Freeze Dried Sourdough Starter
Get started days early with our freeze dried sourdough starter!
DIRECTIONS
Day 1: Place 10g pkg of freeze dried sourdough starter in a small glass jar. Add 30g (2 Tbsp) lukewarm water. Stir until dissolved well. Then add 20g (2½ Tbsp) flour. Cover loosely and let sit 24 hours at room temperature.
At approx. same time on Day 2, 3 & 4: Discard all but 10g of starter (about a ¼ of jar). Add 20g (4 tsp) room temp. water and 20g (2½ Tbsp) flour. Mixture should be like thick pancake batter. Mix thoroughly. Let sit covered for 24 hours at room temp. By end of Day 4, mixture should have doubled and be bubbly. If not, continue as you have until it does.
Day 5: To maintain starter - Discard all but 10g starter and add 20g water & 20g flour. (Same as above). Continue feeding/discarding everyday if leaving on counter. Or place in fridge and feed once every week or 2. Take out night before you are planning to bake and feed as below:
ON BAKING DAY: Place the 50g starter (no discard) in larger jar (ie.1 litre). Add 100g water, and 100g flour - to give you total of 250g when peaked and ready to use. (enough to bake 2 loaves of bread) This is now ready use in any sourdough bread recipe. Feed and maintain remaining starter as above.
