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If you love bread, pancakes, bagels or anything in between, sourdough baking is sure to captivate your taste buds. It offers versatility, deliciousness, and a chance to explore new horizons in baking. To start your adventure with sourdough, the first step is to get your own sourdough. Our starter has a pedigree from Poland, where he was carefully nurtured for many decades. By simply feeding it flour, water, and a little patience, sourdough will quickly become your own, adapting to the unique characteristics of your region and climate. Countless bakers before you have created wonderful sourdough bread using this living concoction. Join the community of satisfied sourdough enthusiasts.
Sourdough is a mixture of flour and water subjected to fermentation, after which it becomes a natural leavening and leavening agent for bread dough.
There are many types of bacteria responsible for the production of, for example, lactic acid. That is why baked goods based on sourdough have a specific taste and smell, they stay fresh longer.
The sourdough contains organic, non-genetically modified, organic bacterial and yeast cultures.
Storing the Sourdough:
Should be stored in the fridge in an unscrewed glass jar. It should retain its properties for about a week.
Feeding the sourdough starter:
The sourdough must be fed to "survive". Feeding consists in adding flour and water to the sourdough in the proportion of 100 g of flour and 100 g of water. We always feed the sourdough before baking. If we are not going to bake bread, the sourdough should be fed once a week.
How to prepare sourdough:
- Pour 6 tablespoons of flour into a dish - 1 sachet of Bioferment Sun&Food sourdough - Mix well, adding 300 ml of lukewarm water Leave in a warm place for 24 hours