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San Francisco Sourdough Starter

Dehydrated San Francisco Sourdough Starter: Ready-to-Ship $17.99 

To purchase for pick-up in Winnipeg (versus shipping), click here.

 Click here for a related hands-on  course in Winnipeg! 

Learn by doing . . .or learn long-distance!

 

 

 

ABOUT: If you crave sourdough bread from San Francisco, our San Francisco Sourdough Starter Culture is the perfect sourdough starter for you!

  • Each box contains 1 packet of dehydrated San Francisco Sourdough Starter Culture.

  • Store in cool, dry place until ready to activate.

  • Activate using white flour and unchlorinated, unfluoridated spring water

  • Replinishable; no need to buy again! Save $$$!

  • Cultures at room temperature, 70º-85ºF.

  • Once activated, feed your starter using 1 part starter, 1 part water, and 2 parts flour daily for frequent use or weekly, if baking infrequently.

  • Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.

  • Instructions for using this sourdough starter are included and can be found here.

  • Having trouble activating your sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.

WHY?

  • Health:  Sourdough is the ancient practice of soaking/ culturing/ fermenting, making the grains become friendly for you. The phytic acid (membrane around grain) is an anti-nutrient that inhibitis the absorption of the nutrients and minerals that grains offer us. Nature's miracle, traditional sourdough & soaking not only make the vitamins and minerals absorbable for you, it also lowers the gluten!  See an excellent resource chart for soaking grains/ seeds/ nuts.

  • Premium Baking: By choosing the quality of grain your purchase, (e.g. local and/or organic), you can make a bread that is notches above what can be purchased!

  • Save $$$: Making your own bread costs significantly less than commercial bread and you have complete control over the grains you use. You save lots of $$$! The sourdough starter is replinishable. No need to purchase it again.

  • Shipping Information:

    • Add up to two culture starter kits for this flat rate! Click here for more nourishing and exciting culture starter kits.

    • Please leave two weeks for delivery

$17.99 Spelt Sourdough Starter: Ready-to-Ship

 

OR. . . purchase in Winnipeg (no shipping fee)  

See below.

 

 

Pick-up: in St Vital, Winnipeg only

  • Upon payment we will hold your culture for two weeks.

  • Contact info & directions will be sent upon payment. Contact us here if you have any questions.

  •  Click here for more nourishing and exciting culture starter kits.

$17.99 San Francisco Sourdough Starter (dehydrated): Ready for Pick-up in Winnipeg

 

 

Click here  for a related hands-on course in Winnipeg! 
Learn by doing . . .or learn long-distance!

 

 

San Francisco Sourdough Starter Ingredients:

  • Organic white wheat flour, live active cultures. (Want to switch to a different flour (like spelt)? No problem!)

  • This product contains no GMO ingredients.

  • Our San Francisco Sourdough Starter Culture contains Lactobacillus sanfranciscensis bacteria and wild yeast Candida humilis, giving this sourdough starter that famous San Francisco taste. Use it to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods.  You will have access to a link with a host of recipes that are simply delicious!

 

$18.99 Spelt Sourdough Starter: Ready-to-Ship

To purchase for pick-up in Winnipeg (versus shipping), click here.

 

Converting Flour. . .Switching up your Sourdough Starter

Want to switch from wheat to spelt, or maybe rye, or another heirloom variety? No problem. It's really simple!

  • Before You Switch

    • Always revive a dried sourdough starter first with the flour type indicated.

    • Do not attempt to switch flours until your sourdough starter has been fed for at least a week and is healthy and happy, bubbling and growing.

    •  We recommend not converting this starter to a gluten-free grain starter. If you wish to use a gluten-free stater, purchase an already cultured gluten-free starter.

  •  Instructions for Switching to a New Flour

    1. Divide the active starter into two portions.

    2. Place one half safely in the refrigerator as a backup in case the starter does not acclimate well to the new flour. This backup should be fed with its regular flour to keep it healthy.

    3. Feed the second half with the new flour at room temperature. 

    4. Within a few feedings the starter should be converted to the new flour. 

    5. Once it is bubbling and growing reliably for a few consecutive feedings, it is ready to use for baking.

 

HANDS-ON -- Spelt Sourdough Course Winnipeg, MB

So many health paradigms are turning people against grains. It's no wonder, as they can cause havoc on our gut and immune system. But properly prepared grains. . .well that's another story. Learn to prepare grains in a gracious manner that turns a foe into a friend.

 

 

 Sourdough is the ancient practice of soaking/ culturing/ fermenting, making the grains become friendly for you. The phytic acid (membrane around grain) around is an anti-nutrient that inhibitis the absorption of the nutrients and minerals that grains offer us. Nature's miracle, traditional sourdough and soaking, not only lowers the gluten, but also makes the vitamins and minerals absorbable for you.

Want to re-think grains?  Ready to begin a weekly rhythm of breaking bread for your family? (Side note: I never thought I would be baking bread. . I just wasn't that person.  I still chuckle when I pull out a steaming loaf of fresh bread from the oven). You can! I am a testimony of re-friending grains in a good and gracious manner.

Here's what you will learn:

  • sourdough spelt

  • sourdough crackers

  • sourdough granola

  • sourdough pancakes

Click here for more details . . .