{"product_id":"100-vuotias-ranskalainen-hapanjuuri-dehydratoitu-10-g","title":"100+ Year Old French Heritage Sourdough Starter (Dehydrated 10g) – Authentic Gourmet Taste","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBring a century of French baking heritage straight into your kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSourced 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.\u003c\/p\u003e\n\u003cp\u003eTo prepare it for you, we nourish this centuries-old culture exclusively with \u003cstrong\u003epure filtered water\u003c\/strong\u003e and \u003cstrong\u003e100% unbleached Finnish whole wheat flour\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e✨ Why You’ll Love This Starter\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCenturies of Flavor:\u003c\/strong\u003e Over 100 years of carefully cultivated strain history delivering a mild, complex, gourmet taste (no harsh sour bite).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure \u0026amp; Natural Ingredients:\u003c\/strong\u003e Fed strictly with unbleached Finnish whole wheat and pure filtered water—no additives, no preservatives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick \u0026amp; Easy Rehydration:\u003c\/strong\u003e Includes step-by-step instructions to bring your starter back to full strength in just 3–5 days.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEndless Baking:\u003c\/strong\u003e With proper care, this 10g packet gives you a lifetime supply of artisanal sourdough starter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e📦 Shipping \u0026amp; Order Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFast Handling:\u003c\/strong\u003e Ships within 24 hours of purchase.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorldwide Shipping:\u003c\/strong\u003e We ship to bakers across the globe!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAffordable Delivery:\u003c\/strong\u003e To keep your shipping costs as low as possible, orders are sent via standard untracked international airmail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e🍞 What’s Included\u003c\/h3\u003e\n\u003cp\u003e1x 10g Dehydrated 100+ Year-Old French Heritage Sourdough Starter (Packaged in a sealed, food-safe pouch).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"sourdough-guide\"\u003e\n  \u003ch2\u003e🍞 How to Rehydrate Your 100+ Year Old French Sourdough Starter\u003c\/h2\u003e\n  \u003cp\u003e\u003cem\u003eTo 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.\u003c\/em\u003e\u003c\/p\u003e\n\n  \u003cdiv class=\"guide-step\"\u003e\n    \u003ch3\u003eDay 1: The Wake-Up\u003c\/h3\u003e\n    \u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 10g dehydrated starter flakes, 30g warm filtered water (~27°C \/ 80°F), 20g flour.\u003c\/p\u003e\n    \u003col\u003e\n      \u003cli\u003eIn 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.\u003c\/li\u003e\n      \u003cli\u003eStir in 20g flour until no dry clumps remain. Cover loosely with a cloth or jar lid.\u003c\/li\u003e\n      \u003cli\u003eLeave in a warm spot (23–26°C \/ 74–78°F) for 24 hours.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"guide-step\"\u003e\n    \u003ch3\u003eDay 2: First Refresh\u003c\/h3\u003e\n    \u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 30g filtered water, 30g flour.\u003c\/p\u003e\n    \u003col\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDo not discard anything yet.\u003c\/strong\u003e Add 30g water and 30g flour directly into the jar.\u003c\/li\u003e\n      \u003cli\u003eStir well, scrape down sides, cover loosely, and let rest for 24 hours. Tiny bubbles may begin to appear.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"guide-step\"\u003e\n    \u003ch3\u003eDay 3: Regular Feeding\u003c\/h3\u003e\n    \u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Keep 30g starter. Add 30g filtered water, 30g flour.\u003c\/p\u003e\n    \u003col\u003e\n      \u003cli\u003eDiscard all starter except 30g.\u003c\/li\u003e\n      \u003cli\u003eAdd 30g filtered water and 30g flour (1:1:1 ratio).\u003c\/li\u003e\n      \u003cli\u003eStir well, cover loosely, and observe over 12–24 hours.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"guide-step\"\u003e\n    \u003ch3\u003eDay 4–5: Full Activation \u0026amp; Baking Ready\u003c\/h3\u003e\n    \u003cp\u003eRepeat the 1:1:1 feeding daily (e.g., 50g starter + 50g water + 50g flour).\u003c\/p\u003e\n    \u003cp\u003e\u003cstrong\u003eReady Sign:\u003c\/strong\u003e 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!\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003chr\u003e\n\n  \u003ch2\u003e🌾 3 Sourdough Bread Recipes (Different Hydrations)\u003c\/h2\u003e\n\n  \u003c!-- Recipe 1 --\u003e\n  \u003cdiv class=\"recipe-card\"\u003e\n    \u003ch3\u003e1. Beginner Friendly Loaf (65% Hydration)\u003c\/h3\u003e\n    \u003cp\u003e\u003cem\u003eFirm, manageable dough that is easy to shape. Perfect for daily sandwich bread.