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Sourdough Starter Guide

Hey! You got one of our Vaughan Family Sourdough Starters! Let's get you baking bread in no-time.

In order to use the yeast culture, we need to first rehydrate and multiply the yeast to a usable amount. This process usually takes about a week, when you will have enough to bake with.

Important! We highly recommend that you weigh all ingredients when baking bread, as it will give you the most predictable results. We will provide volumes as estimates, but weigh if you can! When weighing flour, use a separate spoon to drop the flour into your measuring cup, as we estimate volumes for loose (rather than packed) flour.

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Weekly Bread

Dough is stored in the refrigerator, bowl covered with oiled plastic-wrap, and can be used for up to 2-weeks after mixing.

Night (or more) Before Baking

Ingredients (each loaf is 1.5lb / 680g):

Ingredient	Bakers %	2-Loaves	3-Loaves

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Roasted Strawberry & Buttermilk Ice Cream

Before starting this, place the Kitchenaid ice-cream maker bowl in the coldest part of your freezer for at least 24-hours.

Equipment

• KitchenAid Mixer
• KitchenAid Ice Cream Maker Attachment
• Food Processor
• 4+ Quart Saucepan

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