Fresh Sourdough Starter (Rye)

Our own fresh sourdough starter is fed on organic rye flour and water, and is delivered in a storage pot for convenient storage of starter in your fridge between bakes. Looking after your starter is very easy - do not be taken in by all the myths and "dark-art" style discussions about it. There are some things to bear in mind but it is really nothing complicated.

Refresh frequency: the starter should be refreshed when received from us and then kept in the fridge between use. For a healthy starter, we would advise refreshing at least once every three weeks. The more often it is refreshed, the quicker the time between refreshing and baking.
 
Refresh method: tip the starter into a mixing bowl (you only need about 50g). Stir in 40g water to 50g flour and cover the bowl with a dinner plate at room temperature. Repeat 24 and 48 hours later. The starter will resemble a thick batter and after three days should be very bubbly. A simple test to see if your starter is ready is to take a teaspoon of it and drop into water. If it floats then it is ready, otherwise leave a little longer.
 
If you need more starter then simply increase the quantity of flour and water on the second and third days. Don’t forget to return some starter - fill your pot to about half way - to the pot and put it back into the fridge ready for your next bake.
 
Caution: the starter should be light-brown-coloured perhaps with some dark liquid on the top. If the starter develops any other colours then it should be discarded. 

Shipping: Please be advised, to ensure the sourdough arrives with you in the best possible condition your order may, on occasion take up to 7 days to be dispatched, to ensure that only sourdough that is at the correct level of activity is delivered to you.

Allergy advice: allergens including ingredients containing gluten shown in bold

Ingredients: rye flour and water

Storage: store your starter in the container provided in the fridge.