Janet is our sourdough starter, gifted to us by a friend when Station House Bakery started in 2020.
A sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.
Janet is fed most days and grows from twenty grams to over two kilograms over the course of the week! Most of our loaves are created using a sourdough starter to give them that distinctive tang.
Although Janet spends most of her time in the bakery she has been known to join us on holiday!