Sourdough bread starter
Welcome to Our Sourdough Tradition
Our sourdough starter, aged over a year, is the foundation of everything we bake. This living culture, fed and nurtured over time, brings depth and unique flavor to our breads.
In the next section, we'll guide you through the simple yet essential process of refreshing the starter—ensuring its strength and vitality for perfect baking results every time.
Recipes for eternal life.............
Bread only!!
01
Use bottled water
Avoid tap water, as it may contain chlorine or other chemicals that can harm the yeast and bacteria in your starter. Bottled water ensures a healthy fermentation.
03
Follow the right feeding ratios
For each refresh, use the same weight of flour as your starter and half that weight in water. For example, for 100g of starter, add 100g of flour and 50g of water.
05
Avoid freezing the starter
Freezing can damage the yeast and bacteria, making it harder for the starter to revive or maintain its strength.
02
Choose high-protein flour
Use a flour with at least 13g of protein per 100g (bread flour or strong wheat flour). This gives your starter the strength it needs for proper growth and fermentation.
04
Adjust based on storage
Refresh every 2 days when stored at room temperature and every 5 days if kept in the fridge. This maintains the starter's activity and prevents it from becoming overly sour or weak.
06
Refresh frequency for best results
For optimal bread baking, refresh your starter for 2 consecutive days. For croissants, refresh for 3-4 days; for larger leavened products like panettone, refresh for 5 straight days. This ensures the starter is at a peak activity for each specific bake.