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Why wait for days/weeks to make a starter when you can use these super potent dehydrated starter flakes! Crafted from a robust, heirloom culture, these shelf-stable flakes are perfect for...
A few notes from the bench.
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Why wait for days/weeks to make a starter when you can use these super potent dehydrated starter flakes!
Crafted from a robust, heirloom culture, these shelf-stable flakes are perfect for both novice and experienced bakers.
Simply rehydrate with warm water and flour, and within 48-72 hours, you’ll have a vigorous, bubbly starter ready to create tasty artisan loaves.
TO REHYDRATE
Day 1
- 8 am - Add 25g starter flakes to the jar with 50g warm water and mix together. Allow to sit and start to rehydrate starter.
- 12pm - Add 50g flour and mix together. Leave in warm place.
- 8pm - Mix 50g water and 50g flour to the mixture. Stir together and leave in warm place.
Day 2
- 8 am - Discard all but 50g starter. Add 50g flour and 50g water to the starter and stir together. Leave in a warm place
- 8pm - There should be bubbles in the starter and it will have risen. If not, do not worry! Remove all but 50g of the starter and feed again with 50g flour and 50g water.
Day 3
- 8am - Discard all but 50g starter and feed with 50g flour and 50g water.
- If the starter rises in the next 6-8 hours it will be ready to use. If not, continue to remove and feed starter until you get a good rise.
Day 4
- If your starter is bubbly and active you can start baking!
Troubleshooting:
No activity by day 3: Ensure the environment is warm enough and the starter isn’t too runny. Add a pinch of sugar or honey, or try a 50:50 mix of white and whole wheat flour. Liquid on top (Hooch): This is normal and indicates the starter is hungry. Stir it in and feed as scheduled. If mould appears, discard the batch and start over with fresh flakes, ensuring a clean jar and proper water. Crusty surface: If the starter dries out (e.g., in a microwave with a light), use a looser cover and ensure the environment isn’t too dry. Stir well during feedings to rehydrate. Slow Rise: Feed twice daily and keep warm. If it’s still sluggish after 7 days, the starter may have been dehydrated improperly (e.g. too hot), reducing viability. Try a new batch of flakes.
Storage of Dehydrated Flakes: Once your starter is active, maintain it with regular feedings (daily at room temperature or weekly in the fridge) and use it to bake delicious sourdough bread.
Keep the remaining flakes in case you need to add to increase the strength of the starter if not activating inside the first 3 days. Alternatively use remaining flakes as a reserve is the first effort is unsuccessful
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Need a hand getting started?
Explore the Simply No Knead recipes, or call 03 9786 0266 for help choosing your baking supplies.
