What is sourdough starter? A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. The starter is what makes sourdough bread rise. Instead of using active dry yeast like in other bread recipes, sourdough bread uses a starter. Along with leavening the bread, the starter also brings that classic sour flavour . Freshly Fermented freeze dried sourdough starters offer the same quality of sourdough as our fresh starters with the added bonus of a greater shelf life. Our Sourdough comes sourced from starter cultures that have been in use for over a century. A mature, well-aged sourdough starter has a much stronger and distinctive sourdough flavour than one recently started from scratch. We have worked hard to obtain the very best sourdough from across the world. We feed our starter cultures twice a day; ensuring that what you purchase from us is a very active, starter culture. Kit includes: 5g Freeze Dried Sourdough Starter You will need: Glass jar with a sealable lid. Clip top kilner style jars work great. Plain flour Water Each sourdough starter ships with a 5 year best before date. Packaged in the new sourdough presentation boxes, these make an ideal gift for someone or for those not wishing to activate their sourdough starters right away. We would also recommend these starters for our international customers. WHAT INGREDIENTS DO I NEED? Water and Sourdough We use filtered, non-chlorinated water with our sourdough. Some people use tap water and have no problems. The old saying “If it’s good enough to drink, it’s good enough to make bread” seems to work out for most people. We have also heard of people who have had problems with chlorinated tap water. We advise that you remove chlorine from your water when possible. You can leave tap water standing overnight to remove the chlorine or boil and it allow to cool down again. Our preference as stated is to use a charcoal-based water filter such as a Brita. What kind of flour to feed your sourdough: Plain white flour Feed your sourdough with plain flour and use strong flour / bread flour when actually making the dough. ACTIVATION PROCESS: Get a container that can be closed with a lid (glass jar, Tupperware, etc.). Wash it out well with hot water and a little soap. Allow the container to cool down if it is hot, then add your Sourdough. DAY 1 Mix 75g of flour and 75g of water (weigh the water) into your starter and stir well. Ensure the type of flour you add matches the type of sourdough you have purchased (eg rye flour with our rye sourdough starter). Seal the lid on the jar. Remember, the starter will produce CO2 so the pressure will build up in the container if closed tightly, so watch out when you open it again. Leave the Sourdough at room temperature for 24 hours. DAY 2 Feed the Sourdough again with 75g of flour and 75g of water on the second day and leave it for another 24 hours. After this, the Sourdough is activated and ready for use. If you want to bake with it, we recommend discarding 150g of the starter and feeding once again with 75g of flour and 75g of water 3-4 hours before you plan to use it. FERMENTATION PROCESS: As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again. Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine. It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs. For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it. Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Yeasts and bacteria suitable for bread production are found in relatively high amounts on the surface of cereal grains, such as wheat. By grinding the grains into flour and allowing these micro-organisms to thrive – by adding water, keeping the mix at an appropriate temperature, and providing food in the form of more flour to create what is known as a ‘starter’ – they can be increased in size and concentration. The Sourdough comes sourced from starter cultures that have been in use for over a century. A mature, well-aged sourdough starter has a much stronger and distinctive sourdough flavour than one recently started from scratch. We have worked hard to obtain the very best sourdough from across the world. We feed our starter cultures twice a day; ensuring that what you purchase from us is a very active, starter culture. We have traced the heritage of our Hampshire sourdough back over a century to the New Forest. Since then it has found its way into many kitchens across the UK. This is a true heirloom variety that has only been fed on plain white flour. It produces a classic tasting white sourdough loaf that has a mild, subtle flavour. Allergens – Contains wheat. Each pack contains 5g of freeze dried sourdough starter. Recommended activation date for culture: 5 years from the date of shipping. Store below 25c. If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture Instructions: Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by copy & pasting the link below in a search engine: https://freshlyfermented.co.uk/PDF/freeze-dried-sourdough.pdf Instructions Table of contents: 1. What to do once your 2. Organic Freeze Dried 3. White Sourdough Starter arrives 4. What equipment do I need? 5. What ingredients do I need? 6. Activation Process Fermentation Process *We are not the manufacturer of the products sold on our website. While we work to ensure that product information on our website is correct, manufacturers may alter their product information. Actual product packaging and materials may contain more and/or different information than shown on our website. You should always read the labels, warnings and instructions provided with the product before using or consuming it and not solely rely on the information presented on our website.
British White Organic Sourdough Starter Kit