Fresh Organic Sourdough starter /Mother yeast for bread and more 25gr and up

Condition: New

Fresh organic sourdough starter /mother yeast refreshed daily.

## Fresh Organic Starter Culture 25gr and up.

**Unleash the Ancient Art of Baking with Live Organic Starter Culture**

Unlock a world of flavor and digestibility with our authentic organic starter culture. This living culture, nurtured on the finest organic flour, is the secret to artisanal bread with a rich, complex taste and a light, airy crumb. Elevate your baking from homemade to extraordinary.

Experience the tradition of natural leavening. Our organic starter culture is a vibrant beginning, ready to bring your bread, pizza, and pastries to life with its unique aromatic bouquet and gut-friendly properties. Bake with the confidence of pure, simple ingredients.

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## Invigorating and Renewing Your Organic Starter Culture

Your organic starter culture is a living entity. To ensure its vitality and leavening power, it requires regular "renewing" – a simple process of feeding it with fresh flour and water.

**Initial Invigoration (First Use or After Refrigeration):**

If your starter culture has been dormant in the refrigerator, it needs to be invigorated before use.

1. **Remove from Cold:** Take the starter culture out of the fridge at least 2-4 hours before you plan to renew it. This allows it to come to room temperature.
2. **The First Nourishment:** In a clean glass jar, combine equal parts of your starter culture, organic all-purpose or bread flour, and lukewarm water. For example:
* 50g starter culture
* 50g organic flour
* 50g lukewarm water
3. **Mix and Observe:** Stir everything together until well combined and there are no dry patches of flour. The consistency should be like a thick pancake batter. Mark the level of the mixture on the jar with a rubber band or a dry-erase marker.
4. **Patience is Key:** Cover the jar loosely with a lid or a cloth and leave it in a warm spot (around 22-25°C) for 4-8 hours. You are looking for it to become bubbly and active, and ideally, to have doubled in volume.

**Regular Renewing (Maintenance):**

* **If you bake frequently (several times a week):** Keep your starter culture at room temperature and renew it every 12-24 hours using the same 1:1:1 ratio of starter culture, flour, and water.
* **If you bake less frequently (once a week or less):** You can store your starter culture in the refrigerator. To maintain it, you only need to renew it once a week. Take it out, perform a feeding as described above, let it sit at room temperature for a few hours until it shows signs of activity, and then return it to the fridge.

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### Using Your Organic Starter Culture in Baking

Once your starter culture is active and bubbly, it's ready to be used in your favorite recipes. As a general rule, your active starter culture will replace the commercial leavening agent in a recipe.

**General Guidelines:**

* **Quantity:** A common starting point is to use starter culture at a ratio of 20-30% of the total flour weight in your recipe. For example, for a recipe that calls for 500g of flour, you would use 100g to 150g of active starter culture.
* **Adjusting Your Recipe:** When you add the starter culture, remember that it contains both flour and water. You will need to adjust the flour and water in your main recipe accordingly. For instance, if you use 100g of starter culture (which is roughly 50g flour and 50g water), you should subtract 50g of flour and 50g of water from the original recipe's measurements.

**A Simple Baking Process:**

1. **Prepare Your Starter:** Ensure your starter culture has been recently renewed and is at its peak activity (bubbly and risen).
2. **Mix Your Dough:** In a large bowl, combine your active starter culture with the other liquid ingredients from your recipe. Then, gradually add the flour and salt. Mix until a shaggy dough forms.
3. **Bulk Fermentation (First Rise):** Cover the dough and let it rise in a warm place. This will take longer than with commercial leavening, typically between 4 to 12 hours, depending on the temperature and the strength of your starter culture. During this time, you can perform a series of "stretch and folds" every 30-60 minutes for the first couple of hours to develop gluten strength.
4. **Shaping and Proofing (Second Rise):** Once the dough has risen significantly and is full of air, gently shape it into your desired loaf or rolls. Place it in a proving basket or on a baking sheet, cover, and let it proof for another 2-4 hours at room temperature, or for a longer, more flavorful fermentation in the refrigerator for 8-12 hours.
5. **Baking:** Preheat your oven to the temperature specified in your recipe. Bake your bread until it has a deep golden-brown crust and sounds hollow when tapped on the bottom.
6. **Cooling:** Allow your bread to cool completely on a wire rack before slicing. This is crucial for the internal structure to set properly.

By following these simple steps, you can enjoy the delicious and wholesome results of baking with your own organic starter culture. Happy baking!