Sourdough Starter

This Sourdough Starter from GoGo Kefir is grown using Certified Organic Spelt Flour, then carefully dried in our proprietary dehydrator to ensure maximum viability upon arrival to you.

Perfect for baking with:

• Spelt Flour
• Wheat Flour
• Rye Flour
• Kamut Flour
• Triticale Flour
• Other grain flours

Your shipment includes Sourdough Starter along with complete instructions for rehydrating and the ongoing care & feeding. This package makes approx 250g of sourdough starter, the perfect amount for a large loaf of bread + the extra needed to keep your starter going strong. You can also grow the starter into much larger amounts letting you make several loaves of bread at one time.

• Free Shipping to all locations in Canada
• Grown using certified organic spelt flour
• Includes complete instructions for re-hydration and producing your sourdough starter at home.

Sourdough Starter Rehydration and Care Instructions

When your starter first arrives:

1. Place the dried sourdough starter in a glass jar, the one I use is fairly short and wide (12cm tall & 10cm diameter. (dollar store.)

2. Add 100g of water (27°C, 80°F) and mix until the starter is fully dissolved. I use a small spatula for this, this also allows you to scrape down the sides of the jar at the end. Tip: Avoid water containing chlorine and chloramine.

3. Add 100g of flour, we use spelt (Note: do not use bleached white flour, it will kill your starter)

4. The mixture should have the consistency of a thin pudding. You can adjust the water as necessary.

5. Cover with a breathable cloth or paper towel and hold in place with a rubber band. Set aside for 12 hours.

6. After 12 hours you’re going to refresh the mixture.

• Stir the mixture and transfer 50g to a clean jar. Discard the remainder.
• Add 100g of water (27°C, 80°F) and stir the mixture until fully dissolved.
• Add 100g of flour and mix well.
• Set aside in a warm place for 12 hours.
• After about 4 hours you should see bubbles forming in the jar, this shows you the mixture is working.

These are the basic steps going forward. Repeat Step 6 – 4 cycles before baking with the starter.

On days you will not be baking you can cut everything by ½ to save on flour.

For extended storage, place the mixture in the refrigerator (Cover with a breathable cloth or paper towel and hold in place with a rubber band.) for up to a week. When you’re ready to start baking, take it out of the fridge, remove and discard the skin that formed on the top. Put the starter through 2 cycles (Step 6) before using for baking.

Notes:

Helpful tools – Digital Scale, Digital Temperature Gun, 2 or 3 same-size glass jars (dollar store), small spatula

Questions? We’re happy to help. Email support@water-kefir.ca or call (403) 586-9886