KneadAce Sourdough Starter Culture – Fast-Activating Natural Wild Yeast for Homemade Bread – Dehydrated Sourdough Starter for Baking Artisan Loaves, Easy to Use & Perfect for Beginners

My new starter was especially active and ready within 4 or 5 days, saving me lots of time and angst over starting from just flour and water. My starter is healthy and happy. I've only made 2 loaves so far but they were beautiful and tasty. I'm very happy with my purchase and would buy from KneadAce again, without hesitation.

Previously, I'd tried a dried starter given to me by a friend, without much luck. Definitely user error on my part!KneadAce came to the rescue with their own starter. The starter was strong and worked as described over the following days! Since my sourdough introduction, a few months ago, I've really come to love this company. They've got a great line of products and are so helpful and responsive to their customers. I getting pretty good at this now and I'm starting to make the fancy breads. My bread baking ability has improved dramatically and my family loves the smell and taste of our fresh, organic sourdough

Loved it! A beautifully strong starter with easy to follow instructions! So much better than starting from scratch.

I bought this starter and it was so active!!! I had tremendous success and was able to share the starter with several friends. I kept it on the counter and fed it regularly. Recently, I went away for about a week and the starter wouldn’t revive. I sent an email and Meni got back to me within a few hours with a possible solution. When that didn’t work he gave me Sarah’s phone number and I spoke with her directly. She was so kind and knowledgeable and suggested I feed it 1:3:3. My point is that in this day and age to speak directly with someone who is encouraging and welcomes questions is refreshing. Usually you’re speaking to AI or someone who “will get back to you”.I would not hesitate to buy any products from this company! Thank you again, Meni and Sarah

Hey hey Shannell😁! This is the best dehydrated starter to get you going! I have been trying to make sourdough for a while now! Almost start I was going to have a nervous breakdown 🥴 lol.. then I talked to Sarah she is comforting patient kind and will walk you through the process step by step! If you have any questions does not matter, give her a call leave a message she will return your call! Sarah was amazing reassured me of everything that I was doing was correct!! And I followed her instructions exactly like she said!! And the results are so satisfying.. bread is proofing in the refrigerator can't wait to bake later on wish me luck🤞🏽🥹!!!

I got this ten days ago and started it immediately.It's now very active, smells wonderful.I've seen that some people had issues.Never use chlorinated tap water in starter. Boil tap water for 15 minutes and let cool to remove the chlorine, chlorine kills yeast!If your home is drafty or cold, sit a cardboard box over your starter.I keep my starter in a Sourdough Home, currently at 55° and feeding every other day.I've been using my discard for pancakes and biscuits, great eats!The photo is about three hours after feeding at 55°

.Instructions are included. In bold, the instructions stipulate Unbleached flour. The King Arthur mills never use bleach and they don’t add preservatives.I’m using a KneadAce Pro Sourdough jar, warm (80F) FILTERED tap water and the supplied cloth cover.My choice of flour is a blend of 75% King Arthur Organic Whole Wheat and 25% King Arthur Organic Medium Rye Flour.Rye is known as sourdough starter super food but it is thirsty, so I increased the amount of water by 10% to compensate. Rye has less gluten but contains additional fermentation nutrients not found in wheat.The culture rehydrated without issues, and the first feed is beginning to develop nicely. Updates to follow…..Day 3: Fermentation is underway, but a bit dry due to the thirsty flour choice. Increased hydration to 115%. Also slower to rise. This might also involve diet changes.Assuming that the culture was developed using white flour, the change to wheat/rye would be like trying to coax kids to eat broccoli 🥦 instead of pizza 🍕MOM ….. YUCK 🤮Day 4: A surprise side effect of slow fermentation using the wheat/rye blend is that feeding is only required once a day. Once the starter is fully ripe and in the fridge, feeding may only be required once a week ✅Day 7: Four hours after feeding more than doubled. Ready to bake 👍.