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Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally
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Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally
Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally
Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally
Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally
Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally

Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally @

$25.90

  • Free US shipping

  • Arrives

When ordering from the US, parcels may be subject to import tax and duty charges, which the buyer is responsible to pay.
                                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.


Type All Purpose
Expiration Date none



Isin:
IVHIXO8FG6CI

$25.90

  • Free US shipping

  • Arrives

In Stock

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Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally @

Unbranded SAN FRANCISCO SOURDOUGH PIZZA dough YEAST STARTER , sally @

$25.90

When ordering from the US, parcels may be subject to import tax and duty charges, which the buyer is responsible to pay.
                                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.


Type All Purpose
Expiration Date none



Isin:
IVHIXO8FG6CI

When ordering from the US, parcels may be subject to import tax and duty charges, which the buyer is responsible to pay.
                                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.


Type All Purpose
Expiration Date none



  • Product: Yeast & Baking Agent
  • Brand: Unbranded
  • Food Specifications: Caffeine Free, Dairy Free, Dye Free, Egg Free, Fat Free, Low Carbohydrate, Low Fat, Low Sugar
  • can YOU DO this: you can you can, we have faith in you
  • Serving Size: as big as you can handle
  • Expiration Date: none
  • made fresh weekly: yep: thats why we sell so many
  • can YOU KILL this starter: only a flame thrower can do that
  • Calories per Serving: why ask
  • will you have fun: baking in the kitchen is awesome fun
  • Labels & Certifications: dont label us
  • Allergens: not that we know of
  • Style: we got so much style
  • Food Aisle: Fresh
  • Country/Region of Manufacture: United States
  • MPN: does not apply
  • Modified Item: No
  • Flavor: intense sourdough flavors
  • insturctions and recipes: included at web site
  • dried pulvdrized sourdough yeast: double pulverized for quick activation
  • Type: the sour type
  • Number of Servings: as many as you want to make
  • UPC: Does not apply

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