German Sourdough Starter - Active Sourdough Starter for Delicious Homemade German Artisan Bread - Heirloom Sourdough from Germany

Easy to work with, including "waking" it up. I bake once a week, so I store a bit of starter in my fridge. Unlike some other starters, this does not cause any issues. It also creates the distinct sour taste I've come to love from small batch bakeries. I still have original dry starter left in the package and am storing it in the freezer for now. The package contains several times over the amount you need to get started. With enough care, the starter is in theory immortal and if you love sourdough bread, baking your own is probably better (than any large scale commercial product), definitely cheaper and not at all as complicated as many tutorials make you believe. This product is perfect as is, and I'll definitely buy it again if I ever ruin my current starter batch.

It served me well to bake both of good whole wheat sourdoughs and also good rye sourdoughs. 1 packet is enough for building a good sourdough. after making a sourdough, 1 week in a fridge with 5 degree celsius is enough for preserving. after over a week, it may need to be fed to become well-activated again.

Worked great! Making bread in no time!

My husband is German and my in-laws spend hours discussing bread. I bought this and have been continuously making bread for months. My in-laws were so impressed when they arrive from Germany. It is delicious.

No directions what or how to get this set up.

Instructions under product specifications. Day 1: Rehydrating the Starter Measure: Use about 1 tablespoon (10g / 0.35 oz) of the dehydrated sourdough starter. Mix: In a clean jar or bowl, combine the starter with 2 tablespoons (30ml / 1 fl oz) of water. Stir to dissolve as much as possible. Add Flour: Mix in 2 tablespoons (15g / 0.5 oz) of flour. Stir until it forms a paste. Cover: Cover loosely with a breathable lid (like a coffee filter or cloth) and let it sit at room temperature (21–26°C / 70–78°F) for 12–24 hours. Day 2: First Feeding Check: You might see small bubbles or a slight sour smell. This indicates the starter is waking up. Discard & Feed: Discard half of the mixture (about 2 tablespoons / 15g / 0.5 oz). Add 2 tablespoons (15g / 0.5 oz) of flour and 2 tablespoons (30ml / 1 fl oz) of water. Stir well. Cover: Cover loosely and let it sit at room temperature for another 12–24 hours. Day 3–5: Daily Feedings Repeat Feedings: Continue discarding half and feeding with equal parts flour (2 tablespoons / 15g / 0.5 oz) and water (2 tablespoons / 30ml / 1 fl oz) every 12–24 hours.

There are no instructions with the product, therefore it is useless. The package of sourdough starter states - Instructions to activate your sourdough starter are published on the product page. I have search for 2 days in effort to find instructions and have come up with nothing! The is nothing indicating a web site or even a number to call. It is nonrefundable, therefore it is garbage.

Good!