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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.
| Whole rye flour50 g | Day 1 only; whole-grain flour is suggested to start[illinois2025] |
| Unchlorinated water55 g | Day 1; filtered or spring water, or tap water left to stand overnight[illinois2025] |
| Bread or all-purpose flour plus whole rye flour25 g + 25 g | Each feed from day 2, added to 50 g of kept starter[illinois2025] |
| Unchlorinated water50–55 g | 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: 6 days – 8 days
What changes: Flour and water are stirred together in a jar
Output: unfermented flour-and-water mix.
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
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 6 days – 8 days. The longest step, daily feeding (back-slopping), takes 5–7 days (University of Illinois Extension 2025) and runs at 21–28 °C (University of Illinois Extension 2025). Lactiplantibacillus plantarum and Levilactobacillus brevis do most of the fermenting.
| Main step | 5–7 daysReported[illinois2025][ercolini2013][vandermeulen2007] | Daily feeding (back-slopping) |
|---|---|---|
| Temperature | 21–28 °CReported[illinois2025] | Daily feeding (back-slopping) |
| Acidity | pH 3.3–3.4Measured[vandermeulen2007] | Daily feeding (back-slopping) |
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 batter; cooking is the only way to be sure foods made with flour are 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.
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
The oldest known leavened bread, found in a Swiss excavation, is more than 5000 years old (Muhammed and colleagues 2025). Wikipedia, citing the Encyclopedia of Food Microbiology, dates one of the oldest sourdough breads, also excavated in Switzerland, to 3700 BC. Sourdough was the usual way to leaven bread until the Middle Ages, when barm from brewing replaced it, and industrially produced baker's yeast replaced barm in the late 19th and early 20th centuries (Wikipedia).
