Live Sourdough Starters
Same culture, a different flour
About our starters
Five live sourdough starters, all the same 46-year-old San Francisco culture, each kept on a different flour. Every one is live and never dehydrated — held dormant rather than dried, so it wakes on contact with flour and water and is ready to bake with in about two hours, not the five to seven days of daily feeding a dried culture needs.
If you want to buy a sourdough starter in the UK and actually bake with it the same day, that is the difference. The culture has been sequenced at NCIMB in Aberdeen, which confirmed Lactobacillus sanfranciscensis as its dominant lactic acid bacterium.
Made and packed by hand in Bristol. Free next-day UK delivery on orders placed by 2pm, no minimum spend, and we post worldwide. Shelf-stable for twelve months with no refrigeration.
Which flour? San Francisco is the original and the one to start with. Rye is the liveliest and deepest in flavour. Wholemeal is nuttier and more forgiving in a cool kitchen. White spelt is delicate and faintly sweet. Italian ‘00’ stays mild, which makes it the one for pizza.