KNEVA Dried Sourdough Starter — 20g / 60g / 120g

Live wild yeast and lactic-acid culture, slow-cultured in Singapore and gently dried so it waits in your cupboard until you're ready to bake. Activates in 24–36 hours.

Real wild sourdough, ready when you are

Most "instant sourdough" sachets on the shelf are commercial yeast in disguise. KNEVA is a live wild yeast and lactic culture, grown here at 26–31°C, spread thin on parchment, air-dried to preserve the wild yeast and bacteria, then milled to a fine granule that dissolves cleanly — no clumping, no coarse flakes, no heat-blasting.

Every batch goes through a real loaf bake before release. If the loaf doesn't rise, the batch doesn't ship.

Why dried, not fresh

• 12-month shelf life — no fridge, no daily feeding
• It waits. Travel, work late, take a baking break — the culture is fine
• A reliable backup if your live starter ever stalls
• A thoughtful gift — the recipient bakes when they're ready
• Pre-measured. Each pouch holds two sealed 10g sachets, so there's no weighing starter out

What you get

• 20g — 1 pouch, 2 sachets
• 60g — 3 pouches, 6 sachets
• 120g — 6 pouches, 12 sachets
• A QR code to the full activation guide and video
• Real human support — we bake too

From pouch to loaf

1. Rehydrate. Empty one 10g sachet into a clean container. Add 20g lukewarm water, stir well and rest for 15 minutes. Add 10g bread flour, mix well, cover loosely and leave for about 12–24 hours.
2. Feed. Around 12–24 hours, when you can see some bubbles, add 50g flour and 50g water. Mix well and cover loosely.
3. Stir, then bake. Stir well every 6–8 hours throughout — it activates the starter faster and prevents mould. Once the starter has doubled, and looks active and bubbly, it's ready to bake. No discard at any point.

Full step-by-step instructions are printed on the pouch, with the full guide and troubleshooting at the QR code.

Specs

• Ingredients: unbleached wheat flour, water, wild yeast and lactic-acid culture
• Form: fine granule
• Shelf life: 12 months from pack date
• Storage: cool and dry. Reseal after use
• Country of origin: Singapore

FAQ

Do I have to feed it every day?

Not while it's dry. The pouch sits in your cupboard until you activate it. Once activated, it behaves like any starter and needs feeding.

What if my kitchen is cool?

A cool or air-conditioned kitchen is the usual reason activation looks slow. Move the jar somewhere warmer and give it time rather than adding more flour.

Can I keep it as a permanent starter?

Yes. Once woken, it can live on as a starter you feed and keep — that's the point of a living culture.

How long does it keep once opened?

Open one sachet at a time and use it for that activation. Unopened sachets stay good for 12 months from the pack date.