We were first given a cup-full of this beautiful, earthy sourdough starter by a baker in San Francisco, way back in 1997.
 
Since then, it’s travelled to England and took a detour to Colorado for a breath of mountain air, before finally settling here at home in Los Angeles where it’s been nurtured and loved for 23 years. The aroma is life itself.
 
For the last few years, it’s been exclusively fed 100% organic, California heritage wheat, making it a real part of our LaLaLand bakers dreamscape.  
 
It’s not just for bread, either. (Personally, we don’t even bake much bread.) Use it to make pancakes, waffles, English muffins, cake, brownies, pizza (the best use for it as far as we’re concerned), biscuits, fried chicken batter (really), pita, crackers and so much more. 
 
What you get is dehydrated starter, along with directions to feed it, an inspiring recipe and basic troubleshooting tips to get you started. 
 
Treated right (and it’s really not hard!) this sourdough starter can easily live for the next 120 years.
 
It’s not just for baking, it’s an heirloom in the making.  (Groan. Sorry.)
 
 
 
INGREDIENTS: Wheat flour and water