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San Francisco Sourdough Starter

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$12.99


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San Francisco Sourdough Starter

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If you crave sourdough bread from San Francisco, our San Francisco Sourdough Starter Culture is the perfect sourdough starter for you.

Our San Francisco Sourdough Starter Culture contains Lactobacillus sanfranciscensis bacteria and wild yeast Candida humilis,giving this sourdough starter that famous San Francisco taste. Use it to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods.

Using Our San Francisco Sourdough Starter Culture

  • Each box contains 1 packet of dehydrated San Francisco Sourdough Starter Culture
  • Store in a cool, dry place until ready to activate.
  • Activate using white flour and unchlorinated, unfluoridated water.
  • Our San Francisco Sourdough Starter is easy to use and maintain.
  • Learn more about how to feed your sourdough starter and sourdough baking.


Recipes for Sourdough Bread and More

Sourdough starters are not just for baking bread. Any baked good can be made better with sourdough. Browse our wide selection of sourdough recipes for a new take on old favorites.


San Francisco Sourdough Starter Ingredients:

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


San Francisco 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 sourdough starter are included and can be found here.
  • Having trouble activating your sourdough starter? Browse our sourdough troubleshooting articles or contact us for assistance.

 

San Francisco Sourdough Starter Shipping Information and Shelf-life:

Our San Francisco Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The San Francisco Sourdough 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

 

San Francisco 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 San Francisco Sourdough Starter

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  • From Robert at 4/9/2015 10:41 AM
    • How many loaves of bread will this single packet make?
    • This is a starter, so you must activate it and feed it to keep it alive. Once it is active (bubbling and increasing in size), you will continue to feed it, and use parts of it to make many, many loaves of bread. See here for more information:
      http://www.culturesforhealth.com/sourdough Be sure to look at the section "Caring For Your Sourdough Starter: Activation and Feeding".
    • Do you find this question helpful?  Yes   No
  • From Ursula at 2/6/2014 9:55 AM
    • I am using white flour to activate my starter as per your instructions but I only use sprouted spring wheat flour for my baking. My question is, once my started is activated and happy, do I follow your article about "switch to new flour" to try to feed my starter sprouted flour instead of white flour?

      Or can I continue to feed the starter the white flour BUT use my sprouted flour for the baking? For example, will my bread dough still rise by using sprouted flour instead of white flour for the recipes?

      Thank you in advance.

    • There is no need to switch your starter to the new flour. You can continue feeding with white flour and baking with wheat or any other flour or flour combination. Your bread should still rise beautifully.

    • Do you find this question helpful?  Yes   No
  • From I at 5/19/2013 5:35 PM
    • Hello,

      Help! Please.

      I made pancakes with the discarded dough.

      The texture was similar to rubber.

      The taste... I hope that the bread will taste better
      than the pancakes.

      Maybe this sourdough doesn't produce tasty pancakes.


      ????????,

      Frustrated
    • Rubbery pancakes are normally caused by over processing the protein in the flour (stirring too much) or using a flour with too much protein, like bread flour.

      The San Francisco Sourdough Starter usually makes great pancakes. You might try using a different flour, stirring less and if the flavor is not quite like you're looking for, the tips on manipulating can be found here: http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread/
    • Do you find this question helpful?  Yes   No
  • From AZSteve at 4/21/2013 12:53 PM
    • This starter came up as an heirloom starter. Are you able to give details of its pedigree? Able to verify the region it came from and how far back it has been used?
    • We acquired and have maintained the cultures for approximately 4 years.

