Gold Rush Old Fashioned San Francisco Style Sourdough Bread Starter, 0.5 Ounce Packets

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  • Gold Rush Old Fashioned San Francisco Style Sourdough Bread Starter, 0.5 Ounce Packets
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About the Product

  • Contains starter and recipes
  • Contains wild yeast and no bulk fibers
Price: $5.70 ($11.40 / Ounce) & FREE Shipping
In Stock. Ships from and sold by Made In California.

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Frequently Bought Together

Gold Rush Old Fashioned San Francisco Style Sourdough Bread Starter, 0.5 Ounce Packets + Sourdough Starter - Live + Sourdough Starter 10 grams
Price for all three: $19.65

These items are shipped from and sold by different sellers.

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Product Description

Contains: Starter and Recipes. In early California, sourdough was much a part of the Goldrush of 49 as gold itself. Traveling throughout the West in the packs of miners and settlers, it eventually found its home in San Francisco. The air in the Golden Gate region enhanced the bread made there with a wonderfully distinct taste. San Francisco has become world renowned for sourdough bread. Goldrush has removed the mystery of creating our time honored sourdough! With Goldrush Sourdough starter recipes it is easy to create the tangy flavor and hearty aroma of sourdough bread anywhere in the world! It works in bread machines too. Made in California.

Product Details

  • Shipping Weight: 0.8 ounces (View shipping rates and policies)
  • Domestic Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000VY8MK0
  • UPC: 075968010019
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #13,001 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

3.6 out of 5 stars

Most Helpful Customer Reviews

145 of 145 people found the following review helpful By Lois E Brenneman on December 8, 2012
Verified Purchase
It works fine - whether it will have the specific taste you are seeking is another matter. Sourdough culture is a function of both the original organisms plus your own local environment. This culture will "morph" over time. One point which repeatedly comes up, as I read these reviews, is that the product starts out OK, only to "fail" after a few days. This scenario is not a failure; it is the biology of the process. Once the culture uses up all of the food (in this case, flour and/or sugar), it will cease to bubble and cease to grow.....until it is fed again. The bubbling comes from the fermentation of the carbohydrates in the flour. Absent fuel (substrate), it cannot bubble indefinitely. Once all the carbohydrates are consumed, it then "goes to sleep" waiting for the next feeding. The bye-products of the fermentation are a beer-like acid and alcohol mixture (typically brownish in color) which forms on the top. This liquid is called the "hooch" and it is the source of the flavor imparted to your final bread product.

The hooch absolutely should NOT be discarded but rather stirred back in to preserve the flavor. Don't worry if you don't wish to imbibe. The alcohol will burn off in the oven, leaving only the flavor. Once the product is fed again, the culture "wakes up" and starts to work on the new substrate (flour or sugar) which you just added to the mixture. Now, it will, once again, begin to bubble then quickly stop doing so and go dormant ......until you add more substrate. Sourdough cultures are very demanding, in this regard. They go dormant more and more rapidly between feedings; they require more and more feedings to stay active i.e. bubbly. The more you feed them, the quicker they will go from bubbly to dormant - leaving you with an ever bigger layer of hooch.
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29 of 29 people found the following review helpful By Nine Iron on April 24, 2010
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Bought the sourdough starter for my daughter who is a nutritionist.
She has made a hobby out of it and shared the starter with friends.
It makes awesome bread and rolls. Best bratwurst buns ever.
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27 of 28 people found the following review helpful By Big T on January 18, 2012
I got this product for my girlfriend as she has had trouble getting a good sourdough starter going. She prepared the mix as instructed and it was bubbling in no time. She followed the directions about feeding, etc and made a loaf a few days after she started the mix. I'm a southern fella so I don't know how authentic her bread is compared to the San Francisco sourdoughs, but I think it is great. Makes good bread with a nice sour crust to it. She's still experimenting with rise times and whatnot to get lighter loaves, and I'm happy to eat the results!
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17 of 18 people found the following review helpful By Magworks on October 12, 2012
As a Seller of Organic French Sourdough Starter I know sourdough starters. The world has a few famous sourdough starters and America can claim a few of them. San Francisco Sourdough Starter is one of them. One of the earlier starters I tried. A classic, it is known for a real sourdough taste and these folks keep that alive. Nice Product.
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10 of 11 people found the following review helpful By Jim on August 17, 2011
When I received my starter I followed the instructions and placed the sourdough in a canning jar. As a precaution, I opened the plastic envelope with a wooden spoon and added some flour/water "feed" and left that as a second chance to successfully start a sourdough. Both were active and alive, but the smaller plastic envelope I kneeded and mixed after feeding was off to a bubbling start that could not be mistaken. I now have two containers of very active sourdough and have baked bread, and sourdough pancakes.
I formally had a sourdough from a start a local bakery had given me. This sourdough is an excellent active yeast, but also departs a great flavor to bread dough if retarted overnight in the refer before baking the second day.
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11 of 12 people found the following review helpful By z-storm on November 26, 2010
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The sourdough starter was easy to activate and make ready for use. Produced excellent tasting bread. Very worthwhile.
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5 of 5 people found the following review helpful By Daniel on July 30, 2013
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Look, if it were easy to make this stuff work, it would be a lot more common. Though I was able to work up a good bubbly batch of culture, I was never quite able to make bread that rose past the brick stage. Apparently it requires more dedication than I have. It's probably easier to raise a child! Still the product seems sound enough. The problem is me. Give it a try.
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4 of 4 people found the following review helpful By V. Taylor, WORD SERVANT on July 26, 2014
I won a First Place Blue Ribbon at the 2014 California State Fair for my bread using Goldrush Sourdough Starter granules in my simplified sourdough breadmaking recipe. In my recipe I combine past methods and procedures while adding my own shortcut and special taste touches. This method would work beautifully and conveniently for today's busy bakers, and it makes absolutely delicious sourdough bread! In fact, the Judges at the State Fair (all baking professionals) were rather surprised when I told them (AFTER they awarded the prizes) that I baked my bread from a no knead sourdough recipe! I'm quite sure that using the Goldrush Sourdough Starter granules in my prize winning recipe contributed to its great taste.
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