Where to buy starter

The culture is wet, recently fed and will have a short life-span once in transit. And just like a pet, it will require food and water from day 1. Learn how to feed your sourdough starter here. Dehydrated sourdough starter This form of sourdough starter has had all the moisture removed and it will last for a long time in this format.

Dehydrated sourdough culture will store, in a cool dry place, ready to use, when you want to. Some dehydrated sourdough starters require particular temperatures, feeding regimes etc to become active.

Another downside is time. It can take up to 2 weeks before the sourdough started is active and strong enough to use for bread making. Once your sourdough starter is active, just like buying an active sourdough starter, you are now responsible for its livelihood! You will need to feed it daily or weekly to keep it active and alive. Be mindful There are some commercial brands selling sourdough kits but if you read the ingredients, you will notice they contain bakers yeast.

Some are sourdough tasting but include no sourdough. If you are after authentic sourdough, stick with handmade sourdough starters made by people who are using them to make bread themselves. Buying sourdough starter skips the initial stages of creating your own, where you work hard for several weeks to capture wild yeasts from the air and once captured, you feed and cultivate them. Sourdough culture multiplies. You only need a little to make a LOT. And as you continue on your sourdough journey you will no-doubt become very familiar with the terms discard, bakers ratios and the exponential growth of sourdough starter.

The overall time commitment in baking the bread will be 30 to 40 minutes of prep along with a hands-off rising time of 4 to 24 hours. I have so much fun doing this Definitely recommend this product. The starter worked perfectly and the instructions are clear. Having a great time learning about the variety of things to make with sourdough. We want you to be nothing but successful here at Cultures for Health. Have Questions? Check out these three resources to get you the answers you need!

Want to contact us directly with a specific question? Email us at info culturesforhealth. Our blog is filled with information about all your fermenting needs!

Click here to view. I activated my sourdough starter over a year ago and it's still going strong and making delicious bread and pizza crust, and crackers and pretzels! I purchased the Sourdough starter after many failed attempts to get one going on my own.

I tried to do my own starter with no success. But in the end, it happens. The best thing to do is to just start. Note that while this and the following steps list specific days on which feeding frequency and ratios change, you may need to make those changes on different days and in different ways, based on the observed activity of your starter, as described above in the sections on adjusting your starter schedule and ratio.

Day 1, Morning: Clean two 8-ounce glass jars or other 8-ounce containers with soap and hot water, rinsing well if you want, you can also run the jars through the dishwasher or boil them in water for 1 minute to further sterilize them. Alternatively, cover with cheesecloth by cutting a square large enough to cover container and secure with rubber band.

Discard remaining starter; clean and, if desired, sterilize used container. Day 4, Morning: Look for signs of activity, noting height gain, texture, bubbles, or smells.

Repeat Step 2. Day 4, Night: Repeat Step 2. You will be feeding twice a day at a ratio of Days Repeat Step 3 each day, feeding twice a day at ratio 10g starter, 10g flour, 10g water. Day 9, Night: Repeat feeding. If starter is rising and falling predictably and exhibits strong sour aroma, begin collecting discarded starter in a separate container and storing in the refrigerator to use in supplemental recipes that call for discarded sourdough starter. You will be feeding twice per day at a ratio of Days Continue Step 6.

Attach rubber band every night after feeding to mark the starting low level of starter so you can observe height gain the following morning. Day 13, Night: Repeat feeding at or if using ounces. Day 14 and beyond: Repeat Step 8.

If starter triples in volume reliably in hour period over several days, it has matured. Two 8-ounce containers such as Ball or Weck glass jars; rubber or silicone mini spatula; digital scale ; rubber bands; cheesecloth for covering jar tops; optional ; notebook for tracking your progress; optional.

See the maintenance section above for storage information. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email.

Why It Works A small batch size is plenty big enough to generate an active and mature starter that can produce loaf after loaf after loaf. Saving starter discards once stable enough means other recipes can be spun off of the waste. Featured Video. Recipe Facts. Total: hrs. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Dry active starter from the heart of Kensington Market to your home!

Shipment Includes: One packet of dried, active sourdough starter, written instructions for activating and maintaining the starter, as well as some practical advice and recipe links that can put even a first time baker on a path towards making great bread! This starter has been in continuous use for years and loves its current home in Toronto's coolest and most eclectic neighbourhood.

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