60g Sourdough Starter with feeding instructions.

Ingredients:

Bread flour, water.

Contains: Wheat.

20g Dehydrated “Active” Sourdough Starter with feeding instructions.

Ingredients:

Bread flour, water.

Contains: Wheat.

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Directions for Rehydrating Dehydrated Sourdough Starter:

https://www.pantrymama.com/wprm_print/activating-a-dried-sourdough-starter?fbclid=IwQ0xDSwKt73tleHRuA2FlbQIxMQABHgA94qWn4rJRNMsPo0Y0WqZyzWiZCLyhksyt_Z6GLRfeurG_rWA2u0JnbO7E_aem_oxSUhL5vp_4SCBTYiKWkWw

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Instructions

1: DAY 1 - MORNING

Starting with a clean jar, add 20g of dried sourdough starter. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water.

Now add 50g of flour and stir in well, ensuring that you get plenty of oxygen into the mixture.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

2: DAY 1 - AFTERNOON

After 12 hours, feed the starter with 50g of warm water and 50g of flour.

Mix it really well, getting plenty of oxygen into the mixture.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

3: DAY 2 - MORNING

After 12 hours, discard all but 50g of your starter (you could just place 50g of the starter into a clean jar and get rid of the rest).

Add 50g of water and 50g of flour to your mixture.

Give it a really good stir to get plenty of oxygen into the mix.

Cover with a paper towel or coffee filter secured with an elastic band and leave for approximately 12 hours.

4: DAY 2 - AFTERNOON

After 12 hours, discard all but 50g of your starter (you could just place 50g of the starter into a clean jar and get rid of the rest).

Add 50g of water and 50g of flour to your mixture.

Give it a really good stir to get plenty of oxygen into the mix.

5: DAY 3 - MORNING

Discard all but 50g of your starter (you could just place 50g of the starter into a clean jar and get rid of the rest).

Add 50g of water and 50g of flour to your mixture.

Give it a really good stir to get plenty of oxygen into the mix.

You'll need to repeat step 3 above every 12 hours for around 3-7 days. You want your starter to become bubbly and consistently doubling after each feed.

Once it is doing this consistently, it will be ready to bake with.

Notes

Depending on the type of flour you use, the initial mixture will seem quite dry - don't worry it will thin out as the starter begins to activate. If you're really worried, spray a little water onto the top of the mixture.