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The mellow one in the family
Our Barley Sourdough Starter is the gentlest member of the Bear Starter family. Raised on barley flour, it ferments slowly and calmly and gives bread a soft, naturally malty sweetness with only a mild tang.
It's a lovely choice if you prefer a less sour loaf, and it pairs beautifully with wheat, rye or spelt flour.
Best for: soft sandwich loaves, mild everyday bread and blended-flour bakes.
What's included
10 g of dehydrated sourdough starter, made with organic barley flour
Printed and digital step-by-step instructions
How it works
Rehydrate: mix the dried starter with a little flour and water.
Feed: feed it once a day until it's bubbly and doubling, usually in about a week. It's a slower riser, so give it a little patience.
Bake and keep it going: save a little after each bake and keep feeding it. It's not a one-time use. With regular care, your starter will last for years.
Why bakers love it
Smooth, malty flavour with a gentle tang
Calm, easygoing fermentation
Shelf-stable until you're ready to bake
Please note: this starter contains barley and gluten and isn't suitable for anyone with celiac disease or a wheat or barley allergy.
Find the full rehydration and care steps in our starter guides.
