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Bacillus Bulgaricus Sourdough Starter makes an amazing sourdough bread of exceptional quality with great sourdough flavor, texture, and taste.
Our Sourdough Starter is super easy to activate, ferments quickly, and is no trouble maintaining. It helps your sourdough rise fast and is very consistent and reliable.
Bacillus Bulgaricus Sourdough Starter is different than the other sourdough starters available on the market.
It contains colonies of lactic acid bacteria isolated from natural sources in ecologically preserved areas in Bulgaria including the famous Lactobacillus Bulgaricus.
The starter activates very quickly – because of the live active cultures and yeasts in it, it is ready to bake in as little as 1-2 hours after you feed it for the first time. You can of course feed it and let it ferment for as long as you need before you start using it, as you would do with your regular sourdough starter. Your starter will be ready to use when it becomes bubbly and doubles in size. Once activated, you can use it at any time, without having to wait a certain period of time after feeding it. It’s full of beneficial probiotic colonies of lactic acid cultures and yeast strains, which keep it active and ready to bake for a long time.
DO NOT FREEZE. Store the Sourdough starter in the REFRIGERATOR.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator for best storage.
It is super easy to make sourdough bread using our sourdough starter!
All you need is a pack of our starter, some flour, and water.
Bacillus Bulgaricus sourdough starter is a universal starter, which means you can use it with any type of flour — all-purpose, bread, white, whole wheat, and rye, it always works!
Sourdough breadmaking consists of two parts — activating your sourdough starter (the one you got in the pack) to create an active sourdough starter (a levain), and then using this levain to make your bread. The two steps are explained below.
In this part, we will be activating the freeze-dried sourdough starter that you have in the pack you received from us.
For this, you will need a container that you will use to activate and then keep your active starter (levain). Some people like to close their containers with a lid, I like to cover mine with a cloth but basically, anything that you can cover so you can keep polluting particles out would work. 1 quart/liter or 1/2 quart/liter mason jars always work well for this. Make sure it is clean or wash it well and let it dry and come to room temperature if it is hot.
At this point, your sourdough starter is activated and now you have a levain that is ready to use
Now that you have your live and active sourdough starter mix (the levain) you can use it to make sourdough bread or virtually for any baking that calls for using yeast or levain.
The best time to use your active sourdough starter (the levain) is when it becomes bubbly and doubles in size. This should happen in about a couple of hours after feeding.
With our starter, this usually happens very quickly, about 1-2 hours after its very first feeding so you can use it straight away.
It’s always a good idea to feed your starter for at least a couple of days so it ferments well and develops its raising power, flavors, and structure all of which consecutively contributes to making a superior sourdough bread. However, you don’t have to wait if you don’t want to or you are in a hurry. As soon as your starter is bubbly and has a pleasant tangy sweet smell, like that of fermented fruits, it’s good to go.
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