Artisan Sourdough Starter Culture | Dehydrated Starter for Bread Baking | Unbleached Rye Flour | Perfect for Beginners and Experienced Bakers | Gluten Sourdough Culture | Cultures for Health

I’m an avid sourdough bread baker and my sister has been talking about getting in to it as well. I’m from Texas, and she’s way up in Michigan so I couldn’t just mail her a portion of my live starter in the mail - it would spoil before reaching her because it needs to stay in the refrigerator. So I purchased this dry sourdough starter culture and sent it to her during Christmas. She hydrated it as the package instructs with water - and it grew like crazy!! It’s the easiest way to start baking sourdough, and so reasonably priced! She’s addicted, just like I am - and it’s so much fun to share our love for baking bread together.

I get this starter about a year ago. I’ve been maintaining it and it’s a very good starter. Never had a failed loaf.

A needed purchase for starting baking sourdough bread. The quality of results is comparable to other breads.

Didn't work.

Followed the instructions included in this packet and everything worked perfectly. The first 5 days (Steps 1-5) with daily feeding and the jar placed on the countertop at room temperature yielded a bubbly starter but no growth. It wasn't until day 6 (between Steps 5 and 6) that the starter actually doubled in size. So don't be discouraged if you your starter doesn't double initially -- it didn't happen for me until day 6! Since then, I've had a very healthy sourdough starter. I now keep my starter in the fridge and bake weekly (using the Sourdough Bread Recipe from natashaskitchen.com and modified to be open-oven method since I don't have a Dutch oven) with consistent results. One thing to keep in mind is that since this is Artisan Sourdough Starter and not San Francisco Sourdough Starter, your bread will be less tangy/sour. I don't mind that since I can adjust the flavor as needed by adding rye flour or citric acid into the dough (not into the starter).

A bit overpriced for higher acidity in it. Made my own from scratch - turned out way better.

Making sour dough bread must be an acquired art that shouldn't be attempted in winter-time. I talked with friends who have had similar success, & I've decided to stick with cornbread. After baking, my bread was dense and tough, like a sponge. The chickens really enjoyed it.

I bought this with tempered hopes after seeing the mixed reviews. I followed the directions (I used a 50/50 mix of white and whole wheat on the first two days) and after seeing lots of bubbles I switched to all white for the third day and first discard. It was watery the first two days but I know now that was actually HOOCH because starter was hungry. Once you do your first discard and true feed it springs to life and doubles in record time. This is my starter on day five I did a few text runs with her and after she doubled after a 1:5:5 feeding in 6 hours I decided to graduate her to the fridge. I’m excited to welcome our newest family member 🥳🥳