.12 g
Protein 2.06 g
Water 5.37 g

Detailed nutrients

Energy 407 kcal
Water 5.37 g
Carbohydrates 87.2 g
- Sugars 79.3 g
  - Monosaccharides 55.5 g
  - Disaccharides 23.8 g
- Starch 2.12 g
  - Amylose 0.53 g
  - Amylopectin 1.59 g
  - Digestible Starch 1.8 g
  - Resistant Starch 0.21 g
Protein 2.06 g
Fat 0.98 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 25.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.12 mg
- Vitamin B5 — Pantothenic Acid 0.06 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
Minerals 265 mg
- Major Minerals 259 mg
  - Calcium 50 mg
  - Sodium 18.6 mg
  - Potassium 190 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.12 · vitamin-b5-pantothenic-acid: 0.06 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.3 · vitamin-e: 0.11 · vitamin-k: 0.6 ·

Minerals

Sodium: 18.6 · Potassium: 190 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Sourdough Starter.

Pairs well with

Classic and complementary matches

Bread
Butter
RyeNordic breads
SaltBread dough
Water
WheatSourdough loaves

Usually avoid with

Often clash in flavour or tradition

History

3000 BCEEG

Egyptian and Near Eastern bakers relied on fermented dough remnants as leaven long before pure yeast.

100 BCEIT

Roman writers described sour fermented doughs used to raise bread across the Mediterranean.

1800

Regional sourdough traditions thrived wherever commercial compressed yeast was scarce.

1849US

California Gold Rush bakers made San Francisco–style sourdough famous for its sharp lactic profile.

2010

Home baking revivals and bakery culture globalised carefully maintained starter lineages and dehydrated starters.