Ischia Sourdough Starter

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$12.99


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Perishable
Perishable

Ischia Sourdough Starter

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Our Ischia Sourdough Starter originated on the island of Ischia, off the Gulf of Naples in Italy. Ischia tends to be more tart than our other sourdough starter cultures if allowed to proof longer.  It is a great choice for sandwich bread and other sourdough baked goods. Try it in these favorite recipes: Sourdough Burger BunsSourdough Banana BreadSourdough Muffins, and more!

Your Ischia Sourdough Starter: What's in the Box? 

  • Each box contains 1 packet of dehydrated Ischia Sourdough Starter Culture
  • Store in a cool, dry place until ready to activate.
  • Activate using white flour and unchlorinated, unfluoridated water.
  • Our Ischia Sourdough Starter is easy to use and maintain. Feed daily for frequent use or weekly, if baking infrequently.
  • Learn more about maintaining a sourdough starter and baking with sourdough

 

Ischia Sourdough Starter Ingredients:

  • Organic white wheat flour, live active cultures
  • Non-GMO


Ischia Sourdough Starter Instructions and Troubleshooting: 

  • Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
  • Sourdough starters culture at room temperature, 70-85ºF. 
  • Instructions for using this starter are included and can be found here.
  • Having trouble activating your sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.

 

Ischia Sourdough Starter Shipping Information and Shelf-life:

Our Ischia Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The starter is best if stored:

  • At room temperature (68° to 78°F): 12 months
  • In the refrigerator (40° to 45°F): 12+ months
  • In the freezer (0° to 25°F): 12+ months

   

Ischia Sourdough Allergen Information: 

Manufactured in a facility that produces products made with gluten and dairy.

 

Actual product may differ from image shown above.


Questions on Ischia Sourdough Starter

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  • From Chris at 7/3/2013 7:01 AM
    • Hi,

      can you send the starter to europe?

      What the shipping charges will be ?

      Thanks
    • I'm sorry, we do not currently ship individual orders outside the United States and Canada. Please see the map for resellers in Europe: http://www.culturesforhealth.com/ustorelocator/location/map
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  • From Aislinn at 5/9/2013 1:00 AM
    • The description says this is shelf-stable, but I got a "perishable" alert when I ordered. Does this need to be kept in the fridge until use?
    • The sourdough starters are dried for safe shipping and can be stored at room temperature for 3 to 4 weeks. We recommend freezing the starters to extend the shelf life to about 12 months.
    • Do you find this question helpful?  Yes   No
  • From Pg709 at 9/7/2012 9:25 PM
    • Is there any yeast in your sourdough starters?
    • Our sourdough starters include the wild yeast from the various regions where the starters originated. We do not add any yeast to them.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Wonderful product Review by Daisy
Quality
Price
Value

The starter worked like a charm and I am going to order some for my daughter as well.

(Posted on 2/19/2015)

Great product and service Review by Anna
Value
Quality
Price

The starter arrived on time, and was easy to activate following the instrucciones.

(Posted on 12/25/2014)

Does what is says! Review by AmberH
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Value
Quality

I've followed the instructions to a 'T' and was so pleased and excited when I came down one morning to see that my starter was happily bubbling away to itself! I had a bit of confusion about growing the fresh sourdough starter, but happily Cultures for Health have an amazing CS and got back to me within hours with a detailed explanation. Currently awaiting my first loaves!

(Posted on 2/17/2014)

Excellent sandwich loaf Review by Travis W
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Price
Value

This culture makes a great sourdough sandwich loaf! Our starter rises very quickly, and is even somewhat active while "dormant" in the refrigerator. We typically let the loaf rise for approximately 12 hours, then punch it down a second time and let it rise for another four hours. We have baked these loafs multiple times and they never come out too sour.

(Posted on 5/5/2013)



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