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 for the past year.
* I had my starter nearly a year when I unknowingly cracked the jar. I stirred it and found shards of glass, so I had to throw it away. I bought a new starter on Etsy and now I’ve had it almost a year — it’s doing great.
The Etsy seller claimed it is Parisian boulangerie established in 1870 encapsulates the rich history, intricate science, and cultural significance of sourdough bread 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 DISTILLED WATER
Add X grams of unbleached preferably freshly milled 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.
With any 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.
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 for the past year.
* I had my starter nearly a year when I unknowingly cracked the jar. I stirred it and found shards of glass, so I had to throw it away. I bought a new starter on Etsy and now I’ve had it almost a year — it’s doing great.
The Etsy seller claimed it is Parisian boulangerie established in 1870 encapsulates the rich history, intricate science, and cultural significance of sourdough bread 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 DISTILLED WATER
Add X grams of unbleached preferably freshly milled 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.
With any 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.
