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.
Finland Dark Rye Sourdough Starter
The Finnish dark rye starter is an exceptional element of the sourdough baking tradition, offering distinct flavors and a robust fermentation process that appeals to both novice and experienced bakers. Its unique flavor profile, developed through careful feeding and attention to detail, allows for various applications, from hearty loaves to crispy snacks. As bakers continue to explore the intricacies of sourdough, the Finnish rye starter serves as a testament to the artistry and science of bread-making, inviting everyone to engage in the journey of cultivation and creativity within the world of sourdough.
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 coarsely 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
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 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.