Ingredients
The Black Death Starter: rye flour, water
The Warf: Starter organic unbleached flour, water
The OG Starter: organic unbleached flour, water
half a pint (1 cup) of live active sourdough starter in 1 pint lidded mason jar.
Please specify in the form which starter you are interested in purchasing:
-The Black Death Sourdough Starter
-The Warf Sourdough Starter
-The OG Sourdough Starter
Caring and feeding your starter:
-large glass jar with either a swingtop lid or plastic lid is best (starters react to metal)
If you plan to use your starter frequently or want to build up its’ size you will keep the start out on the counter out of the sun and feed daily of a 1:1 ratio of water to flour (1 cup water:1 cup flour). Simply stir it in, you want a thick consistency (not goopy and chunky, but like a very thick pancake batter). Before you feed, discard about a cup of the starter (this can be used for baking too!) then do your feeding. If the starter is out at room temperature it will require more feedings (once a day should be good unless it is very hot out then you may need 2 a day), a hungry starter will have a watery layer on the top and will sometimes for a “hooch” which can be dark or black in color (this is normal and okay!) the hooch is a sugar alcohol the culture is producing trying to feed and preserve itself.
If you will be using your starter every now and again storing it in the fridge is perfectly fine and can do once a week feedings (you can sometimes go even longer). Pull your starter from the fridge and let it come to more of a room temp and then discard about a cup and feed the 1:1 ratio of water to flour, allow the starter to get bubbly and active before using it for baking. Once done feed it again and it can go back in the fridge.
half a pint (1 cup) of live active sourdough starter in 1 pint lidded mason jar.
Please specify in the form which starter you are interested in purchasing:
-The Black Death Sourdough Starter
-The Warf Sourdough Starter
-The OG Sourdough Starter
Caring and feeding your starter:
-large glass jar with either a swingtop lid or plastic lid is best (starters react to metal)
If you plan to use your starter frequently or want to build up its’ size you will keep the start out on the counter out of the sun and feed daily of a 1:1 ratio of water to flour (1 cup water:1 cup flour). Simply stir it in, you want a thick consistency (not goopy and chunky, but like a very thick pancake batter). Before you feed, discard about a cup of the starter (this can be used for baking too!) then do your feeding. If the starter is out at room temperature it will require more feedings (once a day should be good unless it is very hot out then you may need 2 a day), a hungry starter will have a watery layer on the top and will sometimes for a “hooch” which can be dark or black in color (this is normal and okay!) the hooch is a sugar alcohol the culture is producing trying to feed and preserve itself.
If you will be using your starter every now and again storing it in the fridge is perfectly fine and can do once a week feedings (you can sometimes go even longer). Pull your starter from the fridge and let it come to more of a room temp and then discard about a cup and feed the 1:1 ratio of water to flour, allow the starter to get bubbly and active before using it for baking. Once done feed it again and it can go back in the fridge.
The Black Death Starter: rye flour, water
The Warf: Starter organic unbleached flour, water
The OG Starter: organic unbleached flour, water