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Many sourdough recipes call for fresh sourdough starter. The term "fresh" refers to a sourdough starter where the yeast and bacteria are in an optimal state of activity and are ready to leaven baked goods. If your sourdough starter has been maintained in the refrigerator, it is necessary to bring the starter out of hibernation before baking.
Make Fresh Sourdough Starter from Refrigerated Starter
The following are steps for making a fresh sourdough starter for baking if your sourdough starter is normally kept in the refrigerator:
Repeat Feedings Two Times
Repeat this process two more times prior to baking, measuring the amount of starter you have and using the same ratios prescribed above. By the third feeding the starter should be very bubbly and double in size within 4-8 hours of being fed, indicating that the yeast and bacteria are creating adequate gas to properly leaven bread. If not, continue feeding until the starter is bubbly and active.
Once your starter is bubbly and active, you have fresh sourdough stater!
Prepare Fresh Starter for Baking
If you have enough starter to meet the requirements of your recipe, it’s time to bake!
For additional information on making fresh sourdough starter or any of our other products, contact us today!