Sourdough Starter

Sourdough Starter

$8.00

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A simple guide to re-activating and maintaining the sourdough starter we sell in our shop.

Place the starter flakes in a clean glass jar or container.

1. Add room temperature or lukewarm water to the jar, using a ratio of 1 part starter to 1 part water (by weight).

2. Stir the mixture until the starter flakes are fully dissolved in the water.

3. Cover the jar loosely with a lid or a cloth to allow airflow.

4. Let the mixture sit at room temperature for about 6 to 12 hours, or until bubbles form on the surface.

5. Once bubbles appear, feed the starter by adding equal parts (by weight) of flour and water to the jar, stirring well to combine.

6. Cover the jar again and let it sit at room temperature for another 6 to 12 hours, or until the starter becomes bubbly and doubles in volume.

7. Your rehydrated sourdough starter is now ready to use! You can use it immediately in a recipe or continue feeding it regularly to maintain its activity.

Remember to discard a portion of the starter before each feeding to prevent it from growing too large.
Always use un-bleached flour. Bleached flour can kill the yeast and bacteria in sourdough starter.