Organic Colorado Brown Sourdough Starter

£5.00

Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Yeasts and bacteria suitable for bread production are found in relatively high amounts on the surface of cereal grains, such as wheat.

Organic Colorado Brown Sourdough Starter

Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Yeasts and bacteria suitable for bread production are found in relatively high amounts on the surface of cereal grains, such as wheat. By grinding the grains into flour and allowing these micro-organisms to thrive – by adding water, keeping the mix at an appropriate temperature, and providing food in the form of more flour to create what is known as a ‘starter’ – they can be increased in size and concentration.

Our Sourdough comes sourced from starter cultures that have been in use for over a century. A mature, well-aged sourdough starter has a much stronger and distinctive sourdough flavour than one recently started from scratch. We have worked hard to obtain the very best sourdough from across the world. We feed our starter cultures twice a day; ensuring that what you purchase from us is a very active, starter culture.

A good wholemeal sourdough is hard to find. When it comes to sourdough bread, white flour seems to be the firm favourite. We recently got sent a sample of this fantastic wholemeal starter direct from the USA, where it had found its way from the Rocky Mountains in Colorado to a small bakery in San Francisco. We have been making brown sourdough bread with it every weekend since.

It makes a very firm dough, with a tart, almost vinegar-like flavouring that follows it into any bread baked with it. It has an explosive nature and we often find it has bubbled out of its container when left unattended. It produces a fairly heavy wholemeal bread. It comes with a unique flavour that some of here love and some of us just don’t get along with at all. The after taste can have a real twang to it, as the acidic bacteria in this starter really seem to favour whole grain flour. If you are new to sourdough you may want to try one of our more traditional starters. For those wanting to try something a little different, it is very interesting to work with.

 

Weight 220 g
Ingredients

Organic wholemeal flour, filtered water, Colorado brown starter culture.

Shelf Life

30 days.

Storage

Keep refrigerated until activated, then keep in a sealed container.

Allergens

Contains wheat.

Be the first to ask a question about Organic Colorado Brown Sourdough Starter

Please, log in to post a question

Customer Reviews

Based on 4 reviews
75%
(3)
0%
(0)
0%
(0)
0%
(0)
25%
(1)
G
Geoff Handley
Very vigorous starter

I have had this culture quite a while now. After feeding I put it in my bread proofer ( on occasion I have over fed it and then it escaped out of the jar). It is a firmer culture than my white SF starter and has a lovely smell when ready. I have found using 100% wholemeal quite tricky as the structure can be weak so my standard loaf is 50% wholemeal and that gives a good rise with a lovely crumb and flavour. Well pleased with it. It’s a vigorous starter in my experience.

M
Mark
DOA

I was looking forward to making bread using this starter. I downloaded the instructions from the website and followed them to the letter.
Big disappointment when absolutely nothing happened after feeding the starter in the documented way. I left it for 3 days, but at the end of that it was the same size as it was at the start.
I assume the culture died in transit.

A
Akkers
Up & Running!

Bought Colorado starter as it was on sale. Followed feeding instructions using wholemeal plain flour. Took 3 feeds before discernable bubbles but my kitchen is on cool side. Note there is no doubling of this starter that you commonly read about.
Tried King Arthurs beginners rustic sourdough recipe with a little dry yeast using my Panasonic machine to knead the flour and starter. Baked two loaves sprayed with water in a casserole dish and hey presto! Result was mildly sour loaves with chewy crust and fairly open crumb. Very pleased with 1st effort and will be dutifully looking after my starter, named it Oso after a favourite pet cat! Perseverance required but immensely satisfying, especially given price of Waitrose sourdough bread!

T
Thembe Mvula
Not sure it didn't really work

The starter doesn't seem very active, I wonder if it deceased in transit.

Hello and sorry to hear you had some issues. I will reach out and offer you a free replacement on the starter :)

Updating…
  • No products in the basket.