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๐ Elevate your gluten-free game with heirloom sourdough magic!
Cultures for Health Gluten Free Sourdough Starter is a non-GMO, heirloom dehydrated culture designed for easy, versatile gluten-free baking. Ideal for beginners and pros, it supports endless reuse and delivers gut-friendly prebiotics. Each batch undergoes rigorous third-party pathogen testing to guarantee safety and quality, empowering you to craft artisan breads, pizzas, and more from home.













| ASIN | B0199AT4KI |
| Age Range Description | 24 Months and Above |
| Allergen Information | Gluten Free |
| Best Sellers Rank | #3,472 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1 in Bread Mixes |
| Brand | Cultures For Health |
| Brand Name | Cultures For Health |
| Container Type | Bag |
| Cuisine | Heirloom |
| Customer Reviews | 3.8 out of 5 stars 13,213 Reviews |
| Flavor | Sourdough |
| Item Package Quantity | 1 |
| Item Package Weight | 0.01 Kilograms |
| Leavening Agent Type | Sourdough Starter |
| Manufacturer | Cultures for Health |
| Number of Items | 1 |
| Package Weight | 0.01 Kilograms |
| Part Number | 43224-2815 |
| Size | Pack of 1 |
| UPC | 814598020049 786173893204 |
S**4
Product is terrible does not work
Not having a successful experience with this product. I followed the direction . No rise in bubbling. Tonight I read 1 reviewer who said try 100 degree water bath. Iโm trying to that now. 2 suggestion use warm water 3 suggestion add water first. This company must think everyone lives in warm climates. I live in Ohio and I am struggling. Our weather has been terrible cold . Iโm going to ask for my money back if this product does not work.save your money if you live in north east Ohio.
A**R
Didnโt Work for Me
Final update: Seller had actually sent a message saying โreply to this message with โfull refundโ if you would like a full refund.โ I replied as such. Seller asked for details about my sourdough process. After multiple back and forths and my prompting they said they actually were not issuing a refund because Iโm still working on my starterโฆ what? lol. Huge waste of time and personally Iโm never ordering from them again. Update: Seller gave me a refund :,( I feel terrible but I did try my best with it. Iโm going to buy it again so I can hopefully get it started and give this five stars. Iโve been really hesitant to write a review, because it could be something on my end. However, I feel Iโve tried EVERYTHING and havenโt gotten this starter to work. I followed the directions exactly and didnโt have a working starter after a week. At a certain point (after the week) I added less water so it could hold bubbles better and I could see if it was growing. Iโve since tried two different bottled waters, mainly spring, multiple flours, including whole wheat and multiple methods of warming the starter. Currently Iโve been using unbleached AP at a 1:1:1 ratio, with the proofing setting on my toaster at 85 degrees and feeding consistently at either the 12 hour mark or the 24 hour mark (trying to figure out when it would like to be fed). It bubbles a little bit and bubbles reach the surface eventually, say around the 12 hour mark and by that point itโs basically more liquid than solid, I can pour it like liquid into the trash when itโs time to discard (starts out like thick pancake batter). However, in that 12 hours it grows maybe a fifth (and thatโs after like 6 hours and also where it stops). Iโm now adding rye to see if that will get it going. Anyways, POINT IS: Itโs been over a month now and even if it eventually starts growing properly (which Iโm hoping it will) I canโt say the starter I originally purchased had anything to do with it. Iโm pretty sure I just created my own starter for $13. One thing I will say is it never went through the early doubling phase that happens when starting your own starter and it never smelled bad. So maybe it was alive, I donโt know - but it didnโt work as advertised and Iโm pretty annoyed at this point thinking I probably couldโve had more luck starting my own fresh starter three weeks agoโฆ I donโt know.
C**S
Perfect Sourdough Bread in the Bread Maker.
Great starter. Feed the starter - this process requires patience. The results are well worth the wait.
A**R
Best for a reason.
This is a best seller for a reason. Made great tasting sourdough that me and my kids worked on together. I let them take the lead and it was easy for them to follow the steps. Bread came out perfect. Like it was straight out of our local bakery. Looked perfect and the best part is that we can make batch after batch for a fraction of the cost of buying it at the store. Have you seen the price of bread these days???
B**B
Easy to follow instructions but poor product performance.
The culture did not grow in spite of following the directions exactly for several days. The packet has a sell by date of Jan 1, 2027 so it should contain cultures that would be activated. I'm going to request the manufacturer to send me a replacement. I'm not going to spend more money on a potentially non-functional product. Photo shows sourdough culture after 3 days incubated at 78 degrees F. I will modify review if I obtain a replacement that is functional. I notified the seller of my issue with the culture not growing as expected. The seller responded within a day and offered possible reasons for why the culture may have not performed and offered to send me a replacement at no cost. In all fairness, I did continue to feed the culture as directed and in three more days the culture did begin to grow normally. So, for those who do not get rapid growth, I suggest just giving the culture a few extra days with the standard feeding process and temperatures. Once I receive the replacement culture, I will run a test comparison between using our well water and the recommended bottled natural spring water to determine if the water source was the issue. At this stage, I'm still leaning toward the dehydrated sourdough culture as having a lower than standard viable cell density. Because of the fast response, helpful suggestions, offering a no cost replacement culture and fact that the culture did ultimately grow and produce good bread, I'm revising my rating to 4 stars.
