Living Dough - 75 Year Old Einkorn Wheat Flour Ancient Grain Sourdough Starter Culture - Active & Live Organic Sourdough Starter for Baking - For Artisanal Bread, Pizza Dough, Waffles & More

I’ve had a wonderful experience with this sourdough starter. It activated well, was easy to maintain, and produced delicious sourdough bread with great flavor and texture. One of the things I enjoyed most was using the discard for other recipes. I’ve made pancakes and several other baked goods, and everything turned out fantastic. The instructions were clear, and the starter has been very reliable. Highly recommend for both beginners and experienced sourdough bakers! 🍞

I couldn't help but be curious about a long living starter! I decided to go with the oldest one. It shipped promptly, and arrived sooner than expected. It was well packaged. The seal on the jar was intact. When it hissed open I was met with a rich aroma. I got roughly 60 grams of starter and fed it at 1:1:1 with unbleached bread flour. Very quickly I was seeing activity and a healthy rise. There was lots of active bubbling to be seen! The first time around took about 6 hours to peak, give or take. Every 1:1:1 feeding after that had it doubling and then peaking in less than 4 in my warm kitchen. I fed it peak to peak 3 times before I baked with it. The first loaf turned out beautifully! The rise in the dough was quick and consistent. I did have medium rye for 1/6th of the flour and the rest bread flour, all King Arthur Organic Unbleached. The rye does get a faster rise, but this is my usual blend and this rose noticeably faster. The dough smelled heavenly. It did have its own distinct characteristics in smell. It was fascinating to see how this starter behaved in comparison to my previous starter. Even during the long cold proofing my loaf rose a bit more with this strain. Everything looked and felt good. Definitely had a distinct higher performance. I finally got my loaf into the oven. The oven spring on the loaf was very good! The crumb was lovely. Even though I served it before it fully cooled it was still fluffy and light. The bread had delicious and distinct aromatics! This starter certainly has character. I asked the seller about this strains origins and history. They responded quickly with some really interesting information! I was so jazzed to read about it. This strain in particular is in a European Sourdough Museum (Belgium, I believe) . I'm going to look into that museum to see if I can see what details their testing found. Since this strain has some early origin lore in Wales, I had to think of a proper name. Since legends say that's where Merlin came from, I felt I needed to honor that. Since I already have a strain named Sir Lanceloaf (Since I use King Arthur flour mostly) i had to tie it all together. As I watched the starter rising it occurred to me. I named it Excalibread. If you're even the mildest bit curious, or just starting your own Sourdough Journey, I cannot recommend this brand enough. I can't recommend this strain enough! It's a powerful and healthy little starter! I was so pleased with my loaf that I decided to let Sir Lanceloaf take a fridge vacation and I'll be maintaining Excalibread on the counter for the foreseeable future. It was such a great experience all around. So, allow me to be the little Amazon devil on your shoulder, add to cart!!!

I am absolutely OBSESSED with my San Francisco sourdough starter from The Living Dough! As someone brand new to sourdough, I was nervous to start, but this starter has been amazing and so active. I lovingly named her Doughreen 😂🍞 She’s actually inspired an entire social media series for me called “No Oven, No Problem,” where I experiment with making sourdough recipes in my air fryer because the oven in our travel trailer doesn’t work. I never expected a sourdough starter to become part of my personality, but here we are lol. The flavor has been incredible, the instructions were easy to follow, and it’s been such a fun hobby to dive into. If you’ve been thinking about starting your sourdough journey, this is your sign!

This starter comes hydrated, which makes it much easier to get started, unlike dehydrated starters. It smells great! Mine began to double after the first feeding. By the second feeding, it had more than doubled in size, and I took my chances at baking a loaf with it. It was delicious!!! Light, airy, beautiful crumb, great rise, and perfect crust! The method I used was to let it bulk rise in the oven with the light off and on for a few hours, and then in the fridge overnight. For the second rise, it was on my counter for about 3 hours. Of note, my house does not stay at a warm temperature because I run my AC at night and throughout the day, so I kept my starter in the pantry during feedings. I fed it bread flour and filtered water. After feeding my starter the third time, it was a monster and began to push through the cloth I had secured over the jar! I had so much starter that I baked a second loaf, as well as three 12-inch pizzas! I won't be ordering pizzas from anywhere anymore. Making them at home from this is now the only way to do it!

I was able to make my first loaf of sourdough after the third feeding of the starter. I'm using the King Arthur flour bread machine recipe with either whole wheat or white bread machine flour to make my bread. Both of them produce really tasty loafs. My first loaf didn't rise well, but the bread machine yeast was old and when I got a new jar of yeast everything turned out perfectly. I can either let the bread machine do it all, or I can have it do the kneading and rising functions, then bake the loaf in the oven. It seems to stay fresh and relatively soft with a crunchy crust for 4-5 days in a wooden bread box. If you want to make your own sourdough, I definitely recommend this for maintaining your culture.