Sourdough Pure Starter Culture 30 g – Your Own Sourdough Culture in Three Days

With this pure sourdough starter, you can build a stable, long-lasting sourdough culture that will keep for years and always work reliably. Not a dried backup, but real fresh produce with living cultures – that's the difference between a quick start and stable fermentation.

✓ Genuine fresh produce – not a dried backup, but active cultures

✓ Rye mill products as a base – ideal for your first feeding

✓ Rye and wheat starter cultures – for stable fermentation

✓ 30 g is enough for several batches – yields a vigorous culture

✓ Permanently usable – active for years with regular feeding

Tip: Mix the 30 g pure sourdough starter with 70 g rye flour type 1370 and 100 ml water (approx. 20 °C). After 24 hours at 20–22 °C, initial fermentation will appear. Then feed daily for three days with 50 g flour and 50 ml water each time. After the third feeding, your sourdough culture is ready for use and can be stored permanently in the refrigerator.

Ingredients:
Rye mill products, water, starter cultures

Nutritional values (per 100 g):
Energy (KJ): 1,036
Fat: 1.1 g
of which saturated fatty acids: 0.29 g
Carbohydrates: 44.3 g
of which sugars: 2.0 g
Dietary fiber: 7.4 g
Protein: 6.9 g
Salt: < 0.03 g

Allergens: Cereals containing gluten