I bought this after a failed attempt at a starter from another company. This is such an active starter and smells wonderful. I've baked bread twice with and and also made some pancakes. Turned out wonderful! (Posted on 12/3/2013)
I'm a newcomer to sourdough bread baking and to a lesser degree, bread baking in general. This is the first sourdough starter I've tried. I followed the directions for reviving it, and it did take close to seven days to really get bubbling. Don't lose faith! I've been using it in con junction with the basic country loaf recipe/technique in the Tartine bread book for the last several months and it's been really easy to use. I haven't always been 100% on top of feeding it on schedule but it has been very forgiving. It works fairly quickly. It isn't inherently all that sour, but if you let the dough proof at a low temperature for a long time you can really bring out the sour flavor. Our house tends to be in the low to mid 60's in the winter, and that seems to be fine. To make it really sour, I put it in the fridge overnight to proof. (Posted on 1/6/2014)
I've done a few sourdough starters in the past. One I cultivated myself and also CFH New England starter (which is very good, too). This is a nice, easy, vigorous,,and forgiving starter. It has a nice soft tang to it. I never throw out excess but store in big jar in refrigerator and use for crackers and pancakes. Even the unfed excess will continue to bubble a little with no hooch. I really like it. (Posted on 1/30/2014)
I reviewed this starter back in January and wanted to update. I have had zero problems with this most forgiving starter, in August I put it in the freezer for three months until I was ready to resume bread making. Pulled starter out of freezer, and it was doing great after the first feeding.
I live in Minnesota and the inside of our home is rarely above 65 degrees. This starter is suitable for cold climates. I will proof it in oven with nothing more than oven light. Also, this starter seems to raise much faster than others I've had, literally ready to bake bread in four hours. Keep that in mind if you need a slower starter. (Posted on 11/17/2014)
I have tried to make my own sourdough in the past and was never successful. Using this product was so easy. I've made bread and also turned some of the extra dough into a sweet type for Amish Friendship Bread. Just baked it this morning and it is fantastic. Had to take my sleeping dough out of the refrigerator as I've used so much of it! (Posted on 11/20/2014)
This starter was real easy to work with. As described above this starter is active early and strongly, is forgiving and reliable. The flavor of the bread is very like my favorite from San Fransisco. (Posted on 6/20/2015)
I have had a number of sourdough starts over the years. This one, is by far the best I have tried. The most sour pancakes I have ever had, and with the other starts, my attempts at bread was just another door stop. This one proofs fast and rises well, to make the best bread I ever flapped a lip over. (Posted on 9/16/2015)
Took about 4 days to get going but my first loaf of bread turned out great -- even after I let it rise too long! I expected it to rise in 4 or 5 hours and it was ready much sooner! And I left it in the oven about 5 degrees too long and it was still great!! It stay fresh for several days and was better the 2nd day than when it was fresh!! I'M HOOKED!!! (Posted on 4/28/2014)
I just made pancakes for my kids with the extra dough. They both liked and ate them, which is a first with sourdough for me. This one has a mildly sour taste perfect for kids or anyone who are hesitant about the sour stuff. (Posted on 10/29/2014)
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.
Free eBook Library Access & Weekly Newsletter
Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
Library of eBooks for making your own cultured foods
Weekly newsletter filled with tips & tricks
Expert advice articles, recipes, and how-to videos