Your first homemade sourdough loaf begins with an active culture. This dry starter gives you the wild yeast culture used in its own sourdough baking, ready to revive before you bake. Follow the activation instructions, and within a few days you should have enough active starter to begin making bread.
The culture contains naturally occurring yeast and Lactobacillus bacteria, which help naturally leaven bread and contribute sourdough flavor. Made with organic wheat flour and wild yeast culture, it arrives dried rather than active. Keep feeding your revived starter regularly, and it can be maintained indefinitely—a useful beginning for a continuing home-baking routine.
