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 GF 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.
Iowa Gluten-Free Sourdough Starter Culture
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 gluten-free starter is housed on a dedicated floor, ensuring a controlled environment that fosters its 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 subject 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: Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is a specially formulated blend of gluten-free flours, starches, and xanthan gum designed to replace wheat flour one-to-one. It allows you to easily transform traditional recipes for cookies, cakes, brownies, muffins, and pancakes into gluten-free versions.
Important Notes: PLEASE MAKE SURE YOUR STARTER HAS A GLUTEN-FREE STICKER ON IT; IF IT DOESN'T, PLEASE LET US KNOW, AND WE WILL SHIP YOU A NEW STARTER.
- Use a 1:1:1 ratio (starter, flour, water) for feeding. Mix 60 grams of GF 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.