      We maintain the cultures from evolving away from the original culture by only working with one at a time and we activate them from a previous dried batch, manufacture more, and dry it again. The drying and reactivating process doesn't harm the culture and ensures it's not sitting around in-between working picking up other yeasts and bacteria.
    • Do you find this question helpful?  Yes   No
  • From Kim Meekins at 3/12/2013 1:03 AM
    • How many ounces is in the box of San Francisco Sourdough Starter and does it really taste like sourdough from San Francisco? I have had other "sourdough" breads that were sadly lacking that great flavor.
    • Our San Francisco sourdough starter culture contains Lactobacillus sanfrancisco bacteria and wild yeast Candida humilis giving this sourdough starter that famous San Francisco taste. The package contains .24 oz. of dehydrated starter, just mix with flour and water to start your journey into the wonderful world of sourdough!
    • Do you find this question helpful?  Yes   No
  • From Ira at 2/4/2013 12:30 PM
    • My starter come up very sour. And the bread was very sour as well. I used the right proportions but somehow it's really VERY sour. Should the proper starter be sour?
    • The San Francisco Sourdough Starter makes a traditionally sour bread. To reduce or increase the sourness of your bread, there are several tips in this article: http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread
    • Do you find this question helpful?  Yes   No
  • From RickF at 11/15/2012 7:44 PM
    • Hi.. Just wondering if these Sourdough starters are in a dried form or in a ball of dough of some sort? I've tried other cultures from elsewhere that came in a dried format and I'm likely not going to be around when they arrive in the mail.. I just need to inform the neighbor kid to put it in fridge or a cool spot if required (since it's almost winter here).. Thx!
    • They are in fact dried! The sourdough starters are fine at room temperature for 6+ months. So even if your neighbor simply put the package in your home where it's room temperature, it would be fine!
    • Do you find this question helpful?  Yes   No
  • From Heather at 7/21/2012 3:28 PM
    • Can this starter be used with white whole wheat flour, or should I stick with regular white flour?
    • The San Francisco Sourdough Starter should be fed with regular white flour. Once your starter is well-established and active, you can switch a portion of it to a different type of flour, such as white whole wheat flour. Always retain a portion of your master starter as a back-up.
    • Do you find this question helpful?  Yes   No
  • From Sarah Mulholland at 5/7/2012 2:45 PM
    • Would it be alright to use fresh ground hard white wheat flour with this starter?
    • Feeding your sourdough culture with freshly ground flour is problematic as sourdough culture prefers aged flour. Therefore we recommend placing your freshly ground flour in a bowl on the counter covered lightly with a dish towel for several weeks before using it to feed your sourdough culture. Once it is time to bake bread, you can use freshly ground flour as the flour portion of the bread recipe.

      Hard White Wheat Flour is a whole grain flour. White flour typically refers to refined flour. If you have just received your sourdough culture, first get the culture going (feed it a few times) using the flour the culture is accustomed to (white flour for San Francisco Sourdough Starter.)
      Once the culture is clearly healthy and flourishing, split the sourdough culture in two. Place one half in the fridge and work with the second half. Sometimes there is a bit of a learning curve when switching a sourdough culture to a new type of flour. The half starter in the fridge serves as a back up just in case. Start feeding the second half of the starter with the new type of flour.
    • Do you find this question helpful?  Yes   No
  • From Troy at 3/2/2012 12:34 PM
    • Is this product vegan?
    • Our sourdough cultures contain no animal byproducts.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Outstanding product! Review by Lynnie
Quality
Price
Value

If you are looking to purchase a sour dough starter, this one is a no brainer! Wonderful product that has performed as promised. Received the starter quickly and instructions were easy to follow. I have made 3 loaves of delicious sour dough with this starter and look forward to branching out to other items.

(Posted on 6/8/2015)

Very happy with the starter. Review by Janine
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Price
Value

I'm very happy with the starter and all the advice, tutorials and recipes you offer on the website. I've baked a few loaves; have a starter in the fridge; Made pancakes, English muffins and waffles; dried some starter, and just took two loaves from the dried starter. I would highly recommend this starter to anyone wanting the best sourdough bread!

(Posted on 5/25/2015)

Awesome Review by nick
Quality
Price
Value

Loved the Sourdough. It puffed right up and tasted great in bread. It did not work out so well when I tried to make pancakes. Otherwise a good investment. I just don't like the initial startup price especially if you are one who will forget to feed it weekly in the fridge and it dies. I am happy I bought it when I did. I feel that if I were to order it in summer (North Carolina Heat) might kill it.

CFH note: A starter stored in the fridge will last a very long time without feeding but it will get a dark liquid layer on top when it is hungry. Pour off the liquid layer, measure the amount of starter and feed with an equal amount of water and not quite double the flour. Allow the starter to sit at room temperature for several hours then put an airtight lid on it and store it in the fridge )pr continue feeding to bake). For the best flavor, weekly feedings are recommended but it is always worth it to give a neglected starter a chance to recover.

(Posted on 4/4/2015)

Great product Review by Retired2Bake
Quality
Price
Value

I am new to the world of sourdough baking and was a bit intimidated about even trying. It just all sounded so complicated! My daughter-in-law recommended the sourdough cultures found here and, since my favorite sourdough bread commercially prepared was San Francisco, that is what I chose. The instructions were simple to follow and my starter performed exactly as describe. Since I am now comfortable with making bread and pancakes, I am looking forward to adding to our enjoyment of sourdough. I highly recommend this starter!

