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Sourdough Home for controlling sourdough starter
Use precise temperatures to control your starter like never before. The Sourdough Home is designed to heat or cool to keep your starter at the perfect temperature. Feed your starter on your schedule: from twice a day to once a week. Change temperature to adjust the flavor profile, aroma, and texture of your bread.
Technical information
- Temperature range: from 5-50 °C.
- Outside Dimensions: 28 x 23 x 25 cm
- Inside Dimensions: 19 x 13 x 14 cm
- Weight: 1.86 kg
- Power: 100-240V
- Efficiency: To maintain a stable temperature, the Sourdough Home constantly adjusts the heating or cooling output. Temperature settings close to room temperature require very little power, while temperature settings that are significantly above or below room temperature require more power.
- Maximum Power Usage: Maximum power in cooling mode: 38 W – maximum power in heating mode: 30 W.
Warranty: 3 years
FAQ about sourdough Home
The Sourdough Home can both heat and cool. The foldable Proofer cannot cool, i.e. it cannot bring its contents below room temperature. Although the Proofer has a temperature range of 21 – 49 °C, it cannot cool its contents below 25 °C at a room temperature of 25 °C. The Proofer is larger than the Sourdough Home and can accommodate a large mixing bowl, bread tins or other containers used when proofing bread dough. The Sourdough Home is smaller and has been specially developed for sourdough starters and can hold up to a 1 litre jar.
The health and growth rate of a sourdough starter are heavily influenced by feeding schedule (frequency) and temperature. To maintain a healthy starter ready for baking, many bakers store their starter at room temperature and refresh on a daily basis. Room temperature can fluctuate throughout the year and fermentation activity can become unpredictable and difficult to manage. Bakers often need to adjust feeding ratios and frequency to accommodate for these temperature swings. With the Sourdough Home, you can keep your starter at a consistent temperature year-round. No need to adjust ratios or feeding schedule.
Weekend bakers may not want to feed their starter everyday- it is unnecessary and wastes a lot of flour. Often, bakers store their starter in the refrigerator as an alternative to feeding daily. However, refrigerator temperatures hover around 38°F (3°C) which is too cold for the yeast and bacteria in starter. When it is time to bake, one must give the refrigerated starter a few refreshments to get it up to full strength ready for baking. Using the Sourdough Home to store your starter is the perfect solution. By keeping your starter cool, but not cold you can slow down fermentation, while not bringing it to a complete halt. Your starter will be healthy and ready to use without additional feedings.
With the SD Home, you can create a starter feeding schedule that works for you. Feed your starter once a day, every three days, or even once a week. Precise control over a wide range of temperatures allows you to manage the fermentation rate of your starter like never before and provides the ability to control when your starter peaks. Time to peak at various temperatures will depend on seed ratio, hydration level, and type of flour used. Experiment with your own starter to get desired results.
Use our guideline below to get started.
| Temperature | Time to peak | Seed Ratio |
| 7 °C | 5 days / 120 hours | 1:4:4 |
| 10 °C | 3 days / 72 hours | 1:4:4 |
| 12 °C | 2 days / 48 hours | 1:4:4 |
| 20 °C | 1 days / 24 hours | 1:4:4 |
*Above guidelines are based off of a 100% hydration starter fed with all-purpose flour.
The amount of time it will take depends on two factors- the amount of starter and the discrepancy in temperature between your starter and the set temperature of the Sourdough Home. To shorten the time it takes for your starter to reach the desired temperature, mix it with water close to the set temperature of the Sourdough Home. If set to a warm temperature, mix your starter with warm water, and if set to a cold temperature, mix your starter with cold water.
In order to test the temperature of the Sourdough Home, we recommend using a probe thermometer inserted directly into your starter after it has been in the unit for several hours. We do not recommend setting an indoor thermometer inside the Sourdough Home.
A kitchen counter works well. Just be sure to avoid locations with extreme temperature variations, such as directly next to an oven, and to store it out of direct sunlight. The rear air vents should also be given a few inches of clearance for adequate airflow.
The home your sourdough 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 Sourdough Home provides an easy way to control the temperature of your starter. With degree-by-degree temperature control from 5 – 50°C you can maintain a consistent temperature or vary the temperature to control the growth rate, aroma, and taste of your bread.
Your starter. Your schedule. Customise the feeding schedule, from hours to days, even once a week, and vary the temperature to control the aroma and flavour profile of your bread.
Heats when it’s too cool.
Cools when it’s too hot.
Low power usage
Care of the sourdough starter
A sourdough starter is a living colony of yeast and good bacteria. Like every living creature, it needs food – just flour and water. Feeding the starter with the right ingredients at the right time is the first step to making good sourdough bread. With the Sourdough Home’s precise temperature control, you can adjust the starter’s feeding times to suit your schedule.
As the starter ferments and grows, CO2 bubbles are created which cause the mixture to rise in its container. The ideal time to feed the starter is when the rise has reached its peak, i.e. all the food has been used up, and before it starts to sink again. By using a constant germination ratio (amount of flour and water) and controlling the temperature, you can set the feeding schedule to hours, days or even a week. Use the guidelines below to get started.
| Temperature | Time to peak | Seed Ratio |
| 7 °C | 5 days / 120 hours | 1:4:4 |
| 10 °C | 3 days / 72 hours | 1:4:4 |
| 12 °C | 2 days / 48 hours | 1:4:4 |
| 20 °C | 1 days / 24 hours | 1:4:4 |
Ratio: This is the ratio of active culture to fresh flour and water. The more active culture is used, the faster your starter will grow and reach its peak. For daily maintenance, a ratio of 1:4:4 ensures that your starter thrives without growing too quickly.
Note: Your starter may vary slightly from these results depending on the flour used and the specifics of your culture.
talaya (verified owner) –
I just started baking sourdough bread and immediately ran into a problem. I feed the starter in the morning and leave it at room temperature (over 25°C). The starter reaches peak activity long before I can knead the dough. I’m glad I found a ready-made solution to this problem. My 900ml jar fits perfectly in the little home. It’s very quiet and easy to operate. I checked the starter’s temperature with a thermometer, and it matched my setting. I thank Brod&Taylor for a quality product and attentive customer service.