DEHYDRATED SOURDOUGH STARTER
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DEHYDRATED SOURDOUGH STARTER ~ $15
DEHYDRATED SOURDOUGH STARTER ~ AVAILABLE FOR PURCHASE. EACH PACKET IS 25G OF DEHYDRATED SOURDOUGH STARTER AND COMES WITH REHYDRATING STEP-BY-STEP WRITTEN INSTRUCTIONS (SHIPPING & LOCAL PICKUP)
LIVE AND ACTIVE SOURDOUGH STARTER
LIVE AND ACTIVE SOURDOUGH STARTER $15 ~ AVAILABLE FOR PURCHASE (LOCAL PICK-UP ONLY)
LIVE AND ACTIVE SOURDOUGH STARTER READY FOR YOU TO USE! FRESHLY FED IN A MASON JAR. COMES WITH MAINTAINING & FEEDING INSTRUCTIONS.
WHAT DOES A SOURDOUGH STARTER NEED?SOURDOUGH NEEDS ONLY A COUPLE OF THINGS TO THRIVEWARM TEMPERATURE SOURDOUGH STARTER PERFORMS BEST AT 70-75°F.WATER NON-CHLORINATED, NON-FLUORIDATED WATER IS BEST FOR A SOURDOUGH CULTURE.FLOURFEED YOUR SOURDOUGH STARTER WITHUNBLEACHED ALL PURPOSE FLOUR OR BREAD FLOUR. DAILY FEEDINGIF YOU MAINTAIN YOUR STARTER AT ROOM TEMPERATURE (AROUND 70-75°F OR 21-24°C) AND WANT IT TO BE READY FOR BAKING WITHIN A DAY OR TWO, DAILY FEEDINGS ARE RECOMMENDED. DISCARD A PORTION OF THE STARTER AND FEED IT WITH FRESH FLOUR AND WATER EVERY 24 HOURS.
TWICE-DAILY FEEDINGIN WARMER ENVIRONMENTS OR IF YOU PREFER A FASTER FERMENTATION PROCESS, YOU CAN FEED YOUR STARTER TWICE A DAY, APPROXIMATELY EVERY 12 HOURS. THIS HELPS MAINTAIN A MORE ACTIVE AND VIGOROUS STARTER.
REFRIGERATOR STORAGE IF YOU DON'T PLAN TO BAKE FREQUENTLY OR WANT TO SLOW DOWN THE FERMENTATION PROCESS, YOU CAN STORE YOUR STARTER IN THE REFRIGERATOR. WHEN REFRIGERATED, THE FEEDING FREQUENCY CAN BE REDUCED TO ONCE A WEEK OR EVEN EVERY TWO WEEKS. REMEMBER TO FEED THE STARTER AND ALLOW IT TO FERMENT AT ROOM TEMPERATURE FOR A FEW HOURS BEFORE RETURNING IT TO THE REFRIGERATOR.
HOW TO USE UP YOUR SOURDOUGH DISCARDDON'T THROW AWAY YOUR EXCESS SOURDOUGH STARTER DURING FEEDINGS. YOU CAN USE IT IN BAKING GOODS.PANCAKES, WAFFLES, PIZZA, AND IN SO MANY OTHER RECIPES.
MAKING SOURDOUGH BREADMAKING SOURDOUGH BREAD ONLY REQUIRES STARTER, WATER, FLOUR, SALT, AND TIME.ONLY A SMALL AMOUNT OF SOURDOUGH STARTER IS NEEDED TO MAKE A BATCH OF BREAD. WILD YEAST WORKS MORE SLOWLY THAN COMMERCIAL YEAST SO RECIPES MADE WITH A SOURDOUGH STARTER WILL TYPICALLY TAKE LONGER TO MAKE.
MAKING BREAD USING A SOURDOUGH STARTER ALSO GIVES YOU A BETTER BREAD. THE TEXTURE AND AROMA ARE FAR SUPERIOR TO THOSE OF A YEAST BREAD. SOURDOUGH BREAD IS ALSO FUNDAMENTALLY BETTER FOR YOUR BODY. THE BACTERIA IN THE SOURDOUGH HELP TO BREAK DOWN THE FLOUR, WHICH MAKES IT MORE DIGESTIBLE AND NUTRITIOUS.
FOR THOUSANDS OF YEARS, SOURDOUGH STARTER HAS BEEN USED TO HEALTHFULLY AND NATURALLY LEAVEN BREAD. CONTAINING NATURALLY OCCURRING WILD YEAST AND FRIENDLY LACTOBACILLUS BACTERIA, SOURDOUGH STARTER ALSO ADDS ITS OWN UNIQUE FLAVOR PROFILE TO BAKED GOODS.
WAFFLE RECIPE ———————————————————————THE MOST DELICIOUS AND FLUFFIEST SOURDOUGH WAFFLESIngredients Yields 12 waffles -3/4 cup sourdough starter -2 cups milk -2 cups all-purpose flour-2 eggs -1/4 cup melted, unsalted butter or coconut oil -1 tsp baking soda-1 tsp salt -2 tbsp sugar or honey-1 tsp vanilla extract
The night before, whisk together the sourdough starter, milk, and flour in a large bowl. Cover the bowl and let it rest on the counter overnight.
