GETTING STARTED WITH SOURDOUGH - THE GEEKS WAY

Sourdough is a type of bread consisting of natural dough fermentation, without the use of any commercial baker’s yeast or other chemical leaveners. Instead, it relies upon the use of sourdough starter, a mixture of flour and water which is also a continuously fed culture of wild yeast and lactic acid bacteria. 

In simplest terms, it is a symbiotic culture of wild yeast and lactic acid bacteria that spontaneously ferments from mixing flour and water, and is continuously maintained via a method called backslopping, where a small amount of previously fermented flour is used to propagate each subsequent fermentation. 

If you're ready to begin, you can make your own starter or purchase our dehydrated starter and reactivate it yourself. You'll see claims online about starters that are hundreds of years old, or have some sort of special pedigree, but most of these claims are unverifiable, and there is no intrinsic benefit to an old starter. Our starter is the same one used in a busy bakery every day, and it has created 30,000+ loaves of bread.