FAQ... recipes coming soon

  What does "dried starter" look like and how much is needed?

Well, I package 4 grams into small ziploc bags. This is way more than you would need to establish a happy lively culture. Here's a few pictures of what the dry stuff looks like.  Some are quite white but those made with rye or whole wheat flour are naturaly more of a tan color with flecks of the bran visible. Notice the New Zealand White, even though it's almost totally white, it does contain about 1% rye flour

How to activate a dried starter :

Mix ½ cup flour, ½ cup lukewarm pure water, and the dried starter powder in a 1-quart glass jar or plastic container with a lid. Cover but don’t tighten the lid. Keep it at warm room temperature—70-80 F is ideal, but cooler is just fine. After two days you should see bubbles and signs of life. It’s alive. Feeding your starter in this manner daily for about 5 days will help it reach full activity. Organically grown flour and non-chlorinated water are suggested because they contain no chemicals that might kill the wild yeast. At day five you may continue to keep your starter at room temperature If you feed it daily. The full potential of the starter keeps getting better if fed and kept at room temperature during the first 7-10 days, when you smell it, it is sour smelling. If you don't bake often put it in the refrigerator and feed it every week or two. Take it out 2 days before you plan to bake and feed it a little to get it all bubbly again.

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You will read alot of recipes using grams, ounces, cups, etc., for the most part no two are alike!

Here's a chart that should help: