All-In-One Sourdough & Kefir Starter Powder

🥖 Sourdough Revival: The 24-Hour Build

Transform your dried starter into a bubbly, bake-ready culture in just one day.

Phase 1: Morning Rehydrate

  1. Mix: Combine 2–3g of dried starter with 15g of warm water (26–28°C). Use bottled spring water or filtered water (chlorine and fluoride free)

  2. Soften: Wait 15–30 minutes for the powder to fully hydrate.

  3. Paste: Stir in 15g of strong white flour until it forms a semi-thick paste (avoid forming a dry ball of dough).

  4. Rest: Cover loosely and leave at room temperature for at least 6 hours. You want the starter to have a thick pancake batter like consistency.

Phase 2: Evening Build

  1. Check: Look for small bubbles and a slight rise in the mixture.

  2. Feed: Add 85g warm water and 85g strong white flour.

  3. Incorporate: Mix until smooth, cover, and leave at room temperature overnight.

💡 Pro Tip: The Optional Extra Feed For an even more vigorous bake, remove half of your starter just before bed and "feed" the remainder with 50g warm water and 50g strong white flour.

Phase 3: Morning Bake

  • Yield: You now have approximately 185g of active starter—perfect for a standard 500g loaf.

  • Usage: Use 20–30% starter based on your total flour weight (e.g., 65–100g for a 500g loaf).

  • Maintenance: Always reserve 30–50g of starter after baking. Feed it equal parts flour and water to keep the cycle going!

🥛 Kefir Revival: The Probiotic Drink

Create a refreshing, nutrient-dense drink with just a few simple steps.

  1. Prepare: Clean a glass jar thoroughly. Add 2–3g of starter powder to the bottom.

  2. Add Milk: Pour in 1 cup (approx. 250ml) of fresh cow or goat milk. Whisk or stir gently until the powder is fully incorporated.

  3. Temperature: Cover with a breathable cloth and secure with a rubber band. Place in a warm spot, ideally between 22°C and 26°C.

    • Too Cold (<20°C): Fermentation will stall.

    • Too Hot (>30°C): The culture may separate or become too tart.

  4. The Wait: Let it sit for 18–24 hours. It’s ready when the milk has thickened and smells clean and slightly tangy.

  5. Enjoy & Repeat: Stir well and refrigerate.

    • Keep the cycle going: Reserve 50ml of your finished kefir to inoculate your next batch of up to 1 litre of milk!

🛠️ Troubleshooting & Success Tips

  • Water Quality: Use filtered water, as chlorine in tap water can "stun" and kill living cultures.

  • The Float Test: To see if your sourdough is ready, drop a spoonful in water; if it floats, it is full of gas and ready to bake.

  • Slow Ferment: If fermentation is sluggish, move your jar to a warmer spot, such as near a toaster or on top of the fridge.

  • Hungry Microbes: If a clear liquid (hooch) forms on top, your starter is hungry and needs to be fed more flour or milk immediately.

  • Storage: Maintain the potency of your dry powder by keeping it in a cool, dark place or in the freezer.