Cultures For HealthWhole Wheat Sourdough Starter | Dehydrated Heirloom Culture for DIY Artisan Bread | Perfect for Muffins, Pancakes, Whole Wheat Pasta, & More | Non-GMO Prebiotic Sourdough Bread

Finally dipped my hand into the sourdough making and I am so happy with the results! The bread tastes amazing and the process was overall super easy. It can be intimidating at first, especially not knowing the terms discard, feed, ratios, etc. but now I feel like it’s a breeze. The packet is perfectly sized to start out small but get mighty. The baked product turned out so yummy, now to master the scoring!

Was exactly described. Easy instructions to follow.

Did not work out for me, had to discard starter after spending too much time and $$ for organic whole wheat flour and bottled water on it. I did not find the instructions clear at all, same little booklet for all kinds of starters, including gluten free, confusing, what to do. No recipe for actually baking bread. Not that I could have done that - after feeding and disposing according to confusing directions, nothing ever really bubbled, until on 10 day I had to throw mixture out because of mold starting to form. Waste of money, should have tried it without starter, there are many recipes online

This works as advertised and gives a nice tart sourdough bread. After a while, the natural yeast cultures that favor your environment will over power this and the flavor of your bread will change, but this will get you started. This particular culture does not seem to raise as well, but it gives a very distinct tart sourdough flavor. It is an excellent way to get your own starter growing without worrying about it turning green and eating the cat or whatever botched cultures do :).For those interested - there are bazillion natural yeasts floating in the air, and different yeasts will grow best in varying environments. The flour you use, the water you use, the temperature you keep it at, will favor some yeasts more than others. The yeasts that grow best in your environment of flour and water and temperature will eventually overpower this culture. Over the course of about 25 feeding cycles, I found that each batch would raise better and faster, but had a milder taste. It is now stable, and I have a moderately fast rising (6-12 hours for classic sourdough bread) that has a nice faint yeasty sourdough flavor.

I’ve worked with many whole wheat sourdough starters over the years, both homemade and bought, and this is the most vigorous one yet. It easily doubles whole wheat dough in around four hours, give or take an hour, once activated. The level of sourness it produces is slightly more than the French Culture but not as much as the Austrian Culture. It lacks the distinct uniqueness, complexity and depth of taste you would find in Wood’s classic sourdough cultures but none of them can compare to it for strength and speed in rising whole wheat dough. The exception might be the South African Culture. My SAC developed a bad smell and taste, so I threw it out. I haven’t tried the Russian Culture. If you want a culture to turn your WW “bricks” into “beautiful”, this is it. If you want an intriguing flavor and either supplement the dough rise with commercial baker's yeast or enjoy a more dense loaf of WW bread, you might look elsewhere.

After trying to make my own starter for several (or more than several!) months, I found this little gem. Perfect!! Easy to follow instructions. It makes a wonderful, flavorful starter that has done really well for me.

I like sourdough and I like making bread. But some where along the line, I screwed this up. So I couldn't judge the final product.

One week into feeding this starter and used it for the first time today. It woke up fine and is is doing great. Nice flavor the whole family loved!