A dried sourdough culture I keep going in our own kitchen: flour, water, wild yeast and lactic acid bacteria, carefully dried for shipping. Rehydrate it and, with a little patience, you'll have an active starter of your own within a few days. No weeks of flour-and-water math required to get one going from scratch.
Once it's active, it stays with you for years if you keep feeding it.
What you get
- 10g dried sourdough starter flakes - Printed step-by-step reactivation card - Packed in a moisture-resistant kraft paper bag - Prepared in small batches by hand
How to reactivate
1. Empty the packet into a clean jar 2. Add 50g lukewarm water and stir until dissolved 3. Add 50g flour and mix well 4. Cover loosely and leave at room temperature (around 21 degrees C) 5. Feed daily with equal parts flour and water 6. Within 3 to 5 days your starter will be active and ready to bake with
Shipping
Ships from the Netherlands. No returns on food products.
