Kilner Sourdough Starter Set - Blue

Feed your starter once or twice a day, depending on the ambient temperature and the activity of your starter. Warmer temperatures can accelerate fermentation, leading to more frequent feeding requirements.

Unbleached all-purpose flour or bread flour is ideal for the initial starter creation. You can experiment with whole wheat or rye flours later.

It is generally recommended to use filtered water to avoid any chlorine or additives that might affect the starter. However, tap water is safe to use in the event you do not have any filtered water available.

Your starter is ready when it has doubled in size after feeding, has a bubbly texture, and passes the 'float test' (a small spoonful floats in water).

Store your starter in the Kilner jar with the lid, in the refrigerator when it's not being used for baking. Take it out and feed it before you plan to bake.

You can store your starter in the refrigerator for extended periods. Feed it once a week or every two weeks, depending on your baking frequency.

Freezing is an option, but not always recommended. If you choose to freeze, thaw completely and feed the starter several times before using it for baking.

Please refer to the manufacturer's information for warranty details.

Ensure the starter is kept at a warm temperature (around 70-75°F). Check the flour and water ratios; make sure that they are precise. It may take several days or a week for the starter to become active. Make sure the flour is fresh, too. Sometimes, the flour may not be active.

Discard the starter and begin again. Ensure all equipment is clean and follow the recipe precisely.