Mad Millie Sourdough Yeast / Culture

(2 customer reviews)

This Instant Sourdough Starter Culture requires no cultivating. You can add this straight to your dough mix without any hassle of growing or maintaining your sourdough starter.

SKU: REC-01-026 Categories: , Tags: ,

£4.99

Quantity:
Add to Wishlist
Add to Wishlist

Description

The Mad Millie Sourdough Starter Culture requires no cultivating. You can add this straight to your dough mix without any hassle of growing or maintaining your sourdough starter.

This culture contains: Yeast, Dextrose, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis.

Each sachet can be used to ferment dough recipes that use up to 6 cups of flour.

Contains: milk/dairy

This culture is shelf-stable for 8 months.

Additional information

Weight 0.015 kg

2 reviews for Mad Millie Sourdough Yeast / Culture

  1. Chris Raynor (verified owner)

    The starter culture itself is great – it gets you a lively sourdough ‘mother’ going in 24 hours. Each sachet contains enough culture to produce two, 400g-ish loaves. Or, if you’re really penny-pinching, you can save a bit of the mother, in the fridge, and use it to kick off further loaves later. But at least, with these sachets, you don’t have to keep a mother going permanently, if you don’t want to, as it’s easy to start afresh.

    However, please don’t think this culture on its own is going to result in a lovely sourdough loaf. You need to have your hand breadmaking skills and techniques up to scratch to get to a good finished loaf. This isn’t like tipping all the ingredients in a breadmaker and leaving it to produce a loaf.

    I’ve tried sourdough breadmaking before, and using this starter has resulted in my best loaves so far. But nowhere near as good as bought ones – yet.

    I’d advise not using as much water as the Mad Millie recipes say, as if you do the dough ends up too runny to do anything with. The first one I did, I followed the recipe; when I tipped the dough out to form it, it ran off the worksurface! For comparison, when I use the breadmaker, for a yeast loaf, 400g of flour has 280ml water.

    I found http://www.bakewithjack.co.uk very helpful and following his instructions I got a pretty good sourdough loaf, not perfect, but my best ever. I’m going to keep trying.

  2. Chris Raynor (verified owner)

    I’m getting better and better soughdough loaves every time 🙂

    Three bits of advice: 1/ Cut down the water from what the Mad Millie recipes say. I’ve been using 60%. 2/ If you follow the Mad Millie recipes (downloadable PDF), a longer first rise produces a more sourdough-ey loaf than a shorter. Regard 24 hours as a minimum. 3/ Depends on temperature, of course, but I found a longer proving time than Mad Mille advise helped open up the crumb more – I’ve been leaving it 3 hours.

Add a review