Sourdough Starter, 200-year old

Sourdough Starter, 200-year old


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Our Sourdough Starter comes from a village just outside of Rome and has been tended for over 200-years! It has amazing vigour and I keep it at the 2:1 flour:water ratio, which I find gives you the best oven spring with the mildest sourdough tang, perfect for those that have tried ‘hardcore’ sourdough made with a runny, acidic starter and not liked the flavour, as they’ll love this.

This is the starter that I baked our award-winning sourdough bread with every day. See our bread page for instructions on how to feed it and how to bake sourdough bread!


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