(Posted on 3/4/2015)

can't wait Review by East Coasters
Quality
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Value

in process - can't wait to try our first batch of real S.F. sourdough bread!

(Posted on 2/28/2015)

Excellent! Review by Marlene
Quality
Price
Value

I received this sourdough started as a part of an e-book bundle. This is so easy to do and maintain. It makes the best bread and pancakes!

(Posted on 1/27/2015)

Easy Review by Fittje4
Value
Quality
Price

Great product very easy to start and keep up

(Posted on 1/23/2015)

san francisco sourdough starter Review by grizz
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Quality
Price

Absolutely wonderful have not been home in years, sure was sweet to get that taste again. so good so easy to do even I was scared, I never had the experience where I had to keep a starter going before. Its great try it or any of their flavors. Any one can do this! I love all the recipes I can do with the left over starter to! Thanks for the great starter, wonderful recipes, and instructional videos.

(Posted on 12/8/2014)

Great product Review by Ed
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Quality
Price

I have had the starter up and running for a few weeks now. It worked as advertised and has been great. The bread is outstanding and we have really enjoyed everything else we have made. The sourdough sour cream waffles have been a hit with everyone. The cookies also. But the bread is the best. I grew up in SF and have missed the flavor ever since. This is it!

(Posted on 12/4/2014)

Working good now Review by Tom
Value
Quality
Price

After initially receiving what apparently was some type of yogurt culture, the company sent the correct culture which is now working fine.

CFH Note ~ Mix ups don't happen often but when they do, it is important to let us know right away. Feeding a yogurt starter flour is sure to result in a great deal of frustration!

(Posted on 11/26/2014)

makes me miss CA Review by Ali
Value
Quality
Price

This sourdough starter is AWESOME!!!

(Posted on 11/26/2014)

A superior product that produces a delicious loaf of bread! Review by Amber
Value
Quality
Price

I'm so pleased with this product. I love bread but have always been intimidated by the bread making process.With this starter and the Cultures for Health instructional videos,I had no problem activating the starter and baking my first loaf of bread. And, not to toot my own horn, but the loaf was amazing, maybe the tastiest bread I've ever eaten. While I would to claim that this was because of my mastery of baking, I know it is because of the superior starter I received from Cultures for Health!

(Posted on 11/4/2014)

Excellent Review by Linda
Value
Quality
Price

Delicious bread is being baked every week!

(Posted on 10/7/2014)

Excellent bubbly starter Review by Jennigui
Value
Quality
Price

This is my very first starter although I have cultured vegetables before with the BE starter but for making bread I have never done anything like this and I have made 1 successful loaf and am working on number two today.

(Posted on 10/5/2014)

Great starter Review by roanna
Value
Quality
Price

I have really enjoyed this starter, I did exactly as they said and it works great. After a long proof (16 hours) it makes a very nice sour bread. It activates quite quickly after a feeding, my home was probably 72 degrees.

(Posted on 9/9/2014)

Great Starter Review by Wave
Quality
Price
Value

I received this starter on a very hot day, even so it began bubbling in no time! I followed the directions and watched the videos and was baking the most delicious bread and pancakes! The family loves it as well!

(Posted on 8/24/2014)

Awesome Starter Review by ?
Value
Quality
Price

This starter makes great bread!

(Posted on 7/29/2014)

Excellent Starter! Review by Thistley
Price
Value
Quality

I was a little nervous about ordering the starter with the heat here in Fl. in the early summer. It arrived in fine shape and was bubbling away within 3 days. Followed the instructions exactly and made my first successful loaf of sourdough bread within a week! I’ve tried making sourdough in the past with my home made sourdough starter and had miserable results. With this starter I’ve gone on to try other sourdough recipes with great success; my favorite being a light rye sourdough with caraway seeds. This S.F. starter has surpassed my expectations!

(Posted on 7/26/2014)

Great Product Review by abbie
Quality
Price
Value

Still learning my way with making sourdough. Starter is quite vigorous right out of the box. I'm still in learning mode.

(Posted on 7/8/2014)

Love The Flavor Review by Nancyz
Price
Value
Quality

I am originally from California and took good sour dough bread for granted. Then I moved to New England - no good sour dough to be found. I experimented trying to make my own and was disappointed. When I found your website I decided to try again. I followed the directions that came with the San Francisco sour dough starter and have been making the most amazing bread ever since. I have called with a couple questions and everyone was so helpful. Can't thank you enough!!!

(Posted on 5/13/2014)



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