Artisan sourdough starter made by myself in small batches in my Manhattan home. Very hearty culture, makes great bread. See pictures of starter both wet and dry and examples of the delicious bread it makes.

Not super old or heirloom so to speak, but well cared for and maintained by an avid home breadmaker, which is more important than age if you ask me. It will be thoroughly dried and shipped as flakes that need to be rehydrated. I have travelled with it in this form and successfully jumpstarted cultures in various parts of the US so I am confident in its ability to travel and get up to speed quickly. I will always send fresh flakes not stuff thats been sitting dry too long.

I will include my recommended feeding and maintenance methods, however you can maintain sourdough starter in a multitude of ways and you will probably develop your own techniques based on your local climate and frequency of baking. I find its not as important to be by the book as some may have you believe. I am happy to answer any questions about maintaining your starter and breadmaking as best as I can.

Recommended flour is either Bob's Red Mill Artisan Unbleached Bread Flour, or King Arthur High Protein Unbleached Bread Flour. A combination of flours for feeding seems to be beneficial. Mostly white, a little whole wheet, and a little rye seems to be a good mix that my yeast like.