Live Sourdough Starter
It's great fun to culture your own sourdough starter. But it'll be a quarter of a century until your home made starter is as good as this one.
Back in 1990, Master Baker Warwick Quinton decided to get serious about his baking obsession, and made this starter using whole grains and pure water in his tiny kitchen in Waverley, NSW.
It took many forms in the years between then and now. It began as a fermentation of cooked grains, sitting in a window sill in the East Coast Sydney sun. It gradually morphed into a 200 litre tub of liquid organic wholewheat starter, being used and fed every day to create many thousands of loaves from Warwick's large bakery in the Blue Mountains.
About seven years ago, it morphed again into a desem, or dough starter, which resided in a domestic fridge in Warwick's Newcastle residence - about the time he began this website. Warwick has been using this style of starter ever since.
These days the starter is used to leaven a few hundred woodfired loaves each bake from Warwick's Gypsy Bakery in the hills of Ellalong, NSW.
Why use a dough starter?
A dough starter has a number of advantages over a liquid. It has a different mix of enzymes, and as such gives the bread a superior flavour and texture. It is also more stable, needing to be fed only occasionally. Typically, the starter is fed once every two weeks, though it will live quite happily for a month or more between feeds.
The starter comes with some easy care and feeding instructions, and a basic recipe for delicious sourdough bread. We freight orders to everywhere in Australia every Wednesday, so you will receive your starter up to five working days after that. As the starter is live, we pack on Tuesday nights, so orders must be received by 4pm Tuesday. Orders received later than this will not be freighted till the following week.
Freight is included in the price for Australian residents.
Overseas orders cannot be accepted at this time.