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Sourdough Culture

Build your recipe

01/04

Choose your flavor

  • Pain au Levain

    Pain au Levain

    Traditional French bread style with white flour

    Clean, sweet, malty flavor


    Ingredients Needed

    • 600g bread flour, preferably 13% protein
    • 12g salt
    • 3g diastatic malt*


    *optional, boosts fermentation & darkens crust

    Do not combine the ingredients until prompted in the recipe

    SELECT

  • Pain de Campagne

    Pain de Campagne

    Country loaf with a blend of bread, whole wheat, and rye flour

    More complex, earthy flavor


    Ingredients Needed

    • 416g bread flour, preferably 13% protein
    • 152g whole wheat flour
    • 33g rye flour
    • 12g salt
    • 6g diastatic malt*


    *optional, boosts fermentation & darkens crust
    ‍
    Do not combine the ingredients until prompted in the recipe

    SELECT
02/04

How soon do you want your first bite?

  • Faster

    18-24

    hours

    • Use half (1/2) of your packet


    Sample Schedule

    Day 1

    • 9pm: activate starter

    Day 2

    • 9am: mix dough
    • 4pm*: bake
    • 6pm*: first bite


    *based on 78°F ambient temperature, add 2.5 hours at 70°F

    SELECT

  • Slower

    30-36

    hours

    • Use a quarter (1/4) of your packet


    Sample Schedule

    Day 1

    • 9am: activate starter

    Day 2

    • 9am: mix dough
    • 4pm*: bake
    • 6pm*: first bite


    *based on 78°F ambient temperature, add 2.5 hours at 70°F

    SELECT

  • Faster

    18-24

    hours

    • Use half (1/2) of your packet


    Sample Schedule

    Day 1

    • 9pm: activate culture

    Day 2

    • 9am: mix dough
    • 4pm*: bake
    • 6pm*: first bite


    *based on 78°F ambient temperature, add 2.5 hours at 70°F

    SELECT

  • Slower

    30-36

    hours

    • Use a quarter (1/4) of your packet


    Sample Schedule

    Day 1

    • 9am: activate culture

    Day 2

    • 9am: mix dough
    • 4pm*: bake
    • 6pm*: first bite


    *based on 78°F ambient temperature, add 2.5 hours at 70°F

    SELECT
03/04

How will you knead your dough?

  • By Hand

    Mix by Hand Icon
    SELECT

  • With a Mixer

    Stand Mixer Icon
    SELECT
04/04

Choose your loaf

?

HELP ME CHOOSE

  • Pan loaf

    Pan loaf icon
    • Great for sandwiches or morning toast
    • Simple process with one rise and no shaping or scoring. Ideal for busy professionals & beginners
    • Requires loaf pan - 9x5 or larger (3lb loaf pan preferred) with lid or foil cover
    SELECT

  • Artisan Boule or Batard

    Bould batard icon
    • Bake a rustic loaf in the artisan tradition
    • Learn advanced techniques: bulk fermentation, shaping, proofing, and scoring
    • Requires round or oval dutch oven (6.5qt or larger) with lid and one sheet of parchment paper
    SELECT

Creating your recipe…

01/03
Fermentation
Time icon
02/03
Kneading
Mix by Hand IconStand Mixer Icon
03/03
Loaf
Pan loaf iconBould batard icon
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