My sourdough bread is cold fermented for 36 hours. Our bakery has been collecting starters from all over the country and beyond for years. Our Sourdough starter began here in Gardnerville, Nevada and has become our own battle born starter.
Organic All Purpose Flour (wheat & barley)
This starter is a mix of three of my historic starters that I acquired and a true San Francisco starter that is 233 years old. Two of the historic starters are from the California foothills and a 100-year-old from Montana. This is our every day tried and true Pioneer starter.
Saint Honoratus - 40% Organic All Purpose Flour (wheat & barley) & 60% Organic Wheat Flour. This noble starter dates back 900 years. It is a heritage sourdough culture and has a rich history dating back to the Silk Road Trades era. In honor of the Patron Saint Honore (Saint of Bakers), this starter actually originated from Wales.
40% Organic All Purpose Flour (wheat & barley) & 60% Organic medium rye. This starter began as a Mother from a 100 year old Montana starter. We mixed in a Bavarian starter that is said dates back to 1633 in the town of Oberammergau.