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

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).

I learned how to make sour dough bread with this starter culture. I followed the directions but my friend told me my starter was too runny and should look more like bubbly dough. I used less water and more flour and it worked perfectly. After the couple of weeks, I tried my first sour dough loaves. My bread turned out nicely and tastes exactly like san francisco sour dough! Perfect! Tastes so good. I've been keeping my sour dough starter in the fridge now for quite a few moths and it's working out. I bake a few loaves every few weeks. I feed it each week, and throw out some if it gets too tall in my jar, or I make pancakes. I recommend this culture as bread made from it tastes exactly like the sour dough from San Francisco and makes yummy bread.

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 followed the direction completely and tried to make this work but I did not succeed. I’m not sure why. The price was right. Directions were easy. Looked good at first but eventually didn’t continue to grow or rise. Could be my error or the mix. I think it would be easier to start from scratch

This product is terrible. I know that I take a risk buying perishable goods but when you sell products that don’t work or have an option to exchange, it’s just poor business practices. I opened the started the day that it arrived and followed the directions step by step. The first feeding, I noticed a rotten smell, and it was not a sourdough smell like I’ve had before. There were maybe 5-7 tiny bubbles but from that point on, absolutely nothing else. I have continued to feed for a week just see and it obviously and dead started. I really would just like my money back or a new package. Or, better yet, I can front and send it back to you for testing purposes.

Nothing really special about this unless you want to jump start your starter. Otherwise it’s not really needed.

I tried twice with a different seller and it never took, so I decided to choose this one and I had active starter after 3 days. I made a loaf and the taste is excellent. It’s clear that this is a very mature starter. Very strong and happy starter. Would recommend. Thank you so much to the seller for a great starter. I tried to do a starter for 3 months and this starter helped me to not give up and allowed me great results. Thank you!

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.