Mad Millie Sourdough Culture, 21 g

If used as per the instructions it works well, my first try to make Sourdough bread, very pleasing results!Edit: I’ve used my original starter several times no and not had a failure, very impressed with the results and have to say that although it seems expensive it’s not because you get a reliable starter that can be kept going very well. I’ve made Wholemeal Spelt, White Spelt, Multigrain wholemeal spelt and a white wheat flour bred from this now and have been 100% happy with my results!

I use this for pizza bases, generally I let the dough prove for at least 12 hours, 24 if possible, I don't use a proving oven/cupboard and have found best results from cooler longer proving times.Remember a tray of water in the bottom of the oven which will help the crust along.

Got this as my attempts at making my own starter failed miserably.The packet says to add to your dough mix to bake a loaf, but instead I used one packet to make a mother starter, now named bready cruger. It has so far produced 4 beautifullyb risen, flavourful loaves.Love it!Great for anyone struggling to culture their own starter, or looking to bake a one off sourdough loaf.

Not much to say. I bought this on line as my normal source is closed due to Covid. It is an excellent product. Makes the process of baking sourdough bread easy.

First time making sourdough for me, it was a success. Follow the instructions and Bingo !!

This isn't truly sourdough as it uses dried yeast, as far as I can see adding some yoghurt style bacteria in order to be able to use the term. It does rise well (more so than a true sourdough). With a classic sourdough one reserves part of the starter to use for later batches. I am trying this and will be curious to see if, over time,it converts to a more classic sourdough: initial batches show a foamy leaven ...but baking with it hasn't been very successful so far. Maybe longer rise times as with sourdough starters?

Works a treat, I used the half first sachet to make a loaf and the other half to start a sourdough starter culture (add to a flour water mix and feed regularly). After a week the culture was growing really well and I've been using it since. It's not a very acid starter but if you slow fermentation of the dough by putting it in the fridge overnight it has a very pleasant taste and great texture.

Thought this product was overpriced but is a great starter and if you keep adding to it you will get loads of use out of a single pack. I'm a Baker so great if you need to ferment daily. Allow a long prove. I do it in the morning shift then leave it for the night staff to finish off.