Sour Dough Starter in Glass Mason Jar 250 ML.

A sourdough starter is a living culture — a simple mixture of flour and water brought to life through wild fermentation.

Within this culture, naturally occurring yeast and beneficial bacteria work together, slowly transforming flour into a fermented, living food. With time, care, and regular feeding, your starter becomes a resilient, self-sustaining part of your kitchen.

What you’ve received is an active, established starter — not dehydrated, not from scratch — ready to be fed, used, and woven into your everyday baking.

Why Bake with Sourdough

Traditional Fermentation
Sourdough is made the way bread was always meant to be — slowly fermented, allowing time to transform and develop.

Improved Digestibility
The fermentation process helps break down grains, making them easier for the body to process.

Naturally Occurring Nutrients
Through fermentation, sourdough may contain:

Vitamins:
B vitamins including B1, B2, B3, B6, and folate

Minerals:
Magnesium, potassium, iron, zinc, and calcium

Organic Acids:
Lactic acid and acetic acid created during fermentation

Enzymes:
Naturally formed during fermentation to help break down starches and proteins

Wild Yeasts & Beneficial Bacteria
A living ecosystem unique to your home and environment

Simple, Real Ingredients
Just flour, water, and time — no commercial yeast required

A Return to Slow Living
Sourdough baking reconnects you to traditional rhythms — feeding, observing, and creating food with intention.

Taking It One Step Further: Sprouted Grains

For those wanting to go deeper into traditional food preparation, sourdough pairs beautifully with sprouted grains such as wheat berries, lentils, and other ancient grains.

Sprouting begins the life cycle of the seed, while sourdough fermentation continues that transformation — creating a bread that is deeply rooted in traditional methods of preparation.

This combination is often used to make dense, nourishing loaves inspired by traditional sprouted grain breads, sometimes referred to as “Ezekiel-style” bread.

It’s a simple way to bring together two time-honoured processes — sprouting and fermentation — into something truly wholesome and satisfying.

What You’ll Receive

• An active, established sourdough starter
• Ready to feed and use
• A living culture that can be maintained indefinitely with proper care

This is not something you start — it’s something you continue.

How to Feed & Care for Your Starter

Your starter is very low maintenance and designed to fit into real life.

Refrigerator Storage (Most Common)
Keep your starter in the fridge and feed it about once a week.

Even if left longer — weeks or even months — it can be brought back to life by returning it to room temperature and feeding it once or twice.

Typical Feeding Ratio
1 part starter : 1 part flour : 1 part water

Before Baking
Remove from the fridge, feed, and let sit at room temperature until bubbly and roughly doubled in size.

Signs It’s Ready to Use
- Bubbly throughout
- Doubled in size
- Light, airy texture

What is “Discard”?

When feeding your starter, a portion is often removed to keep the culture balanced.

This “discard” is not waste — it’s one of the most useful parts of sourdough baking.

Ways to Use Your Starter

Active Starter (Freshly Fed)

• Traditional sourdough bread
• Artisan loaves and boules
• Pizza dough
• Focaccia and flatbreads

Discard (Unfed Starter)

• Blueberry pancakes
• Waffles
• Pizza crust
• Crackers
• Muffins and quick breads
• Biscuits

This is where sourdough becomes part of everyday life — simple, versatile, and deeply nourishing.

Simple Tips

• Use glass or food-safe containers
• Stir with wood or stainless steel
• Filtered water is best
• Consistency matters more than perfection

Natural Variation

Your starter will change over time — this is normal.

It may smell tangy, slightly sweet, or mildly sour depending on feeding and environment.

A layer of liquid (called “hooch”) simply means it’s hungry — pour off or stir in, then feed.

A Final Note

With proper care, your sourdough starter can last a lifetime — growing, adapting, and becoming part of your home’s rhythm.

You’re not just baking bread.
You’re continuing a tradition.