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Breadtopia Fresh Sourdough Starter | Non-GMO, Heirloom & Organic | Our Sour Dough Starter is Active & Ready to Go | It's Alive - MUST BE FED IMMEDIATELY ON DELIVERY | Sourdough Starters for Home Made Sourdough Bread | Easy to Use Bread Starter Culture
Purchase options and add-ons
Brand | Breadtopia |
Item Weight | 35 Grams |
Specialty | GMO Free |
Package Weight | 0.04 Kilograms |
Item Form | Dough |
About this item
- IT’S ALIVE - MUST BE FED IMMEDIATELY ON DELIVERY. If you will not be home to take delivery and feed the starter right away, or plan to give this as a gift, we recommend buying our dry starter instead. The content of this package is a moist living ball of sourdough starter culture and it will need care immediately upon delivery.
- A HEARTY STRAIN OF WILD YEAST: This sour dough starter live is fed exclusively using organic bread flour and has been taken directly from our own batch in its live form - it is not dehydrated
- ACTIVATED & READY TO GO - START BAKING SOONER: Unlike dried starters, our live starter lets you get baking in half (or even less) the time it takes with conventional dry starters
- SOURDOUGH LIVE MADE WITH ORGANIC INGREDIENTS: Our sourdough bread starter is made with high quality non-GMO and organic ingredients. This sourdough starter contains naturally occurring wild yeast, friendly Lactobacillus bacteria and organic wheat flour
- THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more
Additional Details
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Product Description
Live Sourdough Starter | Dried Sourdough Starter | Bread Lame | Malted Barley Flour | |
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Customer Reviews |
4.4 out of 5 stars
7,389
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4.4 out of 5 stars
1,872
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4.4 out of 5 stars
911
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4.7 out of 5 stars
844
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Use | Our live sourdough starter can be used to make hearty and delicious sourdough bread. | Our dried sourdough starter can be used to make hearty and delicious sourdough bread. | An essential tool for any bread baker; a bread lame is used to score the bread giving your loaf a controlled shape as it rises during baking. | It is used for promoting a strong rise and enhancing appealing crust browning. |
Product details
- Is Discontinued By Manufacturer : No
- Package Dimensions : 4.88 x 4.61 x 1.06 inches; 1.23 ounces
- UPC : 798304059502
- Manufacturer : Breadtopia
- ASIN : B002C0E5VG
- Best Sellers Rank: #8,499 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #1 in Sourdough Starters
- Customer Reviews:
Videos
Videos for this product
7:27
Click to play video
How to Manage your Sourdough Starter
Breadtopia
Videos for this product
1:13
Click to play video
Our Point of View on Breadtopia Sourdough Starter
WTI | We Tried It!
Videos for this product
7:04
Click to play video
Reviving Your Live Sourdough Starter
Breadtopia
Videos for this product
1:13
Click to play video
Customer Review: Dead Mouse Inside Sealed Bag
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of use, performance, quality, taste and smell of the flour. They mention that it's easy to follow the directions, works great and produces excellent pizza dough. They also appreciate the video and activeness. That said, opinions are mixed on smell and value.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the sourdough starter. They mention that it activates quickly, produces nice sanddough bread, and is the best soudough they've ever gotten. The starter is also strong and kicks off quickly, making perfect first load of bread.
"...The culture, after being fed, as instructed, is doing terrific. It's healthy, Highly reactive, and, imparts a wonderful flavor to all that I have..." Read more
"This is an excellent sourdough starter. I’ve ordered it 3-4 times over the years and every time I’ve gotten awesome results quickly...." Read more
"...of the lack of gluten in this sourdough is that it makes excellent pizza dough. And even a bread baking mistake can make a premium pizza...." Read more
"...When I opened it the signs were positive: it was very bubbly and ripe with an inoffensive sour smell and no hooch separation...." Read more
Customers like the performance of the flour. They say it works well, produces great results, and is very useful. Customers also mention that it works awesome and is unbelievably powerful. They also say it speed up proofing or rising.
