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

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.

Worked great for me, it took a few feedings to bring it to life but once it was going its worked perfectly, you just have to be consistent and feed it when it’s hungry. I was making bread by the end of the week. I’m in Southern California, and tried this out during the winter, although it doesn’t get super cold my kitchen was always much colder than it was outside. For my flour I blend bobs red mill artisan bread flour and whatever bread flour Costco carries and I always do a 1:1:1 ratio.

Worked really hard to do everything perfectly. Followed instructions exactly. 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).

I bought this along with a jar to start making sourdough, but I was a bit disappointed by how little the package contains for the price.

I started activating on Tuesday and as of Thursday my starter is fully activated!!!! I had a sour dough starter for several years but let it go when we took a 3 week vacation. It has been a year and I'm ready!!! Can't wait to start baking.

Started my sourdough with less time

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