In the morning when you're ready to cook, add the eggs, butter, baking soda, salt, sugar and vanilla extract to the batter and stir to incorporate.———————————————————————
LIVE AND ACTIVE SOURDOUGH STARTER $15 ~ AVAILABLE FOR PURCHASE (LOCAL PICK-UP ONLY)
LIVE AND ACTIVE SOURDOUGH STARTER READY FOR YOU TO USE! FRESHLY FED IN A MASON JAR. COMES WITH MAINTAINING & FEEDING INSTRUCTIONS.
WHAT DOES A SOURDOUGH STARTER NEED?SOURDOUGH NEEDS ONLY A COUPLE OF THINGS TO THRIVEWARM TEMPERATURE SOURDOUGH STARTER PERFORMS BEST AT 70-75°F.WATER NON-CHLORINATED, NON-FLUORIDATED WATER IS BEST FOR A SOURDOUGH CULTURE.FLOURFEED YOUR SOURDOUGH STARTER WITHUNBLEACHED ALL PURPOSE FLOUR OR BREAD FLOUR. DAILY FEEDINGIF YOU MAINTAIN YOUR STARTER AT ROOM TEMPERATURE (AROUND 70-75°F OR 21-24°C) AND WANT IT TO BE READY FOR BAKING WITHIN A DAY OR TWO, DAILY FEEDINGS ARE RECOMMENDED. DISCARD A PORTION OF THE STARTER AND FEED IT WITH FRESH FLOUR AND WATER EVERY 24 HOURS.
TWICE-DAILY FEEDINGIN WARMER ENVIRONMENTS OR IF YOU PREFER A FASTER FERMENTATION PROCESS, YOU CAN FEED YOUR STARTER TWICE A DAY, APPROXIMATELY EVERY 12 HOURS. THIS HELPS MAINTAIN A MORE ACTIVE AND VIGOROUS STARTER.
REFRIGERATOR STORAGE IF YOU DON'T PLAN TO BAKE FREQUENTLY OR WANT TO SLOW DOWN THE FERMENTATION PROCESS, YOU CAN STORE YOUR STARTER IN THE REFRIGERATOR. WHEN REFRIGERATED, THE FEEDING FREQUENCY CAN BE REDUCED TO ONCE A WEEK OR EVEN EVERY TWO WEEKS. REMEMBER TO FEED THE STARTER AND ALLOW IT TO FERMENT AT ROOM TEMPERATURE FOR A FEW HOURS BEFORE RETURNING IT TO THE REFRIGERATOR.
HOW TO USE UP YOUR SOURDOUGH DISCARDDON'T THROW AWAY YOUR EXCESS SOURDOUGH STARTER DURING FEEDINGS. YOU CAN USE IT IN BAKING GOODS.PANCAKES, WAFFLES, PIZZA, AND IN SO MANY OTHER RECIPES.
MAKING SOURDOUGH BREADMAKING SOURDOUGH BREAD ONLY REQUIRES STARTER, WATER, FLOUR, SALT, AND TIME.ONLY A SMALL AMOUNT OF SOURDOUGH STARTER IS NEEDED TO MAKE A BATCH OF BREAD. WILD YEAST WORKS MORE SLOWLY THAN COMMERCIAL YEAST SO RECIPES MADE WITH A SOURDOUGH STARTER WILL TYPICALLY TAKE LONGER TO MAKE.
MAKING BREAD USING A SOURDOUGH STARTER ALSO GIVES YOU A BETTER BREAD. THE TEXTURE AND AROMA ARE FAR SUPERIOR TO THOSE OF A YEAST BREAD. SOURDOUGH BREAD IS ALSO FUNDAMENTALLY BETTER FOR YOUR BODY. THE BACTERIA IN THE SOURDOUGH HELP TO BREAK DOWN THE FLOUR, WHICH MAKES IT MORE DIGESTIBLE AND NUTRITIOUS.
FOR THOUSANDS OF YEARS, SOURDOUGH STARTER HAS BEEN USED TO HEALTHFULLY AND NATURALLY LEAVEN BREAD. CONTAINING NATURALLY OCCURRING WILD YEAST AND FRIENDLY LACTOBACILLUS BACTERIA, SOURDOUGH STARTER ALSO ADDS ITS OWN UNIQUE FLAVOR PROFILE TO BAKED GOODS.
WAFFLE RECIPE ———————————————————————THE MOST DELICIOUS AND FLUFFIEST SOURDOUGH WAFFLESIngredients Yields 12 waffles -3/4 cup sourdough starter -2 cups milk -2 cups all-purpose flour-2 eggs -1/4 cup melted, unsalted butter or coconut oil -1 tsp baking soda-1 tsp salt -2 tbsp sugar or honey-1 tsp vanilla extract
The night before, whisk together the sourdough starter, milk, and flour in a large bowl. Cover the bowl and let it rest on the counter overnight.
In the morning when you're ready to cook, add the eggs, butter, baking soda, salt, sugar and vanilla extract to the batter and stir to incorporate.———————————————————————
