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Bakerdale Dehydrated Organic Sourdough Starter Features
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Made with organic flour and filtered water only.
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Clear precise use instructions in the packet.
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Once activated, The starter can be kept alive forever if it is fed daily on a regular schedule.
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Active sour can be kept for up to 10 days in refrigerator without feeding.
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Active sour can be frozen when not used for 6 months or more.
About Bakerdale Dehydrated Organic Sourdough Starter
Bakerdale organic sourdough starter is made in our Brooklyn bakery with care and compassion by our artisan bakers. The live culture is from a robust aged batch that we keep feeding for our own sourdough bread, making this sour starter mature, active, and well developed. HOW TO USE YOUR BAKERDALE DEHYDRATED SOURDOUGH STARTER: Day 1: Place the content of the dehydrated starter packet in a small mixing bowl or dish. Add 10 grams of bread flour (about 1 tablespoon), and 10 ml (1 tablespoon) of lukewarm water. Stir with a spoon or spatula until well combined. Place in a glass cup or jar. Cover with plastic wrap. Poke a small hole in the plastic so the starter can breathe. Let the starter sit for about 24 hours. Day 2: Feed your starter with about 15 grams of flour and 15 ml of water (About 1 ½ tablespoon each). Mix well. Let it rest for about 24 hours. Day 3: Give your starter another feeding of about 30 grams (about 1 ounce) of flour and 30 ml of water (about 1 fluid ounce). Day 4: Your starter should be visibly active. Keep feeding it equal amounts of flour and water each time it doubles in volume. The amount to add is that after the feeding the weight of the starter doubles of what it was before the feeding. If you end up with more than you need, discard some or use in other recipes. Your starter is ready to use when it doubles in volume in about 4 hours at room temperature. Use your starter in your dough when it has risen well but before it collapses. If it has already collapsed, give it another feeding and wait for it to rise again.
