San Francisco Sourdough Starter

125+ years old

For best results: 

Place 25g starter in a clean jar.

Add 100g Organic King Arthur's All Purpose Flour and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake. 

French Sourdough Starter

200+ years old

For best results: 

Place 25g starter in a clean jar.

Add 100g Organic King Arthur's Bread Flour and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake. 

Swiss Sourdough Starter

700+ years old

For best results: 

Place 25g starter in a clean jar.

Add 90g Organic King Arthur's All Purpose Flour, 10g whole wheat and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake. 

Scottish Sourdough Starter

140+ years old

For best results: 

Place 25g starter in a clean jar.

Add 100g Organic King Arthur's Bread Flour and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake.  

 

Egyptian Sourdough Starter

30+ years old 

For best results: 

Place 25g starter in a clean jar.

Add 100g Organic King Arthur's Flour or organic unbleached all purpose flour and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake. 

 

Gluten-Free Sourdough Starter

10+ years old

Maintenance Feeding Schedule: 

Place 25g starter in a clean jar.

Add 100g Organic Gluten-free Namaste Flour and 100g luke warm water. Mix well. Set on the counter at room temperature DISCARD: The following day, discard all but 25g from the jar and repeat the feeding process. Feed once a day for best results. Store in the refrigerator up to 1 week if you are not regularly baking and take out once a week to feed it. Do NOT leave in the fridge for more than a week at a time as this will cause increased moisture and it can mold. Baking Feeding Schedule (this is a time intensive process so plan accordingly): Step 1) Feed the starter as normal and let it sit at room temperature for 4-6 hours until it starts forming big bubbles like in the picture above.  Step 2) Make a "Levain" which strengthens the rising power of this starter by adding 100g of your active starter (that you fed 4-6 hours prior) to 100g gluten-free flour and 100g luke warm water. Let the Levain sit 6-8 hours until it roughly triples in size and has big bubbles (this can take more time if your house is cold or less time if your house is warm). Use the Levain as called for in your recipe to bake. See the "Recipes" page for a Gluten-free artisan bread recipe. 

 

Rye Sourdough Starter

10+ years old

For best results:

Add 100g Organic Rye Flour and 100g luke warm water. Mix well. Set on the counter at room temperature for 4-6 hours or until the starter mixture at least doubles in size. Use it to bake, or discard all but 25g from the jar and repeat the feeding process. Store in the refrigerator if you are not regularly baking and take out once a week to feed it. Then place it back into the fridge until the next time you bake. To make a levain which strengthens the rising power of this starter, add 100g fermented starter to 100g Rye flour and 100g luke warm water. Let it sit 4-6 hours until it peaks (it may take longer depending on the temperature of your house). Use the levain as called for in your recipe.