Ingredients

• Sour dough starter
• Preservation jar with cap
• Flour
• Honey

Instructions

Starting the sourdough

I have received mine from a colleague from Venice. This sour dough starter is 66 years old!

Maintaining the sour dough

To keep the sour dough active, it must be fed weekly

• Remove sour dough from the fridge 30 minutes before feeding
• Remove all but 50 grams of starter (use this to make pizza or bread!)
• Add 50 grams of water and 50 grams of flour
• Monthly: add a teaspoon of honey
• Stir
• Leave for 30 minutes at room temperature for the dought to become active