Sourdough Starter

Sourdough Starter

Regular price $6.956.95

Sourdough starter  1 cup, fresh 

PLEASE NOTE: Available by Online Order ONLY!

This sourdough starter comes fresh, ready to put to work. Simply lift the lid, bring to room temperature and wait for bubbly fermentation to show itself. Please use the starter within 36 hours of purchase to assure success.

Ingredients: Flour, water

1 cup fresh sour dough starter
1/2 cup lukewarm water 
1/3 cup all purpose flour
1/3 cup whole wheat flour

Mix the warm water, flour and starter in a glass jar covered with a cloth (sourdough cultures like to breath!). When it is bubbly you can use a portion for the leaven. Keep the remainder in the fridge and feed every 2-3 days.

The Leaven
Mix 20 grams of sourdough starter, with 25 grams of water and 25 grams of all purpose flour to create the leaven. The leaven is the base starter for the dough. Keep in a glass jar, covered with a cloth for up 12 to 24 hours depending room temperature. The warmer your kitchen is, the faster it will double in size.
The Dough

For a 750 to 800 gram sourdough loaf, you'll need the following ingredients.

70 grams leaven
10 grams salt
300 grams water
75 grams whole-wheat flour

425 grams all purpose flour

Mix all ingredients and kneed the dough into a ball. Let rest for an hour then apply two sets of 4 stretched 30 minutes apart. Stretching the dough is done by pulling the dough and elongating it until at least double the length. Then fold it, and stretch in another direction. 

After the second set, let the dough rest in a bowl, covered by a cloth for up to 20-24 hours. 

Once it's doubled in size, move dough to cover baking pan, or Dutch oven. Bake for 20 minutes at 425 covered, and another 15-20 minutes uncovered.

Note: This recipe may not work for everyone. Depending temperature in your kitchen and house, and the activity of your starter, it may rise faster or slower. To learn more about sourdough, or to apply a slightly different method ,please have a look at this excellent beginners guide from Little Spoon Farm:


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