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: £ 1.50 per gram.
Thank you so much Ivo
I like the sourdough starter
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!
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.
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.
I am very pleased to have found your site and so happy for the very professional and quick communications.
Starter has No name yet
Making great bread thanks to you products
Soon I’m ordering yogurt starter
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
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
Rosemary M. –
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.