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.
Murray & Grace Poidevin –
Why we eat yogurt – for the probiotic properties ! We live in a situation where we are exposed to a wide gamut of GI “bugs.” Eating a yogurt with a high live culture count of numerous strains, significantly improves our healthy. Yes, indeed we have developed a taste for a good creamy yogurt, but that is a bonus!
We found you on line as we googled for a legacy Yogurt Starter. Your product is superior in numerous ways to any that we had previously tried. The milk available where we live is powder skim & whole…….so yes, we make our yogurt from powdered milk and your cultures work great!
Looking forward to getting the sourdough started! Was very interested to learn about your cream cheese starter.
Keep promoting your awesome products!
-Murray & Grace Poidevin
Hanne MT –
This is the best starter ever! I have been baking with sourdogh for many years, but this starter gives a fantastic result. I have only used it for a week or so, but it is so fun to make bread and other things that I have used it every day since I received it. 🙂
I love everything fermentation, from yogurt, to kefir, kombucha, sauerkraut.
I am myself a sourdough baker, and that’s what I do for a living.
The sourdough is my favourite at the moment because it is so versatile. I am using it almost every day and my breads are getting better and better. Even my fussy husband askes for it now! I also use it in buns and waffles which are the kids favourites.
Last week, I finally got around to trying your sourdough starter that I’d received months ago.
Your website instructions made it seem quite complicated to get on with making sourdough bread – which is why I kept putting off making sourdough bread. After just one attempt, I found it’s quite straightforward – just need to have some time to do it properly! I’ve made a few loaves and I’m getting better results each time. I’m adding more levain than the suggested 100g and playing with times for the 2 rises etc. By the end of August, I should be getting close to the San Francisco sourdough bread that I love!
I make sourdough bread using a Dutch oven. I use the bread maker for yogurt & kefir and pizza dough 🙂 Maybe I should try using your sourdough starter for pizza dough instead of store-bought yeast. That’s a project!
I have been reading up on sourdough being good for gut health .(Main reason for eating sourdough). I like making my own homemade breads etc and like to find a way of making sourdough and I stumbled on your website .
The sourdough starter worked great and I am still using it. No need to reorder.
Thanks again for your email.
Dianne Malmberg –
Thanks Ivo, and I’m very happy with the sourdough…. Haven’t got it quite right yet, it’s improving every time, but I’m really enjoying experimenting, and I recommend it to everyone, including Mungalli Creek Biodynamic Dairy, an A Grade Certified Biodynamic Dairy in a pristine part of Queensland, which has won many awards for organic dairy products. They were interested, & told me they had been in touch with you as to whether your culture was organic….(I wasn’t sure), they got back to me & said it certainly was. I hope that pans out.
Hey Ivo, that was fast ! … the envelope made it to my mailbox today! now I’ll find you some other argentinians bulgaricus fans =)
Noel Iverson –
I’ve always liked sourdough, a healthy and tasty food, which my Russian mother always preferred, and recently I decided to resume making my own (the last time I did was 1964!). In searching the web, I stumbled across your Bulgarian variety, which reviewers appear to like.