Colorado Rocky Mountain Sourdough Starter Culture Bread Yeast Sourdough Culture

This starter was great. It was VERY active from the very first day, and I was baking bread with it just a few days later. From the second day, it was poofing up to OVER twice its original volume. I had originally purchased "Cultures for Health" san francisco starter, which was awful and not active at all... so this was a really nice change. I highly recommend this starter for anyone looking to get a quick start to sourdough baking.

As the title says - I've kept this demanding little beast alive for over a year now! Talk about timing. I was thinking about it for a while first, but took the plunge right before the Coughening changed our world. I'm not a believer in omens and portents anymore, but one must say that was one interesting bit of timing.Now fully used to handling sourdough, I bake with it several times a week. That's not a typo. My husband is wild about my sourdough, and I love to make sure he gets what he wants. I use a recipe from New York Times that's incredible and foolproof (my favorite cooking combo): bread flour, water, a bit of starter, oil, salt.This sourdough also tastes great in pancakes (but not waffles). Try it in biscuits, pizza, and brownies. YES. Use it pretty much in every savory recipe, and try it in the sweet ones. Its tang is not as decisive as other types of sourdough. Like if you've had sourdough from that one country style chain famous for it, it's not as in your face as that unless you let the dough rise for a goodly while. After a day or so after baking, it gets stronger tasting too.Reliable even when I am less than faithful in feeding. Strong and powerful. The directions the sellers provide online worked like a charm. If I ever destroy my beast at last, I'll get more from these folks.

We followed the directions, and it started a little slow, but after a week and a half, the starter had turned into a beast, doubling in size after feeding in a few hours. And it only takes a few hours to raise a loaf of bread, meaning I don't need to wait overnight for it to rise like I'd expected. I can start making the dough in early afternoon and have bread by 10 or 11pm the same night. And the taste is amazing. Wonderful starter and super happy with the purchase. Also, the discard is delicious when added into a waffle recipe. Highly worth it!

It was a bit pricey, so I hesitated, but it came active and ready to bubble immediately. I am baking successful, tall loaves within five days of opening it. I already am retarding it with cold to keep it under control. Great stuff!

Product is very tasty. We live at ~6000 ft. My wife found a receipt that uses a little less water and the started really started to get active. Bread has been 10 lbs of too GOOD! Pants do not fit anymore. Please I recommend this product. Please remember sour dough breads take a little longer to make so do not rush the process and let it rise.

My original made-from-scratch sourdough starter was not strong so I ordered this Rocky Mountain starter since I live a mile high in Colorado. Much much better! My bread is y’all and has a great crumb even using 50% stone ground whole wheat flour! I highly recommend it! Worth the price.

Following the instructions, even using cold water rather than room temperature every time, produced an active and great tasting starter. A++

It never got to its full power. Not sure why followed directions to a T, weighed everything. For that price kinda disappointed.