What you'll need
Three simple ingredients and a glass jar. The magic comes from patience — sourdough is alive and rewards those who take it slowly.
10g Gutstronomy Sourdough Starter Culture
One sachet, included with your purchase.
Stone ground rye flour
Whole wheat flour works too. Avoid bleached all-purpose flour in early feeds.
Spring, mineral, or distilled water
Tap water works if left to stand for a few hours to off-gas the chlorine.
A clean glass jar
Wide-mouth jars are easiest. Plus a small cloth and rubber band.
Building your culture
Your starter grows through three feeding stages over three days. Each day you double the flour and water. By Day 3, you're ready to bake.
Day 1 — Wake up the starter
- Stir ½ teaspoon of dried starter culture into 1 tablespoon of water in your jar.
- Add 1 tablespoon of rye flour and mix until it reaches the consistency of pancake batter.
- Add 1–2 tablespoons of water if needed to reach this consistency.
- Cover the jar with a tea towel or dish cloth — not a lid. It needs to breathe.
- Allow 24 hours to ferment at an ambient temperature of around 25°C.
Day 2 — First feed
- Transfer the contents of the jar to a mixing bowl.
- Add 30g of rye flour and 30ml of water.
- Stir vigorously until fully combined.
- Cover and leave for 24 hours.
Day 3 — Second feed & ready to bake
- Add 60g of rye flour and 60ml of water.
- Stir vigorously. Cover.
- Leave for 24 hours — use the rubber band method (see below) to know when it's at peak activity.
- Your sourdough culture is now ready to bake with!
- Remember to keep a small amount of starter to repeat Stages 2–3 for your next loaf.
The Rubber Band Trick
This simple visual method tells you exactly when your starter is at peak strength and ready to use.
Mark the level. After feeding, slide a rubber band around the jar and position it at the top of the starter. This is your starting point.
Find a warm spot. Place the jar somewhere around 21–25°C (70–77°F).
Watch it rise. As it ferments, it will bubble and rise. When it reaches twice the height of the rubber band mark — it's perfect to use.
Peaked and collapsed? No problem. Simply feed it again (equal parts starter, flour, and water by weight) and watch closely — use it next time at its highest point before it flattens.
Ready to bake?
Once your culture has doubled, head to the Bake a Loaf section.
One sourdough loaf —
Gutstronomy style
This is the recipe Marilyn bakes herself. Stone-ground flour, long fermentation, and a cold proof overnight for a deep, complex flavour. No shortcuts.
Ingredients
Autolyse
- Mix 500g wheat flour + 50g brown flour with 385ml filtered water.
- Cover and let it sit for 1 hour to autolyse. This hydrates the flour and starts gluten development — without any kneading.
Mix in starter & salt
- Once your starter has doubled and is active, add 110g starter and 13g salt to the autolysed dough.
- Mix by hand until fully incorporated — pinch and fold until you no longer feel salt granules.
Stretch & folds
- Perform 4 sets of stretch and folds, every 30 minutes.
- After the 4 sets, rest 1 hour then perform a single gentle coil fold.
Coil fold technique — gentle, effective
Bulk fermentation
- Let the dough rise for another 2 hours, or until doubled in size with visible bubbles on the sides of the bowl.
- Keep covered with a cloth throughout.
Shape the loaf
- Lightly flour your bench.
- Gently fold the dough and shape into a round loaf.
- Coat lightly with flour and place into a silicone baking tray.
- Cover with a cloth. Optional: place in a plastic bag to prevent the surface drying out.
Cold proof (overnight retard)
- Place in the fridge overnight — or for up to 48 hours.
- The cold proof deepens flavour, improves crust, and gives you flexibility on when to bake.
Bake
- Preheat your oven with a Dutch oven (or similar covered dish) to 280°C.
- Bake covered for 40 minutes.
- Remove the lid and bake for an additional 20 minutes at 180°C until deep golden brown.
Cool & enjoy (patiently!)
- Let the bread cool completely before slicing — at least 1 hour.
- The crust needs time to set and the crumb to stabilise. Slicing too early gives you a gummy interior.
Caring for your culture
Your sourdough starter is a living culture. Like all living things, it needs consistent care — but it's remarkably resilient once established.
How often should I feed my starter?
Once your culture is active, feed it every 24 hours if kept at room temperature. If you store it in the fridge, a once-weekly feed is sufficient. Just take it out, bring it to room temperature, feed, let it peak, then use or refrigerate again.
Can I skip a feeding?
Occasionally, yes. But skipping too many feedings can weaken or kill the culture. Try not to skip more than once or twice in a row. A few days in the fridge buys you time without harm.
There's dark liquid on top of my starter — what is it?
This is called "hooch" — a layer of alcohol produced by the fermentation process when the starter is hungry. It's a sign it needs feeding. Just stir it back in or pour it off, then feed as normal. It's not harmful, just a signal to act.
My starter smells sour — should I be worried?
Not at all! A tangy or mildly sour smell is a great sign your culture is active and healthy. If it smells rotten, putrid, or shows pink/orange mould — that's when to discard and start fresh.
How do I know my culture is ready to bake?
Your starter should double in size within 4–6 hours of feeding, show visible bubbles throughout, and smell pleasantly tangy. Use the rubber band method (see Culture Prep) to time it precisely — bake when it's at its highest point.
Can I use other flours besides rye?
Yes — whole wheat, spelt, and einkorn all work well and add different flavour profiles. However, keep at least 30–50% rye in your initial feeds to keep the culture strong. Avoid bleached all-purpose flour in the early stages as it lacks the nutrients needed for fermentation.
Is sourdough healthy for everyone?
Sourdough made with stone-ground rye and an active long-fermented culture is significantly easier to digest than commercial bread. The fermentation process breaks down phytic acid and reduces gluten content — making it tolerable for many who struggle with conventional bread.
However, people with severe gluten intolerance or coeliac disease should consult a doctor first. While fermentation reduces gluten, it does not eliminate it entirely.
The gut-friendly bacteria produced during fermentation actively support digestion and overall gut health — very much in the Gutstronomy spirit.