Sourdough Starter Sampler

Can't decide on a Sourdough Starter? Try a trio to find your favorite or just to mix things up! Includes one packet each with instructions:

San Francisco Sourdough starter, Desem Sourdough starter, Danish Rye Sourdough starter

Whether you are just starting your sourdough-making journey, want to try other kinds, or looking for a gift, our Sourdough Sampler is for you!

Includes:

San Francisco Sourdough Starter - tart and tangy
Desem Sourdough Starter (Whole Wheat) - whole wheat Flemish variety
Danish Rye Sourdough Starter - fiber rich rye variety from Denmark

Comes in reusable gift bag!

Note: Directions are the same for all varieties of sourdough starters- the only difference is the type of flour used.

You will need:

• one quart canning jar or other glass jar
• coffee filter or paper towel to cover jar, and elastic band to secure cover
• wooden or plastic spoon
• 1/4 cup flour (type depends on variety of sourdough starter)
• 1/4 cup lukewarm water (filtered, spring or well water is ideal)
• 1 packet sourdough starter culture

Sourdough Starter Activation:

1. Put 1/4 cup water into your jar. Sprinkle starter culture over water, and allow to sit for a few minutes to soften. Stir until well mixed.
2. Add 1/4 cup flour, mixing well. When the flour is fully incorporated, cover the jar and secure it with the elastic band.
3. Allow to culture at room temperature (68 - 77°F) for 24 hours. Choose a draft-free spot out of direct sunlight. Stirring again once or twice during these first 24 hours will help get things going.
4. After 24 hours, "feed" your starter with 1/8 cup of flour and about 1/8 cup water (enough water to make a thick pancake batter-like consistency). Stir well to incorporate.
5. Allow culture to ferment as before. Continue to feed daily with 1/8 cup flour and water until tiny bubbles appear on the surface. You can divide feedings into twice daily (1/16 cup flour/water) to encourage activity & avoid stagnation. In a couple of days or so you should start to see tiny bubbles on the surface. This means your culture is ''waking up." You should begin to see more activity within another day or two, but it can take several days, depending on the temperature and flour density. Once your sourdough starter is fairly bubbly, especially when stirred, it is fully activated and ready for baking.
6. Once your starter is activated, continue with once or twice daily feedings of roughly equal parts flour and water. Frequent feedings will keep your starter active and give you more starter for baking.
7. As you use your sourdough starter in recipes, always remember to reserve some back for your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. Or, for more infrequent use, you can store it in the refrigerator in a covered glass jar. During refrigeration, feed your starter every week or two. Before baking, plan a day or two for your starter to bounce back from refrigeration, feeding it daily.

Reviving refrigerated starter:

1. Remove sourdough starter from refrigerator. Feed the starter with roughly equal parts flour & water, mixing well. Cover with coffee filter & secure with elastic band.
2. Place in a warm spot for 12 to 24 hours. During this time you should begin to see bubbles, as your starter awakens.
3. Feed the starter again, and let sit for 6 to 12 hours. You should now have a lively starter again. All that is left to do is build it up to the quantity you want for your recipes with once or twice daily feedings.

San Francisco starter ingredients:

organic unbleached white flour, sourdough bacteria

Desem starter ingredients:

organic whole wheat flour, sourdough bacteria

Danish Rye starter ingredients:

organic rye flour, sourdough bacteria

CONTAINS WHEAT

organic, non-GMO, dairy free, vegan, reusable