Dehydrated Sourdough Starter
Baking your own sourdough bread is a timeless tradition that dates as far back as the ancient Egyptians around 1500 BC. Today, you can find bakers using their sourdough starter to make everything from dinner loafs, sandwich bread, hamburger buns, waffles, pancakes, pie crust and more. The very thought that you can replace any flour in any recipe with your fermented starter should make you feel good about feeding your family and friends probiotics and a long fermented loaf means less gluten yield in your final product.
This dehydrated sourdough starter was freshly fed right before it’s dehydrated and shipped to you. Dehydrated starter usually takes 5 days to rehydrate and feed. I also offer FRESH sourdough starter if you don’t want to wait 5 days to bake with it. The dehydrated starter will stay viable for up to 6 months when stored in a cool dry place, and usually requires about 5 days to rehydrate and feed, to become an active leaven to bake with.
Baking your own sourdough bread is a timeless tradition that dates as far back as the ancient Egyptians around 1500 BC. Today, you can find bakers using their sourdough starter to make everything from dinner loafs, sandwich bread, hamburger buns, waffles, pancakes, pie crust and more. The very thought that you can replace any flour in any recipe with your fermented starter should make you feel good about feeding your family and friends probiotics and a long fermented loaf means less gluten yield in your final product.
This dehydrated sourdough starter was freshly fed right before it’s dehydrated and shipped to you. Dehydrated starter usually takes 5 days to rehydrate and feed. I also offer FRESH sourdough starter if you don’t want to wait 5 days to bake with it. The dehydrated starter will stay viable for up to 6 months when stored in a cool dry place, and usually requires about 5 days to rehydrate and feed, to become an active leaven to bake with.
Baking your own sourdough bread is a timeless tradition that dates as far back as the ancient Egyptians around 1500 BC. Today, you can find bakers using their sourdough starter to make everything from dinner loafs, sandwich bread, hamburger buns, waffles, pancakes, pie crust and more. The very thought that you can replace any flour in any recipe with your fermented starter should make you feel good about feeding your family and friends probiotics and a long fermented loaf means less gluten yield in your final product.
This dehydrated sourdough starter was freshly fed right before it’s dehydrated and shipped to you. Dehydrated starter usually takes 5 days to rehydrate and feed. I also offer FRESH sourdough starter if you don’t want to wait 5 days to bake with it. The dehydrated starter will stay viable for up to 6 months when stored in a cool dry place, and usually requires about 5 days to rehydrate and feed, to become an active leaven to bake with.