Complete List w Histories

Did You Know? 

Each and every starter in the world contains no same set of microbes as the next. This means that each starter you create will have its unique flavor profile varying to different degrees. So, that means secret family recipes you can pass down that no one will ever duplicate unless you deem them to be worthy of deserving

The Whites

Alaska

    From the owner: ”Not only does this sourdough starter produce the most amazing results, one that could never be compared to commercialized yeast, but it has a story that goes back over 180 years.

   This sourdough starter has been in my family for over 4 generations. Handed down through my great grandmother to all of the kids, to her daughter, and then to my mother. It came from an incredibly gifted baking neighbor, in the form of a fully unadulterated sourdough starter that was given to her when she lived in Anchorage, Alaska. 

   This particular strain has a long history, that is said to have originated with old time Alaska Gold Rush miners. It had actually been harvested from a home that had been patched with it. The family made bread with it and was able to maintain and pass down this starter through generations. The early ‘frontiersmen’ that came to Alaska maintained a sourdough starter to leaven their bread. These frontiersmen would wear a pouch of starter around their neck, even when sleeping, to keep it from freezing in the cold Alaskan winter nights. In desperate times, they would use sourdough starter to fill chinks in their log cabins. (Dried sourdough starters can last for years!)

    With it being this old, I have never been able to kill it. With age, comes strength. I have multiple tests on this running at once, and the most recent test was to see how long it could go without being fed. Our record on this is 9 months in a refrigerator set to 38-40 degrees, and 3 months left unfed on the counter.” Tangy

Montana

   History from provider: “Bring my family's 120+ year old sourdough starter into your kitchen! This starter dates back to my great-great-grandfather who made sourdough biscuits over the fire at his ranch in Montana. It has been tenderly preserved and passed down. My grandparents consider it a proud part of our heritage.” Light and Tangy

San Francisco 

   In 1997, Ed Wood had the good fortune to acquire the Authentic San Francisco sourdough culture that extensive research published in 1970 identified for the first time both the wild yeast that makes this sourdough bread rise, and the strain of bacteria that produces its flavor. The researchers were able to determine the origin of this culture to be from before 1790. The wild yeast was originally classified as a strain of Saccharomyces exiguus, called Torulopsis holmili. It has since been reclassified as Candida milleri and again reclassified as Candida humilis. The bacteria is Lactobacillus San Francisco. The two organisms thrive in a symbiotic relationship that has protected the culture from contamination from other yeasts and bacteria for more than 2 centuries of baking. Now you can produce authentic San Francisco sourdough in your kitchen!! (A booklet of special instructions for activating this culture to keep its integrity was provided by the seller to me when I purchased it). 

Germany

    From the owner: “I believe this culture to be one of the finest European starters available. It makes the wonderful bread that has become associated with the southern part of Germany. And, as one would expect, it comes with quite an interesting and rich history as well.  Oral history indicates that this starter dates back to around the period of Germany’s Black Death (1633) and originated in or near the town of Oberammergau. It literally took me years to track down a reliable German culture from this time period.I was able to find this strain from a single family who had been passing it down for almost 400 years.” It is one of the oldest starters known. 

French

   This is a sourdough starter culture originating from a bakery in France that has been operating on the outskirts of Paris since the late 1700s. The person I got it from has had it in her family for several generations. She remembers her grandmother telling stories of her grandmother making bread with this starter. This starter rises very well and the dough has one of the mildest sourdough flavors.

Old World

   From a remote mountain village in Tajikistan, Asia. This starter is over 1500 yrs old. The country of Tajikistan is surrounded by countries almost like an island. It has borders to China, Afghanistan, Pakistan, Kyrgyzstan, and Uzbekistan. Tajikistan is known for its rugged mountains, which cover 90% of the country. I have an ancestral attachment to this country, which makes me very happy to have been able to acquire this starter. 

Boves

   A family hand down for over 180 years.
Ischia   

  Ischia is an island the Tyrrhenian Sea, at the northern end of the Gulf of Naples. It’s world famous for the sourdough yeast that has been used to make bread for over 1,000 years. Among the best we have ever used, consistently producing fabulous breads and pizza that are very flavorful, quite sour. 

Camaldoli   

   This starter comes from Camaldoli, a small monastery village in Tuscany, Italy. It is 220 years old. Camaldoli has become famous for its sourdough bread. This starter produces bread that has a sweet smell and light texture. My grandfather was born 2 hours from there in Marlia, Lucca. Among the best we have ever used, consistently producing fabulous breads and pizza that are very flavorful, sour with a touch of sweet.
Egypt Red Sea

  This starter is from one of the oldest ethnic bakeries in Egypt. It was found in Hurghada, on the shore of the Red Sea when it was still a village. The bread was actually placed on the village street to rise. The starter has a mild flavor and works well in automatic bread machines. Moderately sour.

Saudi Arabia 

   As the Saudis transformed their country from a collection of villages to a country of modern cities, the desert Bedouin survived this transformation mostly unchanged. And the Saudi sourdough is as desert as its Bedouin baker. It rises moderately well and has one of the most distinctive flavors of all the cultures. 

Scottish

  This Heritage Scottish Starter started in 1882, has a rich history of 142 Years and counting! Traditional Scottish sourdough bread that is known for its dense texture and lightly sour flavor. It has also been characterized as having a slightly fruity or nutty undertone. It is made with soft wheat which is lower in protein and therefore has a lower gluten content. This starter has only been fed European “00” flour. Continuing to feed and bake with this flour will allow you and your loved ones to reap the amazing benefits and preserve the lineage of this starter!
Wales

This sourdough starter from Wales is much more than a simple leavening agent; it represents a rich tapestry of history, culture, and science. Its evolution from the ancient Silk Road trades to its modern-day revival encapsulates the enduring human connection to food and fermentation. The vigorous yeast culture that thrives on both wheat and rye grains not only enhances the art of baking but also serves as a reminder of the shared heritage that binds communities together. As we continue to explore and celebrate the complexities of sourdough, we unlock not just the secrets of its fermentation but also the profound stories that it carries through time. This version of the Silk Road 1,000 year old starter has been maintained with white wheat flour. 

See below for the Dutch version fed with whole wheat and rye flours.

Swiss

  From the owner: “As an avid sourdough enthusiast I'm always on the lookout for sourdough starters to add to my collection. I recently traveled to Zurich, Switzerland.

Zurich has been permanently settled for over 2000 years and was founded by the Romans who called it Turicum. However, early settlements have been discovered dating back more than 6000 years. I love history and I was in awe the entire trip.Zurich is such a beautiful place with lots of history. The museums, lakes, restaurants, churches and the gorgeous Swiss alps were all very breathtaking. During that trip I was able to acquire a sourdough starter from a very old bakery in that area. The very nice person, who worked at the bakery, told me the starter has been in continuous use for over 700 years. 

Hungarian

   From the owner: “In 1910 my great-grandmother was a young woman eager to find opportunity in America when she waved goodbye to her little village of Kiskundorozsma in Hungary and boarded a steamship with her sister. In bustling Chicago, she met my Swiss great-grandfather. Together they raised a family, filling their home with the comforting scent of her Old World recipes. Now, over a century later, I feel most fortunate to continue my great-grandmother's tradition of baking with this Hungarian starter. With each loaf I create, l'm reminded of her spirit of adventure, her dedication to family, and the power of simple joys like gathering around a table to break bread.”  

The BEAST

    A mixture of all of my starters from all over the world! Extra strong!! And super unique!
England:  

   Traced back to 1712 in Northamptonshire by Dr. Vanessa Kimball, a leading expert in nutrition and the digestability of bread; the Course Director at The Sourdough School, a world-renowned centre of research and education in bread, the gut microbe, and the impact of bread on health. 

Egypt La Giza

   Dating back 4500 years! By examining its historical context, scientific principles, and cultural significance, one gains a richer understanding of the integral role that bread has played in human civilization. As we continue to explore and utilize these ancient cultures, we not only preserve a piece of history but also enhance our contemporary culinary experiences. The legacy of La Giza’s sourdough culture serves as a reminder that the art of baking is deeply rooted in our collective past, urging us to honor and celebrate the traditions that connect us to our ancestors. The bakery where this culture was found dated straight back to antiquity and was in the shadow of the pyramids. The sourdough starter from Giza, Egypt, is more than just a culinary artifact; it is a testament to the ingenuity and resilience of ancient cultures. This is probably the culture that made man's first leavened bread and is the one Ed and Jean Wood used to recreate that first bread for the National Geographic Society. The dough made from this culture rises very well, and is sweet and rich. Fed with whole wheat and white flours.

Oregon Trail

   Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Carl's starter has a long history, dating back at least to 1847, when it was carried along the Oregon Trail by settlers from Missouri to Oregon. It was then passed down as an heirloom within the family of Carl Griffith, who shared it via Usenet in the 1990s. Since 2000, it has been maintained and shared by a dedicated historical preservation society; its volunteers keep the starter alive, feeding the organisms flour and water, and mail free samples worldwide on request for use by bakers in seeding their own cultures. Can be fed any flour. Fed with white and 9 grain. 

Bahrain

   Bahrain is thought by many to be the ancient Garden of Eden. Since antiquity it has been the place where East meets West. The Bahrain sourdough is from the oldest of the old. Thriving in both wheat and rye grains, this starter can satisfy beginners looking into delving into the art form that is cultivating sourdough bread, to even the most seasoned veterans of the game looking to spice up their recipe repertoire. Fed whole wheat and white rye flours.

It rises well and is one of the most sour cultures that we have. It rises well and is one of the most sour we’ve encountered.

Russian Rye

  Sourdough rye bread is one of the most traditional Russian foods. There is a legend that during the Russian-Turkish War of 1736 Russian troops were almost defeated because of the interruption of their usual supply of sourdough rye bread, when they were forced to eat unleavened wheat bread. Rye is extremely hardy, and can withstand harsh weather and pests without human intervention. That’s probably why it was so widely available in Russia and the Scandinavian countries for many centuries. Peaks very quick! Fed Medium or Dark Rye flour.  
Bavarian Rye

  This starter is one of my oldest starters. It comes from Bavaria during the "Black Death" era. The Rye counterpart to my Germany starter from the same era. A very active starter best fed with Rye flour. Used to make a very dark rye bread popular at that time. It is said to be one of the oldest starter cultures known, over 400 years old. Peaks quickly! Fed with mixture of white flour and a combination of medium and dark Rye flours. 

Irish Rye

   The invention of sourdough in Ireland is credited to a woman of the Stone Age who went for a wander with her lover, only to return to find her bread had risen because of the natural wild yeasts in the flour. Whatever about the truth of this tale, it tells of the rich tradition of making bread in Ireland. Our Irish rye sourdough starter boasts a rich and robust flavor profile, delivering a superior level of tartness that sets it apart. In fact, it may very well be one of the most remarkably tart starters within our extensive range. Fed white and medium Rye flour.

Scandinavian 

  This culture is hard to describe, as the wonderful and distinctive flavor and aroma it imparts are truly “indescribable”. Cultures were originally sourced from Sweden, Norway and Finland. This rye is an excellent choice for those taking their first steps into the world of rye sourdough. It is particularly well-suited for beginners due to its mild, yet still pleasantly tangy, flavor profile. Ideal for those looking to ease into the distinctive taste of rye starters, it offers a gentle introduction to this classic bread-making ingredient. Fed with white and White Rye flour. 

South Africa

   This culture was sent to Ed Wood by Gray Handcock from Kenilworth, a suburb of Cape Town. He told Ed he uses only pure whole wheat, no unbleached white flour. It is our only whole wheat sourdough culture. It will produce a 100% whole wheat loaf that is very firm. Ed prefers to mix it with 25% white flour. This is the only culture we are aware of that leavens whole wheat better than it does white flour., and it is therefore ideal for those who grind their own flour.The flavor is truly unique, and when combined with 100% whole wheat flour, it yields breads with unsurpassed texture, sourness and flavor. We have also grown it using all white flour. The nutty flavor persists and white sourdough breads made with this culture are quite different from those prepared with our other sourdough cultures. Its ability to leaven whole wheat doughs offers the home baker almost unlimited opportunities to experiment with different combinations of whole wheat, spelt, Kamut, and white flours. I feed with Whole Wheat and 9 grain flour. Peaks extremely quick with these flours!! 

*Can be fed with any flour or combination of flours. Feed flours can be changed as preferred. It is a very Versatile culture!!

Poland

   This culture was brought back for me by a friend that traveled there. This sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Its unique characteristics not only enhance the flavor profile of sourdough but also contribute to a growing consciousness around sustainable and ethical food practices. As the global community continues to embrace artisan baking, this starter stands as a testament to the rich interplay of culture, tradition, and innovation in the timeless craft of sourdough bread-making.

Baking with this starter presents a myriad of culinary possibilities. From traditional Polish breads, such as Żytni chleb (rye bread), to innovative artisan loaves, the starter holds the potential to elevate the baking experience. Moreover, the interplay between the dark rye and whole wheat could inspire bakers to experiment with various hydration levels and fermentation times, fostering an environment for creativity and personal expression in the baking process. Fed with white, Whole Wheat and Dark Rye flour. 

Dutch

  This seller’s sourdough, much like the others, is a generational starter with familial ties from Wales. It even has a history that dates back to the Silk Road Trades era, and is a strain that dates back 1,000 years. Thought to be second oldest living strain of sourdough! Thriving in both wheat and rye grains, this starter can satisfy beginners looking into delving into the art form that is cultivating sourdough bread, to even the most seasoned veterans of the game looking to spice up their recipe repertoire. Fed with white, half whole wheat and half white rye flour. Peaks extremely quick!! Tangy

New Zealand General

    In 2003 we acquired one of these cultures from Kristeva Dowling (now in Canada). It is one of the easiest and best choices for the novice sourdough baker. It works for everything from whole wheat, potato, sweet breads, etc. It has been used around the world with great success ever since it was discovered in the early 1900’s. Fed with whole wheat and white flours. 

Australian Tasmanian Devil

     Australian beer and wine have become favorites around the world. Now you can add another unique fermented Australian product—sourdough. Just as Australian wine has its own notable qualities, this culture produces breads with a distinctive flavor and texture. It is very versatile with different flours.*Can be fed with any flour or combination of flours. Feed flours can be changed as preferred. It is a very Versatile culture!! I feed 9 grain and white. 

Canadian Rye

   Our Canadian rye sourdough bread starter is another excellent choice for those taking their first steps into the world of rye sourdough. It is particularly well-suited for beginners due to its consistently lively, robust activity and pleasantly tangy sourness. Fed white and any Rye flour. 

Austria

   This starter is from the old section of Innsbruck. The bakery carries a sign over the entrance proclaiming 1795 as the year the business opened. This starter is especially adapted to Rye flours, but can be fed with any flour. It rises somewhat slowly, and produces one of the more sour flavors. I feed white flour with a touch of white rye.  

Russia

    This culture is from the village of Palekh, 200 miles northeast of Moscow. It is a fast

leavening culture, handles heavy Russian whole wheat doughs very well and appears ideal for automatic home bread machines. It is a fast-leavening, handles heavy Russian whole wheat doughs, and works very well in automatic home bread machines. Fed with Whole Wheat and White flours.

New Zealand Rye

   From the owner: “A year later I heard from Charles Schatz in Wellington, NZ who describes himself as a Yank from Brooklyn. He grew up on Eastern European rye breads, and after moving to New Zealand, started producing his own. This culture introduces something very special, a rye sour.” Fed with white and any Rye flour.

                  GLUTEN FREE 

All San Francisco Culture-

    Fed by:

         Premium Gold Gluten Free Flax and Ancient Grain

         Pamela’s Gluten Free Ultimate Baking & Bread Mix 

        Namaste Gluten Free Perfect Flour Blend

        King Arthur gluten free bread flour

Only starters listed on the Current Active List page are awake and active. All others are inactive/or asleep. They are available in dehydrated form. If you see a starter that you are interested in buying as active liquid, instead of dehydrated, just let me know and I will activate it, for $5. Allow 2 weeks. If you are getting it with a private lesson, the activation charge is waived.