We sell sourdough starters that are made fresh monthly, this gives you very fast activation and great success. 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 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,• 1 TABLESPOON OF SUGAR (THIS TIME ONLY)• 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.• 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 of lukewarm water, stirring to mix.• By 48 hours you should see bubbles and signs of life.• 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.• 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 !

OUR WEB SITE zourdough HAS HUNDREDS OF RECIPES WAITING FOR YOU!!! WE make our starters fresh monthly that the difference in activity and quality 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/WHARF” 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. We renamed BELLA to just WHARF, but she will always be MY BELLA to me:> Activating your sourdough starter Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water, 1 TABLESPOON OF SUGAR (THIS TIME ONLY) 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. 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 of lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. 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. 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 !

We make our starters fresh monthly, thats the difference in activity and quality YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters larry, sally , wharf, sammy and the beast!!! …..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 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.

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.. THERE IS A REASON WE HAVE SO MANY SALES!!! THANKS TO BUYERS 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.

YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters larry, sally , wharf, sammy and the beast!!! …..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.