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Cereals and bread from Worldwide
Flour and water left in a warm jar sour on their own as lactic acid bacteria and wild yeasts from the flour multiply. Fed fresh flour and water every day for one to two weeks, the mix settles into a stable culture that raises bread and makes it sour. Made in 5 steps over 13 days – 46 days. The longest step, keep the starter, takes 7–30 days (University of Illinois Extension 2025). Lactiplantibacillus plantarum and Levilactobacillus brevis do most of the fermenting.
| Main step | 7–30 daysSet[illinois2025] | Keep the starter |
|---|---|---|
| Temperature | 21–30 °CSet[illinois2025][ercolini2013][vandermeulen2007] | First souring |
| Acidity | pH 3.3–3.4Measured[vandermeulen2007] | Daily feeding (back-slopping) |
| 50 g | Whole rye flour · Day 1 only; whole-grain flour is suggested to start[illinois2025] |
| 55 g | Unchlorinated water · Day 1; filtered or spring water, or tap water left to stand overnight[illinois2025] |
| 25 g + 25 g | Bread or all-purpose flour plus whole rye flour · Each feed from day 2, added to 50 g of kept starter[illinois2025] |
| 50–55 g | Unchlorinated water · Each feed from day 2[illinois2025] |
| No starter · The bacteria and yeasts come from the flour[vandermeulen2007][ercolini2013] | |
| Starter | spontaneous |
Total time across the recorded steps: 13 days – 46 days
What changes: Flour and water are stirred into a thick paste
Output: unfermented paste.
Microbes at work in this step
flour bacteria and yeasts start to grow
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike yeast-leavened bread, nothing is bought in. The starter is the flour's own lactic bacteria and yeasts, kept going by feeding, so the bread gets both rise and sourness from it.
Flour is a raw food that can carry Salmonella and pathogenic E. coli, so never taste raw flour, dough or starter; baking is what makes it safe (FDA). In new starters Enterobacteriaceae, including E. coli, peak in the first days and die out as the pH falls below 4 and the starter matures. Throw a starter away if mould grows on it.
Hazards the sources name: Enterobacteriaceae from the flour, including Escherichia coli and Enterobacter cloacae at the start; Salmonella and pathogenic Escherichia coli in raw flour.
Every number is labelled with how it is known. How this atlas is made
Bread residue from Switzerland is dated to about 3700 BC. Brewers' barm replaced sourdough in much of medieval Europe, and cultured baker's yeast replaced both after 1871.
