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Freshly Fermented Certified Sourdough Culture, San Francisco Style

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Product ID: 209936775
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About the item

🍞 Rise to the occasion with our legendary sourdough culture! Unlock the secrets of San Francisco's iconic sourdough with our century-old culture! Experience the unique tartness and chewy texture that only our heirloom culture can provide. Craft delicious bread with just three simple ingredients—perfect for the conscious baker! Create new batches indefinitely from your starter—your dough journey starts here! Keep your starter thriving with minimal effort—just feed it weekly! Certified Vegan Friendly Lab Tested Our Freshly Fermented Certified Sourdough Culture is a UKAS lab-tested, vegan-friendly starter that brings the authentic taste of San Francisco sourdough to your kitchen. With a century-old heritage, this hardy culture allows you to create endless batches of delicious bread with just flour, salt, and water. Easy to maintain and packed with iconic flavor, it's the perfect addition for any baking enthusiast.
  • CERTIFIED & UKAS LAB TESTED - Our San Francisco sourdough starter culture is certified by the Food Federation and tested by the UKAS. The culture is freeze dried and then packaged in food grade mylar. It is ready to use after 2 feeds.
  • CENTURY OLD CULTURE - Your starter kit is taken from a mature and well-aged and active sourdough culture. From your starter batch, you can make new batches indefinitely. Feed daily and you have your dough starter for life!.
  • 100% VEGAN - Along with your starter, sourdough is made with three simple ingredients, flour salt and water which makes for a delicious bread suitable for vegans.
  • ICONIC TASTE - From Fisherman’s Wharf to your kitchen. Our heirloom culture for San-Francisco -style sourdough produces a classic chewy texture and crisp crust. The flavour has a very distinct tart, almost vinegar like taste.
  • EASY TO MAINTAIN - Our starter is naturally very hardy and robust. Mix in some flour and water once in a while to keep it alive during periods when you're baking infrequently. To keep it near optimum , feed it once a week or so and keep it refrigerated.
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