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 materials, ensuring that your product is 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" & 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 wheat 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 (not a fabric or paper cover), a picture is sent, and we attempt troubleshooting.
Cripple Creek, Colorado 1893 Sourdough Starter
The Lazy Antelopes 1893 sourdough starter, originating from Cripple Creek, Colorado, features a unique blend of heritage and quality. It is made using organic, non-GMO stone-ground wheat milled in Iowa by the Lazy Antelope Milling Company, ensuring the retention of its nutritional value and flavor. The meticulous care taken in sourcing and milling the grain contributes to the distinctive taste of this sourdough starter.
Cripple Creek has a rich history, particularly noted for its significance during the Cripple Creek Gold Rush. This exciting period, which lasted from the late 1800s to the early 1900s, transformed the area into a bustling hub of mining activity. Many prospectors flocked to Cripple Creek in search of fortune, leading to rapid population growth and the establishment of various businesses, including bakeries that benefited from the abundance of local grains. The spirit of that era lives on today in the artisanal practices embraced by The Lazy Antelope, reflecting a strong commitment to quality and tradition. The combination of these historical and culinary elements makes the sourdough starter a noteworthy part of Cripple Creek's heritage.
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 wheat 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, as they encourage harmful bacteria and mold*.
- 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 and attention. If you encounter any issues, we’ll be happy to assist you.