Gecertificeerde biologische live 46 jaar oude San Francisco zuurdesem Starter - UKAS Lab getest met gedrukte instructies van Kombuchaorganic®

Really good starter, reacted well to feeding and produced a perfect loaf

The 5 star rating is for the quality of the product and NOT for Royal Mail who took 4 days to deliver it. I expected it to have died but it came to life very quickly after only 2 feedings which shows the authenticity of it and it is much stronger than my previous starter. Very impressed!

Grew like wildfire , quite a potent sour flavour if you like that, I have put honey in my loaf mix to counter it,instructions dreadful for beginners so here is mine, get a tub or jam jar add the little amount of starter, add 50g water and 50g flour, next day add 100g flour and 100g water, keep going till it measures 500g, remove 300g( save it) so your left with 200g in the jar , now add 200 g water and 200g flour so by day 7 you will have 600g in total, give it a week on the kitchen side adding the same weight of flour and water (same as the starter weight) Right, easy huh YEAH, ok now for problems , water on the top ? Either tip it away or stir back in, its all good, it means your starter is good and hungry and ready for more food ( flour) the smell? Yes quite acid and sour smell, normal... so a recipe for your 1st loaf? Ok430 flour bread flour 200g starter 70 g warm water ( grams) 20 oil (any)1/2 tsp sugar or honey, 1 tsp salt, in a food mixer add the dry ingredients then add the wet , Mix sugar/ honey into water and starter , as it mixes let it come together, give it 5 minutes, if it’s quite dry add increases of 15 g warm water till it starts looking and feeling soft but not wet and tacky , you must mix for at least 10 minutes, it will be soft and silky and in a ball , oil lightly a bowl and form a nice smooth ball with the mix , add to the oiled bowl and turn it over again and again till lightly coated, cover with cling film and a towel and leave it in the microwave (off) for up to 2 hours to double or more, preheat oven to gas 4/5 340 degree, oil and butter a loaf pan , tip out the dough and lightly knock out the air . Fold it into 3 and press out again and fold into 3 again, seal the bottom and side edges and put into your tin , cover again for it to rise just above it , gently score the top ( I use a stanly knife) bake till it looks good 15/20 minutes turn it out in the oven and give it 7 or more minutes to cook crispy and sounds hollow , and leave on a rack till cold

This is a rye starter and not what it really says it is. I do bake rye sourdough loaves so will use it, but it’s not really what you want as your main sourdough starter to love and nurture as rye doesn’t behave like wheat what so ever and it’s a lot harder to manage a rye starter. They should be clearer. Or did I receive the wrong product?

It looked unprepossessing when it arrived, and had virtually no instructions. In fact it worked beautifully - after I found good instructions on the King Arthur flour site (a US site). I managed to make two magnificent sourdough loaves on my first try: am a fairly experienced bread baker, but never tried sourdough before. Don't be put off by its appearance when it arrives: would give 5 stars except for the lack of instructions