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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Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k's restaurant. As I recall the 4 k's represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90's and that great breakfast was left as just a memory. NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don't put a real baby in the oven.
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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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This is a live, gently dehydrated culture made exclusively with certified organic gluten-free flours, filtered water, and zero additives. GLUTEN-FREE | Heirloom Organic Sourdough Starter (Dehydrated, 200+ Years Old, San Francisco Lineage).
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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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(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!
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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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