Stone Mill Organic Heirloom Einkorn Sourdough Starter, 10 Years Active - 150 Grams

Name: Stone Mill Organic Heirloom Einkorn Sourdough Starter, 10 Years Active - 150 Grams
Brand: From the mill
SKU: TR-GR-TR-p-931232045
Price: 19.99 USD
Availability: InStock

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Stone Mill Organic Heirloom Einkorn Sourdough Starter, 10 Years Active - 150 Grams

Regular Price: US$30.00

Special Price US$19.99

Availability: In stock

Supplier: From the mill

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Flours & Meals Wheat Flours & Meals

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Organic Heirloom Einkorn Sourdough Starter, 10 Years Old. Active Quantity (Gram): 150. Ingredients: Heirloom Einkorn (Spa) Wheat Flour, Drinking Water. Allergen Statement: Contains Gluten.

(7%) Heirloom Einkorn (Spa) Wheat, grown under controlled conditions in Kastamonu, is milled in its pure form in our stone mill without removing the bran and germ.

How to Feed Sourdough Starter? The sourdough starter must be fed for the first time as soon as it is delivered.

All of the yeast is scraped into a deep container with a lid.

75 grams of flour and 35 grams of water are added.

Mix thoroughly with a wooden spoon.

The lid is closed.

It is expected to ferment at room temperature (22°C - 25°C) for 18-24 hours.

A second feeding should be given after 24 hours.

The yeast is weighed because its weight increases with each feeding.

Half the amount of yeast is added to the flour, and half the amount of water is added. The mixture is stirred as in the first feeding, and then left to ferment at room temperature.

If Maya is fed consistently for 3 days without interruption, she will grow and become stronger very quickly.

Important Considerations? Sourdough starter should only be fed at room temperature.

Once the sourdough starter has multiplied, it should be stored in the refrigerator (for 15 days).

After this time, bring it to room temperature.

After it has cooled to its own temperature for 1-2 hours, it is fed and then put back in the refrigerator.

In this way, the yeast remains active for many years.

Sourdough starter is used for bread making 8 hours after it has been fed.

Sunlit areas and high room temperatures are not suitable for storage.