Organic sourdough sourdough natural rye sourdough 300g
We bake our bread daily with this sourdough!
The sourdough starter can be kept for at least 4 weeks after dispatch. Please store in the refrigerator after receipt.
With our sourdough you can easily bake your own bread and also start your own sourdough culture. If you buy sourdough starter, you should make sure that you buy fresh natural sourdough, as only this provides the typical bread taste. Dry sourdough does not achieve such a great bread flavor for a long time. Some of the flavor is also lost when the sourdough is dried. In addition, the natural yeasts are no longer active.
Our sourdough has a TA of 220 so that we can achieve good yeast activity. If you want to bake without yeast, we recommend a 3-stage sourdough. This is very demanding, so we recommend that beginners add a little yeast to the bread dough and use the "simple sourdough bread" recipe. We hope you enjoy baking your own sourdough bread!
Types of sourdough
One-step sourdough starters
These are very suitable for beginners, as there are fewer sources of error, they are less time-consuming and require less calculation.
Berlin short sourdough
Dough yield (TA) 190 % (100 parts flour, 90 parts water)
The temperature of the dough should be 35 °C, simply use very hot water. The amount of sourdough should be at least 20 %. For 1 kg sourdough - 0.2 kg starter. The sourdough is ready after 3 hours. However, it should also be processed after these 3 hours.
Advantages: High level of safety, mild sourdough taste and flexible and fast working.
Disadvantages: After 3 hours of standing time, it must also be processed further, otherwise the sourdough will spoil quite quickly.
Sourdough with salt
Dough yield 200 (100 parts flour, 100 parts water).
Sourdough temperature 35 °C after rising, but may drop to 20 °C during the rising time.
Standing time 24 hours (finished sourdough) up to 72 hours processable. Sourdough can therefore be made once and baked several times. The sourdough starter should be 20-40 % of the finished sourdough. In addition, add 2 % salt to the sourdough flour used (1 kg flour, 20 g salt). It is important to subtract the amount of salt from the actual bread recipe. The starter should be replaced regularly, as the addition of salt affects the sourdough bacteria in the long term.
Detmold one-step sourdough
Dough yield 180
Temperature 20-28°C
Proofing time 15-24 h
Leavening quantity:
2% at 27-28°C
5% at 26-27°C
10% at 24-26°C
20 % at 20-24°C
The temperature of the sourdough has a significant influence on the aroma of the finished bread. It is worth experimenting and keeping a precise record until you have found your favorite sourdough.
Please note that bread only develops its full flavor 24 hours after baking.
You can find more recipes for great breads in our recipe mailer.
Gluten-free bread mixes
