£7.75 £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. 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.
We have traced heritage back over 40 years for our Gloucestershire Rye Sourdough. It has been traced back to a kitchen not far from the Shipton flour mill in Tetbury, which is well known for its rye flour. It produces a slightly tart loaf, with a unique sourdough flavour. We have been unable to confirm if this starter is a true heirloom variety. It is possible that it may have been mixed with wholemeal flour at some stage of its life.
Each pack contains 150g of fresh/wet sourdough starter.
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
If the sourdough can not be activated on arrival, store it in the fridge until the suggested use by date. Sourdough has a very good success rate.
Glass jar with a sealable lid. Clip top kilner style jars work great.
Water and Sourdough
We use filtered, non chlorinated water with our sourdough. Some people use tap water and have no problems. The old saying “If it’s good enough to drink, it’s good enough to make bread” seems to work out for most people. We have also heard of people who have had problems with chlorinated tap water. We advise that you remove chlorine from your water when possible. You can leave tap water standing overnight to remove the chlorine or boil and and it allow to cool down again. Our preference as stated, is to use a charcoal based water filter such as a Brita.
What kind of flour to feed your sourdough:
Feed your sourdough with plain flour and use strong flour / bread flour when actually making the dough.
Get a container that can be closed with a lid (glass jar, Tupperware, etc.). Wash it out well with hot water and a little soap. Allow the container to cool down if it is hot, then add your Sourdough.
DAY 1
Mix 75g of flour and 75g of water (weigh the water) into your starter and stir well. Ensure the type of flour you add matches the type of sourdough you have purchased (eg rye flour with our rye sourdough starter). Seal the lid on the jar. Remember, the starter will produce CO2 so pressure will build up in the container if closed tightly, so watch out when you open it again. Leave the Sourdough at room temperature for 24 hours.
DAY 2
Discard 150g of the starter. Feed the Sourdough again with 75g of flour and 75g of water on the second day and leave it for another 24 hours. After this, the Sourdough is activated and ready for use. If you want to bake with it, we recommend discarding another 150g of the starter and feeding once again with 75g of flour and 75g of water 3-4 hours before you plan to use it.
As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again.
Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine.
It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs.
For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it.
We recommend a 50/50 hydration method for our sourdough starters using pain flour. This equates to a very thin, liquid starter that does not rise much in the jar.
Over time, we have found this the best method for working with a starter. A rising starter will often spill out of the jar making a mess of its surroundings. Long term the 50/50 hydration method makes starter maintenance much simpler. If you would like to test the rise on your sourdough, simply use a 75% flour, 25% water hydration with a strong flour.
Although our 50/50 hydration method does not make the starter rise, this does not mean it is any less effective for baking. The starter should still show signs of activity in the forms of gas build up (bubbles) and smell (sourness).
Please note some of the images of sourdough used on the website are of a 75/25 hydration method to show the effect of the sourdough rise.
As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again.
Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine.
It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs.
For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it.
If you’re not baking every week and don’t want to feed your starter every day, you can keep it in the fridge. It is best to feed your sourdough every week. Even if you feed it and then return it back to the fridge without using it. This keeps it in good health long term.
If you forget to feed the sourdough in the fridge, don’t panic. The low temperature of the fridge will make your starter inactive. It can sleep in your fridge for a long time. Generally up to 6 months. We have heard of people managing to store it in the fridge for over a year without feeding! However we always recommend as stated above that you feed your refrigerated flour sourdough weekly. It will keep it in the beast health and produce the best results when baking.
Always give you Sourdough a good feed before putting it into the fridge.
Sometimes some of the mixture can separate, leaving a layer of liquid on top (grey brown). This is normal, simply drain off and discard any liquid before use. You can also stir the liquid back in if you wish. The liquid is often very acidic. Leaving it in the sourdough starter will make a much more sour tasting product when baked with. If you like your sourdough bread with a tang, we recommend leaving the liquid rather than discarding it.
To use Sourdough that has been in the fridge, simply repeat the activation process. It will usually need 48 hours and a couple of feeds to become fully active again. You will need to prepare for this additional time when baking. For example, we take our sourdough out of the fridge Friday morning and feed it. We then feed it again Saturday morning and bake with it Saturday afternoon.
Technically, you can use any type of flour with our sourdough starters. However, we have what are known as heirloom varieties of sourdough. This means that for generations they have only ever been fed with a specific type of flour. When you introduce a new type of flour, you also introduce different types of naturally occurring yeasts and bacteria specific to that type of flour. This changes the original profile of the original sourdough and that process can never be undone.
Sure, you can simply remove an amount of sourdough starter from the mother culture and then mix that with whatever flour type you want to use for baking. For example: The rye starter works very well with spelt flour. As long as you ensure your Sourdough mother itself remains fed on the intended type of flour, you’re free to use whatever flour you wish to use for baking.
You can make all kinds of things with Sourdough. Bread is the most common use. If you want a really easy way to make sourdough bread that doesn’t require any bread making skills, try our no knead dutch oven method found on our blog.
