Starter Paste

• Used as a natural leavening agent for sourdough bread, providing a distinctive sour flavor and chewy texture. The long fermentation process enhances digestibility.
• Incorporated into pizza dough recipes to create a tangy and flavorful crust with a slightly chewy interior.
• Added to pancake and waffle batters for a subtle sour note and a lighter, airier texture, adding a unique flavor profile compared to using commercial baking powder.
• Used in some cake and muffin recipes, providing a complex flavor and enhancing moisture content, especially in recipes featuring whole grains.
• Employed in the preparation of crackers and flatbreads, contributing to a crispier texture and a more developed, complex flavor.

• Supports gut health due to the presence of probiotics formed during fermentation.
• May improve digestion and nutrient absorption from grains.
• Can offer a lower glycemic index compared to commercially produced bread, potentially aiding in blood sugar control.
• Provides B vitamins, which are produced during the fermentation process and are essential for energy metabolism.
• Offers a source of prebiotics, which feed beneficial gut bacteria and promote a balanced microbiome.

Sourdough starter paste needs consistent care. For short-term storage (up to a week), keep it in the refrigerator in a loosely covered container. Feed it at room temperature every 1-2 weeks, or weekly if at room temperature. For longer storage (months), store the starter in the refrigerator. Feed it 1-2 days before use. You can also freeze starter in an airtight container, it will last for months. To use, thaw in the refrigerator and feed to revive it.