"...The culture, after being fed, as instructed, is doing terrific...." Read more
"...starter many times but this one just gives me quicker and better results more consistently. The bread has a delicious fermented flavor...." Read more
"Much faster and more reliable than making your own starter! Great results!..." Read more
"...My first loaf was not good…I changed recipes and it is fantastic. I will be dividing the starter this evening to have one for whole wheat bread also...." Read more
Customers find the directions for using the flour easy to follow. They also appreciate the video instructions, which make the process for new bakers simple. Customers also mention that the starter is easy to activate and to sweeten.
"...Highly recommended for a fast, no hassle, start." Read more
"...And it is easy to care for it...." Read more
"Easy to use" Read more
"Easy instructions, made a perfectly lovely loaf of bread with many more to come!" Read more
Customers like the taste of the flour. They mention that it has a perfect crumb, and pretty good flavor. They also appreciate the wonderful texture and flavor of genuine sourdough bread. Customers also mention that the bread has scrumptious crusts and a glossy outer crust.
"...days after having received the starter, had a perfect crumb and pretty good flavor. I have been baking with it about every other day since...." Read more
"...The bread has a delicious fermented flavor. Highly recommend!" Read more
"...And the sour flavor is there! I am a hero at home with sourdough bread coming out of the oven at least 3 times a week...." Read more
"...offers another way to minimize gluten while enjoying the wonderful texture and flavor of genuine sourdough bread--which I consider to be the best..." Read more
Customers find the instructional videos on the website helpful, detailed, and informative. They say the videos are excellent for reviving your starter and making reading instructions obsolete.
"...The video they have is pretty good though...." Read more
"It was easy to follow. The videos were so helpful and made the process for someone new.. I have attempted my own starter from scratch a few times..." Read more
"I've used this company for several years. They have great videos and first-rate flour and lots of info on sourdough baking." Read more
"...I’m now making sourdough, so thank you! Loved the video that came along with it as well as instructions." Read more
Customers find the flour very active, responsive, and vigorous. They say it handles the cold well and starts perking up after feeding.
"...I checked it 8-9 hours later (Sunday morning - Christmas Eve:) and it was active, and I could tell it had risen to a doubled point by the line where..." Read more
"I followed the instructions and the starter took off. It kept the feeding process going and made my first loaf in 48 hours...." Read more
"...This Breadtopia starter is amazing. Strong and active and ready to bake with almost right away...." Read more
"...It’s already very active and I used some the following day to make some really nice sourdough bread that rose as well and tasted as good as any..." Read more
Customers are mixed about the smell of the flour. Some mention that it smells wonderful, while others say that it has a weird smell.
"...the signs were positive: it was very bubbly and ripe with an inoffensive sour smell and no hooch separation...." Read more
"...I think it took 5 days to get to this kind of lively action. The smell is more sour than the other brand as well. I’m impressed with this product...." Read more
"...It got smelly bad and I tried for longtime. Seller refunded me. Thank you" Read more
"...for 4 days and now it is resting in the fridge still looking and smelling wonderful...." Read more
Customers have mixed opinions about the value of the flour. Some say it's well worth the money, inexpensive to try and try again, and cheap enough to have a few of. However, others say that it'd be a complete waste of their hard-earned money.
