---
product_id: 1039723
title: "Live Sourdough Starter"
brand: "breadtopia"
price: "VT6736"
currency: VUV
in_stock: null
reviews_count: 8
category: "Breadtopia"
url: https://www.desertcart.vu/products/1039723-live-sourdough-starter
store_origin: VU
region: Vanuatu
---

# 100% Organic Non-GMO Flour Active Wild Yeast Culture Ready to Bake in Half the Time Live Sourdough Starter

**Brand:** breadtopia
**Price:** VT6736
**Availability:** ❌ Out of Stock

## Summary

> 🍞 Elevate your kitchen game with the starter that’s alive and thriving!

## Quick Answers

- **What is this?** Live Sourdough Starter by breadtopia
- **How much does it cost?** VT6736 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/1039723-live-sourdough-starter)

## Best For

- breadtopia enthusiasts

## Why This Product

- Trusted breadtopia brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Fast Activation:** Cuts your sourdough prep time in half compared to dried starters—get fresh bread faster.
- • **Expert-Backed & Loved:** Thousands of 5-star reviews praise its robust rise and signature tangy taste—join the sourdough elite.
- • **Live & Thriving Starter:** Arrives active and ready to jumpstart your artisan baking journey immediately.
- • **Endless Baking Potential:** With proper care, your starter lasts indefinitely, fueling countless loaves, muffins, and more.
- • **Organic & Non-GMO Ingredients:** Crafted with premium organic wheat flour and wild yeast for authentic flavor and health-conscious baking.

## Overview

Breadtopia Live Sourdough Starter is a moist, active culture made from organic, non-GMO ingredients, delivering a hearty wild yeast strain that accelerates your baking process. Unlike dried starters, it arrives ready to use, cutting fermentation time significantly. Perfect for millennial home bakers seeking authentic artisan bread with a vibrant sour flavor, this starter promises endless baking possibilities with proper care.

## Description

desertcart.com : Breadtopia Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery : Leaveners And Yeasts : Grocery & Gourmet Food

Review: I’m Finally Making Real Sourdough Bread! - I’ve tried off and on to learn how to make sourdough bread, always craving that San Francisco sour taste and texture we all love. I have ordered King Arthur starters in the past, but always gave up. The flavor was never there, and every loaf was too dense. This go-around, I decided to order a new starter from desertcart for fast shipping, and I’m so glad that I did. I can’t keep up with this very active starter! It is like a pet that needs constant feeding! And so that translates to dough that rises and has nice big bubbles in the texture. And the sour flavor is there! I am a hero at home with sourdough bread coming out of the oven at least 3 times a week. And that’s with me working full time. Here is my process, using King Arthur’s recipe and a few other things I’ve learned: If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night. The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.
Review: It’s a strong starter! - This starter is awesome!! I bought it because my husband accidentally cooked mine, it was in the oven with a light on it. I’ll never do that again! But actually I don’t have to. It came in a couple of days earlier than expected. I fed it and it’s been growing strong ever since!! I’m very pleased with this purchase. My sourdough bread is amazing! Get this starter you won’t be disappointed. It also comes with good instructions and a video.

## Features

- IT’S ALIVE - MUST BE FED IMMEDIATELY ON DELIVERY. If you will not be home to take delivery and feed the starter right away, or plan to give this as a gift, we recommend buying our dry starter instead. The content of this package is a moist living ball of sourdough starter culture and it will need care immediately upon delivery.
- A HEARTY STRAIN OF WILD YEAST: This sour dough starter live is fed exclusively using organic bread flour and has been taken directly from our own batch in its live form - it is not dehydrated
- ACTIVATED & READY TO GO - START BAKING SOONER: Unlike dried starters, our live starter lets you get baking in half (or even less) the time it takes with conventional dry starters
- SOURDOUGH LIVE MADE WITH ORGANIC INGREDIENTS: Our sourdough bread starter is made with high quality non-GMO and organic ingredients. This sourdough starter contains naturally occurring wild yeast, friendly Lactobacillus bacteria and organic wheat flour
- THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002C0E5VG |
| Allergen Information | Non-GMO, Wheat |
| Best Sellers Rank | #12,229 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #16 in Sourdough Starters |
| Brand | Breadtopia |
| Brand Name | Breadtopia |
| Container Type | Bag |
| Customer Reviews | 4.4 out of 5 stars 7,913 Reviews |
| Flavor | Wheat |
| Item Form | Dough |
| Item Package Weight | 0.04 Kilograms |
| Item Weight | 35 Grams |
| Manufacturer | Breadtopia |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Weight | 0.04 Kilograms |
| Size | 1.23 Ounce (Pack of 1) |
| Specialty | GMO Free |
| UPC | 798304059502 |
| Unit Count | 1.23 Ounce |

