A sourdough starter culture in its plainest and most traditional form: organic flour and water, cultivated and then gently freeze-dried so the culture stays alive on the shelf until you're ready for it.
12g freeze-dried culture, enough to establish a strong starter
Organic, non-GMO flour and water — nothing else
Shelf-stable; rehydrate and feed when you're ready to begin
For sourdough bread, pizza crust, waffles and pancakes
Gets more robust with every feeding
This is the slower, steadier sibling of the mature culture. It takes a little longer to hit its stride, which suits a first starter — you learn what the jar is doing while it's still forgiving.
