This kit comes with a FREE pot of sweet chocolate sourdough starter. It is refreshed using organic cocoa powder and sugar, which encourages osmotolerance from the yeasts – this can be helpful when making sweet sourdough. The starter is made using organic strong white flour produced by famers who care deeply about the soil and the land. In November 2017 after a couple of years of using this chocolate starter it was sent to be analysed. Looking at the species below it is clear to see that the complex flavours and ability of this starter to come around beautifully, even when slightly neglected, is down to the range of bacteria originating from the chocolate and cocoa.
Free: 50g of our chocolate organically certified fresh sourdough starter
3 x 35g Organic cocoa & sugar mix to refresh with (you can buy more or simply make up your own.)
1 x 1kg Organic Strong White Flour
1 x Ceramic kilner jar: height – 15cm, diameter – 9cm, capacity 600ml (20.3 fl oz)
1 x adhesive sourdough jar label (please note that this sticker is hand wash proof but it is also not attached to the jar to make it easier for you to write on before sticking on the jar – we suggest using a permanent pen to date and name your starter – this is not included.)
1 set of Sourdough Cards
- 1 x SD002 Chocolate Starter card
- 1 x SD005 Basic sourdough recipe
- 1 x SD006 Sourdough Loaf Record
- 1 x SD007 Sourdough Baking Schedule
- 1 x SD008 Sourdough Flavour & Tasting Card
You can add any of The Sourdough School recipe books to your order should you wish to.
What kind of sourdough can I make using a chocolate starter?
You can make any bread with this starter. This robust starter can be used to leaven any bread whatsoever but we particularly love this starter with the rye formula on page 127 of The Sourdough School book, and the Chocolate & Roast Hazelnut recipe on page 145. It is beautifully lactic and makes deliciously sweet sourdough but don’t limit it to the ones we suggest in the book. Cacao works as a beautiful background flavour, but it also brings specific lactic acid bacteria that thrive in warmer temperatures. Cocoa fermentation takes place 10 degrees either side of the Equator because cocoa trees grow well in humid tropical climates with regular rains and a short dry season.
Chocolate starter Lactic Acid Bacteria microbial analysis.