Sourdough Starter Kit - Organic RYE (Dehydrated Wild Yeast)

Live starter: Feed within 24 hours of arrival. Mix 20 g of starter with 20 g of flour and 20 g of water (equal weights). Stir well, cover loosely, and leave at room temperature — ideally 24–28°C. Your starter should double or triple within 4–12 hours. It is ready to bake with when it has peaked (domed top) and shows bubbles throughout. This usually happens within 24–48 hours of arrival.

Dehydrated starter: Dissolve 20 g of powder in 40 g of warm water and stir well until fully combined. Add 20 g of flour, mix thoroughly, and leave at room temperature. Repeat feedings every 24 hours for 2–4 days until the starter is active and doubling reliably. Allow a few extra feedings compared to a live starter before your first bake.

Feed your starter once a day at room temperature, or once a week if stored in the fridge (discard all but 20–30 g before each feeding). Use the same flour type as your starter — organic unbleached wheat flour for the wheat starter, organic whole rye for the rye starter. Consistent feedings keep the culture balanced and predictable.

A simple ratio to remember: equal parts starter, flour, and water by weight. For example: 20 g starter + 20 g flour + 20 g water.

The starter is ready to use when it has doubled in size, looks bubbly throughout, and has a domed top. If it has collapsed or smells very sharp, feed it once more before baking.

Live starter: Store in the fridge if you bake less than once a week. Bring to room temperature and feed the night before baking. A starter kept in the fridge can go 1–2 weeks between feedings if needed, though weekly is ideal.

Dehydrated starter (before activation): Store in a cool, dry place away from direct sunlight. Use within 12 months of the packing date printed on the label.

Once activated, treat your dehydrated starter exactly like a live starter — feed regularly and store in the fridge between bakes.

We recommend keeping a small backup portion of your starter dried and stored in the freezer as insurance against accidents.

Not rising? Your kitchen may be too cold. Try placing the jar on top of the fridge, near a warm appliance, or in an oven with just the light on. A normal fermentation temperature is 24–28°C. Below 20°C, activity slows significantly.

Smells very strong or unpleasant? This is normal after shipping or a long rest in the fridge. Feed it 2–3 times at 12-hour intervals and the smell will mellow into a clean, tangy aroma.

Liquid on top (hooch)? This is alcohol produced by a hungry starter. Pour it off or stir it in, then feed immediately. It means your starter needs more frequent feeding.

Dehydrated starter not activating? Give it time — rehydration can take 3–5 days. Make sure you are using room-temperature water (not cold, not hot) and feeding every 24 hours without skipping.

Still stuck? Text us — we are happy to help troubleshoot in real time.

Wheat starter: Sourdough bread, focaccia, pizza dough, sourdough pancakes, waffles, cinnamon rolls, croissants, flatbreads, and soft enriched doughs. Its lighter flavour suits a wide range of bakes.

Rye starter: Classic sourdough loaves, rye bread, whole-grain bread, baguettes, rustic country loaves, and pumpernickel. Its robust, complex flavour shines in darker, denser breads.

Both starters can be used interchangeably in most recipes. Many bakers maintain one of each and blend them for extra depth of flavour. Use 15–20% of your total flour weight as starter, or build a leaven for extra lift.