Up to 27% off
Sourdough Starter
$10.99
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.
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.