225+ Year Old French Sourdough Starter

Bake authentic, artisan sourdough bread in your own kitchen with a piece of history. This natural, wild-yeast sourdough starter originates from a family bakery in the suburbs of Paris, France, and has been carefully nurtured for over 225 years. It's the secret to creating loaves with the unparalleled aroma, complex flavor, and classic texture of true French *pain au levain*.

Key Benefits

Rich, Complex Flavor:** With a heritage spanning centuries, this starter produces bread with a deep, nuanced flavor profile. Enjoy a delightful balance of nutty and caramel notes, complemented by a mild, gentle tang that enhances the natural sweetness of the wheat without overpowering it.

Authentic Artisan Texture:** Achieve the signature characteristics of classic French sourdough: a light, airy interior with beautiful, open holes (the "crumb") and a thin, delightfully crispy crust that provides the perfect contrast.

A Living Heirloom:** This isn't just an ingredient; it's a living culture that can last a lifetime. With simple, regular feedings of flour and water, you can keep this starter alive for years, continuing its legacy and even passing it down through generations.

Versatile for All Your Baking:** While it truly shines in classic sourdough loaves, this versatile starter can be used to leaven a wide variety of baked goods, adding complex flavor to everything from pizza dough to pancakes and waffles.

Key Specs

Origin:** Family bakery in the suburbs of Paris, France

Age:** 225+ years

Flavor Profile:** Aromatic with a wheaty fragrance and a light, mild sourness.

Recommended Flour for Feeding:** Unbleached all-purpose flour (King Arthur is recommended), high-protein all-purpose flour, or a mix of all-purpose and whole wheat flour.

How to Use

This is a dehydrated, dormant sourdough starter that needs to be rehydrated and activated.

1. **Rehydration:** Combine the starter flakes with warm water and flour according to the included instructions.

2. **Activation:** "Feed" your starter with regular additions of unbleached flour and water over several days until it becomes active, bubbly, and doubles in size consistently.

3. **Baking & Maintenance:** Once active, you can use a portion of the starter for your baking recipes. Remember to save the remaining starter and continue feeding it regularly to keep the culture alive and strong for your next bake.

Care & Safety

This is a living culture that requires care. Store your active starter in the refrigerator for less frequent feeding (e.g., weekly) or at room temperature for more frequent (e.g., daily) feeding and baking. Always use clean utensils to avoid contamination.

Notes

"One starter can last a lifetime."