What you get is: *JARS ARE NOT INCLUDED*
1. 60 grams of active (Not Dried) Sourdough Starter culture shipped in a Matte frosted self-sealing bag, size: Approximately 14 x 20cm / 5.5 x 7.8 inches. These sealable pouch bags are made of PET and CPP materials, ensuring that your product is protected in an airtight environment and a food-safe bubble mailer.
2. Clear and easy-to-follow instructions on how to "Maintain Your Sourdough Starter" & information about your starter via a QR Code that goes to our website for more information.
Feeding Your Sourdough Starter
1. Add 60 grams of starter to a non-reactive mixing bowl.
2. Add 60 grams of warm water (around 78 to 85°F). DO NOT USE DISTILLED WATER
3. Add 60 grams of unbleached flour (or the flour specific to your starter)—mix well.
4. Put your starter in a small Mason/Ball jar with a ring lid, leaving the lid loose, and place it on the counter until you are ready to bake or refrigerate it.
5. Repeat this process every 24 hours for a few days. Sometimes, it takes a few feedings to help your starter regain its vitality after shipping.
- Your starter must be fed once a day if kept at room temperature or once a week if refrigerated. We guarantee our starters if the correct flour and water are used, it is stored in an appropriately sized jar with a lid and not a fabric or paper cover, a picture is sent, and we attempt troubleshooting.
Russian Dark Rye Wet Sourdough Starter Culture
The Lazy Antelope's Russian sourdough starter stands out as a distinctive blend of sweet and savory flavors, nurtured with The Lazy Antelope Milling Co. Organic Premium Dark Rye flour. This starter traces its roots back to the 1960s, having been carefully passed down from one generation to the next. Over the years, it has developed a nuanced and complex flavor profile, shaped both by the surrounding environment and the dedicated craftsmanship of bakers. Every batch of bread made with this starter is imbued with a sense of nostalgia, seamlessly merging rustic baking traditions with contemporary artisanal methods.