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 unbleached 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 and 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.
125-year-old Alaska Organic Sourdough Starter
This wild sourdough starter was cultivated in Anchorage, Alaska, made with 100% organic ingredients, and started with glacier water. It is said to be over 125 years old and is organic and all-natural. The practice of sourdough baking in Alaska dates back to the late 19th century, when prospectors and miners flocked to the region during the gold rush. The harsh Alaskan winters presented unique challenges, making it essential for these frontiersmen to develop sustainable food sources. Traditionally, these early settlers maintained sourdough starter, a mixture of flour and water fermented with naturally occurring wild yeasts and lactic acid bacteria, as a reliable leavening agent for their bread. It is noted that individuals would carry pouches of starter around their necks to protect them from the severe cold, and some legends even suggest that miners slept with their starters to prevent them from freezing.
Purchasing a wet starter will allow you to activate it much faster than purchasing a dehydrated starter. You will still need to activate it with 24-hour feedings for a few days on the counter.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 it 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 Mason/Ball jar with a ring lid on but not tight 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 doubles in size before refrigeration. With proper care, each starter is guaranteed to thrive. If you have issues, we’ll assist you.