## Product Details

- **Allergen Information:** Non-GMO, Wheat
- **Brand:** Breadtopia
- **Item Weight:** 35 Grams
- **Package Weight:** 0.04 Kilograms
- **Specialty:** GMO Free

## Images

![Live Sourdough Starter - Image 1](https://m.media-amazon.com/images/I/611l27y1Y8L.jpg)

## Questions & Answers

**Q: is it organic?**
A: I don't think it is organic,but consider this. if you feed it 4 times to get it active, then double the batch twice to get enough for a recipe, then make the bread, using your own organic flour the percent of non-organic flour will be about 0.00488 of one percent non-organic. a couple more loaves and you won't be able to calculate non-organic content.

**Q: Can you use your starter and feed with my sugar, flour, instant potatoes and water feeding ingredients?**
A: No reason to do so. Even if you were to make your own starter, you would simply mix the correct ratio of flour and water. It will eventually "catch" some yeast and come alive. Nothing more is needed. The yeast will feed off starches in the flour. 
Obviously there is care and feeding involved, but not adding additional ingredients. There are many old rumors and ridiculous "facts" floating about in regard to yeast and bread making. Leavened bread can be made as simply as flour, water and yeast. Added sugar is for taste - not to feed the yeast.

**Q: Its there a sour dough starter using water,sugar,yeast,potato flakes to start it, then feeding with warm water,sugar & potatoe flakes every 3-5 days?**
A: Yes.  It's the Amish Friendship Bread starter.
It's fed with potato flakes. Look it up on Google.

**Q: Hello, can I use sprouted spelt flour with this starter?  Also, I need about 10 loaves a week so how much starter will I need?  Thanks~**
A: It should be fine to feed with a spelt flour. The size of the starter can easily be grown at any feeding. Each loaf might use 40-100g of starter depending on your baking goals.

## Customer Reviews

### ⭐⭐⭐⭐⭐ I’m Finally Making Real Sourdough Bread!
*by K***R on March 5, 2020*

I’ve tried off and on to learn how to make sourdough bread, always craving that San Francisco sour taste and texture we all love. I have ordered King Arthur starters in the past, but always gave up. The flavor was never there, and every loaf was too dense. This go-around, I decided to order a new starter from Amazon for fast shipping, and I’m so glad that I did. I can’t keep up with this very active starter! It is like a pet that needs constant feeding! And so that translates to dough that rises and has nice big bubbles in the texture. And the sour flavor is there! I am a hero at home with sourdough bread coming out of the oven at least 3 times a week. And that’s with me working full time. Here is my process, using King Arthur’s recipe and a few other things I’ve learned: If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night. The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.

### ⭐⭐⭐⭐⭐ It’s a strong starter!
*by C***N on February 18, 2026*

This starter is awesome!! I bought it because my husband accidentally cooked mine, it was in the oven with a light on it. I’ll never do that again! But actually I don’t have to. It came in a couple of days earlier than expected. I fed it and it’s been growing strong ever since!! I’m very pleased with this purchase. My sourdough bread is amazing! Get this starter you won’t be disappointed. It also comes with good instructions and a video.

### ⭐⭐⭐⭐⭐ Fantastic Sourdough Starter - The Perfect Beginning for Delicious Bread!
*by H***A on August 22, 2024*

I’m absolutely thrilled with this sourdough starter! From the moment I opened the package, I could tell this was going to be a game-changer for my bread baking. The instructions were clear, and the starter itself was easy to work with. Within a few days, I had a bubbly, active starter that smelled heavenly—like a blend of tangy goodness and fresh dough. The first loaf I baked was a huge hit—perfectly crusty on the outside, soft and airy on the inside, with that unmistakable sourdough flavor that I’ve been craving. I’ve since made multiple batches, and the results keep getting better. I also love that I can keep it going for future bakes—just feed it regularly, and it’s good to go! This starter has become a staple in my kitchen, and I’m excited to experiment with different recipes now that I have such a strong base to work with. Highly recommend for anyone looking to elevate their bread game!

## Frequently Bought Together

- Breadtopia Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery
- Cultures for Health San Francisco Sourdough Style Starter Culture | Homemade Artisan Bread | Heirloom, non-GMO | Live Culture Bread Mix | Easy to Follow Recipe
- KneadAce Pro Sourdough Starter Kit – 34oz Large Capacity Sourdough Starter Jar with Lid & Tracker, Fermenters Tool for Home Bakers, Bread Baking Supplies and Gifts for Bakers

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-03-04*