Lizzy Sourdough Starter Culture - Jar

• It’s very simple, and easy to do
• Bread made from cultured wild yeast has a better texture than commercially produced breads, made with instant yeast, preservatives, and other unnecessary additives like sugar
• Sourdough culture contains lactobacilli which acts upon proteins (like gluten) and results in lactic acid as a by-product which lends sourdough its distinct flavour
• Wild yeast culture Improves the bioavailability of nutrients in bread making it easier to digest
• Yeast culture can be stored for more than two years when dried

Directions:

• You will need:
• Stone ground rye flour (whole wheat flour)
• Spring, mineral, or distilled water

How to:

• Stage 1
• Stir ½ teaspoon of dried starter culture into 1 tablespoon of water in supplied jar
• Add 1 tablespoon rye flour and mix until consistency of pancake batter
• Add 1-2 tablespoons of water if necessary to reach desired consistency
• Cover jar with tea towel/dish cloth (do not seal with lid)
• Allow 24 for fermentation at an ambient temperature of 25°C
• Stage 2
• Transfer contents of jar to mixing bowl
• Add 30 grams of rye flour and 30 milliliters of water
• Stir vigorously
• Cover 
• Leave for 24 hours
• Stage 3
• Add 60 grams of rye flour and 60 milliliters of water
• Stir vigorously
• Cover
• Leave for 24 hours
• Your sourdough is now ready to bake! 
• Make sure to keep a small amount of dough to repeat the stages 2-3 for the next loaf.

Specifications:

• 7 grams of dried starter culture in a transparent glass jar

Ingredients:

• Organic Stone-Milled Flour, Spring Mineral Water.

Country of Origin:

Made in South Africa