The history of this sourdough starter began in 1847 from Missouri with Dr John Savage. Dr Savage headed west on the old Oregon trail where one of his daughters was the cook for the wagon train so this starter was well used to keep everyone alive. Along the trail, the Mother Culture picked up very unique wild yeasts and cultures from Missouri to Salem, Oregon. This has made a Sourdough Culture with a very robust flavored bread end product. The sourdough starter was passed on from generation to generation for 170 years and now it’s here in Southeast Asia. How lucky are we?
Our starters come in a crushed form for easy storage and shipping. It’s easy to rehydrate your starter and this can be kept for years and passed on from generation to generation. Your own personal family Mother Culture.
To REACTIVATE the starter from the crushed form:
You can WATCH THE VIDEO about rehydrating the starter.
When you want to bake something, bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water and let sit overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking.