Sourdough Starters

Sourdough starters on this page include dehydrated starter cultures that you revive at home, live starters shipped fresh, and a few flours used to feed them. A starter is a living culture of wild yeast and bacteria that leavens sourdough bread, and the first decision is whether you want to make one from scratch or buy one ready to activate, because a purchased starter saves a week or two of trial and error.

Dried or fresh is the next question. Dried starters ship easily and keep in the cupboard until you activate them, which takes several days of feeding. Fresh starters are already active but need feeding soon after arrival. Some starters have a long history or come from a particular region, which mostly affects the flavour story rather than the result in your kitchen.

Feeding and care matter more than the starter you buy. You will need flour, water, a jar and a routine of regular feeding. Unbleached flour and filtered water often help a new starter become active. Kits with jars, bands and scrapers make the routine easier.

Before buying, check whether the starter is dried or fresh, the flour it was fed with, what is included, and the instructions for activation. Keep the starter warm while activating, and store it in the fridge between bakes once it is established.

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