100% Organic SOURDOUGH STARTER | Yeast | Many Years Old | Sour Dough Bread

Description

What you’ll get:
—> 1/2 oz. (2 Tbsp) of dehydrated sourdough starter.
—> Short and simple instructions how to rehydrate your starter for baking (this should take between 1 and 2 days, depending on your local climate).
What you’ll need:
—> Flour (Regular All Purpose flour is ideal, but you can also use Bread flour, Whole Wheat flour, or Rye flour. Essentially any flour you choose will work, our starter is very robust and will thrive on a variety of flours).
—> Water (Any water source will be effective: tap water, bottled water, spring water, filtered water, or unfiltered water).
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Some info:
Our small batch sourdough starter is made from 100% organic unbleached flour. It contains naturally occurring wild yeast and bacteria that will give your baked goods a deliciously mild sour flavor. It is handcrafted and produced in small batches; use it to bake a nutritious and delicious treat.
It’s very easy to use our starter make a loaf of authentic sourdough bread, the only necessary ingredients are: sourdough starter, flour, water, and salt.
First, you should know that a sourdough starter is a living organism, and it will last a lifetime if you decide to maintain it. A sourdough starter is a mixture of flour and water, which creates an ideal environment for fermentation by naturally occurring lactobacilli and yeast. This allows for biological leavening of baked goods, instead of using commercial baker’s yeast. Lactobacilli and yeast are naturally occurring in your flour, water, surrounding air, and on the surfaces of your home. So when you “feed” your starter (by mixing equal parts flour, water, and starter) you are introducing your distinctive lactobacilli and yeast, and creating a sourdough culture personal to you!
After a single feeding of any starter it will become YOUR sourdough starter, because it will be populated by your very own personal lactobacilli and yeast. Ever see “100 year old sourdough starter” from Italy or France or San Francisco? If you feed it and start baking with it by using YOUR flour and YOUR water it won’t matter how old it is or where it came from because you will have fundamentally altered it to make it personal to you. So try ours, satisfaction guaranteed!
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Some details:
Our sourdough culture is dehydrated for preservation, which gives it an indefinite shelf life.
We ship it safely and securely in a Food Grade bag with metallized interior lining to prevent contamination and degradation.
Once rehydrated it is ready to use in any recipe. If you desire to keep your starter alive for future baking we also include short and simple instructions for this feeding process.
Allergy disclaimer: manufactured in a facility that processes eggs, dairy, and nuts.