Sourdough Bread Starters

Make sure all ingredients are stone-ground and organic

Use some of your sauerkraut juice to mix with organic, whole wheat flour to get your sourdough bread starter going!  Only organic, 100% whole grain bread flours are recommended for baking:  wheat, spelt, rye, barley, kamut, oat, and teff.

Basic Starter Recipe – using Probiotics


  • 1C of sauerkraut juice
  • 1C organic, 100% whole wheat, stone-ground pastry flour


  1. Place sauerkraut juice and flour in a 1 litre glass jar and mix
  2. Cover with cloth and secure with a rubber band
  3. Allow to stand 6-12 hours in a dark place
  4. Mix starter in with more flour (approx. 4C) and water (if needed)
  5. Knead the bread and obtain a dough consistency as though you were about to bake the bread;
  6.  Now let the lump of dough stand (covered with a towel) for another 12-24 hours in a warm place (about 77 degrees is fine). 
  7. Now roll out the bread and bake in the manner desired
  8. If baked in a bread pan, cook at 350 degrees for about 20-30 minutes (or until done). 

Adapted from: Craig Wm. Peters Article

How To Make A Sourdough Starter – with flour and water