Organic Alaskan Sourdough Starter
Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Yeasts and bacteria suitable for bread production are found in relatively high amounts on the surface of cereal grains, such as wheat. By grinding the grains into flour and allowing these micro-organisms to thrive – by adding water, keeping the mix at an appropriate temperature, and providing food in the form of more flour to create what is known as a ‘starter’ – they can be increased in size and concentration.
Our Sourdough comes sourced from starter cultures that have been in use for over a century. A mature, well-aged sourdough starter has a much stronger and distinctive sourdough flavour than one recently started from scratch. We have worked hard to obtain the very best sourdough from across the world. We feed our starter cultures twice a day; ensuring that what you purchase from us is a very active, starter culture.
The latest addition to our sourdough range. This starter is over 100 years old and comes directly from Fairbanks in Alaska. Anyone that has spent any time around Alaskan oldtimers is likely to have heard about a sourdough starter that has been handed down from the Gold Rush era. Sourdough is such an important part of Alaskan culture that people who have lived in Alaska for more than one winter are often referred to as “Sourdoughs”.
This remote location brings with it some very unique yeasts that give our Alaskan sourdough starter a very unique flavour. In comparison to our San Francisco starter, it adds a much milder, sometimes almost sweet flavour to anything it’s used in. If you want to experience American sourdough but you’re not a fan of the really sour San Francisco style, we highly recommend you try this starter!