Active sourdough starter expressed shipped across Australia (dispatched Mondays).
WHAT'S INCLUDED: 10-20grams of active sourdough starter.
For safe and effective shipping we mix the starter to a firm texture and place in a snap lock plastic bag, then an express shipping satchel. It will arrive bubbly, sticky, and probably a bit of an acidic aroma and taste.
**Image of one of our loaves for illustration purposes only - no bread is included.
WHAT TO DO: when the active sourdough starter arrives simply refrigerate or ideally "refresh/feed" with flour and water.
To minimise confusion with various recipes/methods we only provide the starter and recommend following instructions from a detailed recipe, blog or book.
EXAMPLE REFRESHMENT/FEED: mix 5-10 grams active starter + 20 grams water + 25 grams flour (any bread-making flour). Adjust to suit local conditions and fermentation time of your recipe.
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.
COLLECTION: Morphett Vale, Adelaide, South Australia *discount available if purchasing flour - contact us!*
POSTAGE: Australia-wide express shipping included.
INGREDIENTS: Australian 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: 10-20 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 (10-20 grams) is sufficient for home cooks to get established. It is simple to build up the quantity at home, if required.
This will adjust to your recipe/preferred texture after a couple of refreshments.
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 change the microbes.
Making successful sourdough bread is about the entire process.
Other names for starter include: levain, mother, starter, biga, leaven.