In 1990, Andrew Whitley brought some sourdough from Russia to make rye breads at his Village Bakery in Melmerby, Cumbria. That sourdough, refreshed with organic rye flour and water, is now part of the rich history behind this very packet of dried sourdough. With just 10 grams of this sourdough, you can start your own journey into the world of naturally-fermented bread. Simply add warm water and rye flour, refresh it, and you’ll be baking your own sourdough in no time. No more need for industrial yeast – just the age-old magic of natural fermentation! The dried sourdough comes in a compostable cellophane bag, with simple instructions and a rye bread recipe printed inside. It's all part of our commitment to a waste-free future. Time to bring your bread to life!