Want to try and make your own sourdough at home but can’t be bothered to start a culture from scratch? This little pot of wild yeast and bacteria is ready for you to bake with the very next day. On the day of your collection/delivery you will either:
Add 50g flour and 50g water, stir together and pop in the fridge if you don’t want to bake straight away or…
Refresh with enough flour and water for the loaf you want to make the next day. e.g your recipe requires 150g starter. You would take this 20g starter and add 75g water and 75g flour, stir together and leave at room temperature for 12+ hours. The next day, you have 150g for your recipe, and 20g left to resfresh the next day with either of these two options again.
This starter is made with light rye flour, the culture has been alive for 8.5 years and has been used to make every dark rye, light rye and baguette the bakery has ever made!
Packed in an environment where we regularly use nuts, gluten, milk, sesame, celery, eggs and mustard. As a result, we are unable to guarantee that anything we sell is completely free of ANY allergen.