Start Your Sourdough Journey

Start Your Sourdough Journey

Welcome to Kind Crumbs. You are holding a living sourdough culture — traditionally fermented and naturally alive. Follow the steps below to bring your starter back to life and begin baking.

Please select the starter that matches the label on your pouch.

Welsh Sourdough Starter Activation Guide

Your Welsh starter is a living wheat-based sourdough culture. Activation usually takes 3 to 5 days.

Day 1 — Rehydrate

  • Add 20g dehydrated starter to a clean jar
  • Add 40g lukewarm water
  • Stir well
  • Cover loosely and leave at room temperature for 12–24 hours

Day 2 — First Feed

  • Add 40g Welsh wheat flour
  • Add 40g water
  • Stir thoroughly

Day 3 — Build Strength

  • Discard half
  • Feed with 40g flour and 40g water

Day 4–5 — Ready to Bake

  • It rises well after feeding
  • Bubbles are visible throughout
  • It smells pleasantly tangy

Ongoing Feeding

Use a 1:2:2 ratio: 25g starter, 50g flour, 50g water.

Welsh Sourdough Loaf Recipe

Ingredients: 100g active starter, 350g water, 500g strong white bread flour, 10g sea salt.

Method: Mix starter and water, add flour, rest 30 minutes, add salt, bulk ferment 3–5 hours with stretch and folds, shape, proof, then bake at 230°C for 20 minutes covered and 25 minutes uncovered at 210°C.

 

Shop the flour used in this starter & loaf

Scottish Flour Sourdough Starter Activation Guide

Your Scottish starter is a living wheat-based sourdough culture made with Scottish flour. Activation usually takes 3 to 5 days.

Day 1 — Rehydrate

  • Add 20g dehydrated starter to a clean jar
  • Add 40g lukewarm water
  • Stir well
  • Cover loosely and leave at room temperature for 12–24 hours

Day 2 — First Feed

  • Add 40g Scottish flour
  • Add 40g water
  • Stir thoroughly

Day 3 — Build Strength

  • Discard half
  • Feed with 40g flour and 40g water

Day 4–5 — Ready to Bake

  • It rises well after feeding
  • Bubbles are visible throughout
  • It smells pleasantly tangy

Ongoing Feeding

Use a 1:2:2 ratio: 25g starter, 50g flour, 50g water.

Scottish Flour Sourdough Loaf Recipe

Ingredients: 100g active starter, 330g water, 500g Scottish flour, 10g salt.

Method: Mix starter and water, add flour, rest 30 minutes, add salt, bulk ferment 3–5 hours with stretch and folds, shape gently, proof, then bake at 230°C for 20 minutes covered and 25 minutes uncovered at 210°C.

Gluten Free Sourdough Starter Activation Guide

Your gluten free starter is a living culture made with wholegrain brown rice flour and sorghum flour. Activation usually takes 3 to 5 days.

Day 1 — Rehydrate

  • Add 20g dehydrated starter to a clean jar
  • Add 40g warm water
  • Stir well
  • Cover loosely and leave at room temperature for 12–24 hours

Day 2 — First Feed

  • Add 40g gluten free flour
  • Add 40g water
  • Stir thoroughly

Use wholegrain brown rice flour, sorghum flour, or a blend of both.

Day 3 — Build Strength

  • Discard half
  • Feed with 40g gluten free flour and 40g water

Day 4–5 — Ready to Bake

  • It rises 50–100% after feeding
  • Bubbles are visible throughout
  • It smells mildly tangy

Gluten free starters often rise less than wheat starters. A 50% rise can still be healthy and ready to use.

Ongoing Feeding

Use a 1:2:2 ratio: 25g starter, 50g gluten free flour, 50g water.

Helpful Tips

  • Keep the jar warm: 24–26°C is ideal
  • The starter should be thick but spoonable
  • If too thick, add a little more water
  • If sluggish, feed with a little extra sorghum flour for a couple of feeds

Recipes for Your Gluten Free Starter

Once your starter is active, you can use it to bake light, flavourful gluten free bread at home.
Start with a rustic artisan loaf, an easy focaccia, or a soft sandwich loaf.

Light Artisan Gluten Free Loaf

Designed for: better rise, lighter texture, and a more open crumb.

Ingredients

  • 150g wholegrain brown rice flour
  • 90g sorghum flour
  • 60g buckwheat flour
  • 320–340g warm water
  • 100g active gluten free starter
  • 7g psyllium husk
  • 10g olive oil
  • 6g salt
  • Optional: a small pinch of baking soda just before baking

Method

  1. Mix the water and psyllium husk and leave for 5–10 minutes to form a gel.
  2. Add the starter, flour blend, olive oil and salt. Mix until smooth.
  3. Cover and leave to ferment for 3–5 hours at room temperature.
  4. Transfer gently into a loaf tin and smooth the top with wet hands.
  5. Proof for 45–90 minutes until slightly puffed.
  6. Bake at 230°C for 20 minutes, then 200°C for 25–30 minutes.
  7. Allow to cool completely before slicing.

Easy Gluten Free Sourdough Focaccia

Designed for: a softer, more open texture and an easier first bake.

Ingredients

  • 150g wholegrain brown rice flour
  • 90g sorghum flour
  • 60g buckwheat flour
  • 350g warm water
  • 100g active gluten free starter
  • 7g psyllium husk
  • 8g salt
  • 20g olive oil, plus extra for topping

Method

  1. Mix the water and psyllium husk and leave for 5 minutes.
  2. Add the starter, flour blend, salt and olive oil. Mix to a thick batter.
  3. Cover and leave for 3–4 hours until bubbly and slightly risen.
  4. Pour into a well-oiled tray.
  5. Proof for 45–60 minutes.
  6. Dimple the surface with wet fingers and drizzle generously with olive oil.
  7. Add flaky salt, rosemary, olives or caramelised onion if desired.
  8. Bake at 220°C for 25–30 minutes.

Serving suggestion: Serve warm with olive oil and balsamic vinegar.

Soft Gluten Free Sandwich Loaf

Designed for: softer slices, everyday toast, and sandwiches.

Ingredients

  • 180g wholegrain brown rice flour
  • 80g sorghum flour
  • 40g buckwheat flour
  • 300g warm milk or water
  • 100g active gluten free starter
  • 7g psyllium husk
  • 10g olive oil or melted butter
  • 10g honey or maple syrup
  • 6g salt

Method

  1. Mix the liquid and psyllium husk and leave for 5 minutes.
  2. Add the starter, flour blend, oil, honey and salt. Mix until smooth.
  3. Cover and leave to ferment for 2–3 hours until slightly risen.
  4. Transfer into a lined loaf tin.
  5. Proof for 45–75 minutes.
  6. Bake at 200°C for 40–45 minutes.
  7. Allow to cool fully before slicing.

Kind Crumbs Tip

Gluten free sourdough often rises less than wheat dough.
Look for a gentle puff and visible bubbles rather than waiting for it to double.

 

Shop the flour used in this starter & recipes
The Wholegrain Brown rice we use
The Sorghum Flour we use

Need More Help?

For questions about your starter, email kindcrumbs2025@gmail.com

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Handcrafted in Wales
Victor George Homes®