pizza crust SOURDOUGH STARTER “San Francisco” THE BEAST @ d

Pictures courtesy of Teresa L Greenway.If you want to make bread like in the pictures follow google to her at Northwest Sourdough. Teresa Greenway is an amazing teacher. There are 2 san francisco starters mixed into the BEAST, along with 8 of our other starters!!! WHO DOES THIS? WE DO!!! we send lots of recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED pulverized STARTER, THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER SO: MAD MAX, THUNDER DOME…LOOK IT UP….TWO MEN ENTER , ONE MAN LEAVES!!! THE BEAST AKA THE BASTARD: WHAT IS IT , WHO IS IT? WE HAVE 10 VERY DIFFERENT STARTERS, s.f. SALLY, LARRY, s.f. BELLA, SAMMY, SHASHA, WALT, THE ALASKAN, GRANNY Z, BIG JOHN AND IVANASKI….YEAH YEAH, YOU CAN ONLY GET THE FIRST 4 HERE …TOO BAD….. BUT: NOW WHAT HAPPENS WHEN YOU THROW THEM ALL INTO “THUNDER DOME”? WHO WILL TEAM UP, WHO WILL SLEEP TOGETHER AND REPRODUCE, WHO WILL KILL, WHO WILL SURVIVE? SO MANY QUESTIONS….AND WHY DID WE DO THIS IN THE FIRST PLACE? WHY NOT? THE RESULT AFTER OVER 5 YEARS OF BEING ADDED INTO, YEAH EVERY TIME WE INCREASE OUR SUPPLIES OF OUR STARTERS, A LITTLE OF THAT STARTER GOES INTO THE CAGE MATCH… SO BASICALLY, THE BASTARD CHANGES ALL THE TIME AND IS NEVER THE SAME….BWAHAHAHAHA… THIS IS TRUELY A CRAZY STARTER, FAST ACTING, EATS ANYTHING, GROWS CONSTANTLY OUT OF ITS SPACE, BIG GAS PRODUCER…..WHAT ELSE CAN WE SAY, JUST DON’T LET IT GET LOOSE, IT MIGHT EAT YOUR DOG!!! YOU WILL GET: THE BEAST!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. THE BASTARD IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 TABLESPOON OF SUGAR (THIS TIME ONLY) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy THE BEAST, AKA THE BASTARD.

live ZOURDOUGH SOURDOUGH STARTER “San Francisco” BEAST 10starters in 1 d

Pictures courtesy of Teresa L Greenway.If you want to make bread like in the pictures follow google to her at Northwest Sourdough. Teresa Greenway is an amazing teacher. There are 2 san francisco starters mixed into the BEAST, along with 8 of our other starters!!! CHECK OUT OUR OTHER STARTERS LARRY, SALLY, THE BEAST, WHARF AND SAMMY WHO DOES THIS? WE DO!!! we send lots of recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED pulverized STARTER, THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … . We do recommend using the whole package. NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER SO: MAD MAX, THUNDER DOME…LOOK IT UP….TWO MEN ENTER , ONE MAN LEAVES!!! THE BEAST AKA THE BASTARD: WHAT IS IT , WHO IS IT? WE HAVE 10 VERY DIFFERENT STARTERS, s.f. SALLY, LARRY, s.f. BELLA, SAMMY, SHASHA, WALT, THE ALASKAN, GRANNY Z, BIG JOHN AND IVANASKI….YEAH YEAH, YOU CAN ONLY GET THE FIRST 4 HERE …TOO BAD….. BUT: NOW WHAT HAPPENS WHEN YOU THROW THEM ALL INTO “THUNDER DOME”? WHO WILL TEAM UP, WHO WILL SLEEP TOGETHER AND REPRODUCE, WHO WILL KILL, WHO WILL SURVIVE? SO MANY QUESTIONS….AND WHY DID WE DO THIS IN THE FIRST PLACE? WHY NOT? THE RESULT AFTER OVER 5 YEARS OF BEING ADDED INTO, YEAH EVERY TIME WE INCREASE OUR SUPPLIES OF OUR STARTERS, A LITTLE OF THAT STARTER GOES INTO THE CAGE MATCH… SO BASICALLY, THE BASTARD CHANGES ALL THE TIME AND IS NEVER THE SAME….BWAHAHAHAHA… THIS IS TRUELY A CRAZY STARTER, FAST ACTING, EATS ANYTHING, GROWS CONSTANTLY OUT OF ITS SPACE, BIG GAS PRODUCER…..WHAT ELSE CAN WE SAY, JUST DON’T LET IT GET LOOSE, IT MIGHT EAT YOUR DOG!!! YOU WILL GET: THE BEAST!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. THE BASTARD IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 TABLESPOON OF SUGAR (THIS TIME ONLY) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy THE BEAST, AKA THE BASTARD.

SAN FRANCISCO WHARF SOURDOUGH STARTER yeast bread mix very active many recipes @

we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER Bella is from a bakery on the WHARF in SAN FRANCISCO. ….. This one has to be over 100 years old and is very active with a great sourness to her. We reproduce her in San Francisco at my sons house and store her (in wet form) there, after drying we move her to the mountains, where I live.WHY?…well, in trying to keep this one completely authentic, I figured we should keep it in the area where the yeasties were born. YOU WILL GET:BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Bella. Cheers and great bread Christopher ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

