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, 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.

1882 Scotland Wheat Sourdough Starter

12,00 USD

IVA esclusa |

Quantità

This 142-year-old Scottish starter was hand-carried from Provence, France, many years ago by Corinne Alavekios, who acquired it from a family from Scotland that handed it down for many generations.
This Heritage Scottish Starter started in 1882 and has a history of 142 Years and counting!
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.
Fed a blend of The Lazy Antelope Milling Co. Stoneground wheat. It's a fine granulation whole grain flour milled from high-protein spring wheat. This flour is appreciated by bakers who wish to produce whole-grain baked goods that are highly nutritious. This flour contains a 13.8% protein level, and All Trump flour -
- 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 jar with a loose ring 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.