I cultivated this sourdough starter from wine grapes at harvest time, so the yeast that thrives in this starter and leavens our bread shares its origins with the yeast that also ferments our syrah.

Sourdough starter can be used as a leavening agent in bread, biscuits, pizza dough, and other baked goods where a rise is required. It is an economical and handy alternative to dry yeast. Sourdough bread‘s increased acidity typically extends its shelf life longer than comparable yeasted breads. Some people tout the health benefits of sourdough baking. Others just like the taste. (Sourdough does not necessarily mean sour taste! We use this term to mean naturally leavened from captured native yeasts.)

You can multiply this starter ad infinitum. If you take care of it properly, you will never have to buy starter again.

Owing to the bakery schedule, the starter available for pickup on Wednesdays in Lompoc is fed with a white commercial flour. The starter available for pickup on Saturdays in Santa Barbara is fed with our own Abruzzi rye.

100 g jar.