The starter revived with no problems. I made cinnamon rolls as a "test" just before a week was up and they rose beautifully. I made sourdough biscuits and pancakes with discarded starter throughout the first week and they were wonderful. I am really pleased with this purchase. Reasonable price too. (Posted on 11/4/2013)
A very nice culture to start a lavain. This makes for a very neutral and mild starter that can be used for most breads. I keep my starter at 125% hydration as I bake bread every other day. It requires 3 feelings per day if you do this. The flavor is slightly nut to earthy. If you bake less often reduce hydration to equal parts by weight and refrigerate up to a week without feeding. Bring a portion up yo 125 to 150 hydration day before to get a very active starter. If you buy the San Francisco starter , keep it in the fridge at 125 % hydration, it likes cooler temperature to survive and multiply.
I would definitely recommend the culture they sell as authentic in flavor development for French baguettes.
Hope this helps.
Michael (Posted on 12/11/2013)
I have purchased starters from other companies with disappointing results, but this starter is fantastic. It is very active and has been easy to maintain. in the first week I made pizza dough and pancakes with the discard. This week I made baguettes and they were wonderful! I don't bake during the week so I keep in the fridge and start my feeding process on Friday for the weekend. (Posted on 9/25/2014)
This started worked beautifully, I got gorgeous loaves of bread with it. It has a sour taste as one would expect, but not as marked as other sourdough breads I've tried. very good produce over all. Thanks ! (Posted on 10/7/2014)
I LOVE my French sourdough starter! I've named it Jean-Luc and shared it with a friend, who named her portion Henry Pierre. I'm brand new to sourdough baking and have already successfully baked a delicious loaf of ciabatta with the discard and an even more spectacular loaf of no-knead bread in a dutch oven. Wow! This is fun! Thanks, CFH, and bon appetit! (Posted on 11/2/2014)
My SD started named Jubilee is just over 1 month old. This is my first time using a sourdough starter and I am quite pleased with the results. I never ever thought I would be able to make french bread that taste so good. Seems like she gets better and better with time. I stopped giving it a second kneading and I make it in the bread maker. Once done I shape it and let it rise. At times, I add a few tablespoons of MK to the dougn. I bake bread 1 time a week and use the excess for waffle batter. May think to venture off and try another starter. (Posted on 2/23/2015)
I alternate between this starter and the San Francisco starter and both are excellent. The Parisian is just a bit milder. I now bake all of my loaves in a very large cast iron dutch oven that I preheat to 450 before adding the dough (carefully). Without a doubt this creates the best crust possible, and no fooling with water trays or misting in an open oven. For a 1kg dough: 30 minutes at 450 with the lid on and 5 minutes with no lid to brown. Best bread I've ever made. (Posted on 7/9/2015)
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.
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