How we keep Lulu alive
Our sourdough starter is older than the bakery. Here’s the daily routine that keeps her bubbly.
Lulu is the sourdough starter behind every loaf we bake. She’s a simple mix of flour and water, but she’s alive, and like anything alive she needs looking after.
Fed twice a day, every day
At 5am and again at 5pm, we feed Lulu with equal weights of rye flour and lukewarm water. Within a few hours she doubles in size and smells sweet and slightly tangy. That’s when she’s ready to raise the next batch of dough.
Warm, but not too warm
Lulu is happiest at around 24°C. In summer she lives in the coolest corner of the kitchen. In winter she sits on a shelf near the ovens. Small changes in temperature change the flavour of the bread, so we watch her closely.
Want to start your own?
Ask at the counter. We’re always happy to share a spoonful of Lulu in a jar, along with a printed guide to keeping her going at home.