Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Yeasts and bacteria suitable for bread production are found in relatively high amounts on the surface of cereal grains, such as wheat.
 
By grinding the grains into flour and allowing these microorganisms to thrive – by adding water, keeping the mix at an appropriate temperature, and providing food in the form of more flour to create what is known as a ‘starter’ – they can be increased in size and concentration.
 
We feed our starter cultures, using Mungoswells Organic Wholemeal Rye Flour, twice a day; ensuring that what you purchase from us is a very active, starter culture.
 
Materials: Rye Flour
Allergens: Rye contains secalin, a type of gluten protein
 
Our Own Dehydrated Organic Wholemeal Rye Sourdough Starter ‘Rye Hard’