Sourdough Live Culture - Since 2010

4LifeZA Sourdough - Cultivated from wild yeast strains since 2010

Contents:

• 50g 4LifeZA Sourdough in a glass jar.
• 43cm x 2m Disposable Cheese Cloth
• 500g Wheat/Rye Flour Blend (Freshly Stone Milled)
• 1kg Whole Wheat Flour (Freshly Stone Milled)

This is sufficient contents to feed a 50g batch sourdough at least 10 times, and bake a couple of breads.

The cultivation of 4LifeZA Sourdough started in 2010 in Bela Bela Limpopo region. The Sourdough was cultivated with various wild yeast strains from organic whole wheat berry grains, freshly stone milled directly before use. The Sourdough reached maturation after 6 years in 2016, after which it continued to improve in flavour and baking quality. 4LifeZA Sourdough is a high quality fermented product, thriving on a blend of freshly stone milled wheat and rye flour, and wild yeast strains.

Your purchase of 4LifeZA Sourdough is fed immediately before despatch, at 100% hydration. The travel time will usually not exceed 3 days. Your 4LifeZA Sourdough is packed in a glass bottle, ready to be fed again on arrival.

Upon receipt of your 4LifeZA Sourdough, immediately feed it, as per instructions below. This yields 150g of freshly fed sourdough. After feeding, divide the sourdough into 3 parts. Store at least 50g in a glass jar, covered with cheese cloth, closed with a lid, in the refrigerator.

Store separately from milk kefir or any other fermented products. When not in use, feed your sourdough every 3 weeks as per feeding instructions below (Measurements in weight). 

To prepare the sourdough (which you have kept aside) for baking, feed it once more, after you see bubbles form the fermentation

FEEDING INSTRUCTIONS

• 1 Part  4LifeZA Sourdough       - 50g
• 1 Part Wheat/Rye Flour Blend    - 50g (35g Wheat; 15g Rye)
• 1 Part Clean Water.                     - 50g  

Use your sourdough culture for any of your favourite sourdough recipes. 4LifeZA Sourdough starter can be successfully used in all sourdough recipes.