Sourdough Starter

Once you have a starter, you never have to make one again. feed once a week, and take it out 1-2 days before you make a bread dough

You also can buy a sourdough starter by goldrush  or our sourdough starter to speed up the process and different kind of starter become different flavor in your dough. 

Process time: 5-7 days

Day 1

100 g Organic rye flour

150 ml Luke warm water 

mix it and keep in counter top for 24 hours

Day 2

75 g mixture from day 1

50 g Organic rye flour

50 g white flour

125 ml Luke warm water

mix it and keep in room temp. for another 24 hours.

Day 3

75 g mixture from day 2

100g white flour

125 ml water

Cover with plastic and rest  in room temp. for 24 hours, wait to see the bubble in the starter. And keep doing the same method as Day 3 for Day 4 and 5 ..

Your starter is ready and you can keep in the fridge and keep feeding 2-3 times per week. 

Or you can use the Yeast water to develop a starter 

Process time: 3-4 days

Day 1

100 ml Yeast water

100g Flour

mix it well and wait 24 hours

Day 2

above 

50g flour

25ml water

wait 24 hours

Day 3 

Check your sourdough on day 2 and day 3 , are they develop any bubble on top. if not keep it in room temperature for another 12 or 24 hours.

Keep this sourdough in fridge and feed it once a week if you not baking regularly. 

Feeding 1:1 (water:flour)

25ml water

25 g flour

Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.

see the video from starter to build a levain >