{"product_id":"kneva-anytime-sourdough-starter-100g-2-x-50g-sachets-add-water-activate-bake","title":"KNEVA ANYTIME Sourdough Starter — 100g (2 × 50g)","description":"\u003cdiv class=\"kneva-pdp-trust\"\u003e\n\u003cspan\u003eFestive offer: free standard Singapore delivery · Ends 31 December 2026\u003c\/span\u003e\u003cspan\u003eShips in 1–3 working days\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eSourdough without the starter maintenance.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch2\u003eHow it works\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMix.\u003c\/strong\u003e Empty one sachet into a clean jar or bowl. Add 50g lukewarm water and mix well, until no dry lumps remain.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eActivate.\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBake.\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eNo feeding, no discard\u003c\/h2\u003e\n\u003cp\u003eKeeping 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNo feeding schedule during activation\u003c\/li\u003e\n  \u003cli\u003eNo discard, at any point\u003c\/li\u003e\n  \u003cli\u003eNothing to keep in the fridge afterwards\u003c\/li\u003e\n  \u003cli\u003eEvery batch is bake-tested before it ships\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's in the pouch\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 × 50g sachets — one sachet makes one bake\u003c\/li\u003e\n  \u003cli\u003eNet weight 100g\u003c\/li\u003e\n  \u003cli\u003eOne sachet plus 50g water makes roughly 100g of activated culture — enough for a dough using 250–500g of flour\u003c\/li\u003e\n  \u003cli\u003eFreeze-dried, so unopened sachets keep without a fridge\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpecs\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e wheat flour, freeze-dried organic raisin-captured sourdough culture (wild yeast and lactic acid bacteria)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergen:\u003c\/strong\u003e contains wheat (gluten)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest before:\u003c\/strong\u003e 6 months from pack date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool and dry, away from heat and moisture. No refrigeration needed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e cultured and packed in Singapore\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eANYTIME or the dried starter?\u003c\/h2\u003e\n\u003cp\u003eChoose \u003cstrong\u003eANYTIME\u003c\/strong\u003e if you bake when the mood takes you and would rather not keep anything alive between bakes. Choose the \u003cstrong\u003eKNEVA Dried Sourdough Starter\u003c\/strong\u003e if you bake most weeks and enjoy feeding a culture that lives on your counter.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eDo I have to feed it?\u003c\/h3\u003e\n\u003cp\u003eNo. There is no feeding schedule and nothing to discard during activation. You mix, wait, and bake.\u003c\/p\u003e\n\n\u003ch3\u003eHow long does activation take?\u003c\/h3\u003e\n\u003cp\u003eAbout 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I know it's ready?\u003c\/h3\u003e\n\u003cp\u003eBubbles 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan I use it in any sourdough recipe?\u003c\/h3\u003e\n\u003cp\u003eYes. Once activated, treat the culture as you would any sourdough starter and scale your recipe's flour to suit.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.kneva.co\/pages\/anytime-starter\"\u003eOpen the full ANYTIME activation and baking guide\u003c\/a\u003e\u003c\/p\u003e","brand":"KNEVA","offers":[{"title":"Default Title","offer_id":49061806997657,"sku":"KNV-SDS-02","price":13.9,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0704\/8917\/8265\/files\/raisin1.jpg?v=1790073470","url":"https:\/\/www.kneva.co\/products\/kneva-anytime-sourdough-starter-100g-2-x-50g-sachets-add-water-activate-bake","provider":"Kneva","version":"1.0","type":"link"}