230+ year old tradition - French Sourdough Starter - SUPER ACTIVE - Dry Starter < 1oz

Henri - 230+ year old tradition - France

**Dried at peak microbial activity for easy reactivation**

EXTREMELY ACTIVE

Our starters are very adaptable and can thrive on a variety of foods.

This package includes 0.70oz of starter, activation instructions, as well as our family's favorite sourdough recipe.

- Henri's legacy began when we discovered this living culture at an artisanal marketplace, where a passionate French baker shared a piece of their heritage with the world, offering a taste of authentic French breadmaking traditions -

Introducing Henri, the French Starter, a living testament to the art of sourdough that has thrived in France for over two centuries. This remarkable starter weighs in at .07oz and holds the key to capturing the essence of French breadmaking traditions.

With a storied history, Henri embodies the spirit of breadmaking in France during a time when bread held immense importance in households. Each bubbling fermentation of this living culture brings forth the rustic simplicity and craftsmanship that characterized French baking in the late 18th and early 19th centuries.

Henri presents a delightful blend of tanginess and earthiness, transporting your taste buds to the heart of France with every bite. Its unique characteristics reflect the authentic flavors and techniques of French breadmaking. Whether you're baking baguettes, boules, or croissants, Henri will infuse your creations with the unmistakable charm and satisfaction that comes from centuries-old culinary heritage.

Experience the magic of traditional French sourdough with Henri, the French Starter. Unleash your inner baker and embark on a flavorful journey that pays homage to the rich traditions of French breadmaking. Indulge in the tangy and earthy flavors that delighted generations, and bring a touch of French authenticity to your kitchen. Give Henri a try and discover the extraordinary charm of the French breadmaking heritage.

How to revive sourdough starter:

Day 1 - Mix dry starter together with : ½tbs molasses, 50g bread flour (Organic and whole grain if at all possible), and 65g Purified water

Day 2 & 3 - feed 50g flour & 50g Purified water

Day 4 - 80g flour & 80g Purified water

Day 5 - feed 150g flour & 150g water

(If a smaller amount is desired once fully active just feed at a ratio of 1:1:1 - 1 part starter, 1 part flour, 1 part water)

Nurture and nourish your sourdough starter with the utmost care and thoughtfulness!

Just as you prioritize your own health by choosing wholesome, nutrient-dense foods, it's important to feed your starter in a similar manner. Opting for high-quality bread flour over standard all-purpose flour offers a substantial boost in microbial activity, ensuring a longer and more robust fermentation process. Additionally, incorporating whole grains amplifies the vitality of your starter, providing an array of essential vitamins, minerals, and fiber that contribute to its overall health and vigor. By making mindful choices in what you feed your starter, you are not only fostering its well-being but also enhancing the depth of flavor and character in your sourdough creations.

Room temp or fridge?

Keeping your starter at room temp will require a feeding every 12-24 hours depending on need and preference. This will result in much more starter volume, and a more mild taste. Keeping your starter in the fridge will only require a feeding once a week. This will result in a lower volume of starter but a more pungent and sour tasting loaf. (It is not recommended to store a starter in the fridge until fully reactivated on day 5 or after)

What to do with discard?

Unless you are extremely pressed for time or are already drowning in baked goods, don't throw your discard out. It can be kept in the fridge for up to a week and and used to make all sorts of yummy thing. Pancakes, muffins, biscuits, banana bread, pizza dough, pretzels, and so much more! Just bring your needed portion up to room temp prior to adding into your recipe.