Sourdough Starter
€9.99
A no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain.
Bacillus Bulgaricus Sourdough Starter makes an amazing sourdough bread of exceptional quality with great sourdough flavor, texture and taste.
You should get this sourdough starter if you are looking for starter, which is super easy to activate, ferments quickly and is no trouble to maintain. Our starter helps your sourdough rise fast and is always consistent and very reliable.
You should get this sourdough starter if you would like your sourdough starter to have colonies and colonies of beneficial probiotic lactic acid cultures and wild yeasts. Our starter contains strains isolated from natural sources in ecologically preserved areas in Bulgaria (including the famous Lactobacillus Bulgaricus), which your own locally grown sourdough starter won’t naturally have, simply because those strains don’t freely grow where you are (unless of course you are in Bulgaria). So by using our starter alone, or adding it to yours, it will enrich the healthy gut microbe fauna and contribute to the health benefits and the nutrition of your own starter. It will help your sourdough activate and ferment quickly and must importantly provide you with a boost of gut-friendly bacteria.
You should get this sourdough starter if you need a starter that gives you a reliable fast, strong and steady rise during proofing and produces an excellent oven spring, yielding a superb sourdough bread with lots of air pockets, great open crumb, nice crust, just the perfect texture, and heavenly taste.
The starter activates very quickly – because of the live active cultures and yeasts in it, it is ready to bake in as little as 1-2 hours after you feed it for the first time. You can of course feed it and let it ferment for as long as you need (to develop more strength and flavor) before using it, as you would do with your regular sourdough starter.
Once activated you can keep your sourdough starter going for as long as you’d like. You can also pause maintaining it at any time by storing the active sourdough starter in the fridge. See below for activating, feeding, and keep going instructions.
The starter is very sturdy and forgiving which makes it a great no-fuss, reliable and stable go-to sourdough starter for everyday use that is easy to keep going for as long as you need it.
Make sure you always keep some packs in the fridge and use them when you feel the spontaneous need to bake.
The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is universal, which means if can be used with any flour – AP, bread, whole, rye, spelt, even specialty flours. So there is no limit of the type of sourdough bread you can make with it.
Produced and packed in Bulgaria.
Ingredients
Live active lactic acid cultures incl. Lactobacillus brevis, Lactobacillus casei, Lactobacillus bulgaricus, and yeasts incl. Saccharomyces Boulardii.
Storage
Store the starter packs in REFRIGERATOR.
Do not freeze!
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Sourdough Starter product information page.
Product Information
Additional product information is available below and on the Sourdough Starter product information page.
| Ingredients | Lactobacillus Brevis, Lactobacillus Casei, Natural wild yeasts, Saccharomyces Boulardii, Live active lactic acid cultures, Lactobacillus Bulgaricus |
|---|---|
| Starter Strength | > 30 billion CFU/g, 100% potency guaranteed |
| Starter Type | Universal., Use with all types of flour. |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Pack Size | Universal – 6g |
| Origin | Made in Bulgaria |
| Shelf Life | 2 years in the refrigerator |
| Storage | Store in REFRIGERATOR |
Ingredients
Live active lactic acid cultures incl. Lactobacillus brevis, Lactobacillus casei, Lactobacillus bulgaricus), yeasts (incl. Saccharomyces Boulardii.The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 30 billion colony-forming unit (3.0 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent live active sourdough starter (levain).
The Sourdough starter comes in 6 gram packs.
More information about various pack sizes and their contents can be found here.
Sourdough Making Instructions
It is super easy to make sourdough bread using our sourdough starter!
All you need is a pack of our starter, some flour and water.
Bacillus Bulgaricus sourdough starter is an universal starter, which means you can use it with any type of flour — all-purpose, bread, white, whole wheat and rye, it always works!
How to make Sourdough instructions.
Why get the Bacillus Bulgaricus Sourdough Starter
You should buy this sourdough starter if you are looking for a no-fuss sourdough starter which is easy to use, performs consistently and reliably and makes absolutely delicious sourdough products.
When you make your own sourdough bread and other products you are in control of all the ingredients so you know what you are putting in your body. Sourdough bread made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our sourdough starter is heirloom which means that you can make endless batches of sourdough bread saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
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Subscriptions
This is a Bulgarian Yogurt Starter subscription. You will get one DOUBLE 4 L / 1 gal pack once a month.
The Loeffel is a long-handle spoon that helps you easily measure the right amount of starter and scoop it effortlessly out of the pack. Scoop end shaped like a regular spoon.
Subscriptions
This is a Kefir Starter subscription. You will get one DOUBLE 4 L / 1 gal pack once a month.
Miriam –
Thank you so much Ivo
I like the sourdough starter
Vicki –
I am new to sourdough-making. Believe it or not, I didn’t eat a lot of sourdough before I started making sourdough. Now, I have some almost every day. I tried your Bulgarian starter because I was looking to try different starters. I wanted a thicker, creamier sourdough without always having to strain it. I’m still experimenting with fermentation time, cultures, to strain or not to strain. I did like the sourdough made with the Bulgarian culture. I made it with whole milk and it was very thick and creamy. I will stick with your Bulgarian starter!
Lise –
I keep feeding the sourdough starter looking forward to it being active and lively again. I made one more bread (which is very good). I know I will love these products. I already do. Thank you
Kevin and Marlene –
We like your sourdough starter and look forward to the yogurt starter.
Lise –
I tried the sourdough starter. To activate the starter, I used emmer flour (an old kind of wheat with less gluten) that I mill as needed. It doubled in 4 hours as you said it would on your website. A beauty to behold!! I waited to the next day (24 hours) to feed it again. It doubled once more. The 3rd day I fed it once more and used 100g to make bread. Already I noticed the starter wasn’t as active as the first day. It didn’t double in the mason jar in the cupboard that day and the bread didn’t double either. I cooked the bread nevertheless when the indent made with my finger springed back a little. I was starting to realize something wasn’t right and was afraid the bread wouldn’t come out right but it came out with a nice texture (lots of little holes in the baked bread). And it was really good.
Linda –
I am very pleased to have found your site and so happy for the very professional and quick communications.
Jean-Claude –
Thanks you
Starter has No name yet
Making great bread thanks to you products
Soon I’m ordering yogurt starter
Cheers
Ivo –
Hello,
the Bread turned out very good , but i need to improve my rising and baking bread skills .
After a month of Bread bakind , id say its better to look for size of the dough rather then waiting a specific amount of time.
Also i find it better to not take the Bread immeaditly out from the oven after its baked properly , but to leave it in the oven so it can cool down properly , else it gets a bit to elastic if i take it out to early. And if i leave to long in the oven on high heat it burns.
Im using the sourdough starter also to make Boza , wich is very delicious.
But its very hard to convince my colleagues to try it , since they never tryed it and are scared from the smell
Kind regards,
Ivo
Vachele –
I made sourdough bread in January and a couple times since. It tasted good. I have printed all your information on how to make sourdough bread
Vachele
Rosemary M. –
Hello Ivo,
I liked the sourdough started. It just not something that I would do for just one person.
I really enjoyed the Kefir, it came out so rich, thick and creamy. I tried making the kefir from a grain. I did not like it so much. I was wasting a lot of milk, I can make the Greek yogurt and kefir all in one day, and not have to make more for two week.
Making the kefir from a grain is to time consuming and I did not like the sour milk smell. So I decided to make the kefir from the started. I thank you for all that you do.
Thanks,
Rosemary M.