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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ALASKAN SOURDOUGH STARTER, VERY STRONG, alaskan sour, deal with it, san francisco has nothing on this one. can it be used as a wine yeast?. How old is it, he says the woman who shared it with him, says late 1800's, all we know is that it is good.
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ALASKAN SOURDOUGH STARTER, VERY STRONG, alaskan sour, deal with it, san francisco has nothing on this one. How old is it, he says the woman who shared it with him, says late 1800's, all we know is that it is good.
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WILD WEST FRONTIER SOURDOUGH STARTER, old yeast, VERY STRONG, extra sour. We were lucky to get this one, and you will be also. It is very active and extra sour. A proven winner! OLD Bill said he has won many blue ribbons for this one, and he says it has been past down from generation to generation.
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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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We're committed to producing our starters fresh every week, ensuring you receive a high-quality product that's teeming with activity. With our starter yeast, you'll be able to create an array of mouthwatering baked goods that are sure to delight friends and family alike.
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This product is a dried pulverized sourdough starter yeast from Alaska, specifically from the Aleutian Islands. It is extremely active and made fresh always. The yeast is labeled as "Alaska sour" and comes with activation instructions. The product includes recipes and is certified "wonkie". It is caffeine-free, dye-free, organic, and egg-free. It is a high-quality sourdough starter yeast for baking big loaves, perfect for any baker looking to add a unique touch to their creations.
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ALASKAN SOURDOUGH STARTER, VERY STRONG, alaskan sour, deal with it, san francisco has nothing on this one. How old is it, he says the woman who shared it with him, says late 1800's, all we know is that it is good.
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