• 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
  • 10g pouch of 100 year old dehydrated French sourdough starter fed with Finnish unbleached whole wheat flour
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Sarashka

100+ Year Old French Heritage Sourdough Starter (Dehydrated 10g) – Authentic Gourmet Taste

100+ Year Old French Heritage Sourdough Starter (Dehydrated 10g) – Authentic Gourmet Taste

€5,00 EUR
€5,00 EUR
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Bring a century of French baking heritage straight into your kitchen.

Sourced directly from a small, family-owned bakery in a peaceful village in France, this heirloom sourdough starter has been carefully handed down through generations for over 100 years. Known for producing bread with an extraordinarily balanced, mild, and rich gourmet flavor, this starter carries a depth of character that new starters simply cannot replicate.

To prepare it for you, we nourish this centuries-old culture exclusively with pure filtered water and 100% unbleached Finnish whole wheat flour. Once at peak activity, it is gently dehydrated to preserve its live, wild yeast and beneficial lactic acid bacteria in a stable, shelf-safe form.

✨ Why You’ll Love This Starter

  • Centuries of Flavor: Over 100 years of carefully cultivated strain history delivering a mild, complex, gourmet taste (no harsh sour bite).
  • Pure & Natural Ingredients: Fed strictly with unbleached Finnish whole wheat and pure filtered water—no additives, no preservatives.
  • Quick & Easy Rehydration: Includes step-by-step instructions to bring your starter back to full strength in just 3–5 days.
  • Endless Baking: With proper care, this 10g packet gives you a lifetime supply of artisanal sourdough starter.

📦 Shipping & Order Details

  • Fast Handling: Ships within 24 hours of purchase.
  • Worldwide Shipping: We ship to bakers across the globe!
  • Affordable Delivery: To keep your shipping costs as low as possible, orders are sent via standard untracked international airmail.

🍞 What’s Included

1x 10g Dehydrated 100+ Year-Old French Heritage Sourdough Starter (Packaged in a sealed, food-safe pouch).

 

🍞 How to Rehydrate Your 100+ Year Old French Sourdough Starter

To rehydrate your starter, use unbleached flour (Finnish whole wheat, all-purpose, or strong bread flour) and room temperature filtered water. Chlorine in tap water can harm wild yeast.

Day 1: The Wake-Up

Ingredients: 10g dehydrated starter flakes, 30g warm filtered water (~27°C / 80°F), 20g flour.

  1. In a clean glass jar, mix the 10g dehydrated starter flakes with 30g warm filtered water. Let sit for 10–15 minutes until flakes soften, then stir smooth.
  2. Stir in 20g flour until no dry clumps remain. Cover loosely with a cloth or jar lid.
  3. Leave in a warm spot (23–26°C / 74–78°F) for 24 hours.

Day 2: First Refresh

Ingredients: 30g filtered water, 30g flour.

  1. Do not discard anything yet. Add 30g water and 30g flour directly into the jar.
  2. Stir well, scrape down sides, cover loosely, and let rest for 24 hours. Tiny bubbles may begin to appear.

Day 3: Regular Feeding

Ingredients: Keep 30g starter. Add 30g filtered water, 30g flour.

  1. Discard all starter except 30g.
  2. Add 30g filtered water and 30g flour (1:1:1 ratio).
  3. Stir well, cover loosely, and observe over 12–24 hours.

Day 4–5: Full Activation & Baking Ready

Repeat the 1:1:1 feeding daily (e.g., 50g starter + 50g water + 50g flour).

Ready Sign: When your starter doubles or triples in size within 4–6 hours after feeding, has a domed top, and shows a spongy web of bubbles, it is 100% active and ready to bake!

🌾 3 Sourdough Bread Recipes (Different Hydrations)

1. Beginner Friendly Loaf (65% Hydration)

Firm, manageable dough that is easy to shape. Perfect for daily sandwich bread.

  • Active Starter: 100g
  • Filtered Water: 325g
  • Strong Bread Flour: 500g
  • Fine Sea Salt: 10g

Method:

  1. Mix: Whisk water and starter together, then add flour and salt. Mix until a shaggy dough forms. Rest (autolyse) for 30 minutes.
  2. Stretch & Fold: Perform 3 sets of stretch-and-folds over 1.5 hours (30 minutes apart).
  3. Bulk Fermentation: Cover and let rise at room temperature until increased in volume by ~50% (4–6 hours).
  4. Shape & Proof: Shape into a tight round ball (boule) or oval (batard). Place in a flour-dusted banneton basket and refrigerate overnight (12–16 hours).
  5. Bake: Preheat Dutch oven to 230°C (450°F). Score top of loaf. Bake covered for 20 mins, then uncovered at 210°C (410°F) for 20 mins until golden brown.

2. Classic French Country Loaf (75% Hydration)

The classic artisan balance. Crispy crust, open crumb, and subtle nutty flavor from Finnish whole wheat.

  • Active Starter: 100g
  • Filtered Water: 375g
  • Strong White Bread Flour: 400g
  • Finnish Whole Wheat Flour: 100g
  • Fine Sea Salt: 10g

Method:

  1. Autolyse: Mix flours and 350g water. Let sit for 45 mins. Add starter, salt, and remaining 25g water; stretch and knead to incorporate.
  2. Bulk Fermentation: Perform 4 sets of coil folds or stretch-and-folds spaced 30 mins apart. Rest until dough is airy and up ~50% in size (4–5 hours).
  3. Preshape & Shape: Preshape into a loose round, rest 20 mins, then final shape tightly into a batard. Transfer to a floured banneton.
  4. Cold Proof: Cold ferment in the fridge for 14–18 hours.
  5. Bake: Preheat Dutch oven to 240°C (465°F). Score with a razor blade. Bake covered for 25 mins, then uncovered at 220°C (425°F) for 15–20 mins.

3. Advanced Open-Crumb Artisan Loaf (82% Hydration)

For experienced bakers. Delivers an airy crumb with large holes and an ultra-thin blistered crust.

  • Active Starter: 100g
  • Filtered Water: 410g
  • High-Protein Bread Flour (13%+): 425g
  • Finnish Whole Wheat Flour: 75g
  • Fine Sea Salt: 10g

Method:

  1. Autolyse: Mix flours and 380g water. Rest 1 hour.
  2. Mix & Lamination: Add starter and salt with remaining 30g water. 30 minutes later, perform a full bench lamination (stretch dough thinly over counter and fold back up).
  3. Bulk Fermentation: Perform 4 sets of gentle coil folds over 2 hours. Watch closely for bubble development and 30-40% volume growth.
  4. Shape & Cold Retard: Stitch dough structure gently, place in a well-rice-floured banneton, and chill immediately in the fridge for 18–24 hours.
  5. Bake: Preheat Dutch oven to 250°C (480°F). Bake covered with an ice cube inside for steam for 20 mins. Uncover and drop heat to 215°C (420°F) for 20–25 mins until deep dark brown.
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