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Customer Testimonials:
I got your sourdough starter Hester fermented up & made your sd beginner
recipe. We love the starter flavor and how easy it was to get it going.
I baked in a Romertopf clay baker, cold oven. I stored leftover loaf in
the beeswax bag and made wonderful toast this morning. Thank you! -Pat
My Freeze-Dried Sourdough Starter - Your Shortcut to Sourdough!
This sourdough starter will save you time, effort, and maybe a few tears!
I've freeze-dried my sourdough starter to help you enjoy the delicious benefits of homemade sourdough without the hassle, time, or work of creating your own from scratch. You can be eating your own homemade sourdough bread within 5 days made with this starter! This isn’t just any starter—it’s a mature, well-established culture that consistently produces beautiful sourdough breads in my own kitchen. 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! I have shared many recipes that you can make using these starters, and I will be sharing many more!
Simple rehydrate, feed and maintain (or refrigerate until ready to use again), and you can keep this starter going for years and years to enjoy countless homemade sourdough bread and treats!
Each pack of freeze-dried starter comes with 20 grams of starter (enough to make 2 starters instead of just one!) and a quick 5-day rehydration instruction card. These starters pair perfectly with my easiest, same day, Beginner Sourdough Recipe and all of the other easy sourdough recipes I have shared!
"Hester" is my sourdough starter developed from unbleached bread flour. (This is my classic sourdough starter)
"Millie" is my sourdough starter developed from freshly milled hard white wheat.
"Enola" is my sourdough starter developed from freshly milled Organic Einkorn. (Einkorn is an ancient grain that’s more nutritious than modern wheat and contains a simpler form of gluten that many people find easier to digest.)
*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. My freeze dried sourdough starters are stored in a sealed mylar lined pouch packaged with an oxygen absorber. Preserved and packaged this way gives this sourdough starter an indefinite shelf life when stored in a cool, dry place. This makes our freeze dried sourdough starter perfect for prepping and food storage! This is how I store it for my own preparedness.
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! Once you get your starter going, you can keep it going forever and never need a new starter again!)
-Easy-to-follow rehydration instructions – Get your starter up and running in just 5 days, with simple and clear 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 or refridgeration, your starter will continue to thrive!
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!
Customer Testimonials:
I got your sourdough starter Hester fermented up & made your sd beginner
recipe. We love the starter flavor and how easy it was to get it going.
I baked in a Romertopf clay baker, cold oven. I stored leftover loaf in
the beeswax bag and made wonderful toast this morning. Thank you! -Pat
