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Ischia Sourdough Starter

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5 Review(s)

Availability: In stock

SKU: 5111
$12.99

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Perishable
Perishable

Quality
5 star :
100%
( 5 )
Value
5 star :
60%
( 3 )
4 star :
40%
( 2 )
Price
5 star :
60%
( 3 )
4 star :
20%
( 1 )
3 star :
20%
( 1 )
Total : 5 Reviews

5 Item(s)

per page
Does what is says! Review by AmberH
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I've followed the instructions to a 'T' and was so pleased and excited when I came down one morning to see that my starter was happily bubbling away to itself! I had a bit of confusion about growing the fresh sourdough starter, but happily Cultures for Health have an amazing CS and got back to me within hours with a detailed explanation. Currently awaiting my first loaves! (Posted on 2/17/2014)
Great product and service Review by Anna
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The starter arrived on time, and was easy to activate following the instrucciones. (Posted on 12/25/2014)
Easy and vigorous, with great taste Review by Matt F
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Received the box in the mail, with instructions, and went out looking for a container to keep it on the countertop while it got started. Wound up with a 7-cup Pyrex bowl with vented lid, thinking "this will obviously be big enough."

Fed the starter for the first several days as recommended, going a little heavier than the half cup proportions recommended. By the fourth day, little bubbles had turned into doubling in volume. By the sixth day, doubling had turned to tripling, and I made the basic bread recipe. By the eighth day, I had made a second batch, and tripling had turned to pushing the lid of the container, so it was time to go into the refrigerator. A week later now, transferred to a big canning jar in the refrigerator, I'm still "burping" the starter as it doubles and triples in volume over a few days.

Your mileage may vary, obviously, but I'm using refrigerator-door filtered water and organic all-purpose flour to feed, and some bread flour in the batches for baking, and I can punch down twice and still get oven spring out of a well-kneaded mass. With a proper autolyse the flavor is lightly sour and ... rounded, in ways commercial yeast doesn't provide. It gets stronger with the bread flour. I can get a more neutral taste on short rises, and I'm still experimenting with how much classic sour taste I can get the culture to produce.

At the price, it'd be expensive to do this twice if I killed my starter, but now that I'm making bread it pays for itself. (Posted on 3/3/2015)
Excellent sandwich loaf Review by Travis W
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This culture makes a great sourdough sandwich loaf! Our starter rises very quickly, and is even somewhat active while "dormant" in the refrigerator. We typically let the loaf rise for approximately 12 hours, then punch it down a second time and let it rise for another four hours. We have baked these loafs multiple times and they never come out too sour. (Posted on 5/5/2013)
Wonderful product Review by Daisy
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The starter worked like a charm and I am going to order some for my daughter as well. (Posted on 2/19/2015)

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