Special offer – 13 packets for the price of 12.
What exactly is sourdough?
It's a culture of yeasts and beneficial bacteria that occur naturally in flour. Making sourdough bread is incredibly simple. Ordinary people have been doing it for thousands of years. You take some starter, refresh it with several times its own weight of fresh flour and water and let this ferment for some hours until the yeast population has grown (the mixture will bubble or increase in volume). You use most of this dough to make bread by adding more flour, water and salt, and keep a little bit back as your starter for the next batch of bread. It really is that easy. And there's no need for any fussing over or 'feeding' your starter between baking sessions. Just leave it in the fridge until the next time that you want to make bread, refresh it as described, make your loaf and put the remainder of the refreshed starter back in the fridge where it will keep happily for a long time.
Too good to be true? Well, you can rely on Andrew Whitley's starter and recipes. It was he who put sourdough on the British baking map in the early 1990s and, with orders for a couple of thousand loaves a day, his system had to work reliably. By getting a Bread Matters sourdough starter you'll be tapping into a true story and a lively community – and that goes for the bacteria, too!
Puzzled, or having trouble getting your sourdough going?
No problem. Just take a look at the Frequently Asked Questions. They cover most of the common queries. For further information, look on the Sourdough Pages. And the subject is covered in great detail (including several more simple and reliable recipes) in Bread Matters the book.
To make wheat bread using your Bread Matters Sourdough Starter, click here for the recipe.
The image of the Bread Matters Sourdough Starter was taken by Paola of Designers on the Run in Edinburgh, who designed the packaging as well as the new Bread Matters brochure.