We are now offering sourdough starter (dried)* for purchase because we get frequent requests.
Our classes include active sourdough starter to take home (they always have!).
If you need help with bread-making or are starting out and not confident with how to use starter, we suggest our popular sourdough intro classes: wheat or rye.
We've been helping people learn to make their own sourdough bread at home since 2013.
Please note: using an established starter (ours or any other) may assist your bread making, however it's no guarantee. Every kitchen, home, routine, temperature, flour, etc. is different and these differences changes the microbes.
Making successful sourdough bread is about the entire process.
COLLECTION: Morphett Vale, Adelaide, South Australia
*If collecting, include a note during checkout if you'd prefer fresh active starter.
POSTAGE: available across Australia in dried form.
INGREDIENTS: wholemeal wheat flour, water
The microbes [yeast & lactic acid bacteria] are naturally present and not an additional ingredient. The microbes are what makes the dough ferment, resulting in gas and flavour.
QUANTITY: 10 grams (approx.)
Helpful tip: most recipe books prescribe keeping large amounts of starter, resulting in excessive waste 'discard' of ingredients for the home baker. Our quantity (10 grams) is sufficient for almost all home cooks needs to get established. It is simple to build up the quantity at home, if required. For convenience we send dried starter.
This will adjust to your recipe/preferred texture after a couple of refreshments.
SPECIAL OFFER: if purchasing any of our 12.5kg+ bags of bread flours get the starter for free. Please include a comment requesting starter in the cart/checkout screen.
Other names for starter include: levain, mother, starter, biga, leaven.