❤️TAKES 3 FEEDS TO ACTIVATE, YOU CAN BAKE THE 4RTH DAY AFTER RECEIVING THE STARTER❤️ Very active 22 Year Old Family Sourdough Starter - brought from home, Ukraine. My Mom first made this starter 22 years ago, and she was a huge part of my happy childhood. Since then, as I moved to Netherlands, I took her with me and named her "Midnight" You can choose between options: ❤️ 1 packet of Midnight x 14 grams ❤️ 2 packets of Midnight x 14 grams + 14 grams (sweet deal as 25% discount applies) ❤️ 3 packets of Midnight x 14 grams + 14 grams + 14 grams (even sweeter deal with 30% discount if you want to give a nice gift to your mom/dad or friend. How lovely it would be to to organize the sourdough baking club with your besties! ❤️ ) ✨💜✨💜✨What's Included:✨💜✨💜✨ 1. A packet of dry starter (14g) 2. A printout of step-by-step instructions of how to bring it to life 3. ❤️My constant online support in Private messages during the process of your activation❤️ ✨💜✨💜✨Delivery Information:✨💜✨💜✨ Quick delivery Worldwide. Also I can hand it over for free in Amsterdam. Orders are processed the same or on the next day. ✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨ ✨💜✨💜✨ Starter Activation Instruction ✨💜✨💜✨ ✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨ Directions for 1 pack of Sourdough Starter 💜✨Day 1✨💜 1. Use a clean 500-gram jar with a non-airtight lid. 2. Add 20 grams of lukewarm water to the jar. Pour in all the starter and stir to partially dissolve it in the water. Let it rest for about 20 minutes to help the starter dissolve. 3. Add 25 grams of any all-purpose flour. *Optional step: add a pinch of sugar for additional activation. 4. Stir all the contents together thoroughly. 5. Place a non-airtight lid on the jar and let it sit on a counter at a room temp. On the next day, you may already see that it's bubbling. 💜✨Day 2✨💜 ***If your starter is already doubling, skip to day 3. If not, continue with the instructions below. 1. Stir in 20 grams of flour and 15 grams of water, keep on a counter until next day. 💜✨Day 3✨💜 ***You should see clear signs of activity at this point. The starter will have risen since the last feeding and you will see bubbles. 1. To a clean jar, add 25 grams of starter. 2. Add 50 grams of water and 50 grams of flour. 2. Feel free to throw away the discard, it's not gonna be useful yet. 💜✨Day 4✨💜 Your starter is ready for baking! Within 6-7 hours, it will have doubled in size, be very bubbly, and smell sweet with just a hint of sourness. ✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨ ✨💜✨💜✨ After-care of mature Starter ✨💜✨💜✨ ✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨✨💜✨💜✨ From this point, you have a couple of options for your starter. 1. You can either leave it out on the kitchen counter and give it a daily feed, 2. or tuck it away in the fridge and feed it once a week. Plus, you can start collecting the discard for delightful discard recipes. If you bake more than once a week, keeping the starter on the counter is a good idea. For those who bake less frequently, storing it in the fridge and feeding it weekly works best. When it's time to feed your starter, you can follow this simple routine: keep 30 grams of the starter, mix in 50 grams of water + in 50 grams of all-purpose flour. Okay, I think that's that! ❤️✨❤️✨❤️✨❤️ Good luck in your baking journey ❤️✨❤️✨❤️✨❤️ Keywords: Levain, Sauerteigstarter, Masa Madre, Lievito Madre, Zuurdesemstarter, Fermento Natural, Surdegsstart, Surdejstarter, Hapanjuuri, Ξινό προζύμι, Zakwas, Kvas, Kovász, Maia, Квас, Kiselo tijesto, Kvások, Kislo testo, Raugo, Skābēta mīkla, Juuretis, Ħmira ħelwa, Tosaithe blasta, Sauerteig Starter

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