Chef Brad's Premium Sourdough Starter

BUY THIS ONCE AND YOU WILL ALWAYS HAVE A SOURDOUGH STARTER.

**INCLUDES INSTRUCTIONS ON HOW TO CARE FOR IT FOREVER.

DIRECTIONS FOR USE

YOUR NEW SOURDOUGH STARTER

Once your Chef Brad sourdough starter gets home to you, you will need to increase its volume.

Add equal parts of water and flour. (up to 4 cups each of flour and water)
Always be consistent with the types of water and flour used.
I use a bromine free white flour and purified drinking water. Remember this is a white flour sourdough starter. To this starter do not add any other kind of flour when replenishing your starter.

Mix the flour and water with your starter and allow to sit on the kitchen counter for 8 to 12 hours. (It should bubble.)

Keep the starter loosely covered as it sets out. Once the starter is ready place the lid on secure and place it in your refrigerator.

Please remember that it is not important to use it all the time. This starter will store well for months and months without use.

When ready to use remove from refrigerator and use.

Often times the starter will separate and often times it looks just like “pond” water.

DO NOT THROW AWAY.

Simply mix it up and use it. It is still perfectly good.

Remember, your starter is a living bacteria and will change from time to time.

Relax, don’t worry and don’t throw it out unless it is growing green.

Any other time just mix well and use.

TO USE AND REPLENISH STARTER

There is one basic rule which must be followed if the starter is to last. Keep it clean. Do not dip dirty spoons in the starter.

This starter will last you forever. If it turns black and ugly it is still great. The only time it is bad is when it turns a brilliant orange or purple. This rarely happens, so don’t worry. The starter can go for months and months without use.

To use simply stir and use. Remember to add equal parts water and flour of the amount taken from your starter to keep it going on.

I would take a cup, once you get it started, and place that in a container and put it in the freezer. It will stay good there for years. That way if something does go wrong you have a starter ready to go.

My standard measurement for a starter is one cup. I put a cup in everything from cornbread to pizza dough. It is great. I love adding a cup to pancake or waffle batters, from biscuits to flatbreads. It adds great texture to all doughs. It is kind of like a natural dough enhancer.

When used, it’s easy to feed. For every cup you remove, replace with equal portions of flour and water. So if I take out one cup, I replace it with 1/2 cup flour and 1/2 cup water. I mix it well and place it back into the refrigerator until I use it again. I always make sure I don’t use the last bit, saving it to keep my starter going.

The container it comes in is perfect for storage. It fits well in your refrigerator and seals well. Don’t store it long-term on the counter.

This starter works well for traditional sourdough as well. There is a process called a build that you do to build its strength over a few days to use as your yeast.

It is well worth the effort and this starter is powerful. You can find the steps for that on my website.