Our happy & healthy Sourdough Starter was born and raised in South Louisiana. Because we are from the south, and food is a centric piece of our culture, we have lovingly used our starter to bake delicious breads and goodies for our entire family. Delicious goodies such as: English muffins, Dutch Baby pancakes, and Starter Pizza Dough to name a few.
Starter Kit in 1 Liter Tulip Weck Jar
Our Sourdough Starter Kit makes a fantastic gift for your friends and loved ones that have been dreaming of adopting the ways of sourdough.
Packaged for a 3 yr. shelf life if kept in original packaging; in a cool, dry, dark place.
This dehydrated start is the perfect sourdough starter for beginners!
Options Include
Wheat Flour Starter
-Ingredients: cultured, unbleached Hard Red Wheat Flour, Malted Barley Flour, & Filtered Water.
Gluten Free Starter
-Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xantham Gum, Filtered Water.
Our sourdough starter culture is very active, which makes it very trustworthy and exciting to use as a leaven for fantastic baked goods.
Having a sourdough starter in your own kitchen creates a very real sense of sustainability that is irreplaceable. The first time you feed your starter and see those cultures teaming with life, the accomplishment you feel is so heartwarming….and it continues every single time you see those bubbles rise when you care for your starter, for years and years!!
I hope you and your family have the opportunity to enjoy the benefits of having a Sourdough Starter in your home! You will not regret it!
About Home on Magnolia Hill Sourdough Starter
Our Sourdough Starter is made fresh prior to shipping and is taken directly from our very own starter that we use to bake our favorites. When it arrives at your home, the starter will be dormant. Simply add a bit of water and flour, as described in the instructions below (which also come with your starter), and it will be ready for baking your favorite recipes in 1-2 days. Just save a bit of the starter after every time you bake bread, and it will last for years!
Every Home on Magnolia Hill’s Beginner’s Sourdough Starter Kit Includes
- 35.9 oz glass Weck Tulip Jar (You will absolutely fall in LOVE with Weck jars!!)
- Labeled packet of Dehydrated Sourdough Starter
- Wooden Stirring Spoon (*It is Very important not to use metal when handling your starter)
- Labeled packet of Flour (your starter’s first feeding)
- Tips and instructions on how to reactivate and maintain your Sourdough Starter for years!
**Please contact us at sarah@homeonmagnoliahill.com if you have any questions.
Instructions to Rehydrate your new Sourdough Starter
Never use metal containers or utensils with your Sourdough Starter (it interferes with the cultures in the starter and may render it lower quality or ineffective).
- Empty contents of Sourdough Starter packet* into your jar.
- Add 2 oz. of lukewarm filtered water to jar and stir until sourdough starter chips are completely covered with water
- Place lid loosely on jar (not airtight) and let starter sit for approximately 3 hours, stirring 4 times during those 3 hours.
- Feed your starter: Once mixture is fairly smooth, add 2 oz. Flour* (included) and 2-3 oz. lukewarm filtered water into your jar. Your starter should be the consistency of thick pancake batter. Start with 2 oz. of water and, if needed, add a tsp. at a time until desired consistency.
- Mix gently until all combined.
- Cover jar loosely and place somewhere warm if you can (approximately 85 degrees) or room temperature is fine too (it may just take your starter a little longer to “wake up” in cooler temperatures, and that’s ok). There’s no set time for this step, but at least 24 hours.
- Once you see a good many bubbles forming in your mixture, it’s time to feed your starter again. Add 2 oz. Flour & 2-3 oz. filtered water.
- Mix gently and cover loosely again. Let sit at least 8-10 hours, you should see a lot of bubbles after 8-10 hrs.
- Repeat Steps 7 & 8.
- After the second 8-10 hours sit, you’re now the proud parent of a fully active, probiotic rich sourdough starter! Time to start a regular feeding regimen! Empty (aka Discard) all but 4 oz. of your active starter, replacing the 4 oz. you will keep back in your jar.
- Add 4-6 oz. lukewarm filtered water and 6 oz. Unbleached All-Purpose Flour, mix gently until combined.
