British white sourdough starter

The British white sourdough starter is a type of sourdough starter that is commonly used in British baking. It is a versatile option that can be used for a variety of baked goods. Its tangy flavor is particularly well-suited for white bread and pizzas.

What is sourdough bread?

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli, acetobacter, and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. To make sourdough bread you need a sourdough starter. However, several sourdough starters have very specific characteristics that are impossible to create yourself. That’s where our sourdough starters come in.

About our British white sourdough starter

Our British white sourdough starter culture is sourced from century-old starter cultures, ensuring a mature and well-aged starter with a distinctive sourdough flavor.

This British sourdough we offer has a rich heritage dating back over a century to the New Forest and has been used in kitchens throughout the UK. This heirloom variety is fed only with plain white flour, resulting in a classic white sourdough loaf with a mild and subtle flavor.

This sourdough starter is a versatile option that can be used for a variety of baked goods. Its tangy flavor is particularly well-suited for white bread and pizzas.

Micro organisms

This sourdough starter contains many bacteria and yeast, among others: the yeasts Kazachstania exigua (Saccharomyces exiguous), Saccharomyces cerevisiae, Candida milleri, and Candida humilis. and the bacteria L. fermentum, L. brevis, L. kefiri, and L. sanfranciscensis .

Content

• 5 grams of freeze-dried British white sourdough starter
• Produced in the UK

Why a dried British white sourdough starter?

• A dried starter has a long shelf life
• Easy to ship/take with you, also abroad
• Does not deteriorate due to transportation
• Light in weight (shipping costs)
• You can buy it even if you are not planning to make sourdough bread immediately
• You can save a part in case your sourdough dies
• After activation, the result using of freeze-dried sourdough is identical to fresh sourdough

How to activate your British white sourdough starter

The freeze-dried sourdough starter is in a resting state, so you can easily store it until you want to activate it. It only takes about 1 week before it is fully active!

General tips

Read this through before you begin so you have an idea of ​​what supplies and ingredients you will need every day.

A note about metal: it is best to avoid metals when working with sourdough, especially aluminum, and copper, which can react with microorganisms. Stainless steel is great for mixing or making bread but opt ​​for glass, porcelain, or food-grade plastic for storage.

Sourdough is a living organism and working with it has a learning curve. Just like a pet or plant, it will behave differently with different temperatures, climates, flour, etc. You will quickly learn the subtle rhythms and preferences, simply through simple day-to-day observations. You can even name your sourdough starter as many others do!

No matter how detailed this may seem, you don’t have to feel intimidated or worried, as long as you care, it will live!

You can bake with this starter as soon as it is activated, in about 5-10 days!

Requirements

• a clean, clear (easier to view) glass, plastic or ceramic pot or bowl or large cup (that can contain at least 2 cups, this small starter needs room to grow!)
• a wooden or plastic spoon to stir
• measuring spoons and/or scales
• a room with a fairly stable (room) temperature.

Ingredients

• The starter (save a bit just to be certain)
• White flour
• Tap water

The steps

1. Take 25 grams of lukewarm water and put it in a pot or bowl.

2. Add 1/2 teaspoon of the starter from the bag to the water and stir. Allow the starter to hydrate for about 5-15 minutes. Now mix very well, so that you see air bubbles.

3. Add 25 grams of white flour.

4. Mix until evenly distributed.

5. The consistency should not be too smooth or too stiff to stir. Just nice and thick.

6. Cover your pot / dish with something clean and breathable (cloth, paper towel, loose lid, loose plastic wrap, paper, etc.). Store somewhere out of direct sunlight, at room temperature.

7 . After about 12 hours,. Feed another 25 grams water and mix vigorously. Add another 25 grams of white flour. Stir the mixture well.

9. Put the cloth over it again and let it ferment for another 12 hours.

10. You may or may not already see signs of bubbling, and the consistency of the dough will be more pancake batter-like. You now have 100 grams of starter. Throw away 50 grams of your starter and add 50 grams of water, mix vigorously, and add mix in 50 grams of flour. This gives you 150 grams.

11. Let sit again for 12 hours

12. You may already see signs of bubbling. You now have 150 grams of starter. Throw away 100 grams of this starter (or use it to make pancakes or something) and add 50 grams of water, mix vigorously, and add mix in 50 grams of flour. You again have 150 grams.

13. Repeat step 12 until you have a nice and bubbly starter that smells yeasty, perhaps somewhat like yoghurt.  This could take anywhere from 4-7 days usually.

Your starter is ready for use. Let’s bake! You can use the 100 grams of your starter for baking, and will always have 50 grams left to create a new starter for the next day.

Save your starter in the fridge and feed (step 12) at least once every 2 weeks. If you want to bake, take it out of the fridge and feed 12 hours before you make your dough.

Buying a British white sourdough starter?

Order your British white sourdough starter at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage of sourdough starter? Ask them in our chat, we’re here to help!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.