Sourdough

Katie has been busy in the kitchen experimenting with sourdough bread and we just love the way our jam tastes with it!

Here are a few more tips and tricks to rehydrate dehydrated sourdough starter:

Take one package of Silver Rill Berry Farm dehydrated sourdough starter (25g) and mix with 75g of room temperature (or slightly warmer) water in a large glass jar (there should be plenty of room for expansion). Stir the mixture with a fork and let rest until soft (approximately 20 minutes). Mix in 50g of flour (the mixture should look like paste) and cover loosely. Let rest for 24 hours in a warm spot on your counter. At approximately the same time the next day, mix in 50g of flour and 25g of water. Repeat this process the following day. Your mixture should be bubbly but if it’s not, repeat this process one more day. Once the starter is bubbly, feed per your recipe’s instruction or add a 1:2:2 ratio. For example, if your starter is 100g, add 200g flour and 200g water. It should double in size after approximately 12 hours. If it’s not, you may need to adjust your texture with more flour.

Once you bake your bread, be sure to add some Silver Rill Berry Farm jam to it!