Artisanal organic British sourdough starter & handmade Danish dough whisk of your choice! Each of our dough whisks are handmade here in Yorkshire using sustainably sourced timber and steel from Sheffield!
I make my starter using organic stoneground flour from Shipton Mill here in England. This starter is very active and very healthy!
You will receive 15 grams / half an ounce of active dry starter flakes and one of our 13” signature handmade Danish dough whisks.
The starter is comprised of unbleached organic bread flour, filtered water, and naturally occurring yeast from the live cultures and lactic acid produced from fermentation.
Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health.
Buying a dry starter also relieves you of the pressure to begin straight away. The dry starter will never go bad, so you’ll have plenty of time to get everything ready for baking 🍞
Our finely crafted, lightweight yet strudy Danish dough whisks are the best I’ve ever handled. They add so much ease to the dough mixing process and I consider this tool an absolute kitchen essential.
As the name suggests, the tool is from Denmark, where it's known as a brodpisker, which translates to bread-whipper.
This style of whisk was the original dough whisk style before stand mixers and full sized electric bread makers were invented. And yet, it stands the test of time and technology.
Great for all recipes requiring thorough mixing. This lightweight, efficient kitchen tool mixes the stickiest dough or blends and folds almost any ingredients by hand in no time. Perfect for everything from pizza, pie crust, pastas, pastries, or artisan breads and biscuits.
Made of locally sourced stainless-steel, mounted a 13 inch wooden dowel.
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What is a dry sourdough starter?
Dry sourdough starter is made by dehydrating a portion of an active, healthy sourdough starter. My dehydration method preserves the beneficial lactic acid bacteria and wild yeasts that are within the starter. These ingredients are responsible for making a sourdough starter bubble, and sourdough bread rise. The dry starter is still very much alive! It is simply in a dormant state and needs to be reactivated. That is the process we’ll start today.
Using a dry sourdough starter is a great way to kick-start your sourdough baking journey. It is almost fool-proof! By using a dry sourdough starter, you’re working with a healthy established culture from the get-go, and this is a much easier & quicker way to create your starter than starting it from scratch!
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For years, gluten gave me a range of inflammatory side effects, but since becoming an avid sourdough baker I have been able to enjoy the many benefits of fermented flour and its protein rich gluten. I recommend using organic flour for your bread making in order to avoid the unwanted side effects of wheat pesticides.
Sourdough baking is not as complicated as some make it out to be! Your dry starter will arrive with my simple instructions and a few receipes which make baking bread more approachable.
Feel free to message me with any questions you may have!
I have lots of recipes and baking content available @floatygoatsourdough on Instagram too!
Happy baking! 🍞
