Starter Cultures for White Bread 25g

Composition

Composition unknown — our sources do not have it.

This pack contains enough sourdough starter when activated to make one large loaf of bread or to create a starter culture that given love and attention, will last forever! Instructions and recipe included. Sourdough is a term for bread made using a 'starter' comprising flour and water colonised by a synergic association of wild yeast and bacteria. The sourness derives from the lactic and acetic acids produced by the bacteria. In fact, although the process of leavening bread with wild yeast has been around for thousands of years, the term 'sourdough' is relatively recent and can be traced back to the American old West of the mid-19th century. In some ways it is unfortunate that the term has been so widely adopted as the 'sour' bit puts many people off. This is an easily maintained and robust starter ideal for the novice sourdough baker. It should be fed every 24 hours on a (1:1) mixture of strong white flour and cooled boiled water. Why Audrey? Remember The Little Shop of Horrors? The talking plant that demanded to be fed by Seymour? We named our first ever sourdough starter Audrey in her honour. Audrey is our oldest sourdough starter, she has been regularly fed for two years and is recommended for those new to sourdough baking. Audrey is simply fed on white bread flour and water, she is a very active starter that is easy to maintain.

Nutrition per 100 g/ml

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