Centennial Alaskan Sourdough Starter
Discover the Authentic Taste of Alaska!
Unlock the secrets of traditional baking with our Centennial Alaskan Sourdough Starter. Passed down through generations, this 100-year-old starter brings a rich, tangy flavor to your homemade bread, pancakes, biscotti, scones, waffles and more.
Why Choose Our Sourdough Starter?
Heritage Quality: Sourced from the heart of Alaska, our starter boasts a robust and unique flavor profile.
Easy to Use: Dehydrated sourdough chips activate with water and flour.
Versatile: Perfect for a variety of baked goods, from classic sourdough loaves to fluffy pancakes.
Embrace the tradition and taste the difference with our Centennial Alaskan Sourdough Starter. Bring home a piece of history and elevate your baking to new heights!
Easy enough for beginning bread makers!
Makes a lovely gift for any baker!
Great for putting with your emergency seed stash!
Perfect for Homesteaders!
Great for creative bakers and cooks!
Baking amazing bread was something I have always wanted to do. Growing up I spent every summer with my grandparents in New England where I would help them tend the garden, make bread and pasta from scratch and make sauce from the San Marzano tomatoes they grew. I've been baking bread almost daily for several years now and I am having so much fun!
How to activate the starter:
Crumble a few chips into small pieces, about a tablespoon full, in a small glass jar and add an equal amount of clean water**. Cover and let rest overnight. I use a coffee filter so it can breath but keep any little flyers out.
The next day add a tablespoon of good quality* Bread Flour or All Purpose Flour and a tablespoon of spring water and mix. Let rest.
Every 12 hours for the next 4-6 days I will add a tablespoon of each flour and water. You will soon see bubbles beginning to form. This is your starter activating! It is now ready to use in the thousands of recipes out there!
*I found that the quality of the flour makes a HUGE difference in the activation of not only the starter itself but the resulting bread, I generally only use King Arthur flours.
**The quality of water also will make or break the activation. DO NOT USE TAP WATER. The chlorine will not allow the starter to activate.
Discover the Authentic Taste of Alaska!
Unlock the secrets of traditional baking with our Centennial Alaskan Sourdough Starter. Passed down through generations, this 100-year-old starter brings a rich, tangy flavor to your homemade bread, pancakes, biscotti, scones, waffles and more.
Why Choose Our Sourdough Starter?
Heritage Quality: Sourced from the heart of Alaska, our starter boasts a robust and unique flavor profile.
Easy to Use: Dehydrated sourdough chips activate with water and flour.
Versatile: Perfect for a variety of baked goods, from classic sourdough loaves to fluffy pancakes.
Embrace the tradition and taste the difference with our Centennial Alaskan Sourdough Starter. Bring home a piece of history and elevate your baking to new heights!
Easy enough for beginning bread makers!
Makes a lovely gift for any baker!
Great for putting with your emergency seed stash!
Perfect for Homesteaders!
Great for creative bakers and cooks!
Baking amazing bread was something I have always wanted to do. Growing up I spent every summer with my grandparents in New England where I would help them tend the garden, make bread and pasta from scratch and make sauce from the San Marzano tomatoes they grew. I've been baking bread almost daily for several years now and I am having so much fun!
How to activate the starter:
Crumble a few chips into small pieces, about a tablespoon full, in a small glass jar and add an equal amount of clean water**. Cover and let rest overnight. I use a coffee filter so it can breath but keep any little flyers out.
The next day add a tablespoon of good quality* Bread Flour or All Purpose Flour and a tablespoon of spring water and mix. Let rest.
Every 12 hours for the next 4-6 days I will add a tablespoon of each flour and water. You will soon see bubbles beginning to form. This is your starter activating! It is now ready to use in the thousands of recipes out there!
*I found that the quality of the flour makes a HUGE difference in the activation of not only the starter itself but the resulting bread, I generally only use King Arthur flours.
**The quality of water also will make or break the activation. DO NOT USE TAP WATER. The chlorine will not allow the starter to activate.
Discover the Authentic Taste of Alaska!
Unlock the secrets of traditional baking with our Centennial Alaskan Sourdough Starter. Passed down through generations, this 100-year-old starter brings a rich, tangy flavor to your homemade bread, pancakes, biscotti, scones, waffles and more.
Why Choose Our Sourdough Starter?
Heritage Quality: Sourced from the heart of Alaska, our starter boasts a robust and unique flavor profile.
Easy to Use: Dehydrated sourdough chips activate with water and flour.
Versatile: Perfect for a variety of baked goods, from classic sourdough loaves to fluffy pancakes.
Embrace the tradition and taste the difference with our Centennial Alaskan Sourdough Starter. Bring home a piece of history and elevate your baking to new heights!
Easy enough for beginning bread makers!
Makes a lovely gift for any baker!
Great for putting with your emergency seed stash!
Perfect for Homesteaders!
Great for creative bakers and cooks!
Baking amazing bread was something I have always wanted to do. Growing up I spent every summer with my grandparents in New England where I would help them tend the garden, make bread and pasta from scratch and make sauce from the San Marzano tomatoes they grew. I've been baking bread almost daily for several years now and I am having so much fun!
How to activate the starter:
Crumble a few chips into small pieces, about a tablespoon full, in a small glass jar and add an equal amount of clean water**. Cover and let rest overnight. I use a coffee filter so it can breath but keep any little flyers out.
The next day add a tablespoon of good quality* Bread Flour or All Purpose Flour and a tablespoon of spring water and mix. Let rest.
Every 12 hours for the next 4-6 days I will add a tablespoon of each flour and water. You will soon see bubbles beginning to form. This is your starter activating! It is now ready to use in the thousands of recipes out there!
*I found that the quality of the flour makes a HUGE difference in the activation of not only the starter itself but the resulting bread, I generally only use King Arthur flours.
**The quality of water also will make or break the activation. DO NOT USE TAP WATER. The chlorine will not allow the starter to activate.
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