Sourdough starter dried at 80 degrees to maintain microorganism. Add to equal parts water and flour to make start your own sourdough starter. Once bubbly, use in your favorite recipes. I received my own starter 5 years ago and have maintained it since with normal feedings.
Feed daily (equal parts of flour and water) when kept on counter.
Feed weekly storing in fridge. Feed before use. Please contact us with any questions!
