Living Dough - 900 Year Old Sourdough Starter Culture - Active & Live Organic Sourdough Starter for Baking - For Artisan Bread, Pizza Dough, Waffles & More

I couldn't help but be curious about a long living starter! I decided to go with the oldest one. It shipped promptly, and arrived sooner than expected. It was well packaged. The seal on the jar was intact. When it hissed open I was met with a rich aroma. I got roughly 60 grams of starter and fed it at 1:1:1 with unbleached bread flour. Very quickly I was seeing activity and a healthy rise. There was lots of active bubbling to be seen! The first time around took about 6 hours to peak, give or take. Every 1:1:1 feeding after that had it doubling and then peaking in less than 4 in my warm kitchen. I fed it peak to peak 3 times before I baked with it. The first loaf turned out beautifully! The rise in the dough was quick and consistent. I did have medium rye for 1/6th of the flour and the rest bread flour, all King Arthur Organic Unbleached. The rye does get a faster rise, but this is my usual blend and this rose noticeably faster. The dough smelled heavenly. It did have its own distinct characteristics in smell. It was fascinating to see how this starter behaved in comparison to my previous starter. Even during the long cold proofing my loaf rose a bit more with this strain. Everything looked and felt good. Definitely had a distinct higher performance. I finally got my loaf into the oven. The oven spring on the loaf was very good! The crumb was lovely. Even though I served it before it fully cooled it was still fluffy and light. The bread had delicious and distinct aromatics! This starter certainly has character. I asked the seller about this strains origins and history. They responded quickly with some really interesting information! I was so jazzed to read about it. This strain in particular is in a European Sourdough Museum (Belgium, I believe) . I'm going to look into that museum to see if I can see what details their testing found. Since this strain has some early origin lore in Wales, I had to think of a proper name. Since legends say that's where Merlin came from, I felt I needed to honor that. Since I already have a strain named Sir Lanceloaf (Since I use King Arthur flour mostly) i had to tie it all together. As I watched the starter rising it occurred to me. I named it Excalibread. If you're even the mildest bit curious, or just starting your own Sourdough Journey, I cannot recommend this brand enough. I can't recommend this strain enough! It's a powerful and healthy little starter! I was so pleased with my loaf that I decided to let Sir Lanceloaf take a fridge vacation and I'll be maintaining Excalibread on the counter for the foreseeable future. It was such a great experience all around. So, allow me to be the little Amazon devil on your shoulder, add to cart!!!

Although I am not a beginner, I needed to start over and refresh my starter and this was the best. They sent it to me inn the mail and in 4 days it was extremely active! The instructions that come in the box make it extremely easy to use and leave no grey area! Extremely high quality starter and it makes delicious baked goods I would recommend to anyone

Like many of you out there, I binge watched a LOT of how to sourdough videos.... And then took the plunge. Ordered this spunky old 900 yr old Dutch starter! It arrived a few days and opened with a loud Pop, and a lovely aroma! I fed it with 1:1:1 and said a prayer 🙏 the very next day it was bubbling over and insanely active! So I figured I'd go ahead and give it a go. I'm insanely shocked how beautiful my first loaf is.... It was like Christmas morning when I opened the oven this morning 🥰 I highly recommend this high quality starter.... (I also made Claire Saffitz sourdough pancakes this morning and they were incredible!!) If you're on the fence and nervous about sourdough, don't be.... It's very easy to do!!

This starter made my sourdough taste better! Easy risen, feed them for only a couple of days to get a very active starter. I will try another one soon:)

This stuff is AWESOME!!! I am a terrible sourdough “parent.” My starter has been starved and neglected often. I just pour off the hooch (every time to decrease sourness) and feed it and it’s back in action. This is powerful enough to make bread in 6 hours after you have had it and kept it fed for a couple months. I don’t even use the unbleached flour. Makes great cinnamon roles too. I have even just mixed up dough and put it directly into the fridge and it still rises. It’s fast enough that I have used it to make pizza with quite a few times. I have never had success with sourdough before, and this is a great place for a beginner. Nice mild flavor, unlike some cultures that are super sour. Thank you for sharing this with the world!!!

After about 9 days of feeding I made my first loaf. I wasn't expecting perfection because it was my first ever sourdough. I do bake bread at least once per week and have for many years but never did a sourdough. After many, many YouTube videos I was a bit intimidated and just resigned myself to at least try and learn from whatever mistakes I would make. Well my first loaf was pretty much perfection TO ME (maybe not to more experienced sourdough bakers). It rose beautifully, the crumb was light and fluffy, the texture was crispy on the outside and chewy on the inside, the taste was the best I've ever tasted. It wasn't super tangy, which was just a tiny bit disappointing but after searching why, I plan to use fresh milled flour to feed my starter not bread flour that I was using. Hopefully that will help. I did do a long bulk fermentation and let it slowly rise in the fridge for about 15 hours before baking, so rushing it wasn't the reason for the lack of tang. Over all I am absolutely thrilled with this starter and the loaves it produces. Highly recommend!!

Could not recommend this enough. I have zero experience with sourdough. The instructions were great and easy to follow. My starter was growing visibly a little over 48 hours from first feeding. I used straight tap water, not filtered, and bread flour. By day 4, the starter was coming out the top of my 34 ounce jar. Even in the fridge, it rises. I had to take some out of my jar and put into another jar because it was, again, coming out of the top of a 50 ounce jar. I could have discarded it but didn't want to waste it. I have baked 4 loaves so far. The taste is wonderful. I was afraid of failure but it has been wildly successful. I plan on trying another culture soon to compare both taste and ease.

i have made starter from scratch several times. this time i decided to try a premade starter. Mine would rise like a champion, then fall after 6 or 8. hours. the collapsing happened twice, so i pulled out my books and decided the instructions are wrong. you have to feed this 2x a day, maybe 3x for the first couple of days to get it going. Do not use metal utensils or bowls. Glass jars (i use a gallon canning jar, cheesecloth topper, and plastic utensils that have been thoroughly cleaned. I am now in the process of the 2x day feeds, and it seems to be doing better. the 1x day feeds I will switch from AP flour to Bread flour (which has more protein). Make yourself a diary by day of what you need to do. since i am in the middle of making this work, i will try to remember to come back and post my final product. My daughter made it successfully, so I know it can work.