While my starter has a 200-year history theoretically, it is currently cultivated in the sunny Okanagan Valley in Western Canada.
I feed my starter with about 50% whole wheat flour and 50% bread flour.
You will receive about 15 grams of starter and detailed instructions on how to reconstitute it, as well as tips on keeping your culture happy and thriving for another 200 years :-).
I will send it out by letter mail as soon as I can but there won’t be any tracking, sorry.








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