Making sourdough starter from scratch (use it to ferment raw grains)

If you are trying to adopt raw veganism making sourdough starter is a must-have skill. Read the reasons here.

The most exciting reason is fermentation starter allows you to add brown rice or virtually any other grain to your menu.

It’s super easy to do.

A sourdough starter is basically a liquid that initiates the fermentation process.

It’s called so because in the old days (and today) it was used to make a sourdough bread. But really you can use this starter to ferment whatever you want. Although if you want to ferment veggies it’s better to prepare a starter from cabbage.

Though I did mention how to make a starter here and there, it deserves a separate post.

A ready starter (3 days old)





♦ 1 cup wholegrain rye flour

♦ 3 tbsp apple cider vinegar

♦ water






1. In a glass (or ceramic) jar mix wholegrain rye flour with enough filtered water to make the batter moderately flowy. BTW, rye is a master at neutralizing phytic acid.

2. Add apple cider vinegar.

3. Cover the jar with a lid, and let it stand in a warm place for 2-3 days. Stir the mixture every 12 hours.


Note, the warmer the place, the faster your starter will be ready.

In a winter, I leave the mixture on a “warming center” located on a stovetop. This “warming center” is available in most stoves. You don’t need to have it “on” the whole time. Just turn it “on” once per day.

Your starter is done when you can see the bubbles forming. Also, if you taste the liquid it should be pleasently sour.

Use this liquid whenever a recipe calls for a fermentation starter.

The remaining can be stored in a refrigerator (for later use).


A re-cap?

Unless you live in some kind of paradise, in order to feel full you need to include some grains (and pseudograins) in your menu. But not just any grains – properly prepared grains. The above starter is your buddy at making this possible.

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