---
product_id: 57086816
title: "Certified Organic Live 46 Year Old San Francisco Sourdough Starter - UKAS Lab Tested with Printed Instruction from Kombuchaorganic®"
brand: "kombuchaorganic"
price: "€ 29.30"
currency: EUR
in_stock: true
reviews_count: 8
category: "Kombuchaorganic"
url: https://www.desertcart.hr/products/57086816-certified-organic-live-46-year-old-san-francisco-sourdough-starter
store_origin: HR
region: Croatia
---

# 46 years mature organic rye starter Printed step-by-step care instructions 48-hour live starter shipping Certified Organic Live 46 Year Old San Francisco Sourdough Starter - UKAS Lab Tested with Printed Instruction from Kombuchaorganic®

**Brand:** kombuchaorganic
**Price:** € 29.30
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your baking game with San Francisco’s living legend!

## Quick Answers

- **What is this?** Certified Organic Live 46 Year Old San Francisco Sourdough Starter - UKAS Lab Tested with Printed Instruction from Kombuchaorganic® by kombuchaorganic
- **How much does it cost?** € 29.30 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/57086816-certified-organic-live-46-year-old-san-francisco-sourdough-starter)

## Best For

- kombuchaorganic enthusiasts

## Why This Product

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

## Key Features

- • **Rapid Activation:** Shipped live within 48 hours to ensure peak activity and baking success from day one.
- • **Effortless Longevity:** Easy weekly feeding routine keeps your starter thriving indefinitely—your forever baking companion.
- • **Sustainably Certified:** UKAS lab-tested and Organic Farmers & Growers certified for clean, trustworthy baking.
- • **Heritage-Grade Potency:** 46 years of organic fermentation mastery packed in 80g for unbeatable flavor depth.
- • **All-Flour Friendly (Except Gluten-Free):** Versatile starter compatible with rye, spelt, wheat, and artisan blends for creative bakers.

## Overview

This Certified Organic Live San Francisco Sourdough Starter from Kombuchaorganic® is a potent, 46-year-old rye-based culture, shipped fresh within 48 hours to guarantee vigorous fermentation. Supplied with printed care instructions, it’s certified organic and lab-tested for quality, perfect for professional and home bakers seeking authentic artisan bread flavor and durability. Compatible with all flours except gluten-free, it promises a rewarding, sustainable baking experience with minimal maintenance.

## Description

Organic San Francisco Sourdough Starter with full printed instruction. Made using only the best Flour from Shipton Mill. We use it everyday in our Organic bakery so it fresh and active. You will receive full printed instruction to keep your starter happy and alive forever. Perfect for Artisan Breads, Rye Breads, Spelt Breads, Wheat Breads, Pizza etc. From the Best and most experienced Sourdough seller on desertcart. Starter is extremely easy to use and will need very little to keep him happy. It also means that your bread will easy to make and will have wonderful taste. Once you've experienced the phenomenal flavor and crust of this home-baked sourdough bread, you will never go back. Starter is being fed daily so it is very potent. All you need is flour and water to keep your starter alive and happy and make delicious bread! It will be a very rewarding and economical experience :). The taste and smell is very pleasant (sweet and sour). To store it just keep it in the fridge and feed once a week. If you do that it will last forever. Once it arrives please feed it with bit of flour and water as per instruction. It will be ready to make sourdough bread, pancakes, pizza base or anything else which require sourdough. Kombuchaorganic Organic Sourdough Starter -List of ingredients: Organic Rye Flour, Filtered Water -Best Before/Expire: 03/03/2025 -Product name: Organic Sourdough Starter -Product weight: 80g -Storage: store in the fridge and feed on arrival -Hermetically Sealed Product. -Allergens: Rye Flour (GLUTEN) Manufacturer: Estera Gebura 61 Linden Terrace CA1 3PH

Review: Works Every Time - All ways the best starter, very vigorous every time, makes great bread.
Review: Great , but potent - Grew like wildfire , quite a potent sour flavour if you like that, I have put honey in my loaf mix to counter it,instructions dreadful for beginners so here is mine, get a tub or jam jar add the little amount of starter, add 50g water and 50g flour, next day add 100g flour and 100g water, keep going till it measures 500g, remove 300g( save it) so your left with 200g in the jar , now add 200 g water and 200g flour so by day 7 you will have 600g in total, give it a week on the kitchen side adding the same weight of flour and water (same as the starter weight) Right, easy huh YEAH, ok now for problems , water on the top ? Either tip it away or stir back in, its all good, it means your starter is good and hungry and ready for more food ( flour) the smell? Yes quite acid and sour smell, normal... so a recipe for your 1st loaf? Ok 430 flour bread flour 200g starter 70 g warm water ( grams) 20 oil (any)1/2 tsp sugar or honey, 1 tsp salt, in a food mixer add the dry ingredients then add the wet , Mix sugar/ honey into water and starter , as it mixes let it come together, give it 5 minutes, if it’s quite dry add increases of 15 g warm water till it starts looking and feeling soft but not wet and tacky , you must mix for at least 10 minutes, it will be soft and silky and in a ball , oil lightly a bowl and form a nice smooth ball with the mix , add to the oiled bowl and turn it over again and again till lightly coated, cover with cling film and a towel and leave it in the microwave (off) for up to 2 hours to double or more, preheat oven to gas 4/5 340 degree, oil and butter a loaf pan , tip out the dough and lightly knock out the air . Fold it into 3 and press out again and fold into 3 again, seal the bottom and side edges and put into your tin , cover again for it to rise just above it , gently score the top ( I use a stanly knife) bake till it looks good 15/20 minutes turn it out in the oven and give it 7 or more minutes to cook crispy and sounds hollow , and leave on a rack till cold

