Full Starter Kit with a Jar - Organic Wheat or Rye Sourdough
Full Starter Kit with a Jar - Organic Wheat or Rye Sourdough
Full Starter Kit with a Jar - Organic Wheat or Rye Sourdough
Full Starter Kit with a Jar - Organic Wheat or Rye Sourdough
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Full Starter Kit with a Jar - Organic Wheat or Rye Sourdough

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Flour + Water Baking
Regular price
$26.90
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$26.90
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Our best sourdough starters now available with a perfect size wide-mouth jar

Tired of searching for the right new home for your starter culture? Want to ensure the right growth conditions? Looking for a convenient option, with wide mouth access for easy maintenance?

We can dispatch this fresh sourdough starter kit your way any moment. Comes with detailed maintenance instructions, and a sourdough bread recipe that is always the winner.

Choose either RYE or WHEAT which come both in LIVE and DEHYDRATED versions 

WHEAT STARTER:

Born in Australia in 2017, this live starter culture has been maintained with the best quality organic unbleached wheat (baker's) flour from Wholegrain Milling in Gunnedah, NSW, Australia. It has a creamy texture and an appealing creamy white colour, and a very distinct smell of vinegar, nail polish, or paint (all perfectly natural flavours in a wheat starter!).

Best for: light style sourdough, focaccia, pizza, pastry dough
Flavour profile: strong soury notes, vinegar, sour cream, nail polish remover, paint
Texture: runny to thick paste (depending on water content), creamy, similar to custard, soft and fluffy after feeding, turning more liquidy after fermentation
Age: 5 years
Feed within: 2 weeks in ambient temperature, 4 weeks if refrigerated. Best to feed ASAP after arrival.

RYE STARTER:

Re-born in Australia in 2014, and originating from Poland, this live starter culture has been maintained with the best quality organic whole rye flour from Wholegrain Milling in Gunnedah, NSW, Australia. It has a peanut butter texture, an appealing light brown colour, and a very distinct fruity flavour profile.

Best for: classic sourdough, baguettes, whole wheat, whole grain bread
Flavour profile: ripe grapes, green apple, sweet vinegar
Texture: thick paste, similar to peanut butter
Age: 10 years
Feed within: 2 weeks in ambient temperature, 4 weeks if refrigerated. Best to feed ASAP after arrival.
Notes: we feed our starters daily or every second day. On each bag there is a date of packing so that you know that it's fresh.

 

For extra support, browse online and read a few articles on sourdough baking. Watch Youtube videos on kneading, stretching, folding, and shaping techniques. Read a good book, like Tartine Bread by Chad Robertson, or Bread by Jeffrey Hamelman.

You can bake sourdough just as a professional baker. All it takes is a robust sourdough wild yeast culture and some dedicated accessories to help you.

Explore our range of proofing baskets, bread lames, whisks and scrapers for the best experience here.

You will get the following items:

  • Zip-lock bag with live or dehydrated starter

  • Wide-mouth Old Fashioned Mason Jar w/ 2pc Lid 500ml

  • Detailed Maintenance Instructions

  • Our Best Sourdough Recipe

Preparation:

First Feeding

  • Weigh an empty jar. Note its weight on the bottom.

  • Cut one corner of the bag and squeeze out the contents into the jar.

  • Mix with equal amounts of good quality wheat baker's flour and lukewarm water (1 : 1 :1 ratio). Use only wheat flour to maintain pure culture. May need to add slightly more flour if texture is too runny.

  • Example: If you recovered 50g of starter, feed it with 50g of flour and 50g of water (may need to use up to 60-70g of water for the desired texture, depending on the flour). You should then have about 150-170g available in total.

  • Stir vigorously so that there are no dry lumps of flour and set aside in room temperature for 8 - 24 hours.

  • Starter is revived once the first signs of fermentation are evident (bubbles) and the volume increases 1.5 - 3x. Usually starter will double its volume.

  • Note it may take up to 48 hours to see the first signs. It will take longer in cooler temperatures.

  • Use directly or prepare a leaven first. Leaven allows you to quickly amplify the amount of your starter for a recipe. Refer to our detailed instructions here.

  • Leave on a kitchen bench for a few days until next feeding, or store in the fridge for up to 4 weeks. Make sure to allow it to warm up and feed before using in any recipe, as it needs to regain activity.

Leaven

  • Prepare a separate container (a small bowl, a jar, etc) and add a large spoon of your ripe starter (about 40g). It is now also a good opportunity to replenish your mother starter.

  • Add baker's flour and lukewarm water in 1-2-2 ratio (or higher) and mix thoroughly. We add baker's flour (wheat) as all leaven will end up in a recipe which usually calls for baker's flour. However, you can mix flour types as you like, and it will still work.

  • Example: if you had 40g of ripe starter, add 80g of baker's flour and 80g of water. This will yield around 200g which will be more than enough for most recipes.

  • We recommend using around 15-20% leaven in any given recipe as compared to the total amount of flour. 

  • Example: if you're using 1000g of flour in total, leaven content should be 150-200g.

Shipping Notes:

  • Live starters can easily survive without fresh food up to 2 weeks in mail, then they may get smelly and even mouldy. It doesn't mean they die! Feed immediately upon arrival or store in the fridge until you're ready to feed. Your starter will thank you with active fermentation within hours.

  • If you're ordering for a gift, make sure you time your order accordingly (store the kit in the fridge for up to 3-4 weeks after receiving).

  • A dehydrated version may be a better fit if you need more time and flexibility.

Please refer to our Starter Maintenance Instructions for more information