This 3-stage Detmolder rye starter is adapted from Jeffery Hamelman’s book, BREAD. Using a blend of Dark and Medium Rye flours, the starter is built in three phases, over a 34 hour period, to optimize flavor and balance the content of yeast, acetic and lactic acid producing bacteria. This is the ideal starter for a rich and tangy Rye sourdough.

Adapted from Chad Robertson”s book, Tartine Book No. 3, this is a blend of Cairnspring Mills’ “Trailblazer” Yecora Rojo with “Expresso” Hard Red Spring Wheat. Extended fermentation and nourishment steps provide an active and bubbly starter for a beautiful rise and flavorful bread.

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This is a whole grain blend of Organic Sorghum, Buckwheat and Quinoa with a thicker consistency from an extended fermentation period. It is ideal for a gluten free bread that replicates the texture and flavor of whole grain wheat bread..

This is the perfect starter container. Its size (750 ml or 26 oz) gives plenty of room for the starter to breath. The opening is wide enough for adding and mixing ingredients. The rubber seal can be removed so that the glass cover is not sealed airtight.