Meet your starter
Four starters. Four personalities.
Every jar we ship descends from one of these four cultures. Each has its own flavor, its own tempo, and its own list of loaves it was born to bake. Read the profile, then choose the one that matches your kitchen.
Find your starter1 of 5
How much sourdough have you baked?
100% hydration
San Francisco
The tangy, blistered classic that made a city famous.
- Open-crumb country loaves
- Long cold retards for maximum sour
- Baguettes and ciabatta
100% hydration
German Bavarian
Rich, earthy, and built for dark, seeded loaves.
- Pumpernickel and dense rye loaves
- Seeded and multigrain boules
- Boosting sour notes in a wheat dough (10% add)
100% hydration
Italian Ischian Island
Tangy, resilient, and rooted in island baking.
- Rustic country loaves and boules
- Ciabatta and focaccia
- Weeknight sourdough pizza
100% hydration
French Style
A mild, buttery levain — the most forgiving jar on the shelf.
- Sandwich loaves and enriched doughs
- Focaccia and pizza
- Pancakes, muffins, and discard bakes