- After your starter doubles in size, you have a few options: you can now use it in recipes, you can leave it on your counter and repeat steps 9 & 10 once daily, or you can store your starter in your refrigerator (sealed airtight in your jar) and repeat steps 9 & 10 once a week (once your starter reaches room temp out of the fridge) until you’re ready to bake.
Sourdough Starter Mentorship Included
I am so very excited for you to start your sourdough journey! Not only does your Home on Magnolia Hill Sourdough Starter come with premium quality, dehydrated sourdough starter, but you also get a lifetime of mentorship! Yep, you read that right!
With every starter packet or kit order, you get direct connection with me: my tips, tricks, and guidance…and, my favorite part, someone to share sourdough starter enthusiasm and excitement!
Let’s get you started in the wonderful world of sourdough!
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I’m working on stirring my gluten-free starter right now, Sarah! Such a lovely kit.
What recipe do you recommend for making bread?
Yay!! Oh I’m so excited for you! Here’s a great gluten free sourdough bread recipe I recommend, as I am currently working on perfecting my own recipe 🙂
https://homesteadandchill.com/gluten-free-sourdough-bread-boule/
Sarah,
I received a starter kit as a gift. I am at the end of week one with the starter and it is doing great. Mine is a wheat flour starter kit. What recipe do you recommend for making a sourdough bread? I have a couple but wanted your recommendation as well. Thank you.
Hi Gary! Thank you for reaching out! I am so glad you are enjoying your starter 🙂
Here’s my recommended sourdough bread recipe for a classic loaf:
Home on Magnolia Hill Sourdough Bread:
50 grams active, bubbly starter
350 grams water
8 grams salt
500 grams bread flour
Once your dehydrated starter is reactivated, nice and bubbly, you’ll start this recipe the day before you’re ready to bake your bread by feeding your starter in the late morning.
Then around 5pm that day (when your starter is nice and active) mix the ingredients listed above, in the order listed above, then leave in the bowl on your counter and cover with a towel. Let the dough rest for about 30 minutes.
After a 30 minute rest, you’ll start a series of “stretches and folds” every 30 minutes for the next 2 hours.
Every thirty minutes, you will scoop up one edge of your dough with your hand, stretch the grabbed dough up as far as you can without lifting the dough ball completely out of the bowl or tearing your dough (it will be stiff at first then get stretchy after each session), then fold the stretched portion back over the top of the dough ball and push the edge that you are holding back into the dough.
Repeat this stretch and fold 3 or 4 times in each session, turning the bowl to grab the edge of the dough next to the previous stretch each time. Until you’ve completed a stretch and fold around the entire dough ball.
Once your two hours of 30 minute sequenced stretch and folds sessions are complete:
Take your dough ball out of your bowl or banneton and place onto a clean, flat, unfloured surface, and form dough into a tight ball. You can achieve this tightness by cupping one side of the dough in both hands and pushing then pulling and turning the dough across the flat surface until a tight ball is formed.
*If you have a banneton basket, lightly flour the banneton and place dough ball, upside down, into basket then cover with a towel.
*If you do not have a banneton basket, place your dough (upside down) in a clean bowl and cover with a towel.
Let your dough proof in the refrigerator, covered, overnight (anywhere from 8-12 hours).
The next morning, your dough is almost ready to bake! I have found great success with a “cold bake” method. This involves no preheat of your oven (and what seems like less prep time).
Remove your proofed dough from the fridge, which should have nearly doubled in size over night.
Place your dough ball on a sheet of parchment paper (the paper size should be able to fit into your Dutch oven with the ability to close the lid).
With a razor blade, sharp knife, or bread lame, score the top of your dough in the beautiful design of your choice. I highly recommend a google image search for “sourdough bread scoring”….you’re welcome 🙂
Place scored dough, on parchment paper, into Dutch oven. Put the lid on and place on the middle rack in your cold oven. Turn oven on to 350 degrees. Bake (from time placed in cold oven) for 50 minutes and then remove lid and bake until golden brown, checking every 3-5 minutes or so.
It is recommended to wait at least an hour to cut your fresh baked sourdough loaf, but hey I don’t blame you if you dive right in!!
I hope you enjoy!!