The most important element in artisan baking is the starter, which creates the culture - the DNA of your Sourdough bread.
Our 3.5oz jar of dry Sourdough Starter will get you on the road to building and maintaining the culture you need to make great Sourdough recipes.
Izzio bakers developed this dry starter so you can start baking at home and get into the exciting world of artisan baking. All you need to do is follow the instructions below and once your live starter is ready you can use it for the rest of your life to make amazing Sourdough breads at home!
Made in a facility that also handles dairy, egg, tree nuts, wheat, peanuts, soy.
WHAT YOU NEED TO MAKE YOUR OWN STARTER?
20g Izzio Powdered Sourdough Starter (1/4 jar)
250g Water (room temp 75⁰f)
250g Izzio Premium Baking Flour
HOW TO MAKE YOUR OWN SOURDOUGH STARTER?
Day 1:Combine all ingredients. Mix by hand until all the flour is mixed in and there are no dry spots. Cover and leave at room temp for 24 hrs.
Day 2:Reserve 50g of the starter that you fed the day prior. Mix the 50g of starter with 250g of water and 250g of flour. Mix by hand.
Repeat this process for 5-7 days.
After 1 week: The sour should be nice and strong. At this point, the starter can be stored in the refrigerator for up to 1 week before refreshing.
Refresh: Reserve 50g of the refrigerated starter and feed it with 250g of water and 250g of flour.
4 Packs of Izzio Premium Bread Flour 2LB
HIGH PLAINS BLEND
Izzio premium bread flour - High Plains Blend is the perfect flour for high quality home baking. 100% Traceable from Grain to Mill – A premium baking flour milled to izzio’s exclusive specifications of wheat selected from a handful of farmers for their exceptional gluten quality.
This flour has good absorption and volume and is a perfect flour for your favorite breads, rolls, pizza crust and loaves.
Pure Ingredient Promise We are keeping it pure and simple for you; no enrichments and no additives, high in vitamins and antioxidants, NON-GMO, 100% traceability.
We recommend that you store this flour in a cool and dry place. 65°F and 60% humidity is ideal. The flour will keep for 6 months to a year under these storage conditions. We also recommend that you store the flour in a sealed food-safe plastic container.