{"product_id":"rye-sourdough-starter","title":"Rye Sourdough Starter — Live, Never Dehydrated","description":"\u003cp\u003e\u003cstrong\u003eA live rye sourdough starter that is ready to bake with in two hours, not a week.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis is our San Francisco culture — laboratory tested at NCIMB and confirmed to contain \u003cem\u003eLactobacillus sanfranciscensis\u003c\/em\u003e as its dominant lactic acid bacteria — maintained on wholegrain rye rather than white flour. Same 46-year-old mother, same verification, different diet.\u003c\/p\u003e\n\n\u003ch2\u003eWhat rye does to a starter\u003c\/h2\u003e\n\u003cp\u003eRye is the liveliest flour you can keep a culture on. It carries far more of its own enzyme activity than white wheat, so fermentation starts quickly and runs hard — a rye-fed starter will often double while a white one is still thinking about it. That vigour is why bakers reach for rye when they want a dependable rise in a cold kitchen.\u003c\/p\u003e\n\u003cp\u003eIt tastes of it, too. Expect a deep malty, faintly earthy sourness rather than the clean bright tang of a white starter, and a darker, closer crumb in the loaf. It is the backbone of German and Scandinavian baking — borodinsky, pumpernickel, a proper dense rye tin — and it gives a mixed-flour loaf a noticeably fuller flavour even at twenty per cent.\u003c\/p\u003e\n\n\u003ch2\u003eWhy ours is different\u003c\/h2\u003e\n\u003cp\u003eMost starters sold in the UK arrive as a dry powder and need five to seven days of daily feeding before they will lift a loaf. Ours is \u003cstrong\u003enever dehydrated\u003c\/strong\u003e — it is a live culture, packed dormant and shelf-stable, so it wakes in about two hours and bakes the same day.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use — three-step activation\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmpty the pack into a clean jar.\u003c\/strong\u003e Add 30 g of strong wholegrain rye flour and 30 g of water at roughly 30°C — warm to the touch, not hot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir to a thick paste and leave somewhere warm for two hours.\u003c\/strong\u003e You are looking for bubbles across the surface and a noticeable rise.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeed once more, then bake.\u003c\/strong\u003e Your first loaf may be mild, but the flavour gets more sour after each feed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eWhat you get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e15 g of live culture in a resealable kraft pack\u003c\/li\u003e\n\u003cli\u003ePrinted activation and care instructions\u003c\/li\u003e\n\u003cli\u003eFree next-day UK delivery when you order by 2pm — no minimum spend\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllergens: contains rye (gluten).\u003c\/strong\u003e Packed in Bristol in a kitchen that also handles wheat, rye, spelt and barley.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eIs this a different culture from the San Francisco starter?\u003c\/h3\u003e\n\u003cp\u003eNo — it is the same culture, from the same 46-year-old mother, verified by genetic sequencing at NCIMB. The difference is the flour it has been maintained on, which shapes how it behaves and how the finished loaf tastes.\u003c\/p\u003e\n\u003ch3\u003eCan I switch it to a different flour later?\u003c\/h3\u003e\n\u003cp\u003eYes. Feed it on whatever flour you want to bake with and it will adapt over a few feeds. Plenty of bakers keep one jar and move it around.\u003c\/p\u003e\n\u003ch3\u003eHow long does it keep before I open it?\u003c\/h3\u003e\n\u003cp\u003eTwelve months in the sealed pack at room temperature. It is live but dormant, so it needs no fridge and no attention until you are ready.\u003c\/p\u003e\n\u003ch3\u003eDo you ship outside the UK?\u003c\/h3\u003e\n\u003cp\u003eYes — we post worldwide. UK orders placed before 2pm go out the same day on a free next-day service.\u003c\/p\u003e","brand":"Dough Dough at Home","offers":[{"title":"Default Title","offer_id":53401363251548,"sku":"DD-STARTER-RYE-15G","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0855\/5171\/0556\/files\/dough-dough-sourdough-starter-new-pack-15g_7763a512-8467-4a2e-bc36-5f846e290797.jpg?v=1789198359","url":"https:\/\/doughdoughathome.com\/products\/rye-sourdough-starter","provider":"Dough Dough","version":"1.0","type":"link"}