R**M
it works
All I can say is trust the process. I think most give up on day 3 saying the starter is dead or it didnโt work for me. This is my first time making starter for SD. Here what i would do different. 1. itโs important to mix the starter with water first. Add the tbsp of flour slowly and mix. I did it backwards and got clump of dough so i added more water. 2. on day 3 it will look like glue. Donโt give up. 3 day 5 1(/2 cup stage), place the starter jar in a 100degree warm bath. you will start to see the webbing effect slowly. 4. Cut in half discard and feed 1:1:1 by day 7 Do this daily to get a strong sour starter. 4. If you get Hooch, itโs a good thing. Iโm now on week 2 and finally figured out the proper ratios so my bread is light and fluffy.
L**L
Instructions were lacking
It took a LONG time for me to get this starter going. I had to troubleshoot and make a few adjustments that the instructions donโt mention, which they should: -Your starter should be stored in an area that doesnโt dip below 74-78 degrees. -You will have MUCH more success feeding with whole wheat flour vs any other flour as it has a higher nutritional content than other flours that the bacteria in the starter prefers. Had this information been included in the instructions, it wouldnโt have taken me weeks of trial and error to get my starter ready for use, and probably would have earned this a 5 star review. Otherwise, once I got it going, I was able to produce a beautiful loaf on my 2nd go around. My first loaf was ugly and dense but I couldnโt say for sure if it was because the starter was still not ready to bake or because of my first-time baking sourdough errors.
K**T
TOTALLY NOT WORTH IT--DIY YOUR OWN
I had been researching this seller's site; they only sell fermentation products and seemed to be experts. When I saw this starter in Amazon, I gave it a try. You get a cardboard box the size of a sandwich bag, but inside there's only a packet the size of a restaurant packet of saccharin. The instructions have you adding, in the first day, 1T. of flour to 1T. of water to the packet's bare teaspoon of contents. Next day, 2T. flour and 2T. of water. Starting with such minuscule amounts is just silly and also frustrating; making a starter needn't require all that measuring. Make your own, instead. I started this along with a DIY recipe from Google; the DIY starter began to bubble sooner, was more robust, and made a lot more. Like politics, all yeast is local, so a DIY starter produces a sourdough in tune with your climate and locale. Be sure to use a permeable top with a rubber band and a quart size glass (nonreactive) jar, to keep out flies but allow the yeast access. (Flies like to lay eggs in starter, yeast exists everywhere in the air.) Use purified water without chlorine, which can kill yeast. And be sure to use wholegrain flour rather than regular unbleached, as it contains a lot more of the nutrients needed for the yeast to grow. (Try rye, spelt, or other grains, it doesn't have to be wheat.) Start with 1/4C. of flour, an equal amount or a little less of warm water, and 1/4t. honey; stir vigorously to aerate well--you want a consistency like pancake batter. Next day, increase by the same amounts of flour & water, adding no more honey. Take out about half every day, adding in new in equal amounts as before, to give the yeast fresh food. After several days, you'll begin to smell that fresh yeast aroma, almost fruity--that's good news. Just stir the yellow fluid on top right back in and keep going, taking out the old before adding new. Keep your jar about half full--when the starter bubbles up to double its size, it's ready to use. If you can't get to it every day, refrigeration slows the process. Or use any DIY starter recipe you find on Google. If you really feel you just can't do without a commercial starter, King Arthur sells a fresh WET starter for just $8.95. (King Arthur also has recipes for the discard amounts, so you needn't waste it.) Save yourself the $14. This product was a complete disappointment.
R**Z
Muy buen producto
Excelente producto
B**M
Dead culture
Used this brand for last two years but the last two cultures i bought were dead and didnot rise. Culture this expensive should work Never buying this again
N**N
Good service
Good starting culture.
M**S
Working amazingly
Made lots of loaves so far
P**E
Consistently better than homemade.
I have the San Fran sourdough and now this one. Homemade starters are only as tasty as the bacteria in your kitchen environment or present in your flours, and modern kitchens are so full of cleaners and are so infrequently used for baking etc that they just don't have what it takes to make a great starter. The same goes for modern flour mills. There is a reason that artisanal bakers will travel the world and pay a lot of money for a brilliant tasting culture. Homemade starters may add sourness, but they will never give as complex a flavour. These ones are not like an expensive European import, but they are consistently very tasty, and I'd recommend them to any home baker.
Trustpilot
1 month ago
3 days ago