S0URDOUGH bread and pizza STARTER yeast “San Francisco” BEAST @ d

Pictures courtesy of Teresa L Greenway.If you want to make bread like in the pictures follow this google her at Northwest Sourdough. Teresa Greenway is an amazing teacher. There are 2 san francisco starters mixed into the BEAST, along with 8 of our other starters!!! WHO DOES THIS? WE DO!!! we send lots of recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED pulverized STARTER, THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER SO: MAD MAX, THUNDER DOME…LOOK IT UP….TWO MEN ENTER , ONE MAN LEAVES!!! THE BEAST AKA THE BASTARD: WHAT IS IT , WHO IS IT? WE HAVE 10 VERY DIFFERENT STARTERS, s.f. SALLY, LARRY, s.f. BELLA, SAMMY, SHASHA, WALT, THE ALASKAN, GRANNY Z, BIG JOHN AND IVANASKI….YEAH YEAH, YOU CAN ONLY GET THE FIRST 4 HERE …TOO BAD….. BUT: NOW WHAT HAPPENS WHEN YOU THROW THEM ALL INTO “THUNDER DOME”? WHO WILL TEAM UP, WHO WILL SLEEP TOGETHER AND REPRODUCE, WHO WILL KILL, WHO WILL SURVIVE? SO MANY QUESTIONS….AND WHY DID WE DO THIS IN THE FIRST PLACE? WHY NOT? THE RESULT AFTER OVER 5 YEARS OF BEING ADDED INTO, YEAH EVERY TIME WE INCREASE OUR SUPPLIES OF OUR STARTERS, A LITTLE OF THAT STARTER GOES INTO THE CAGE MATCH… SO BASICALLY, THE BASTARD CHANGES ALL THE TIME AND IS NEVER THE SAME….BWAHAHAHAHA… THIS IS TRUELY A CRAZY STARTER, FAST ACTING, EATS ANYTHING, GROWS CONSTANTLY OUT OF ITS SPACE, BIG GAS PRODUCER…..WHAT ELSE CAN WE SAY, JUST DON’T LET IT GET LOOSE, IT MIGHT EAT YOUR DOG!!! YOU WILL GET: THE BEAST!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. THE BASTARD IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 TABLESPOON OF SUGAR (THIS TIME ONLY) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy THE BEAST, AKA THE BASTARD.

aged Z0URD0UGH SOURDOUGH STARTER yeast 150yrs gold rush country recipes Larry@

We send recipes (LOTS, 10 files included) YOU WILL RECEIVE DRIED pulverized STARTER, THERE IS A REASON WE HAVE SO MANY SALES!!! THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET: LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:> Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty),1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now it is just Larry. Cheers and great bread Christopher p.s. ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

AUTHENTIC SAN FRANCISCO-WHARF-SOURDOUGH STARTER plus recipes @f

we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER Bella is from a bakery on the WHARF in SAN FRANCISCO. ….. This one has to be over 100 years old and is very active with a great sourness to her. We reproduce her in San Francisco at my sons house and store her (in wet form) there, after drying we move her to the mountains, where I live.WHY?…well, in trying to keep this one completely authentic, I figured we should keep it in the area where the yeasties were born. YOU WILL GET: BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Bella. Cheers and great bread Christopher ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

sourdough pizza starter yeast, from san francisco, sally @

YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters, sally, wharf, the beast, larry and sammy …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS We send recipes (LOTS, 10 files included) we send recipes for pizza dough, pretzels, awesome sourdough bread and many more!!! ZOURDOUGH SOURDOUGH STARTER Here is the second of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it’s doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the street. So, maybe I was the more obvious person. Well, I took the bread home and the powder also, I devoured the bread with lots of butter and of course a crab from the warf. The powder was given life 15 years ago almost to this day and has been creating the most fabulous bread ever since.Well now, most of that story is actually true. But, what you need to know is that Sally is the real deal. She blows big big holes in her bread. She is real active and sour. In fact she is so active that her name comes from a song. Ride Sally Ride. YOU WANT THIS ONE. YOU WILL GET: SALLY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: SALLYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE . I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:> Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here)Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Sally.Cheers and great breadChristopher ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

OLD SOURDOUGH yeast STARTER VERIFIED 150+yrs california gold rush country larry@

we make our starters fresh monthly YOU WILL RECEIVE DRIED PULVERIZED STARTER. and recipes THERE IS A REASON WE HAVE SO MANY SALES!!! THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> .. NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:> Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty),1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here)Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now it is just Larry.Cheers and great breadChristopher p.s. ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

@ live SAN FRANCISCO SOURDOUGH STARTER WARF yeast flour bread mix and recipes

YOU WILL RECEIVEDRIED STARTER and we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. and… THERE IS A REASON WE HAVE SO MANY SALES!!! …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER Bella is from a bakery on the WHARF in SAN FRANCISCO. ….. This one has to be over 100 years old and is very active with a great sourness to her. We reproduce her in San Francisco at my sons house and store her (in wet form) there, after drying we move her to the mountains, where I live.WHY?…well, in trying to keep this one completely authentic, I figured we should keep it in the area where the yeasties were born. YOU WILL GET: BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER. Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Bella. Cheers and great bread Christopher ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

BEST SAN FRANCISCO SOURDOUGH STARTER “sally” + many recipes

We send recipes (LOTS, 10 files) we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters, sally, wharf, the beast, larry and sammy …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS NOTE: RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… ZOURDOUGH SOURDOUGH STARTER Here is the second of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it’s doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the street. So, maybe I was the more obvious person. Well, I took the bread home and the powder also, I devoured the bread with lots of butter and of course a crab from the warf. The powder was given life 15 years ago almost to this day and has been creating the most fabulous bread ever since. Well now, most of that story is actually true. But, what you need to know is that Sally is the real deal. She blows big big holes in her bread. She is real active and sour. In fact she is so active that her name comes from a song. Ride Sally Ride. YOU WANT THIS ONE. YOU WILL GET: SALLY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: SALLYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE . I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:> Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold. On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself) On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here) Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense. At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER ! NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don’t put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story. My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Sally. Cheers and great bread Christopher ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.

1 2 3 »