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Freeze dry sourdough starter, 12g great for 2 sourdough starters.
Ingredients: flour, water
Directions: Soak the starter: Place 6 grams (about 1 teaspoon or a small portion) of freeze-dried sourdough starter into a clean glass jar. Add 25 grams of warm, non-chlorinated/filtered water and stir until the powder is submerged. Let it sit for 1 to 2 hours to soften and dissolve.
First flour feeding: Add 20 grams of unbleached all-purpose or bread flour to the jar. Stir thoroughly to eliminate dry patches, loosely cover the lid (do not screw it on airtight), and let it rest at room temperature for 24 hours
Days 2 to 4/5:
Discard a portion of the starter (or keep it all depending on your preferred ratio, though a standard discard down to a small base like 15g–25g helps prevent waste and over-dilution).
Feed daily with equal parts (e.g., 25g to 30g of unbleached flour and 25g to 30g of warm water)
Freeze dry sourdough starter, 12g great for 2 sourdough starters.
Ingredients: flour, water
Directions: Soak the starter: Place 6 grams (about 1 teaspoon or a small portion) of freeze-dried sourdough starter into a clean glass jar. Add 25 grams of warm, non-chlorinated/filtered water and stir until the powder is submerged. Let it sit for 1 to 2 hours to soften and dissolve.
First flour feeding: Add 20 grams of unbleached all-purpose or bread flour to the jar. Stir thoroughly to eliminate dry patches, loosely cover the lid (do not screw it on airtight), and let it rest at room temperature for 24 hours
Days 2 to 4/5:
Discard a portion of the starter (or keep it all depending on your preferred ratio, though a standard discard down to a small base like 15g–25g helps prevent waste and over-dilution).
Feed daily with equal parts (e.g., 25g to 30g of unbleached flour and 25g to 30g of warm water)