|Professional bakers seek out starters from around the world just for their special
properties (extra tang, quick rising, etc). Though it may be uprooted from its home,
its unique characteristics remain. It is generally believed that sourdough starter
retains most of its original strains of yeast and bacteria. This is because these
primary strains have formed a strong mutual atmosphere which promotes continual
growth and reproduction. There are limitless varieties of starters in the world. San
Francisco is easily one of the most popular and recognizable, but there are many
others to try!
Lends well to rye, rises slowly and creates a nice sour edge.
Lends itself well to Spelt and Kamut. Distinct flavor of its own.
Extra sour, rises well. Also from an ancient culture with a rich history in sourdough.
Mild flavor, lends itself well to bread machines. A very old starter from one of the first
cultures that harnessed wild yeasts.
Very distinct flavor, a fun starter for the explorer at heart!
Notably mild flavor. Well-known and popular among bakeries.
Dates back to pizza making in Naples in the 1800’s - this one’s for authenticity
Works very well with rye and is very versatile with other flours. Also easy to work and
travel with. Has a mellow note.
Rises quickly, works well with bread machines.
Notably sour, with a longer rise time, unique and famous flavor.
A very unique and robust flavor passed down from generation to generation.
Tends to leaven whole grain better than white, a rare attribute. Holds the whole grain
flavor better too. Hardy and rises well even at cooler temperatures.
Alaskan starter from the klondike - rises faster than San Francisco. Has a balanced