Our classes include 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 helped hundreds of people learn to make their own sourdough bread at home.
We are now offering starter for purchase because we get frequent requests.
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
Postage is available, for an additional cost. Please contact us to confirm.
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: 25 grams
Helpful tip: most recipe books prescribe keeping large amounts of starter, resulting in excessive waste 'discard' of ingredients for the home baker. Our quantity (25 grams) is sufficient for almost all home cooks needs. It is simple to build up the quantity at home, if required.
PACKAGING: supplied in a plastic BioCup
We recommend transferring to a more permanent plastic or glass container. The BioCup can be placed in the green council bin (in South Australia).
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.