Sourdough Culture 10 Doses
Enough to Start 10 Sourdough Mothers.
Making sourdough bread at home;
- The sachet includes 10 doses of freeze-dried, powdered culture. 1/10th of the sachet contents is enough to start a 1 kg sourdough mother or pre-dough.
- Feed a sourdough mother or pre-dough and keep it alive for months or even years.
- Start a new mother whenever you want.
- Use different types of flour to enhance your sourdough making.
This Sourdough Starter Culture is a mixture of multiple strains of bacteria, which together ensure a uniform and controlled production of sourdough for the preparation of bread.
- Five Lactobacillus strains
- Leuconostoc mesenteroides
- Two Pediococcus strains
Gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.
- 10 dose sachet of culture
- A sterile storage jar
The sachet includes 10 doses of freeze-dried, powdered culture. 1/10th of the sachet contents is enough to make a 1 kg mother or pre-dough.
See Our Video Instructions
Sourdough culture.By: Elaine on 12 October 2021Excellent product, I would recommend it, making sourdough bread a lot easier.
Patience required, don’t expect immediate successBy: MC on 22 August 2021This culture gives you a jumpstart on making a sourdough starter; no waiting around for weeks growing your own starter through trial and error. However it seemed to take about a week of daily feedings on the bench top before my sourdough mother started bubbling, rising and falling predictably although not doubling in volume yet. Might be because it’s winter and the ambient temp is too low. So don’t expect fabulous results immediately. I’ve made 3 loaves now and each one is an improvement… but making bread is a skill and art that takes time and I am enjoying the learning!
Sourdough cultureBy: Arno Fash on 2 May 2020The culture we have received from you is working very well and we are using it to make different sauer dough bread mixes. Further, we are recommending it to our friends for good and consistent bread making. Thank you very much for a good product.
Delicious sourdoughBy: Mel on 17 January 2020I wanted to let everyone know this actually works! I have been making 2 x loaves of sourdough every 2-3 weeks now for 6 months. I’ve only used a pinch of the culture so far and feed it once a week so it is very economical. It would be good to share with a friend. I’ve tried organic spelt, kamut, stoneground whole meal, plain flour and they all work fine. I get a good rise if I use warm water, a generous 2 cups of predough and if I feed my predough a couple of times on the bench before using. I also add olive oil. I ferment the bread about 6-8 hours in summer and overnight in winter. It is mild but with a 24 hour rise can be quite sour. Thank you for the starter.
Sourdough cultureBy: Suzana on 21 May 2019Fantastic! I was expecting my very first few sourdough breads would be a flop, but no. It turned out perfect. Lovely and soft, even though i used 100% wholewheat spelt flour. I am impressed. Thank you for making what could have been a long process quick and easy!
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