KNEVA ANYTIME Sourdough Starter — 100g (2 × 50g)
KNEVA ANYTIME Sourdough Starter — 100g (2 × 50g)
Sourdough without the starter maintenance. KNEVA ANYTIME is a freeze-dried sourdough culture cultured from organic raisins. Each pouch holds two sealed 50g sachets, and each sachet makes one bake. Add water, leave it to activate overnight, then use the whole thing in your dough.
How it works
- Mix. Empty one sachet into a clean jar or bowl. Add 50g lukewarm water and mix well, until no dry lumps remain.
- Activate. Cover loosely and leave at room temperature. Stir every 8–12 hours. A warm room moves faster; a cool or air-conditioned room takes longer.
- Bake. Use it when the culture is bubbly, visibly active and pleasantly fruity — about 18–24 hours at room temperature. Then use the entire activated culture in your recipe.
No feeding, no discard
Keeping a sourdough starter means feeding it, discarding half and remembering it exists. ANYTIME takes all of that away. You activate it when you want to bake, and there is nothing left to look after afterwards.
- No feeding schedule during activation
- No discard, at any point
- Nothing to keep in the fridge afterwards
- Every batch is bake-tested before it ships
What's in the pouch
- 2 × 50g sachets — one sachet makes one bake
- Net weight 100g
- One sachet plus 50g water makes roughly 100g of activated culture — enough for a dough using 250–500g of flour
- Freeze-dried, so unopened sachets keep without a fridge
Specs
- Ingredients: wheat flour, freeze-dried organic raisin-captured sourdough culture (wild yeast and lactic acid bacteria)
- Allergen: contains wheat (gluten)
- Best before: 6 months from pack date
- Storage: cool and dry, away from heat and moisture. No refrigeration needed
- Country of origin: cultured and packed in Singapore
ANYTIME or the dried starter?
Choose ANYTIME if you bake when the mood takes you and would rather not keep anything alive between bakes. Choose the KNEVA Dried Sourdough Starter if you bake most weeks and enjoy feeding a culture that lives on your counter.
FAQ
Do I have to feed it?
No. There is no feeding schedule and nothing to discard during activation. You mix, wait, and bake.
How long does activation take?
About 18–24 hours at room temperature, though it varies with your kitchen. A warm room moves faster and a cool or air-conditioned room takes longer — check what it looks and smells like rather than watching the clock.
How do I know it's ready?
Bubbles running through the mixture, not just on the surface; a visibly domed or puffy top; and a fresh, fruity smell a little like raisins and yoghurt. If it smells sharply of vinegar it has gone past its peak — it is not spoiled and will still bake, the loaf will simply taste more sour.
Can I use it in any sourdough recipe?
Yes. Once activated, treat the culture as you would any sourdough starter and scale your recipe's flour to suit.
