Skip to main content

Kombuchaorganic: Certified Organic by OF&G, UKAS Lab-Tested, Certified Organic Cultures Since 2012
Founded in 2012, Kombuchaorganic has spent over a decade supplying professional brewers, artisan producers, and the trade with the highest quality live cultures. We don’t deal in mass-produced, freeze-dried powders that underperform. Instead, we cultivate highly potent, authentic live starters designed to deliver exceptional depth of flavour, rapid fermentation, and unbeatable consistency in commercial settings.

Established in 2012: With over 14 years of specialist expertise, we are one of the UK’s most trusted names in live cultures, offering unparalleled stability and heritage.
OF&G Certified Organic: Our cultures are fully certified by Organic Farmers & Growers (OF&G). From our ingredients to our specialist unit, we maintain absolute organic integrity so you can confidently label your own retail products as organic.
UKAS Lab-Tested for Safety: Quality and compliance are guaranteed. Every batch is independently tested and verified by ALS Global (a UKAS-accredited laboratory) to meet the highest food safety and performance benchmarks for food production.
100% Live, Active Cultures: Handled with love and care in our dedicated specialist facility, our cultures are fed daily and made fresh to order. They arrive active and ready to brew—no activation required.
A Supply for Life: Built to withstand the demands of a commercial environment, our resilient, mature cultures will thrive and multiply with proper care, providing your business with a perpetual supply.

Sourdough Starter

How to look after your Organic Sourdough Starter

Healthy Sourdough needs the right conditions to thrive, you have to feed it daily (or once a week if refrigerated). As the starter you have received is very old and mature – feeding and looking after it should be easy and killing the starter shouldn’t be an option (unless left in the fridge without feed for a few weeks or for few days outside the fridge without feed).
Feeding Your Starter: When you receive it feed your sourdough starter straight away with a little bit more flour to water ratio. For example, aprox 150g of flour and 110ml of water and leave in warm place for at least 8 hrs. Keep it in the fridge after that. The measurement ratio can vary depending on how heavy or dense the flour is as all flours retain water in different way. Your starter’s thickness should be like a thick toothpaste. If it is too watery it will not rise (but it will still work fine – add only flour to thicken – no water). How frequently you feed your starter is dependent on how often you wish to bake with it. If you think you’ll be using your starter every couple of days or even more frequently then you should feed it after every time you use it and follow above 12 hrs feeding procedure. That will keep it very active and ready to use out of the fridge. If you will only be baking with it once a week then feed and refresh it before baking (which is basically to feed it and let it work for few hours before you use it with 1 – 2 tablespoons of flour and some water). Saying that it will be still ok to use it once a week straight from the fridge without refreshing. Some recommend refreshing but we in our own kitchen do not refresh it – just feed after using it.

The Right Conditions for Sourdough to grow and bubble: Warm (room temperature) and fresh flour as feed. Please note you will probably require 2 to 3 tablespoons of starter per 400g loaf of bread. As a base I would recommend to store 200 – 300g of starter in your fridge. Simple rule is – if you take out 3 tablespoons of starter – feed it with similar amount of water/flour, leave it in warm place for 8 hrs and put in the fridge. Any flour will be fine (apart from non-gluten flour). Obviously Organic is best due to lack of pesticides and herbicides. We use Organic Rye which seem to be the best for feeding.

Fresh Starter for Baking. Most sourdough recipes call for "fresh" sourdough starter. The term fresh refers to sourdough starter where the yeast and bacteria which comprise the starter are in an optimal state of activity and ready to leaven baked goods. If your sourdough starter is normally kept in the refrigerator, you can use it straight from the fridge or feed it and leave in warm place for 8 hrs before taking out what you need for your dough.
The starter you received is very old and mature and doesn’t really need to be prepared before baking.

Food regulations required information:
-List of ingredients: Organic Rye Flour, Filtered Water
-Best Before/Expire: 28 days from the time of purchase
-Product name: Organic Sourdough Starter
-Product weight: 80g
-Storage: store in the fridge and feed on arrival
-Hermetically Sealed Product.
-Allergens: Rye Flour (GLUTEN)
Manufacturer: Kombuchaorganic CA1 3PH, UK

!