ZOURDOUGH SOURDOUGH STARTER. The secret to successful sourdough baking is FRESHLY FED STARTER ! So what's the scoop with Larry?. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter.
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Bavarian "Black Death" Sourdough Starter. WE PERSONALLY CAN NOT VERIFY ITS STORY, BUT IT IS A GOOD STORY AND MAKES A GREAT SOURDOUGH BREAD! I was able to find this strain from a single family who had been handing it down through many generations.
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You can make pizza dough, all kinds of sourdough breads, sweat breads, muffins, bagels, pancakes, oh you got to try our pancake and waffle recipe.
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Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the s.
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Pristine hydro filtered water system water was used to make this starter for maximum yeast microbes and strong vigor. Every step was taken with this starter to preserve quality and integrity.
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A gently dehydrated 200+ year old heirloom ORGANIC Sourdough starter. Pristine hydro-filtered water was used to make this starter, ensuring maximum yeast microbes and strong vigor. Every step was taken to preserve the quality and integrity of this starter.
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Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this poin.
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Bavarian "Black Death" Sourdough Starter. WE PERSONALLY CAN NOT VERIFY ITS STORY, BUT IT IS A GOOD STORY AND MAKES A GREAT SOURDOUGH BREAD! Bavarian Black Death?. dried starter. I was able to find this strain from a single family who had been handing it down through many generations.
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