From Gravelbourg, SK!

A versatile starter for all your bready, loafy needs. Use it with fresh milled whole grain flours or even white flour. Produced in facilities where gluten and dairy are used.

Instructions:

Day 1: Mix dried starter with 1 tbsp warm water, leave to rehydrate for two hours. Mix 2 tsp flour and 2 tsp filtered water in, stir vigorously.

Day 2: Mix in 1 tbsp flour and 2 tbsp water. If needed, add water to keep it a soup consistency.

Day 3: Mix in 2 tbsp flour and 2 tbsp water. If needed, add water to keep it a soup consistency.

Day 4: Mix in 4 tbsp flour and 4 tbsp water. If needed, add water to keep it a soup consistency.

Day 5: If you have noticed bubbles forming, continue to feed by doubling the amount of flour and water until you see bubbles. Once you have bubbles, you are ready to use your starter!

Visit www.culturemother.ca for more tips and tricks on feeding and caring for your starter!