• Sourdough Home

Casa de Masa Madre (Reacondicionado)

Casa de Masa Madre (Reacondicionado)



Utilice temperaturas precisas para controlar su motor de arranque como nunca antes. Sourdough Home está diseñado para calentar o enfriar para mantener el entrante a la temperatura perfecta. Alimente su iniciador según su horario: desde dos veces al día hasta una vez por semana. Cambie la temperatura para ajustar el perfil de sabor, el aroma y la textura de su pan.

Puntos de ajuste grado por grado de 5 a 50 °C (41 a 122 °F).
Se adapta a un solo frasco de 1 cuarto de galón/1 litro o 2 frascos pequeños.
Dos estantes para almacenamiento flexible de pequeños artículos.
Dimensiones exteriores: 11x8x10 pulg (28x23x25 cm)
Dimensiones interiores: 7,5x5⅛x5,5 pulgadas (19x13x14 cm)
Alimentación: 100-240V

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The home your starter deserves.

Great bread begins with a great starter. When it comes to sourdough starter, temperature is everything. The complex mix of microbes that cause bread to rise - and give your bread that distinctive taste and aroma - are extremely sensitive to temperature.

Precise temperature control. The Sourdough Home provides an easy way to control the temperature of your starter. With degree-by-degree temperature control from 5 - 50°C (41 - 122°F) you can maintain a consistent temperature or vary the temperature to control the growth rate, aroma, and taste of your bread.

Sourdough Home on a kitchen counter
Strechy sourdough starter

Your starter. Your schedule. Adjust your feeding schedule from hours to days, even once a week, and vary the temperature to control the aroma and flavor profile of your bread.

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Heats when it's too cool.

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Cools when it's too hot.

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Low Power Usage.

Sourdough starter maintenance. Sourdough starter is a living colony of yeast and good bacteria. Like any living thing it needs to eat - just flour and water. Feeding your starter the proper ingredients at the right time is the first step in creating great sourdough bread. Using the precise temperature control of the Sourdough Home, you can adjust starter feeding times to meet your schedule.

As starter ferments and grows, it creates CO2 bubbles that cause the mixture to rise in its container. The ideal time to feed starter is when the rise has peaked - all of its food has been consumed - and before it begins to fall again. By using a constant seed ratio (quantity of flour and water) and controlling the temperature, you can control the feeding schedule to hours, days or even a week. Use the guidelines below to get started.

TemperatureTime to FeedSeed ratio
7°C / 45°F5 Days / 120 Hours1:4:4
10°C / 50°F3 days / 72 hours1:4:4
12°C / 54°F2 days / 48 hours1:4:4
20°C / 68°F1 day / 24 hours1:4:4

Seed Ratio: This is the ratio of active culture to fresh flour and water. The more active culture used, the faster your starter will grow and peak. For daily maintenance a 1:4:4 ratio will keep your starter thriving without growing too fast.

Note: Your starter may vary slightly from these results depending on the flour used and the specifics of your culture.

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