A no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain.
It gives your dough a fast rise, it is very reliable and consistent, full of gut-friendly lactic acid cultures, and most importantly, it makes sourdough bread of exceptional quality with great sourdough flavor, texture and taste.
Universal – works with all types of flour.
Net contents: 6 grams of starter.
Unit price: $ 1.83 per gram.
Jolie Assina –
Thanks for such great cultures.
I understand that there is no lactose left because the bacteria consumes it.
Dear Ivo, Thank you. it arrived the next day
I have just started making sourdough for health reasons, I want to improve my health and digestion
I am not totally sure what goes into a shop bought bio- sourdough
I think food producers do not really care what they put into their food as long as it tastes good enough for punters to keep buying it, I particularly wanted to avoid hidden fibre
Joanna Neyman –
It is a delicious probiotic that I use with many foods, even as a salad dressing!
Michael Newell –
My family can’t stop raving about the sourdough I made using Bacillus Bulgaricus. I used it when I lived away from home but now that I’m making at home, they just want more.
Dear Ivo, The number one reason I buy YOUR sourdough (the Infinity subscription) is because it is excellent quality–we ALL love it–and I have referred people to you!
The sourdough tastes great and I have even gotten my husband to start eating it.
Hey Ivo, I’m sorry to say I personally do not eat sourdough. I have trouble digesting it. I purchased your sourdough starter for a friend in Argentina who loves making sourdough for her friends and family. She usually brings back the starter from overseas but has not travelled recently. She couldn’t find the starter anywhere and asked if I could mail some to her.
I found your site online and purchased the starter.
Louise Allan –
I found the dried Lactobacillus and Strep cultures stable in the freezer, as stated, and am still using the first sachet I got. The yoghurt I was able to produce was quite firm and without artificially sweet and thickened with inulin. I do not absorb fructose, as I once did and get problems with foods that have too much fructose or fructans. Being able to produce my yoghurt from milk and freeze dried cultures is good for me. It gets me back to using the basic knowledge I had as a Bacteriologist, all of my working life.
I found your site while looking for yoghurt with L.bulgaricus a few days after returning from a trip to the Balkan states, including Bulgaria. As a fructose malabsorber I have a personal interest to understand the correct mix of gut bacteria and how to encourage those required to maintain an appropriate mix in the parts of the gut. Insoluble fibre and bacteria that can use that fibre in the distal part of the colon where short chained fatty acids seem to be beneficial to my well-being. The insoluble fibre I use is Coles brand “Sprinkles”, made from sugarbeet fibre.
Louise Schimmel –
I let the sourdough cook for 12 hours – PERFECT! Thank you so much.