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Freeze-Dried Sourdough Starter - your shortcut to sourdough!
This freeze-dried sourdough starter brings you the delicious benefits of homemade sourdough without the hassle, time, or work of creating your own from scratch. This isn’t just any starter—it’s a mature, well-established culture that consistently produces beautiful sourdough breads. Once rehydrated, you'll have a reliable, vibrant starter that works wonders not only for rustic boules and soft sandwich bread, but also for muffins, cinnamon rolls, biscuits, pizza dough, tortillas, pancakes, cookies, crackers, quick breads, and so much more!
Simple rehydrate, feed and maintain, and you can keep this starter going for years and years to enjoy countless homemade sourdough baked goods!
"Hester" is our sourdough starter developed from unbleached bread flour.
"Millie" is our sourdough starter developed from freshly milled hard white wheat
What's Included:
-20 grams of freeze-dried sourdough starter (enough to start twice--just in case you drop your jar, throw it away, etc!)
-Easy-to-follow rehydration instructions – Get your starter up and running in no time, with step-by-step instructions.
-Maintenance instructions – Keep your starter healthy and ready to bake for years to come! It's simple to care for, and with regular feedings, your starter will continue to thrive!
*The process of freeze-drying removes moisture from the starter without exposing it to high heat, which means that the live yeast and bacteria remain viable. This is superior to other drying methods which can damage the cultures
Sourdough Starter Instructions
Day 1:
- Add 10g (5 tsp) freeze-dried sourdough starter to a glass jar. (This is half of your packet of starter)
- Stir in 50g (1/4 cup) of warm, non-chlorinated water. 80 degrees is ideal.
- Let it sit for 2-3 minutes to rehydrate.
- Mix in 20g (3 tablespoons) of unbleached flour.
- Cover loosely and let sit for 12-24 hours. 72-78 degrees is ideal for the starter. In an oven with the light on is a good option. Too cold will slow the process.
Day 2:
- Discard all but 50g (1/4 c) of your starter.
- Add 50g water (1/4 c) and 50g flour (1/2 c) to the 50g of starter (1/4 c), and stir well.
- Cover loosely and let sit for 12-24 hours.
-You may see bubbles and activity today!
Day 3-4:
- Discard all but 50g (1/4 c) of your starter.
- Add 50g water (1/4 c) and 50g flour (1/2 c) to the 50g starter (1/4 c), and mix well.
- Cover loosely and let sit for 12-24 hours.
-Use a rubber band or marker to mark top at feeding to track the rise.
- If the starter is rising and bubbly within 4-12 hours of feeding, it’s ready for baking!
Day 5 and beyond:
- Continue to feed your starter using a 1:1:1 ratio (50g starter, 50g water, 50g flour or ¼ c starter, ¼ c water, ½ c flour).
Your starter should be bubbly and ready to use once it has doubled in size within 4-12 hours after feeding!
