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DEHYDRATED SOURDOUGH STARTER - Instructions to activate:

SOURDOUGH STARTER CO.

1. In a glass jar, add 1 tablespoon of water to the starter granules provided. Mix well,
cover loosely, and let rest for approx. 3 hours.

2. Add 1 tablespoon of water and 1 tablespoon of flour to the starter, mix well, cover
loosely, and let rest for approx. 12 hours.

3. Add 1 tablespoon of water and 2 tablespoons of flour to the starter, mix well, cover
loosely, and let rest for approx. 12 hours.

4. Add 1 tablespoon of water and 2 tablespoons of flour to the starter, mix well, cover
loosely, and let rest for approx. 12 hours.

5. Remove and discard starter mix from your jar, leaving approx. 1/4 cup.

6. Add 4 tablespoons of water (1/4 cup) and 8 tablespoons of flour (1/2 cup) to the
starter, mix well, cover loosely and let rest for approx. 12 hours (up to 24 hours in a cold
environment). Watch for starter to bubble and rise.

Repeat steps 5&6 until you starter begins to bubble and rise, if not already.

Once your starter is producing bubbles and rising it’s ready to use!

Follow steps 5&6 for a regular feeding schedule every 12-24 hours if you keep you starter
on the counter, or, at least once per week if in the fridge.

YOU WILL NEED:

• Water
• Unbleached flour
• Glass jar
• Spoon (ideally silicone or
  wooden)

New ENGLAND

ACTIVE SOURDOUGH STARTER - Instructions to MAINTAIN:

SOURDOUGH STARTER CO.

1. In a glass jar, add 4 tablespoons of water (1/4 cup) and 8 tablespoons of flour (1/2
cup) to the active starter, mix well, cover loosely and let rest for approx. 12 hours (up to
24 hours in a cold environment). Watch for starter to bubble and rise.

Repeat step 1 until you starter begins to bubble and rise, if not already.

Once your starter is producing bubbles and rising it’s ready to use!

Repeat step 1 for a regular feeding schedule every 12-24 hours if you keep you starter on
the counter, or, at least once per week if in the fridge.

YOU WILL NEED:

• Water
• Unbleached flour
• Glass jar
• Spoon (ideally silicone or
  wooden)

• Use room temperature tap water, filtered tap water, or spring water (not
  distilled water). If your tap water is high in chlorine, leave it sitting out
  overnight in an open container to allow chlorine to dissipate, this may
  improve your results.

• Use unbleached all-purpose flour or bread flour and always mix it in
  thoroughly.

• When it isn’t in the fridge, keep it in a warm spot (ideally greater than 70F).
  Try sitting it high up on shelves, or in an oven with just the light on.

• Starters will rise quicker in warmer temperatures, slower in cooler
  temperatures.

• Avoid stirring your starter with a metal spoon as it can easily crack the
  glass jar. Silicone or wooden spoons are preferred.

• Never tightly seal your jar completely as the starter will continue to ferment
  slowly, even in the fridge, and the pressure may cause a sealed container
  to explode.

• Feed your starter every 12-24 hours if it is kept at room temperature, and
  at least once a week if it lives in the fridge.

• Always let your starter pass its peak rise point before re-feeding. Look for
  the dome shape on the top to fall, this happens after the peak.

• Control the timing of rise by increasing the ratio of feeding – higher
  feeding ratios will slow the rise (i.e. increase the proportion of flour and
  water).

• Avoid discarding large quantities of your starter in the drain. It can dry out
  in the drain and cause blockages. Save discard in the fridge for up to two
  weeks and use it in your recipes.

New ENGLAND

SOURDOUGH STARTER CO.

SOURDOUGH STARTER - Maintenance tips: