Artisan Bakehouse & Bread School making really good bread in the heart of T8N

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Bake at Home Cinnamon Buns

 BreadLove Fresh Sourdough Starter

ARE YOU BAKING BREAD RIGHT AWAY? NO?
PLACE IN FRIDGE UNTIL READY TO START BAKING.
YES? FEED (DISCARD HALF OF SD, WEIGH OUT EQUAL AMOUNTS OF REMAINING STARTER, ROOM TEMPERATURE WATER AND FLOUR, MIX VIGOROUSLY) 
WHEN IT HAS DOUBLED IN SIZE IT IS READY TO USE IN YOUR RECIPE. AFTER WEIGHING AMOUNT NEEDED IN YOUR RECIPE PLACE REMAINDER IN FRIDGE UNTIL NEXT TIME YOU ARE BAKING BREAD
STARTER FROM FRIDGE?  REPEAT FEEDING 2-3X UNTIL STARTER IS DOUBLING IN SIZE WITHIN 4-6-8 HOURS.


FRESH SOURDOUGH STARTER *CARE AND FEEDING*

REVIVING A DRIED SOURDOUGH STARTER
*PLEASE ALLOW 7- 10 DAYS FOR THIS PROCESS*

Reviving a dried sourdough starter is a simple matter that should meet with success most of the time. 
•	Soak 1 tsp. dried starter in 1 Tbs. lukewarm purified or spring water for a few minutes to soften.
•	Stir in 1 Tbs. Organic wholegrain or bread flour, cover loosely with plastic and let sit at room temperature for 24 hours. While not necessary, stirring again once or twice during these 24 hours will expedite the process.
•	Stir in another Tbs. of flour and 1 tsp. of purified water and let it sit as before. Within the next 24 to 36 hours, you will most likely start to see the bubbling action of fermentation begin. (If not, something is most likely wrong, and you should try again).
•	Now stir in 1/3 cup flour and 1/4 cup of water to your activated starter and continue to build the starter with once or twice daily feedings until you have a sufficient quantity to use for baking (amounts vary per recipe). 

Dried  Sourdough Starter Instructions

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BreadLove Inc

Artisan Bakehouse & Bread School making really good bread in the heart of T8N

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