The flavor of the original sourdough starter has been maintained
only difference is the gluten free flour used to grow it.
All out starters are shipped dry in a dormant state any other form
would subject the culture to heat, anything above 105% will kill
the starter.(Gluten Free Starter has a much different smell and
texture due to the Flour(s) used.)
This Authentic San Francisco Sourdough Starter I acquired 30 years ago when I lived in California from one of the relatives of a now defunct bakery in the bay area. This starter is one of the oldest and I think the best Sourdough Starter ever, but than I’m a little biased. This is an all Organic culture and is well over a hundred Years old. Properly cared for it can live forever. There are stories of Sourdough being used as Chinking on The old cabins used by the 49ers that has been revived. Our sourdough culture contains the wild yeast and a friendly Lactobacillus bacteria, which produces the sour in sourdough breads. Baking sourdough bread with our sourdough culture is a fermentation process. You will receive enough dried starter for two starts about 2 tablespoons. Our well-established starter will give excellent baking results when fed every week or two. All it needs is pure water (I use distilled) and flour. However, it can be frozen for extended periods its only enemy is excessive heat. In addition to the dried starter, you will receive by email instructions on care and feeding your new pet and bread recipes. You will be Very Happy with the Quality of this starter. email if you have any questions.
NOTE: As you grow use and re grow your starter it will take on the wild yeast in the air/water unique to where you live. At some point it will no longer be the starter I sent you. The original San Francisco starter is grown for me a few miles from where the original was started. This allows for the integrity of the original starter to be maintained.
Have any questions?
Contact the shop owner.
