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 Finnish culture. After I had it for a while, it adapted to my home in Missouri and now California. It has a lot of diverse strains. It does this by capturing wild yeasts from the air. Your culture will do the same and be unique to you and your home. I have been using this particular culture for over 15 years and love it. After a few attempts to make my own sourdough culture from scratch, I found it too sour and it didn’t rise very well. A sourdough culture that has been aged over years has a mellow flavor, and it really makes a difference to have a strong, long-aged starter when making sourdough bread.
You will love this culture and it works great with white, whole-wheat flour, or most other types of flour (Except gluten-free flours).
I offer free shipping and only ship on Mondays – 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.
Sourdough starter cultures come from different regions and use wild yeasts in the air to adapt and culture your bread. It will also adapt to your home.
This sourdough starter culture is from my home. It was originally a Russian culture that I blended with a Finnish culture. After I had it for a while, it adapted to my home in Missouri and California. 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 feed it immediately because it will be hungry.
I pack this live wet starter in a strong sealed bag. (Jars tended to explode so we opted for bags.) I offer free shipping and I ship it USPS priority mail. I only ship on Mondays. This ensures it doesn’t sit in the post office for the weekend. Please watch for them and don’t leave them in your mailbox 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. Your starter culture will die if left in the heat.
When your 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 sourdough 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 to ensure you keep it fed and bubbly.
Starter Cultures are sensitive to excessive heat and freezing temperatures. Once your order is ready to ship, you’ll receive an e-mail with tracking information.
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 mailboxes for hours on end. High heat can damage, and even kill, the culture.
I only ship cultures on Mondays. 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. Your starter culture will die if left in the heat.
This will make me very very sad!
All of our starters are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. Please use the tracking information to anticipate the arrival of your items so they can be retrieved from the mail-box and stored in the refrigerator promptly.
There is only two ingredients in our culture, flour and water.
We use Palmour Mountain Spring Water in our culture.
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