Sourdough Starter Culture
San Francisco: This sourdough has a characteristically tangy flavor. California Gold Rush miners helped to spread the love of this popular variety. Make your own fresh, tangy San Francisco sourdough. With a tart flavor and slower rise that helps brings out that tartness, you can use your sourdough to make much more than bread!
Yukon: An active variety from the Yukon region, this starter has a tart flavor and a quick rise. In the Yukon, the nickname "sourdough" developed during the Klondike Gold Rush. It referred to someone that spent their winter north of the Arctic Circle and kept the tradition of protecting their sourdough starters during the coldest months by keeping it close to their body. The Yukon dough is moderately sour with a quick rise & delicious crust. Great for making hearty pancakes, biscuits and waffles.
Camaldoli: Italian Camaldoli sourdough is used by home bakers around the world to create delicious pizza dough and italian breads. This sourdough is pleasantly mild and ultra bubbly. Well suited for pizza crusts, cookies and baked goods that don't need a strong sour flavor but minimizes the need for yeast.
Desem: Make your own whole grain bread with our Flemish Desem (Dutch for "leaven") Starter. Pronounced (DAY-zum), widely used in Belgium to make a healthy nutrient rich bread. The starter was traditionally grown in a bed of flour at cool temperatures until it reached sufficient maturity. Desem starter is best made with grains free of chemicals and water that doesn't contain chlorine or fluoride.
Gluten Free: Made from brown rice flour!
Sourdough Starter Culture
San Francisco: This sourdough has a characteristically tangy flavor. California Gold Rush miners helped to spread the love of this popular variety. Make your own fresh, tangy San Francisco sourdough. With a tart flavor and slower rise that helps brings out that tartness, you can use your sourdough to make much more than bread!
Yukon: An active variety from the Yukon region, this starter has a tart flavor and a quick rise. In the Yukon, the nickname "sourdough" developed during the Klondike Gold Rush. It referred to someone that spent their winter north of the Arctic Circle and kept the tradition of protecting their sourdough starters during the coldest months by keeping it close to their body. The Yukon dough is moderately sour with a quick rise & delicious crust. Great for making hearty pancakes, biscuits and waffles.
Camaldoli: Italian Camaldoli sourdough is used by home bakers around the world to create delicious pizza dough and italian breads. This sourdough is pleasantly mild and ultra bubbly. Well suited for pizza crusts, cookies and baked goods that don't need a strong sour flavor but minimizes the need for yeast.
Desem: Make your own whole grain bread with our Flemish Desem (Dutch for "leaven") Starter. Pronounced (DAY-zum), widely used in Belgium to make a healthy nutrient rich bread. The starter was traditionally grown in a bed of flour at cool temperatures until it reached sufficient maturity. Desem starter is best made with grains free of chemicals and water that doesn't contain chlorine or fluoride.
Gluten Free: Made from brown rice flour!
