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.
Polish Dark Rye Wet Sourdough Starter
The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Its unique characteristics not only enhance the flavor profile of sourdough but also contribute to a growing consciousness around sustainable and ethical food practices. As the global community continues to embrace artisan baking, this starter stands as a testament to the rich interplay of culture, tradition, and innovation in the timeless craft of sourdough bread-making.
Baking with this starter presents a myriad of culinary possibilities. From traditional Polish breads, such as Żytni chleb (rye bread), to innovative artisan loaves, the starter holds the potential to elevate the baking experience. Moreover, the interplay between the dark rye and whole white wheat could inspire bakers to experiment with various hydration levels and fermentation times, fostering an environment for creativity and personal expression in the baking process
Fed with: Dark Rye Flour milled in the USA by The Lazy Antelope Milling Co., which is a nutrient-rich, high-fiber flour made from whole rye grains, preserving the bran, endosperm, and germ. Its unique flavors and textures make it versatile for creating complex breads, muffins, and bagels. The Lazy Antelope's Dark Rye Flour is an excellent choice for traditional European rye breads, known for their authenticity and robust flavor. The fine-ground rye berries maintain essential nutrients and natural oils, resulting in a flour rich in fiber, vitamins, and minerals. This flour is perfect for hearty rye bagels, rustic loaves, and artisan breads. Breads made with Dark Rye Flour have a dense, soft crumb, a dark crust, and a rich flavor profile. With its earthy notes, it's ideal for multigrain products, enhancing the taste experience. Dark Rye Flour is perfect for both home bakers and professionals looking to craft authentic, delectable rye baked goods.
Ingredients: Rye Flour. Contains Wheat.
Safety Information- A few times a year, we do an 80/20 feeding with whole white wheat
Manufactured in a facility that also uses wheat.
Ingredients
Sourdough culture, dark rye flour, pumpernickel
Allergen Information:
Gluten, wheat
Specialty-Vegan
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 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.