This is a unique starter that contains the wonderful Lactobacillus sanfranciscensis, the organism that gives this starter its distinctive flavour. As you can tell from the name, the bacteria was originally discovered (scientifically) in San Francisco in the 70s, when research was being conducted on how San Franciscan bakers create such astounding bread – you can read more on that here.

This particular starter was originally sourced from a bakery in San Francisco (that is now defunct) by an American enthusiast and kept alive in San Fransisco itself so that it would retain the characteristics peculiar to the region. We have taken special care to reproduce it in such a way so as to minimise any contamination with local yeasts and bacteria.

It has its own unique flavour and crumb and once you have tried it, it will become your favourite like it has ours. It truly is the yardstick by which all other starters are judged.

Some historical notes:
“Initially it was thought that San Francisco was the only place where San Francisco Sourdough Bread could be made because our foggy climate cultivated this specific type of yeast. Local bakers, including Boudin founded in 1849, swore that no one could reproduce it outside a 50-mile radius of the city – thus adding to its allure.

Now we know that is not true – since some scientists were able to identify the particular strain of bacteria responsible for the San Francisco bread’s sour flavour. It has now been discovered all over the world, but the good news is that at least we still lay claim to the name of the bacteria- L. sanfranciscensis.”. Read more about that here.

Activation:

The starter is sent in its dormant (sleeping) form – just add water and flour to activate it. Follow the directions in our how-to section on the detailed process.