\u003c\/em\u003e\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003e\n\u003cstrong\u003eActive Starter:\u003c\/strong\u003e 100g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFiltered Water:\u003c\/strong\u003e 325g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStrong Bread Flour:\u003c\/strong\u003e 500g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFine Sea Salt:\u003c\/strong\u003e 10g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eMethod:\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003e\n\u003cstrong\u003eMix:\u003c\/strong\u003e Whisk water and starter together, then add flour and salt. Mix until a shaggy dough forms. Rest (autolyse) for 30 minutes.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStretch \u0026amp; Fold:\u003c\/strong\u003e Perform 3 sets of stretch-and-folds over 1.5 hours (30 minutes apart).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBulk Fermentation:\u003c\/strong\u003e Cover and let rise at room temperature until increased in volume by ~50% (4–6 hours).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eShape \u0026amp; Proof:\u003c\/strong\u003e Shape into a tight round ball (boule) or oval (batard). Place in a flour-dusted banneton basket and refrigerate overnight (12–16 hours).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e 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.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003chr\u003e\n\n  \u003c!-- Recipe 2 --\u003e\n  \u003cdiv class=\"recipe-card\"\u003e\n    \u003ch3\u003e2. Classic French Country Loaf (75% Hydration)\u003c\/h3\u003e\n    \u003cp\u003e\u003cem\u003eThe classic artisan balance. Crispy crust, open crumb, and subtle nutty flavor from Finnish whole wheat.\u003c\/em\u003e\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003e\n\u003cstrong\u003eActive Starter:\u003c\/strong\u003e 100g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFiltered Water:\u003c\/strong\u003e 375g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStrong White Bread Flour:\u003c\/strong\u003e 400g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFinnish Whole Wheat Flour:\u003c\/strong\u003e 100g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFine Sea Salt:\u003c\/strong\u003e 10g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eMethod:\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003e\n\u003cstrong\u003eAutolyse:\u003c\/strong\u003e Mix flours and 350g water. Let sit for 45 mins. Add starter, salt, and remaining 25g water; stretch and knead to incorporate.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBulk Fermentation:\u003c\/strong\u003e 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).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003ePreshape \u0026amp; Shape:\u003c\/strong\u003e Preshape into a loose round, rest 20 mins, then final shape tightly into a batard. Transfer to a floured banneton.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCold Proof:\u003c\/strong\u003e Cold ferment in the fridge for 14–18 hours.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e 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.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003chr\u003e\n\n  \u003c!-- Recipe 3 --\u003e\n  \u003cdiv class=\"recipe-card\"\u003e\n    \u003ch3\u003e3. Advanced Open-Crumb Artisan Loaf (82% Hydration)\u003c\/h3\u003e\n    \u003cp\u003e\u003cem\u003eFor experienced bakers. Delivers an airy crumb with large holes and an ultra-thin blistered crust.\u003c\/em\u003e\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003e\n\u003cstrong\u003eActive Starter:\u003c\/strong\u003e 100g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFiltered Water:\u003c\/strong\u003e 410g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHigh-Protein Bread Flour (13%+):\u003c\/strong\u003e 425g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFinnish Whole Wheat Flour:\u003c\/strong\u003e 75g\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFine Sea Salt:\u003c\/strong\u003e 10g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eMethod:\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003e\n\u003cstrong\u003eAutolyse:\u003c\/strong\u003e Mix flours and 380g water. Rest 1 hour.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eMix \u0026amp; Lamination:\u003c\/strong\u003e 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).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBulk Fermentation:\u003c\/strong\u003e Perform 4 sets of gentle coil folds over 2 hours. Watch closely for bubble development and 30-40% volume growth.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eShape \u0026amp; Cold Retard:\u003c\/strong\u003e Stitch dough structure gently, place in a well-rice-floured banneton, and chill immediately in the fridge for 18–24 hours.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e 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.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sarashka","offers":[{"title":"Default Title","offer_id":54925144818006,"sku":null,"price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1698\/1590\/files\/100_Year_Old_French_Heritage_Sourdough_Starter_Dehydrated_10g_Authentic_Gourmet_Taste_bh.avif?v=1786557289","url":"https:\/\/sarashka.fi\/products\/100-vuotias-ranskalainen-hapanjuuri-dehydratoitu-10-g","provider":"Sarashka","version":"1.0","type":"link"}