You can pick up a sourdough starter for free at our store.
If you want to learn more about sourdough, you can sign up below for a future workshop. Below you will find also some initial tips to maintain your sourdough starter. We have different – bread – flours in stock in our shop, also to feed the sourdough starter.
Watch this video-tutorial for those looking for a easier start, Baking Lab bread mix [batch001]
Beside bread you can use our starter to make all kind of baked goods. Check King Arthurs sourdough recipes here.
Tips for using our sourdough starter:
I Starter Maintenance
You can keep your sourdough starter in the refrigerator for a long time.
Feeding your refrigerated starter (warm for about 2 to 3 hours at 26 °C , see below for more info) once a week is sufficient, but longer is also fine. Your starter will last for a long time in the refrigerator and can often be revived again after weeks. You can also dry your starter to conserve it for longer periods of time.
Keep a little amount of starter in the refrigerator, because you will grow and feed your starter later to prepare and ripen it further before making your bread. It’s a game you will have to learn to play.
Make sure you revive your starter in time (before making the sourdough), i.e. start a few hours or a day before you actually make your sourdough by feeding and reviving your starter at about 26 °C, creating a lively and ripened sourdough.
Feed the sourdough starter with – T65 French – flour. Occasionally, you can also add a little (+/- 5%) whole wheat or rye flour to keep your starter on track.
II Revive your sourdough to prepare it for baking?
Suppose you have 100 grams of starter (paste), feed it with approx. 100 ml gr of water and 100 grams of T65 flour (available at Baking Lab). Always feed your starter equal parts water and flour. you can feed your starter by adding twice as much flour and water, 3 times as much … up till 10 times as much.
Leave it to ferment for approximately 3-5 hours (or until bubbly and mildly acidic). Throw out half and repeat this “doubling” again and let it stand for another 4 at about 26 °C (or until bubbly and mildly acidic).
You can use the sourdough straight away or put it in the refrigerator to then repeat the process the following day. A few feeding rounds should give your starter the strength it needs to provide you later with the appropriate lift to make flavourful natural fermented bread. It’s again a game you need to learn to play.
Your revived starter or ripe sourdough should taste pleasant and only mildly sour. It might remind you of buttermilk, yogurt and sometimes also fruity notes, often when rye flour is involved in feeding your starter. The longer you ferment your sourdough for, the more acidic it becomes, which is something you want to prevent. Conditions vary and your sourdough culture will adapt and change over time. You will have to revise your senses too and learn when your starter is ready to go, this might take some time…
Now that the rules have changed due to the corona virus we hope to organise an on-line course and learn you more about sourdough later. Subscribe above to get a future update.
Learn more in one of our workshops
- Elise bakt beter dankzij de wetenschap (Dutch, read more)…
- Sugar, friend or enemy?
- Parool: In quarantaine slaat heel Nederland (Dutch read more)…….