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Cultures instructions
Organic Sourdough Starter
Dehydrated sourdough starter from wheat flour.
Certified organic.
Ingredients:
organic wheat flour, water
Activation:
- Initial Feeding
Mix 15 g of sourdough starter, 30 ml of lukewarm water, and 30 g of flour. Cover with a lid and let it rest at room temperature for 6–8 hours.
- First Activity Check
Check the activity of the starter. If you see bubbles and the mixture has noticeably risen, the starter is active and ready to use. You do not need to continue with the remaining steps of the activation process.
If it is not active enough, add 30 ml of lukewarm water and 30 g of flour, stir, and let it rest for another 6–8 hours.
- Second Activity Check
Check the activity again. If the starter doubles in volume within 6–8 hours and has plenty of bubbles, it is ready for baking. If it is still not active enough, feed it again with 30 ml of water and 30 g of flour.
- Third Activity Check (Before Third Feeding)
Check the starter once more. If it has not doubled in volume or doesn’t have many bubbles, proceed with the third feeding.
- Third Feeding (Discard Step)
If feeding the starter for the third time in a row, discard half of the mixture before feeding. Keep one half and feed it with 30 ml of lukewarm water and 30 g of flour. Repeat this step until the starter becomes active.
- Using or Storing the Discard
The discarded half can be used for baking or stored for later.
Baking:
Simple Sourdough Bread recipe
Ingredients:
Levain:
- 20g sourdough starter
- 40g water
- 40g flour
Dough:
- 500 g wheat flour
- 350 ml water
- 10 g salt
- Make levain
Combine 20g of sourdough starter, 40ml water and 40g of flour in the Sourdough Fermenter glass jar. Make sure you stir it thoroughly. Let it ferment at room temperature until it doubles in size, which would take 6 to 8 hours.
- Prepare the dough
In a large bowl, mix the flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
- Add the starter and salt
Add levain and salt. Mix well by hand or with a spoon until everything comes together into a soft dough.
- First rise
Cover the bowl and let the dough rise for 3–4 hours at room temperature.
During this time, perform 3–4 sets of stretch and folds (every 30 minutes): gently stretch the dough and fold it over itself.
- Shaping
Carefully transfer the dough onto a lightly floured surface. Shape it into a round loaf and place it into a well-floured proofing basket or bowl.
- Second rise
Cover and let rise for 2–3 hours at room temperature,
or overnight in the refrigerator.
- Baking
Preheat the oven to 240 °C (465 °F) with a cast-iron pot or baking vessel inside.
Carefully turn the dough into the hot pot, score the top, cover, and bake:
- 20 minutes covered
- then uncover and bake for 20–25 minutes at 220 °C (430 °F)
- Cooling
Remove the bread from the oven and let it cool completely (at least 1 hour) before slicing.
Storage:
Feed the remaining starter with 30g flour and 30ml water and store it.
In the refrigerator: Feed once a week. If you want to bake, take it out of the fridge, feed it and wait 6-8 hours for the starter to double in size and become bubbly.
At room temperature: Feed it every 12 hours.