Sourdough Varieties of the World
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 junkies!
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 flavor.
Learn More About Sourdough:
- Sourdough Overview
- How to Make Sourdough (Step-by-Step Instructions)
What is Sourdough?
- Meet our Sourdough Starter
- The Difference Between Commercial Sourdough and Homemade Sourdough
- Sourdough Fun Facts
- Sourdough Dictionary
- Sourdough Mini Picture Guide and Interpretation
- Preparing Your Starter Before Baking
- Feeding, Vacation & Storage of Sourdough
- Starter Troubleshooting
- Baking Troubleshooting
- Baking Conversion Chart
- Sourdough Recipes
- Gluten-free Sourdough Recipes
- Sourdough Pictures
- Sourdough Videos
- Purchase a Sourdough Starter