Bring the magic of sourdough baking into your kitchen with our dehydrated sourdough starter culture. Crafted from a thriving, mature culture that's been carefully dried at peak vitality. Grown with precision, it's packed with natural wild yeast and beneficial bacteria, ready to spring back to life with just a bit of water and flour. Whether you're a seasoned baker or just starting out, this shelf-stable starter offers a convenient way to bake real, flavorful sourdough from scratch. 
 
Below are the lineages of my three sourdough starters. Each one has a unique story and character, giving you insight into its origins and personality. Take a look to help you choose the perfect starter—or starters—for your baking journey!
 
Alana -
This starter culture captures the complex, tangy flavors reminiscent of classic San Francisco style sourdough. Alana is an heirloom starter, carefully crafted with active cultures, known for its extreme bubbliness and high activity. She is a show stopper, lively and airy, leavening batch after batch of deliciously light and fluffy bread and baked goods.
Frankenstein -
A mashup of three uniquely strong sourdough starters, giving life to a being of my own creation, Frankenstein. One of the three originates back to the southernmost regions of Germany, 1633, being the 3rd oldest living strain of sourdough. Frankenstein comes from a rich history, leavening artisanal bread with exceptional flavor and texture.
Riley - 
Rye sourdough starter has a rich history that dates back centuries, with its origins rooted in ancient civilizations that relied on wild fermentaion to leaven bread. Unlike wheat, rye contains more pentosans, which help trap air bubbles creating a denser, flavorful loaf. Rye is known for its tangy, slightly earthy flavor, resulting in a unique balance for exquisite artisan bread loaves.