Our organic San Francisco sourdough starter culture 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 organic San Francisco sourdough starter culture 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.
San Francisco is legendary across the world for its sourdough. It contains a specific strain of bacteria- L. sanfranciscensis. Local bakers, including Boudin founded in 1849, swore that no one could reproduce it outside a 50-mile radius of the city – thus adding to its allure. The San Francisco foggy climate cultivated this specific type of yeast, which scientists have now identified in a number of places around the world. However, the strain of bacteria is still named after San Francisco, where it was first discovered.
Our San Francisco sourdough starter comes directly from the Fishermans wharf area. Although its heritage has not been officially confirmed, it is likely to have come from the original Boudin bakery starter culture. It produces a very distinct flavour and is a firm favourite of ours. We absolutely love it! Due to its tart, almost vinegar-like flavour, bread and pizza baked with this starter won’t be to everyone’s liking.