Freshly Fermented - Organic Certified Fresh Sourdough Starter Cultures (Alaskan)

Follow the instructions on feeding and the culture quickly matures and the flavour is excellent, with a good sourdough tang. Texture is the problem, which is nothing to do with the culture, just the technique. I have been making bread for many years now, so, although I would never claim to be a master baker, I am more than competent, and have found creating a good sourdough loaf a bit of a challenge, but I am slowly getting there. Sourdough is a much longer and slower process than normal breadmaking and the dough seems to have a different consistency.It has much the same steps as there are in making a standard loaf but there are longer gaps between them so there is a learning curve involved including recognising what point the dough has reached in the process. I started off producing nice tasting but somewhat solid bread bricks and we are now getting closer to loaves and starting to become adventurous and looking at trying sourdough crumpets and muffins.The culture itself is brilliant, sweet smelling and vigorous, but using it does need perseverance with the technique which, once mastered, I suspect will be no more difficult than making ordinary bread, just spread out over a longer period of time.Worth remembering that this can be a lifetime purchase. Over time, it seems, natural wild yeasts will start to colonise your culture which can change the taste - not necessarily for the worse but different from the San Francisco tang. So it is suggested you freeze a batch or two of discard when feeding once the culture is matured and is working well, which provides a batch of the original San Francisco culture to replace the compromised original in 6-12 months’ time.The process of freezing some discard and replacing the old culture every so often is repeated each time, which means you can keep the original San Francisco culture going pretty well forever – a sort of family heirloom!

The liquid bread starter is absolutely amazing. Easy to use and been a money saver making our own bread.

this Sourdugh starter makes goo Sordough bread.

I love baking bread but the kit didn’t work. Bought different one and it was much better.

This is the first time I’ve bought a sourdough culture instead of making my own and I’ve been very pleased with the results.It is a really active, healthy culture that doesn’t separate and only takes a few hours to nearly double in size. I find if it’s been in the fridge for a few days it takes two feeds to really get going but then it works a treat.You can feed a mix of flours if you want and I’ve been using it to make classic white sourdough as well as pizza dough. If you’re going to use mainly white flour for a dough then just take some aside and make a separate levain with white flour.Works well in a 1litre Kilner jar.

Definitely got me started (ha ha) with a proper sourdough culture. I have used about 1/4 of it each time I mess up the starter and have to start over again, so this one package stayed in the freezer and made me 4 sourdough starters....that I managed to keep alive/happy for a good 2-3 baking sessions each

read instructions online before buying and only found out too late it needs stored in the fridge. had checked the packing when it arrived but there are no instructions, only when I went to use it and found the full instructions did I find my error. It didn't work so don't buy unless you have time cleared to use it

Well packaged starter arrived promptly; two days of feeding and it was ready to go. Followed the three day San Francisco sourdough recipe (provided by an on line link) with great intrepidation and little hope of success....using just 5 grammes of starter for 600 grammes of strong flour! No kneading and little intervention required. Hands did not have to touch the dough at any time. Turned out to be the easiest bread making ever. Result was a loaf with a crisp crust, great and light texture with great cohesion and the most amazing sharp finish. By far the best I have ever made....and I have been on French Breadmaking courses. So good I have just ordered another batch for delivery to a good friend.