Latvian Sourdough Starter from famous old town bakery Cesu Maize

Our sourdough starter is made from a blend of rye and wheat flours, and it is naturally fermented for at least 7 days. This slow fermentation process gives our starter a complex flavor and aroma, and it also makes it very healthy. Sourdough bread is easier to digest than bread made with commercial yeast, and it is also a good source of prebiotics, which are beneficial for gut health.

• Made from a blend of rye and wheat flours
• Naturally fermented for at least 7 days
• Complex flavor and aroma
• Healthy and easy to digest
• A good source of prebiotics

• Makes delicious and healthy sourdough bread
• Easy to use and maintain
• Can be used to make a variety of sourdough products, such as bread, pancakes, and waffles

1. To activate your sourdough starter, mix 1 cup of starter with 1 cup of warm water and 1 cup of flour. Let the mixture sit at room temperature for 12-24 hours, or until it is bubbly and active.
2. Once your starter is active, you can use it to make sourdough bread. To make a simple sourdough bread, mix 1 cup of starter with 3 cups of flour and 1 1/2 cups of water. Let the mixture rise at room temperature for 8-12 hours, or until it has doubled in size.
3. Once the dough has risen, shape it into a loaf and place it on a baking sheet. Let the loaf rise for another 1-2 hours, or until it has doubled in size.
4. Bake the bread in a preheated oven at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown. Let the bread cool completely before slicing and serving.

• If you are new to sourdough baking, we recommend checking out the King Arthur Flour website for a wealth of sourdough resources.
• Be patient with your sourdough starter. It may take some time to get it active and producing delicious bread.
• Don't be afraid to experiment with different flours and recipes. There are endless possibilities with sourdough!