Making sourdough bread at home;
- Use 1/4 of a gram of culture to make 1 kg of pre-dough.
- Feed your predough and keep it alive for months or even years.
- Start a new predough 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.
- 5 gram sachet of culture
- A sterile storage jar
The sachet includes 5 grams of freeze dried, powdered culture. 1/4 gram of culture is enough to make 1 kg of pre-dough.
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!