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 material, ensuring that your product will be protected in an air-tight 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. To ensure their quality, use the correct flour and water, store them in an appropriately sized jar with a lid, and avoid using fabric or paper covers. A picture is sent, and we attempt troubleshooting.
1000-year-old Italy sourdough starter culture
The sourdough starter from the Camaldoli Monastery is an essential culinary element that links contemporary bakers to the historical practices of medieval monks. This starter symbolizes a continuity of tradition, resilience, and the transformative nature of food. It highlights the enduring legacy of the Camaldoli Monastery through the baked bread and the stories and methods shared by those engaged in this age-old craft. Such connections remind us of our significant links to our history and culture and the fundamental act of sharing a meal. According to legend, this starter may be over a thousand years old and has been continuously used since the establishment of the monastery. The monastery complex of Camaldoli, including the holy hermitage and monastery, was founded in 1012 by St. Romuald of Ravenna just below the ridge of the Tuscan-Emilian Apennines overlooking the valley of Casentino. The Ravenna saint united the hermitic and coenobitic life in one place.
A light texture and a complex, delicate flavor profile with a subtle hint of sourness characterize it. To maintain its vitality and flavor, this starter is fed daily with All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour.
At our facility, we take great pride in the meticulous care of our sourdough starters, which are nurtured daily with precision and attention to detail. Our Italian starter is housed in a dedicated space, ensuring a controlled environment that fosters their unique development. To prevent any risk of cross-contamination, we utilize specific utensils and mixing bowls for each starter, which are clearly labeled and stored separately. Additionally, our facility is subjected to routine inspections by both internal and external bodies, allowing us to consistently adhere to the highest standards of quality and food safety. This commitment ensures the integrity of our sourdough products and guarantees peace of mind for our valued customers.Fed with All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher flour
Keeping the starter at room temperature requires feeding every 24 hours, depending on need and preference, resulting in a larger volume and a milder taste. Keeping the starter in the refrigerator requires feeding only once weekly, leading to a smaller volume but a more pungent and sour-tasting loaf. Purchasing a wet starter allows for faster activation than a dehydrated starter, although it still requires 24-hour feedings for a few days on the counter to become fully active.- Use a 1:1:1 ratio (starter, flour, water) for feeding. Mix 60 grams of unbleached flour, 60 grams of warm water (78°F to 85°F), and 60 grams of starter, discarding any excess.
- Place the mixture in a small 16-oz Mason/Ball jar with a loose lid to allow gases to escape. * I do not recommend using fabric or paper as a cover*.
- Feed daily until it doubles in size. A wet starter activates faster than a dehydrated one but requires daily feeding to maintain vitality.
- If your starter appears sluggish, rejuvenate it by combining 25 grams of starter with 50 grams of flour and 50 grams of water. Use a small mason jar with a loose lid.
- Feed daily at room temperature until it is active and consistently doubling in size before refrigeration. Each starter is guaranteed to thrive with proper care. If you have issues, we’ll assist you.