5.4 g / 19 oz
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, un-fluoridated 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.
- Use our San Francisco Sourdough Starter to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods.
- 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 OR download PDF here.
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
- 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.
Sourdough starters are not just for baking bread. Any baked good can be made better with sourdough.
Sourdough Pumpkin Pancakes
If you’ve already exhausted the dessert tray with pumpkin pie, pumpkin cake, and pumpkin bars, then consider adding some pumpkin to breakfast with these sourdough pancakes. Light and fluffy from the sourdough starter and the baking soda, pumpkin pancakes have a nice fall flavor, perfect alongside a hot cup of tea on a cool fall morning.
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 2 cups water
- 3 cups wheat, spelt, or rye flour
- 2 eggs, beaten
- ¼ cup maple syrup
- ¼ cup butter, melted
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. pumpkin pie spice
- The night before you plan to make the pancakes combine starter, pumpkin puree, water, and flour in a large bowl.
- Cover and let rest overnight at room temperature.
- The next morning mix in eggs, maple syrup, melted butter, baking soda, salt, and pumpkin pie spices until just combined.
- Pour onto hot skillet and cook over medium-low heat until bubbles form and edges start to set.
- Flip and cook a few more minutes until done.
- Serve hot with butter, maple syrup, honey, or other sweet toppings.