Make your own sourdough bread!
~ Choose from an active ferment (starter) or a dehydrated version.
~ Important: Not all sourdough ferments are created equal. Some folks prefer a "loose" (wet) ferment, some like a thicker (batter-like) ferment, and some - like us - prefer a stiff (dough-like) ferment, and that is what you will receive if you purchase from us. Why do we prefer a stiff ferment? In a nutshell, it's because stiffer ferments provide favorable environments for yeasts while wetter ferments are preferred by bacteria. Sourdough is leavened by both bacteria and yeast, but the more bacteria there are, the more sour the bread will taste. Conversely, more yeast means less sourness, and we like it that way! If you would like to go full-on geek and learn more about the science behind sourdough, check out our blog!
~ Both active and dehydrated versions are created from our Mother Ferment, Audrey (yes, as in Little Shop of Horrors because she wants to eat ALL THE TIME).
~ Audrey was grown from flour, water, and the wild bacteria and yeasts in our location. She is 100% Buckingham born and bred (no starter was purchased from elsewhere to get her going), and her daughters will need a little time to acclimate to the unique bacteria and yeast present in your location, so be patient and kind as they settle into their new home.
~ Both versions include full instructions, recipes, suggestions, FAQ's, help (if you need it), and a brief explanation of why something as simple as flour and water is so very, very important to us.
~ Active starter weight is approximately 50 grams, and is ready to bake with. If purchased in the Weck jar, it does not require another container for feeding as long as the base weight of 50 grams is maintained. If purchased in the plastic container, you will need to provide a suitable jar before feeding.
~ Dehydrated starter weight is approximately 25 grams (dehydrated from a standard 50 gram batch) and will require 3-7 days to revive and strengthen before it is ready to bake with.
~ For more information, visit our blog!