Sourdough Bread Care Instructions Your sourdough loaf is naturally leavened and preservative-free. Here’s how to keep it tasting its best: Storage: • Room Temperature: Keep at room temperature in a paper bag or wrapped in a clean tea towel. Best enjoyed within 3 days. • Do Not Refrigerate: Refrigeration dries out the crumb and dulls the flavor. • Freezer-Friendly: For longer storage, wrap well and freeze. Slice before freezing for easy toast access! Reviving a Dried Loaf: If your loaf starts to feel dry or stale: 1. Heavily spritz the crust with water or give the whole loaf a quick rinse under the tap. 2. Place directly on the oven rack and bake at 350°F for 10–12 minutes, or until the crust is crisp and the center feels soft again. 3. Let cool slightly, then enjoy—it’s like fresh-baked all over again!

Sourdough Bread – Nutritional FAQ Q: What are the ingredients in your sourdough? A: Just three simple ingredients: flour, water, and salt. That’s it—no commercial yeast, preservatives, or additives. Q: Why is sourdough easier to digest than regular bread? A: The natural fermentation process breaks down complex carbohydrates and gluten proteins, making the bread easier on your stomach. Many people who are gluten-sensitive (not celiac) find they can enjoy sourdough without discomfort. Q: Is sourdough good for your gut? A: Yes! The long fermentation encourages the growth of beneficial bacteria and organic acids, which support a healthier gut environment and improve nutrient absorption. Q: Is sourdough better for people with diabetes? A: Yes—sourdough has a lower glycemic index (GI) than most commercial breads. The fermentation process slows starch breakdown, leading to a slower, more controlled rise in blood sugar. It may help reduce post-meal glucose spikes, which is especially important for people managing diabetes or insulin resistance. (Note: portion size still matters.) Q: Does sourdough contain yeast? A: Not the kind you buy in a packet. Sourdough rises thanks to wild yeast and beneficial lactic acid bacteria (LAB) naturally present in the environment and in the starter. Q: How long is your dough fermented? A: My loaves are typically fermented for 24–72 hours. This slow process improves flavor, reduces phytic acid (which can block mineral absorption), and helps reduce gluten content. Q: Is your sourdough suitable for people with gluten intolerance? A: While not safe for people with celiac disease, many who are gluten sensitive find long-fermented sourdough much gentler on their system. Always check with your healthcare provider if unsure.

How to Revive a Dried Sourdough Starter If you received dried sourdough starter from me, you’re just a few steps away from bubbling it back to life! Here’s how to do it: ⸻ What You’ll Need: • Your dried sourdough starter flakes • All-purpose flour (or bread flour) • Lukewarm water (filtered or dechlorinated is best) • A clean jar or glass container • A spoon or spatula ⸻ Day 1: Rehydrate 1. Add 1 tablespoon of dried starter flakes to a clean jar. 2. Add 2 tablespoons of lukewarm water and stir gently. 3. Let sit for about 2–3 hours to soften. 4. Add 2 tablespoons of flour and mix well. Cover loosely with a lid or cover (stay away from paper products as they attract moisture, which can attract mould). 5. Let sit at room temperature (around 21–24°C / 70–75°F) for 24 hours. ⸻ Day 2: First Feeding 1. Check for signs of bubbling or a slightly tangy aroma. 2. Discard half of the starter (about 1–2 tablespoons). 3. Add 2 tablespoons flour + 2 tablespoons water. Stir well. 4. Cover and let rest at room temp for another 24 hours. ⸻ Days 3–7: Feed Daily Repeat the feeding process every 24 hours: • Discard half. • Add equal parts flour and water (start with 2 tbsp each, increase as needed). You should begin to see bubbles, rise, and a yeasty smell by Day 3–5. If your room is cool, it may take a few more days. ⸻ Ready to Use Once your starter doubles in size within 4–6 hours of feeding, it’s active and ready to bake! ⸻ Tips: • Switch to a 1:1:1 feeding ratio (starter:water:flour by weight) once it’s active. If becoming watery too quickly between feeds, or smells of acetone, start heavier feeds (1:2:2-1 part starter, 2 parts flour, 2 parts water)- and if it still smells like acetone or the rise has changed, add more flour than water to make a thicker starter. Heavier feeds may take slightly longer to double in size but it will also stay at peak for longer. • If you’re not baking daily, store it in the fridge and feed weekly. • Always use clean utensils and containers to avoid contamination.

Sourdough Starter Maintenance – FAQ Q: How often should I feed my starter? A: • If kept at room temperature, feed daily. • If stored in the fridge, feed once a week (or before baking). Always let it come to room temp and feed at least once before using. ⸻ Q: Can I store my starter in the fridge if I’m not baking often? A: Yes! Just feed it, let it sit out for 1–2 hours, then store in the fridge with a loose lid. Take it out, feed, and revive as needed when you’re ready to bake again. ⸻ Q: What’s the liquid on top (hooch)? Is it bad? A: That’s called hooch, and it’s normal! It’s a sign your starter is hungry. Just stir it back in or pour it off. If hooch appears often, increase feeding frequency or give heavier feeds. ⸻ Q: My starter smells acidic or like acetone—what’s wrong? A: That’s a sign of underfeeding. Try heavier feeds (e.g., 1:3:3 or 1:4:4) and use cooler water to slow things down. A healthy starter should smell yeasty and mildly tangy. ⸻ Q: My loaves are suddenly flatter or not rising—what should I do? A: Return to starter maintenance: • Use heavier or stiffer feeds (like 1:3:3). • Feed from peak to peak (when it’s doubled and bubbly). • Watch for thick, frothy bubbles and a fresh, yeasty smell before baking again. ⸻ Quick Tips: • Always use clean utensils. • Use filtered or dechlorinated water if possible. • Keep your starter in a warm (not hot) spot—ideal temp is 21–24°C (70–75°F).