We have been baking bread for over 10 years now and our culture is strong and healthy. You get the starter and our Sourdough eGuide will be sent to you via email.
Our Sourdough eGuide (can be purchased separately here) contains 40 pages of directions and recipes (sent via email):
Rye starters are very robust and can tolerate a bit of neglect. Other starters would not survive that and need more care and attention. We use the rye starter for loaves of wheat, rye and spelt bread, buns, for pizza dough, ciabatta and so much more. We even go on holiday taking the culture with us to bake fresh bread.
Shipping is with overnight courier (without signature, by NZ post) on the following Monday. Please select rural delivery if you supply us with a rural address. We won't send the sourdough starter if the rural fee has not been paid. If you are unsure if you live at a rural address please check your address here: https://www.nzpost.co.nz/tools/address-postcode-finder
Your starter arrives at 60% hydration. That means it is kept more dry than usual for shipping so that it doesn’t get overly bubbly and explodes during transport. Your starter is alive and needs to be fed once you receive it. Please follow the eguide for instructions and have rye flour on hand.
Here is a video we have created to show you how an active starter after one feed looks like. This starter has been taken out of the fridge at 9pm and scooped into a stainless steel mixing bowl. It was then fed with 110g rye flour and 110g lukewarm water. This is how it looks like the next morning after 12 hours at 20 C room temperature ready to be used to build your dough.
Good luck and happy baking!
Sourdough Baking Equipment
In order to make sourdough bread, you’ll need to pick up some basic equipment. Some of it, you can’t do with out – like a jar for your starter and mixing bowls. Other equipment, like a grain mill for making freshly ground flour or a cast iron insert that helps you capture steam while baking, can take your baking to the next level and help you produce *amazing* bread, but you can still bake good bread without them.
Glass Jar: You’ll need a jar or crock in which to store your sourdough. A Fido jar with a strong seal works really well to store sourdough, and to prevent it from drying out. Your jar should be at least twice as big as the volume of your starter. So aim for at least a quart-sized jar. You can also use mason jars, if you like.
A Dough Whisk or Wooden Spoon: You’ll need to vigorously incorporate flour, water and starter together, and one of the best ways to do that is with a dough whisk.
Mixing Bowls with Tight-fitting Lids: Mixing bowls help you mix your dough, and they give it a place to rise. With tight-fitting lids, your dough won’t dry out! You can also use a beeswax wrap to cover the bowl.
Kitchen Scale: For consistent results, you’ll want to weigh your ingredients both when you feed your starter and when you bake bread. The recipe we provide has exact measurements in grams, so a scale is a must.
Proofing Baskets (Banetton) and Linens: Proofing baskets and linens help your bread to keep its shape while it rises. Since we’re working with relatively high-hydration artisan-style breads, a proofing basket is an essential tool. You can also use a stainless steel bowl and a clean tea towel to start with.
Fourneau Oven: In order to develop a beautiful crisp crust, and a lofty and airy crumb, you need to bake with steam and to keep an even temperature while baking. I recommend a cast iron insert like the Fourneau because it achieves particularly good results. It’s an investment for people who are really committed to baking good bread. I don’t use this tool and still get great bead using a lined baking tray. I add 1/6 cup water to the base in the oven before putting the bread in to get that steam.
Grain Mill: There is nothing like real sourdough bread prepared from freshly milled grains. If you’re looking to take your baking to the next level and bake truly nutritious, amazing whole grain breads, a grain mill is valuable.
A Lame: A lame is a wooden tool equipped with a razor blade that helps you to score bread precisely and effectively. Using a lame is how artisan breads get such gorgeous patterns, and it also prevents them from tearing when they rise during baking. A lame produces the best results, but you can also score bread with a serrated knife.
Sturdy dough whisk made with an oak handle and stainless steel head. It is perfect for bringing the dough together at the very start when mixing the water with the flour. Dough won’t get caught in the wires, and won’t clump in the center. Perfect for everything from artisan sourdough loaves, pasta, muffins and biscuits.
Length: 33cm Head diameter: 8cm Wire thickness: 3mm
This is for a gluten starter like our rye sourdough starter
NOW WITH 25% MORE CONTENT AND 2 NEW RECIPES
This thorough eGuide covers all the basics that you need to know to create great artisan sourdough bread. It includes instructions how to look after your rye sourdough starter and includes recipes to get you started on this amazing journey.
You will get the guide as downloadable pdf so make sure you enter the correct email address when placing your order.