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"Outstanding product!"

If you are looking to purchase a sourdough 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...

- Lynnie

San Francisco Sourdough Starter

SKU: 5100
$13.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 200-page Sourdough eBook including 50 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

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

  • Each box contains 1 packet of dehydrated San Francisco Sourdough Starter Culture.
  • Store in cool, dry place until ready to activate.
  • Activate using white flour and unchlorinated, unfluoridated water (bottled spring water).
  • Cultures at room temperature, 70º-85ºF.
  • Once activated, feed your starter using 1 part starter, 1 part water, and 2 parts flour daily for frequent use or weekly, if baking infrequently.
  • 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.

 

Use our San Francisco Sourdough Starter to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods.

 

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.

 

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
  • This product contains no GMO ingredients.

 

San Francisco Sourdough Starter Allergen Information

  • Manufactured in a facility that processes products containing gluten.
  • Non-GMO

 

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.
  • Store in a cool, dry place.
  • Use by date on box.

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020001

Reviews

10 Reviews For "San Francisco Sourdough Starter"

Items 1 to 10 of 90 total
  1. True San Francisco flavor

    by Steve in CT on 04/18/2018

    Quality
    Price
    Value

    I bought this starter because I wanted sourdough flavor like San Francisco Sourdough Bread I used to buy in San Diego in the 1970’s. This tastes like it.

  2. good product

    by peggy on 03/02/2018

    Quality
    Price
    Value

    the product is great and what is even better is you can refer back to the site for questions and help....

  3. It didn't work.

    by Joe on 01/12/2018

    Quality
    Price
    Value

    Your customer was replete with recommendations in an effort to aid me. I attempted to use them but in the end I garnered two things from the purchase. (1) Your starter didn't work for me (2) Your price is almost 50% higher than another purveyor. I don't like writing negative reviews but I believe this one is earned. I ended up making a starter based on a recipe from another vendor. In addition they have a free tip line and spent time with me on what is essentially a free recipe. Needless to say their starter worked and yours didn't. No I don't work for them, nor do any of my relatives.

    Response from CFH: We are thankful for your review of our starter, and very sorry it did not produce good results for you. Thank you for working with us, and if we can be of service to you in the future for your fermenting needs, please reach out.

  4. Real deal

    by Breakbreadson!!! on 09/17/2017

    Quality
    Price
    Value

    This is the real deal, makes great bread that everyone loves.

  5. Excellent Product!

    by MC on 09/16/2017

    Quality
    Price
    Value

    Absolutely the best. Easy to do and works like a dream.

  6. very happy

    by suzanna on 09/15/2017

    Quality
    Price
    Value

    I purchased the Sourdough starter after many failed attempts to get one going on my own. The starter worked perfectly and the instructions are clear. Having a great time learning about the variety of things to make with sourdough.

  7. Great Product

    by Ray on 09/13/2017

    Quality
    Price
    Value

    Everything worked as advertised, easy and cheap. Makes great sourdough bread

  8. San Francisco Sour Dough Starter

    by MonicaH59 on 08/11/2017

    Quality
    Price
    Value

    I started several days ago. Our house is relatively warm (80 degrees) ideal for starter. It is the 3rd day and bubbling. Can't wait to make English Muffins.

  9. very happy with the results

    by happy customer on 08/02/2017

    Quality
    Price
    Value

    I tried to do my own starter with no success. Eventually I decided to just buy the starter from this site, and it started working immediately. I'm not an experienced bread maker, and my first loaves turned out fantastic!

  10. Great!

    by lynn on 05/31/2017

    Quality
    Price
    Value

    Had no problems getting starter going and made a couple of great sourdough bread loaves for the first time!

Items 1 to 10 of 90 total

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Ingredients

San Francisco Sourdough Starter Ingredients

  • Organic white wheat flour, live active cultures
  • This product contains no GMO ingredients.

 

San Francisco Sourdough Starter Allergen Information

  • Manufactured in a facility that processes products containing gluten.
  • Non-GMO

Questions

Questions on San Francisco Sourdough Starter

Sort by Ascending
Items 1 to 10 of 19 total
  • From Chuck at 2/18/2018 2:11 PM
    • My wife recently took a sour dough bread class in Europe. They told her if she takes the sour dough starter , given by the instructor, back home and feeds it with flour and water from where she lives that it will turn into starter with bacteria from her village.
      I have been told that the culture you take home for example from San Francisco will remain San Francisco as long as it is fed and alive. Can you clear this up please
    • Your sourdough starter will continue to evolve and change as it is introduced to different flour and conditions. Using an established starter culture encourages pleasant flavor and stronger activity.
    • Do you find this question helpful?  Yes   No
  • From SCB at 8/4/2016 6:59 PM
    • I am slightly confused once my sourdough starter has been activated and placed in the fridge (I am an infrequent baker) I am to take the starter out of the fridge and feed it 2-3 times prior to baking with it. However, do I remove 1/4 to 1/2 cup of starter each time I feed it while letting it come out of hibernation or just on the initial feeding. I am not sure how to build up the amount of starter if I am to remove a bit of the starter culture each time.

    • When you are ready to bake and need the starter active, you only want to take out a small portion to feed so as to not use a ton of ingredients in trying to get it awake again. So you can feed either 1/4 or 1/2 cup to start with. In 8-12 hours, discard down again to 1/4 or 1/2 and feed. In 8-12 hours, discard again and feed. Once your starter has shown activity 3 times reliably after each feeding, you can then stop discarding and start building up your starter: measure it, then feed it equal parts water and flour.
    • Do you find this question helpful?  Yes   No
  • From Sandra at 12/22/2015 8:32 PM
    • My question is, I have a loaf pan for the long french breads, it has 2 places to make 2 loafs of bread, I did not see you cut your bread on the top before baking, can I use this loaf pan, to make long loafs of bread, this recipe looks kinda small, to make two large loafs of bread, kinda like a long baget type.
    • The Basic Sourdough Bread recipe will make two small loaves or 1 large loaf. If your pans are large, you may want to double the recipe.
    • Do you find this question helpful?  Yes   No
  • From Deborah Durden at 9/18/2015 7:21 AM
    • I just got my San Francisco sourdough starter. I'm anxious it start activating it, and want to be successful. I have kombucha fermenting in my kitchen. I also run my yogurt maker about once a week. How far apart must I keep them from my sourdough starter? Please help.
    • To minimize the risk of cross contamination, you should keep a minimum of 4 feet between different culturing foods / beverages.
    • Do you find this question helpful?  Yes   No
  • 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

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