What is a starter? It’s what a baker uses in place of a single packet of commercial yeast. Why choose a starter or levain? Because it’s aged and alive, often maintained for years, and it brings far more depth than an off-the-shelf packet. The slow fermentation, paired with freshly milled flour, layers complex flavors and creates a hardy probiotic ecosystem that’s vastly better for the gut than a single-dose yeast packet. The starter or levain is carefully fed and cared for solely for the baker’s next delicious delight.
You receive a 4 oz. food‑grade glass jar of active organic sourdough starter fed only freshly milled Einkorn whole‑wheat flour and filtered water.
This is Parisian levain from 1870, reflecting the history, science, and cultural importance of sourdough in France.
Feeding Your Sourdough Starter:
Weigh your starter say “X” grams
Add X grams of starter to a non-reactive mixing bowl.
Add X grams of warm filtered water (around 78 to 85°F). Do not use sink or distilled water.
Add X grams of unbleached preferably freshly milled organic whole wheat flour-mix well
Put your starter in a small Mason/Ball jar with a ring lid, leaving the lid loose, and place it on the counter until you are ready to bake or refrigerate it if you are forgetful like me.
5. Repeat this process every 24 hours for a few days.
After a few regular feedings you don’t need to feed daily—feed only when you plan to bake; that can be monthly no worries. The more you feed her the more flavor she will develop. If you leave the starter for weeks unfed you may see a dark liquid on top called “hooch.” Stir it back in; don’t discard it unless you see mold (rare). If you see mold sadly you should the entire starter away.
*Keep the Hooch, it adds flavor and nutrients.
With the extra starter you can make pancakes, pizza crust, or crackers. Keep at least 1 tablespoon of starter in the jar. Search under the Learn drop down page for videos on how I make pancakes and pizza yummmy.
Ingredients: Levain (organic Einkorn whole wheat flour, organic Rye whole wheat four, filtered water)
What is a starter? It’s what a baker uses in place of a single packet of commercial yeast. Why choose a starter or levain? Because it’s aged and alive, often maintained for years, and it brings far more depth than an off-the-shelf packet. The slow fermentation, paired with freshly milled flour, layers complex flavors and creates a hardy probiotic ecosystem that’s vastly better for the gut than a single-dose yeast packet. The starter or levain is carefully fed and cared for solely for the baker’s next delicious delight.
You receive a 4 oz. food‑grade glass jar of active organic sourdough starter fed only freshly milled Einkorn whole‑wheat flour and filtered water.
This is Parisian levain from 1870, reflecting the history, science, and cultural importance of sourdough in France.
Feeding Your Sourdough Starter:
Weigh your starter say “X” grams
Add X grams of starter to a non-reactive mixing bowl.
Add X grams of warm filtered water (around 78 to 85°F). Do not use sink or distilled water.
Add X grams of unbleached preferably freshly milled organic whole wheat flour-mix well
Put your starter in a small Mason/Ball jar with a ring lid, leaving the lid loose, and place it on the counter until you are ready to bake or refrigerate it if you are forgetful like me.
5. Repeat this process every 24 hours for a few days.
After a few regular feedings you don’t need to feed daily—feed only when you plan to bake; that can be monthly no worries. The more you feed her the more flavor she will develop. If you leave the starter for weeks unfed you may see a dark liquid on top called “hooch.” Stir it back in; don’t discard it unless you see mold (rare). If you see mold sadly you should the entire starter away.
*Keep the Hooch, it adds flavor and nutrients.
With the extra starter you can make pancakes, pizza crust, or crackers. Keep at least 1 tablespoon of starter in the jar. Search under the Learn drop down page for videos on how I make pancakes and pizza yummmy.
Ingredients: Levain (organic Einkorn whole wheat flour, organic Rye whole wheat four, filtered water)
