Parisian Sourdough Starter

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$12.99


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Parisian Sourdough Starter

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Originating near Paris, France, our Parisian Sourdough Starter Culture makes a wonderful French bread. Easy to use. For best results, we recommend feeding your sourdough starter weekly.

This sourdough starter is available as a dried culture. Dried sourdough starters are shelf-stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3 to 5 days.

Detailed instructions will be included with your order. Click here to view our Parisian Sourdough Starter instructions.

Click here for a comparison of our sourdough starters.

 

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Recipes for Sourdough


Questions on Parisian Sourdough Starter

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  • From alli at 7/10/12 12:14 PM
    • is this starter free of baker's yeast?
    • Sourdough cultures contain water, flour and wild yeast.
    • Do you find this question helpful?  Yes   No
  • From Sara at 3/19/13 9:39 AM
    • If I feed the starter with white flour, can I then use it to make whole wheat sourdough? Or better off to use the whole wheat starter instead?
    • As long as you feed the sourdough starter with the flour for which it was designed (ie white flour for the Parisian Starter) you may use other flours for the ingredient in the recipe when baking bread.
    • Do you find this question helpful?  Yes   No
  • From Eryn at 5/13/13 12:08 PM
    • By white flour, you mean all purpose flour from the store, right? Not flour made from freshly ground (I have a mill) white whole wheat berries?
    • The white flour sourdough starters do require white flour that has the bran and germ removed, for feeding the starter. Flour made from white whole wheat berries may be used with our Desem (whole wheat) sourdough starter.

      Choose the specified flour for feeding the starter, and it's ok to use other flours as the ingredient in your recipe.

      Note that freshly ground flour is not recommended for feeding any of the sourdough starters. Please allow the flour to age on the counter for several weeks for best results.

    • Do you find this question helpful?  Yes   No
  • From Nadia at 2/2/14 2:46 PM
    • Can we use white rice flour for the Parisian Sourdough starter? I am not familar with white flours and was wondering whether you could give me a brand of organic white flour that would work really well with this starter.

      Many thanks,
    • The Parisian Starter requires white flour made from wheat. So white rice flour would not be the appropriate food for this starter. Any brand of white flour made from wheat should work fine. Organic is best, if you can find it, to avoid as many contaminants as possible.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

didn't work Review by Marine
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This starter simply did not work.
I ended up doing a sourdough starter from scratch (with rye flour) and that worked easily and beautifully. So at least I know, it's not a temperature issue in my home.
That's 2 out of 3 starters I got from you that did not work. Very disappointing.
I don't even dare to try the cheese starter I got from you.
Marine

Response from CFH: The Parisian Sourdough Starter requires white flour for feedings. Once established, a portion of the starter may be switched to feeding with other flours. (Posted on January 13, 2014)
Yeah! Review by cjcash
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I actually thought I had killed it, but the online help was awesome. My starter wasn't activating and had started to grown mold on the side. I followed the advice and now have tons of very healthy starter. Being new to sourdough I was also thrilled with the included recipes and very through instructions. Thank you very much! (Posted on January 2, 2014)
Mild with power Review by Topo242
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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.
Cheers
Michael (Posted on December 12, 2013)
Very happy! Review by Linda
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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 November 4, 2013)
Wonderful stuff! Review by Rachel
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I got this as a gift about 8 months ago. I left the unopened package of starter in my fridge until a few days ago, when I started the process of bringing it back to life. After about 4 days of following the instructions pretty carefully, I have a big foamy jar of starter. After feeding, it triples in volume in about 4 hours. This is exciting!

I just baked my first loaf. I used the no-knead method and baked in a covered, preheated dutch oven. The bread came out perfectly. It's just as light and airy as my yeasted bread. The crust and flavor are superb. The sour flavor is present, but not as pronounced as other sourdough breads I've had.

Thank you!

(CFH, I don't see a way to add a photo here, but am happy to submit them.) (Posted on November 4, 2013)
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