SALE!!! Sourdough starter 160 g

Sourdough starter 160 g

The sourdough starter that has been used up can be easily prepared again and replenished. In no time at all, it is ready to be baked and enjoyed in a loaf of bread. You can use the sourdough starter to make both a wheat and a rye starter.

Sourdough starter - Application

Rye or wheat starter

80 ml water 40 °C

20 g sourdough starter

100 g wholemeal rye/wheat flour

Mix the sourdough starter and the finely ground wholemeal flour with the water in a tall beaker and leave to stand in a warm place, covered but not airtight, for 16 to 18 hours. The next day, the sourdough can be used or put in the fridge. A sourdough from the fridge should be taken out every two to four weeks, fed with 50 g wholemeal flour and 50 g water, left in a warm place for 5 hours and then put back in the fridge.

Before using for bread or feeding, the sourdough should be given some time to return to room temperature. If the starter is heated too much or placed in hot water, the bacteria in it can die and a new starter must be bred. Sourdough gives your bread a longer shelf life and a more intense and spicy aroma. The dough often becomes a little softer, which is why we recommend using a proofing basket for sourdough breads. This allows you to create aromatic breads that stay fresh.