The sourdough starter you ordered via the webshop needs care. Follow the refreshment steps below. Then store it in the refrigerator if not used. If you don’t plan to use it soon, we recommend turning the sourdough culture after activation and maintenance into a drier dough ball and storing it in an airtight container in the refrigerator. To store the culture for a long period (months) without maintenance, complete dehydration of the starter s the only practical option.
- Read here more about starter maintenance.
- More information about active versus dried sourdough starter is available here.
- Information about the sourdough map is available here.
Maintenance of the starter after receiving it by post, see also images below.
- After receiving and opening the fresh starter by post (10 grams), a fermented smell is observed.
- If the starter has been in transit for a long time (3 days or more), soak it first in a warm bath (30 -35 °C) for 15 minutes to wash away excess acid. Add a pinch of sugar for additional activation. Discard this “bath water” after 15 minutes.
- For a starter of 10 grams. Crumble (scissors might be handy) the starter and mix it (optional with clean hand) with approximately 20 grams of fresh warm water (max 35 °C).
- Dissolve and then mix with approximately 12 grams of flour (T65, flour, possibly also a little rye flour) into a paste.
- After 4 to 5 hours at a temperature of approx. 24-26 °C, fermentation bubbles are visible. The starter now has a slightly pleasant sour yogurt taste.
- Then follow standard procedures for using and caring for sourdough starters. Store in the refrigerator if not used.
You can feed it with organic flour to meet your organic standards, or turn it into a rye or any other type of sourdough starter you wish. A well-maintained starter smells and tastes pleasant. For tips on how to maintain the sourdough starter have a look here.