Description

Dehydrated sourdough culture from the masterminds at The Sourdough Project allows you to grow and nurture your own sourdough starter for making breads, crackers, and more! Each dehydrated starter comes iwth full instructions for rehydrating and caring for your sourdough starter.

To Rehydrate Your Starter:
1. Cover the dehydrated flakes with 60 grams of water (approx. ¼ c), stir well and let sit for an hour or until the flakes dissolve.
2. Once the flakes have dissolved add 40 grams flour and between 10-20 grams of water, if it's too thick to stir add more water slowly. Stir vigorously and cover, let sit for 4-6 hours.
3. Feed 40 grams flour and 20 grams water, stir vigorously and cover, let sit for 4-6 hours.
4. Discard half of the starter (about 90 grams) and feed 60 grams flour and 60 grams water, stir vigorously, cover and let sit 6-10 hours or overnight.
5. In the morning, discard half the starter (about 125 grams) and feed 60 grams of flour and 60 grams of water, stir vigorously, and cover. Repeat this step every 6 hours until your starter is doubling in size within 3-6 hours and very bubbly. This should take 2-3 days depending on how warm your kitchen is.

To Maintain Your Starter:
1. Feed starter 100 grams flour ( a tad over ½ c) and 100 grams of water (a tad under ½ c). Stir well and cover.
2. Either store the starter in the fridge for future use or let sit at room temperature 3-6 hours until the starter is super bubbly and has doubled in size. At this point your starter is ready to use.
3. Always remember to save a portion of your starter to feed again and use for more recipes.

For more tips and ideas, see this guide from The Sourdough Project.


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Sourdough Starter, Dried

$9.99

Dehydrated sourdough culture from the masterminds at The Sourdough Project allows you to grow and nurture your own sourdough starter for making breads, crackers, and more! Each dehydrated starter comes iwth full instructions for rehydrating and caring for your sourdough starter.

To Rehydrate Your Starter:
1. Cover the dehydrated flakes with 60 grams of water (approx. ¼ c), stir well and let sit for an hour or until the flakes dissolve.
2. Once the flakes have dissolved add 40 grams flour and between 10-20 grams of water, if it's too thick to stir add more water slowly. Stir vigorously and cover, let sit for 4-6 hours.
3. Feed 40 grams flour and 20 grams water, stir vigorously and cover, let sit for 4-6 hours.
4. Discard half of the starter (about 90 grams) and feed 60 grams flour and 60 grams water, stir vigorously, cover and let sit 6-10 hours or overnight.
5. In the morning, discard half the starter (about 125 grams) and feed 60 grams of flour and 60 grams of water, stir vigorously, and cover. Repeat this step every 6 hours until your starter is doubling in size within 3-6 hours and very bubbly. This should take 2-3 days depending on how warm your kitchen is.

To Maintain Your Starter:
1. Feed starter 100 grams flour ( a tad over ½ c) and 100 grams of water (a tad under ½ c). Stir well and cover.
2. Either store the starter in the fridge for future use or let sit at room temperature 3-6 hours until the starter is super bubbly and has doubled in size. At this point your starter is ready to use.
3. Always remember to save a portion of your starter to feed again and use for more recipes.

For more tips and ideas, see this guide from The Sourdough Project.

The Sourdough Project

The Sourdough Project

Jennifer Holmer El-Azzi and Daniel El-Azzi started their cracker business in the kitchen of their East Austin home. After experimenting with Sourdough for years, Daniel said "Enough Bread!" what about something more useful like crackers?! In April of 2018, they began to sell their crackers at Austin farmers markets.

The crackers are cold fermented for a week to slowly build a unique tangy and cheesy flavor (without the cheese!). These crackers use only heirloom wheat that is grown in Texas and freshly stone-milled by Barton Springs Mill. The crackers are hand-rolled, resulting in a flaky texture that is perfect with any cheese or charcuterie board.

 

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