What is the difference between fresh and dried sourdough culture?
A. Fresh sourdough culture is a portion of live, recently fed sourdough. It is shipped with a cold pack to ensure proper temperature is maintained and must be fed immediately upon arrival. Fresh sourdough culture can be ready for baking within 36-48 hours. Dried sourdough culture is shipped in a powdered form and is shelf stable for at least several months (keep in a cool dry place) so it does not have to be used immediately. Dried sourdough culture is more appropriate if you are very busy or are planning to give it as a gift. Dried sourdough culture can be ready for baking within 3-4 days. Dried sourdough culture is also available for international shipping. Q. What is involved with caring for a sourdough culture? A. Sourdough cultures should be fed with flour and filtered water approximately once a week. If you use your sourdough culture to make baked goods during the week, the process involved will feed the sourdough culture for the week. If you do not use the sourdough culture for
