1000-year-old Italian Sourdough Starter
Probiotics
$15.00
Out of stock
The 1000-year-old Italian sourdough starter is a legendary culture hailing from the Camaldoli Monastery in Tuscany, dating back to roughly 1012 A.D.. It is a living, continuously maintained blend of flour and water that produces a distinctively rich, often milder-tasting loaf with immense historical, cultural significance.
Key Facts & Care:
Origin: The monastery of Camaldoli in the Tuscan-Emilian Apennines.
Maintenance: Requires regular feedings with unbleached flour and warm water (78°F-85°F).
Feeding Ratio: 50gr. sourdough starter + 50gr. water + 50gr. flour.
Storage: Keep in the refrigerator for weekly use (pungent flavor) or on the counter for daily use (milder flavor).
Rejuvenation: If sluggish, feed daily with feeding ratio until it reliably doubles in size.
