Donna’s Live Sourdough Culture
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This sourdough starter culture is my personal starter I’ve used for 15 years. It was originally a Russian culture that I blended with a Finland culture. After I had it for a while, it adapted to my home here in Missouri. It does this by capturing wild yeast from the air. Your culture will do the same and be unique to you. I have been using this particular culture for over 10 years and love it. After a few attempts to make my own sourdough culture from scratch, I found it too sour and didn’t rise very well. A sourdough culture that has been aged over years has a mellow flavor and it really makes a difference when making sourdough bread.
You will love this culture and it works great with whole-wheat flour or any other type of flour.
I offer free shipping and only ship on Monday‘s – this ensures they don’t sit in the post office for the weekend.
Due to the nature of these live cultures, we cannot accept any returns. Please know that all sales are final.
This sourdough starter culture is from my home. It was originally a Russian culture that I blended with a Finland culture. After I had it for a while, it adapted to my home here in Missouri. Your culture will do the same and be unique to you.
- Live Sourdough Starter Culture
- Instructions on how to care for your Sourdough Culture
- “Donna’s Sourdough Bread” recipe with detailed instructions and color pictures
After you receive your sourdough starter culture you should open and and feed it immediately, because it will be hungry.
I pack this live wet starter in a little glass jar. I offer free shipping and I ship it USPS priority mail. I only ship on Monday‘s this ensures it don’t sit in the post office for the weekend. Please watch for them and don’t leave them in your mail boxes for hours on end. The heat and freezing temperatures can damage them and even kill them. Don’t let your starter culture sit in your hot mailbox over the weekend if you happen to go out of town or something. Your starter culture will die if left in the heat.
When you package ships and you receive your tracking number, you can check on the tracking page with USPS. You will see a drop down menu to the right that says; Available Actions and you can click text updates or email updates. Request Text Tracking to receive a text message when your package moves throughout the USPS network.
Add your starter to a glass canning jar with a lid. (or something similar) Add 1/2 cup of water and 1/2 cup flour and mix it into the jar with your starter, then seal the jar with a secure lid. Let it sit for at least eight hours, or even overnight. It will then be ready to use.
Additional instructions will be included with your starter.
I strongly encourage you to use the tracking information to anticipate the arrival of your culture, so that it can be taken inside and fed as soon as it arrives. Please watch for them and don’t leave them in your mail boxes for hours on end. The heat and freezing temperatures can damage them and even kill them.
I only ship cultures Monday through the holiday season. This is to ensure that they get delivered as quickly as possible.
Don’t let your starter culture sit in your hot mailbox over the weekend if you happen to go out of town or something. Your starter culture will die if left in the heat.
This will make me very very sad!
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Here is the type of wheat we use: Prairie Gold Wheat Montana and this is their statement about it.
What is the difference between Certified Chemical Free and Organic?
Our Certified Chemical Free wheat is grown conventionally using a natural nitrogen fertilizer. We then have an independent lab test the final harvested wheat for any chemical residue, finding none, they certify the wheat as being Chemical Free. Our Organic wheat is grown on land certified by the State of Montana and does not have any type of fertilizer or other chemicals used. The State of Montana inspects our farm, bins, warehouse, equipment, packaging, etc. and then give it the Certified Organic label.
You can see more information on their website about their Non-GMO Statement. http://www.wheatmontana.com/faqs.php