01 · The Kitchen
A living culture, paused.
A living wild culture, cultivated on four organic flours and dehydrated by hand. Alive in 2–3 days, then it bakes for years. Nothing added, nothing hidden.
In the jar
Live Sourdough Starter
An established heritage culture, cultivated by hand on four organic flours and reverse-osmosis water, then dried slowly so every native strain survives. Rehydrate it and it wakes to full, bubbling activity in two to three days — then it lives for years.
$13
Shop the starter- Organic whole wheat flour
- Organic rye flour
- Organic 00 flour
- Organic einkorn flour
- Reverse-osmosis water
Already alive
This is not a from-scratch project. The culture exists. Drying only pauses it.
Four flours
Whole wheat, rye, 00, einkorn — organic, named, and nothing else but water.
Bought once
Feed it and it outlives every packet of yeast you have ever bought.
How to wake it
Three days. Then it lives.
Day 1 — Rehydrate
3 tablespoons warm water, then 2 of flour. Loose, soupy, covered loosely, kept warm.
Day 2 — First feed
No discard. 2 tablespoons flour, 1 of water. Thick pancake batter.
Day 3 — Watch it rise
Discard to a tablespoon, feed again. When it doubles in 4–8 hours, bake anything.
