Dried sourdough starter, made from organic wheat flour contains natural yeasts and lactic acid bacteria and is ready to be activated with water. Use it as a natural leavening agent instead of yeast to give your dough rich flavor and a subtle tang, creating more digestible bread, rolls, pizza, and other baked goods. 1 pack of dehydrated starter: for first batch of bread dough Live culture: naturally active yeasts and lactic acid bacteria BIO certified: 100% organic Traditional strains: natural microbiological composition Easy to use: simple activation, start fermenting immediately Long shelf life: maintains quality up to 1 year Sustainable: suitable for countless batches SOURDOUGH STARTER Our organic sourdough starter turns flour and water into naturally leavened, flavorful bread. Rooted in traditional sourdough baking practices, it preserves a stable, centuries-old culture of natural yeasts and lactic acid bacteria. BENEFITS OF SOURDOUGH BAKING Homemade sourdough creates bread with wonderful aromas, rich flavors, and delightful textures. It is more digestible, naturally flavorful, and packed with nutrients. By baking at home, you get fresh, wholesome bread without any additives. It is economical, allowing you to enjoy fresh sourdough again and again. SAFETY AND CERTIFICATION BIO certified – 100% organic, produced according to standards. Produced in a controlled environment and tested to ensure it is free from pathogens. REUSABLE AND EVERGROWING With proper care, your starter remains healthy and active for countless batches of delicious bread, rolls, pizza, crackers, and more. STORAGE AND TRANSPORT Dehydrated sourdough starter is easy to store and less sensitive to temperature changes than fresh starter. Perfect for longer shipping or keeping as a backup culture, ensuring your starter stays healthy until you’re ready to bake. How to activate organic Sourdough Starter? Activation: Combine 15g sourdough starter 30mllukewarm water 30g flour and let sit for 6 to 8 hours.Add 25ml lukewarm water 30g flour and let sit for 12 to16 hours.Add 50ml lukewarm water 60g flour. Let sitfor 12 hrs.Discard ½ of the mixture and repeat step 2.Continue with step 4 until the sourdough starter doublesin volume, is active (bubbles) and ready for baking. Baking: Measure out the amount of starter that the recipe calls for. Feed the remaining starter with 30g flour and 25ml water and store it. Storage: In the refrigerator: Feed once a week. If you want to bake, take it out of the fridge and repeat step 4 (above). At room temperature: Feed it every 12 hours. If you want to bake, repeat step 4. How to know if starter is active? Active starter has a yeasty smell andbubbles.It quickly doubles in growth after being fed. Want to learn more about fermenting? Click below for our learning resources. LEARN CENTER