## Features

- Fresh and delicious San Francisco Live Starter. It can be used with any type of flour apart from gluten free.
- Certified organic by Organic Farmers and Growers. 80g is supplied.
- Fed using traditionally crafted Organic stone ground rye flour. Our organic sourdough consists of only rye flour, and is free of other added flours, which gives it a strong flavour.
- Regional produce: authentic San Francisco starter. Perfect for the novice and experienced sourdough baker, instruction included.
- 48hrs shipping - this is a live starter - not freeze dried cheap starter which will likely fail. No jar included. Organic, Very mature and potent due to age. Easy to maintain and durable.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B079P6LNNP |
| Auto Shutoff | No |
| Best Sellers Rank | 18,300 in Grocery ( See Top 100 in Grocery ) 7 in Sourdough Starters |
| Brand | Kombuchaorganic |
| Customer Reviews | 4.4 4.4 out of 5 stars (361) |
| Date First Available | 8 Feb. 2018 |
| Item Weight | 80 g |

## Images

![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - UKAS Lab Tested with Printed Instruction from Kombuchaorganic® - Image 1](https://m.media-amazon.com/images/I/61fDQ6DdTUL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Works Every Time
*by N***E on 28 October 2025*

All ways the best starter, very vigorous every time, makes great bread.

### ⭐⭐⭐⭐⭐ Great , but potent
*by J***E on 7 April 2018*

Grew like wildfire , quite a potent sour flavour if you like that, I have put honey in my loaf mix to counter it,instructions dreadful for beginners so here is mine, get a tub or jam jar add the little amount of starter, add 50g water and 50g flour, next day add 100g flour and 100g water, keep going till it measures 500g, remove 300g( save it) so your left with 200g in the jar , now add 200 g water and 200g flour so by day 7 you will have 600g in total, give it a week on the kitchen side adding the same weight of flour and water (same as the starter weight) Right, easy huh YEAH, ok now for problems , water on the top ? Either tip it away or stir back in, its all good, it means your starter is good and hungry and ready for more food ( flour) the smell? Yes quite acid and sour smell, normal... so a recipe for your 1st loaf? Ok 430 flour bread flour 200g starter 70 g warm water ( grams) 20 oil (any)1/2 tsp sugar or honey, 1 tsp salt, in a food mixer add the dry ingredients then add the wet , Mix sugar/ honey into water and starter , as it mixes let it come together, give it 5 minutes, if it’s quite dry add increases of 15 g warm water till it starts looking and feeling soft but not wet and tacky , you must mix for at least 10 minutes, it will be soft and silky and in a ball , oil lightly a bowl and form a nice smooth ball with the mix , add to the oiled bowl and turn it over again and again till lightly coated, cover with cling film and a towel and leave it in the microwave (off) for up to 2 hours to double or more, preheat oven to gas 4/5 340 degree, oil and butter a loaf pan , tip out the dough and lightly knock out the air . Fold it into 3 and press out again and fold into 3 again, seal the bottom and side edges and put into your tin , cover again for it to rise just above it , gently score the top ( I use a stanly knife) bake till it looks good 15/20 minutes turn it out in the oven and give it 7 or more minutes to cook crispy and sounds hollow , and leave on a rack till cold

### ⭐⭐⭐⭐⭐ Superb quality, a genuinely foolproof sourdough starter.
*by B***I on 21 March 2019*

I've been baking bread for decades, and sourdough has always been one of my favourite loaves. Whilst staying with a friend recently, I suddenly needed to get hold of some mature starter so that I could teach them how make sourdough bread themselves: enter Kombuchaorganic. My starter arrived within 48hrs, and after feeding it twice, it was ready to rock and roll, all bubbly and gorgeous as shown in the seller's photo. After leaving it in the fridge for a couple of hours, I mixed the 80g of starter with 80g of organic rye flour and 80g of tepid water (= 240g of starter) and left it in a warm, cosy spot to do its stuff. The following morning, I added 240g of rye flour and 240g of tepid water (= 720g of starter) and by lunchtime we were making dough to bake the following morning. The bread was good and had that gently tangy flavour that comes from using a rye-based starter. At home, I have a rye starter that's probably seven years old now. There was not much difference in flavour between the 'new' rye starter and my old one; both almost triple in size after feeding and they stay that way for many hours in the cool environment of my pantry (around 12/14°c). When it's ready to use, a sourdough starter should have the appearance and texture of whipped mousse. it's well worth doing a little online research if you have little or no experience with sourdough cultures. Above all be patient; a new starter can easily be affected by the sudden change in temperature and food (the type of flour and quality of water you use will differ from that used at source) during the early stages.

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-02-24*