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San Francisco sourdough starter – for sourdough bread


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(3 customer reviews)

San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste.

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What is sourdough bread?

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli, acetobacter and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. To make ssourdough bread you need a sourdough starter. However, several sourdough starters have very specific characteristics that are impossible to create yourself. That’s where our sourdough starters come in.

About San Francisco sourdough

San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste.

Micro organisms San Francisco sourdough starter

This sourdough starter contains many bacteria and yeast, among others: the yeast Torulopsis Holmii and the bacterium Lactobacillus sanfrancisco.

Content San Francisco sourdough starter

  • 5 grams of freeze dried San Francisco sourdough.

Why a dried starter?

  • A dried starter has a long shelf life
  • Easy to ship / take with you, also abroad
  • Does not deteriorate due to transportation
  • Light in weight (shipping costs)
  • You can buy it even if you are not planning to make sourdough bread immediately
  • You can save a part in case your sourdough dies
  • After activation, the result using of freeze dried sourdough is identical to fresh sourdough

Activating your sourdough starter

The freeze dried sourdough starter is in a resting state, so you can easily store it until you want to activate it. It only takes about 1 week before it is fully active!

General tips

Read this through before you begin so you have an idea of ​​what supplies and ingredients you will need every day.

A note about metal: it is best to avoid metals when working with sourdough, especially aluminum and copper, which can react with the microorganisms. Stainless steel is great for mixing or making bread, but opt ​​for glass, porcelain or a food-grade plastic for storage.

Sourdough is a living organism and working with it has a learning curve. Just like a pet or plant, it will behave differently with different temperatures, climates, flour, etc. You will quickly learn the subtle rhythms and preferences, simply through simple day-to-day observations. You can even name your sourdough starter as many others do!

No matter how detailed this may seem, you don’t have to feel intimidated or worried, as long as you care, it will live!

You can bake with this starter as soon as it is activated, in about 5-10 days!


  • a clean, clear (easier to view) glass, plastic or ceramic pot or bowl or large cup (that can contain at least 2 cups, this small starter needs room to grow!)
  • a wooden or plastic spoon to stir
  • measuring spoons and / or scales
  • a room with a fairly stable (room) temperature.


  • The starter (save a bit just to be certain)
  • Wholegrain flour. Keep at least a kilo close at hand. Whole grain, or rye are a better option than white to start with because the nutrients help the yeast and bacteria to get a better ‘jump start’. You can later switch to flour, if desired, when the starter is active and strong.
  • Tap water

The steps


1. Take 1 tablespoon of lukewarm water and put it in a pot or bowl.

2. Add 1/2 teaspoon of the starter from the bag to the water and stir. Allow the starter to hydrate for about 5-15 minutes.

3. Add 1 tablespoon of whole wheat flour

4. Mix until evenly distributed.

5. Check whether the consistency of the batter is correct. The consistency should not be too smooth or too stiff to stir. Just nice and thick.

6. Cover your pot / dish with something clean and breathable (cloth, paper towel, loose lid, loose plastic wrap, paper, etc.). Store somewhere out of direct sunlight, at room temperature.


After about 24 hours, it may or may not show signs of bubbling. Most likely there is a layer of water on your flower. If it looks really dry, cover it with a thicker cloth or a separate lid for step 2 today. If you see small air bubbles above or in the whole lot, it means that it is activated and ‘eats’.

1. Either way (bubbles or not), feed another 1 tablespoon of flour (about 8 g) and 1 tablespoon of water. Stir the mixture well.

2. Put the cloth over it again and let it ferment for another 24 hours.


After 24 hours, he may already show signs of bubbling, and the consistency of the dough will be more pancake batter-like.

1. Now add 3 tablespoons of flour (or about 24 g) and a little less than 3 tablespoons of water

2. Let sit again for 24 hours or until it has doubled


Repeat. Now your starter is likely to double in about 3-8 hours (depending on the temperature)

DAY 5 – 7

Your starter is ready for use. Let’s bake!

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3 reviews for San Francisco sourdough starter – for sourdough bread

  1. Peter B. (verified owner)