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, 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 airtight environment and a food-safe bubble mailer. 2. Clear and easy-to-follow instructions on how to "Maintain Your Sourdough Starter" and 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 white rye flour (or the flour specific to your starter) and 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 appropriate size jar with a lid and not a fabric or paper cover, A picture is sent, and we attempt troubleshooting.

Swedish White Rye Sourdough Starter

Name: Swedish White Rye Sourdough Starter
Price: 14 USD
Availability: InStock

14,00 $

Excluding Tax |

Quantity

Limpa rye bread, known as “Limpabröd” in Swedish, has a rich history that dates back to the Middle Ages. It originated in the Swedish province of Småland, where rye was the main grain used. The Lazy Antelope has obtained an exceptional sourdough culture from a charming little bakery in Örebro, Sweden. It has been maintained with daily feedings of white rye and an 80/20 feeding regimen of The Lazy Antelope Milling Co. white rye and All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour twice annually to strengthen the gluten. 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 (White Rye is unbleached), 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 in a small mason jar with a loose lid. Feed daily at room temperature until it is active and consistently doubles in size before refrigeration. With proper care, each starter is guaranteed to thrive. If you have issues, we’ll assist you.