"...Surprisingly little for $10." Read more
"...because they’re easier to keep the sides clean and cheap enough to have a few of...." Read more
"I found this easy to use. A little pricey though but considering i may never have to buy it again it was worth the head start. Bread came delicious...." Read more
"...It’s a bit tricky - finicky - in my experience - it’s still worth the investment.👍..." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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Here I am, only a week and a half after receiving my sourdough starter. The culture, after being fed, as instructed, is doing terrific. It's healthy, Highly reactive, and, imparts a wonderful flavor to all that I have Baked. The first bread that I made, only three days after having received the starter, had a perfect crumb and pretty good flavor. I have been baking with it about every other day since. the flavor is getting better and better; hard to believe, considering how flavorful it was from the start. Four days after first feeding, I started keeping this "Mother Starter" in the fridge. I now, late in the evening, take out what I will need, the next day, from Mom to produce a sponge for the next loaf, feed her, then return to fridge. Next, I feed this portion of starter, with the same type of flour that I plan to bake with, and allow it to grow overnight in a covered bowl on my countertop. In the morning I mix this with the wet ingredients (preferably lukewarm) for the particular recipe that I've chosen, allow to sit for an hour or so, finally mixing in the Dry components to a shaggy dough (mixed just enough to ensure that all is 99% wet.) About 45 minutes to an hour, or so, latter I'll perform a four point stretch and fold to form a sort of flattened ball. This, upon being covered in a bowl 2 to three times the current dough volume, sits on my counter till the next morning; unless it has something like eggs in it, that require it to be refrigerated, of course.--Checked periodically to make sure it doesn't over flow its home--thumping the bowl, as necessary, to knock it down. Time to shape(or just toss in a bread pan) and bake. Mumm..Mumm...Good.
I'm very happy with this live version of Breadtopia Sourdough Starter. Highly recommended for a fast, no hassle, start.
Reviewed in the United States on June 5, 2022
Here I am, only a week and a half after receiving my sourdough starter. The culture, after being fed, as instructed, is doing terrific. It's healthy, Highly reactive, and, imparts a wonderful flavor to all that I have Baked. The first bread that I made, only three days after having received the starter, had a perfect crumb and pretty good flavor. I have been baking with it about every other day since. the flavor is getting better and better; hard to believe, considering how flavorful it was from the start. Four days after first feeding, I started keeping this "Mother Starter" in the fridge. I now, late in the evening, take out what I will need, the next day, from Mom to produce a sponge for the next loaf, feed her, then return to fridge. Next, I feed this portion of starter, with the same type of flour that I plan to bake with, and allow it to grow overnight in a covered bowl on my countertop. In the morning I mix this with the wet ingredients (preferably lukewarm) for the particular recipe that I've chosen, allow to sit for an hour or so, finally mixing in the Dry components to a shaggy dough (mixed just enough to ensure that all is 99% wet.) About 45 minutes to an hour, or so, latter I'll perform a four point stretch and fold to form a sort of flattened ball. This, upon being covered in a bowl 2 to three times the current dough volume, sits on my counter till the next morning; unless it has something like eggs in it, that require it to be refrigerated, of course.--Checked periodically to make sure it doesn't over flow its home--thumping the bowl, as necessary, to knock it down. Time to shape(or just toss in a bread pan) and bake. Mumm..Mumm...Good.
I'm very happy with this live version of Breadtopia Sourdough Starter. Highly recommended for a fast, no hassle, start.
Reviewed in the United States on February 20, 2024
If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night.
The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.
Reviewed in the United States on March 5, 2020
If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night.
The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.
Top reviews from other countries
J'ai suivi la recette d'une personne qui a mis son avis sur ce levain. Et tadaaaa!
Résultat incroyable! Un pain au bon goût de levain.
Moelleux, léger, croustillant sur le dessus!
J'ai suivi les instructions de la vidéo pour l'activation du levain. Super facile.
Mon levain a doublé de volume comme prévu.
J'ai utilisé une farine bio et de l'eau filtrée à température ambiante.
Je recommande le produit!!
Reviewed in Canada on October 22, 2023
J'ai suivi la recette d'une personne qui a mis son avis sur ce levain. Et tadaaaa!
Résultat incroyable! Un pain au bon goût de levain.
Moelleux, léger, croustillant sur le dessus!
J'ai suivi les instructions de la vidéo pour l'activation du levain. Super facile.
Mon levain a doublé de volume comme prévu.
J'ai utilisé une farine bio et de l'eau filtrée à température ambiante.
Je recommande le produit!!
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