French Parisian Sour Dough Starter Culture
French Parisian Sour Dough Starter
Sour Dough Starter Culture is a mix of living organisms (Yeast and Bacteria) used for fermentation when making bread.
This is a white flour culture with a mild flavor and sweet finish. Great for making sour dough pizza, white loafs of baked bread like baguettes etc.
This culture is shipped in a vacuum sealed bag with about 4- 6 oz of the starter culture. Shipping is only available in winter months and cool/cold temps as of now to keep the starter dormant during travel. Warmer temps can make the organisms more active which could result in issues for shipping.
The packaged sour dough starter culture MUST be opened immediately upon arrival!
This starter culture MUST be fed upon arrival in a more appropriate size jar for the rise during fermentation/feeding. Store in the fridge after feeding for prolonged keeping and less maintenance. Should feed once every 7-10 days for best results in the refrigerator for storage.
There is plenty of information on the internet and YouTube on how to use and take care of your Sour Dough Starter.
French Parisian Sour Dough Starter
Sour Dough Starter Culture is a mix of living organisms (Yeast and Bacteria) used for fermentation when making bread.
This is a white flour culture with a mild flavor and sweet finish. Great for making sour dough pizza, white loafs of baked bread like baguettes etc.
This culture is shipped in a vacuum sealed bag with about 4- 6 oz of the starter culture. Shipping is only available in winter months and cool/cold temps as of now to keep the starter dormant during travel. Warmer temps can make the organisms more active which could result in issues for shipping.
The packaged sour dough starter culture MUST be opened immediately upon arrival!
This starter culture MUST be fed upon arrival in a more appropriate size jar for the rise during fermentation/feeding. Store in the fridge after feeding for prolonged keeping and less maintenance. Should feed once every 7-10 days for best results in the refrigerator for storage.
There is plenty of information on the internet and YouTube on how to use and take care of your Sour Dough Starter.
French Parisian Sour Dough Starter
Sour Dough Starter Culture is a mix of living organisms (Yeast and Bacteria) used for fermentation when making bread.
This is a white flour culture with a mild flavor and sweet finish. Great for making sour dough pizza, white loafs of baked bread like baguettes etc.
This culture is shipped in a vacuum sealed bag with about 4- 6 oz of the starter culture. Shipping is only available in winter months and cool/cold temps as of now to keep the starter dormant during travel. Warmer temps can make the organisms more active which could result in issues for shipping.
The packaged sour dough starter culture MUST be opened immediately upon arrival!
This starter culture MUST be fed upon arrival in a more appropriate size jar for the rise during fermentation/feeding. Store in the fridge after feeding for prolonged keeping and less maintenance. Should feed once every 7-10 days for best results in the refrigerator for storage.
There is plenty of information on the internet and YouTube on how to use and take care of your Sour Dough Starter.