---
product_id: 57086816
title: "Certified Organic Live 46 Year Old San Francisco Sourdough Starter"
brand: "kombuchaorganic"
price: "111.20 DT"
currency: TND
in_stock: true
reviews_count: 9
category: "Kombuchaorganic"
url: https://www.desertcart.tn/products/57086816-certified-organic-live-46-year-old-san-francisco-sourdough-starter
store_origin: TN
region: Tunisia
---

# Certified organic stone-ground rye flour Ready to use within 12-24 hours 46 years mature live culture Certified Organic Live 46 Year Old San Francisco Sourdough Starter

**Brand:** kombuchaorganic
**Price:** 111.20 DT
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your baking game with 46 years of live, organic sourdough mastery!

## Quick Answers

- **What is this?** Certified Organic Live 46 Year Old San Francisco Sourdough Starter by kombuchaorganic
- **How much does it cost?** 111.20 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/57086816-certified-organic-live-46-year-old-san-francisco-sourdough-starter)

## Best For

- kombuchaorganic enthusiasts

## Why This Product

- Trusted kombuchaorganic brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Heritage Powerhouse:** 46 years of live, potent sourdough culture delivering unmatched depth and complexity.
- • **Lab-Tested & Certified:** UKAS-accredited lab tested and Organic Farmers & Growers certified for guaranteed purity and safety.
- • **Lifetime Sourdough Supply:** 70g live starter with printed pro instructions ensures a perpetual, easy-to-maintain baking companion.
- • **Instant Artisan Activation:** Arrives fully active and bubbly—no tedious waking up, bake your first loaf within 24 hours.
- • **Pure Organic Craftsmanship:** Fed exclusively on certified organic stone-ground rye flour for authentic San Francisco tang.

## Overview

This Certified Organic Live San Francisco Sourdough Starter from Kombuchaorganic® is a 46-year-old, lab-tested, and UKAS-certified live culture fed on organic stone-ground rye flour. Delivered fresh and fully active, it wakes up quickly for immediate use, offering professional bakers and enthusiasts a reliable, potent, and authentic sourdough base. Supplied with clear printed instructions, this 70g starter promises a lifetime of artisan bread baking with deep, complex flavors unmatched by dried or freeze-dried alternatives.

## Description

Product Description The Live Advantage vs. Dried Starters Why Choose a Live Culture Over Dehydrated Powder? Dehydrated sourdough starters sold online can take up to 5 to 7 days of precise temperature control just to wake up—and many fail to revive at all. Kombuchaorganic delivers a thriving, liquid-state live starter. Because it is never subjected to the stress of industrial drying, it preserves 100% of its native microflora. Simply feed it once upon arrival, and it will be bubbly, active, and ready for your first dough mix within 12 to 24 hours. Highly Active Live Culture: Shipped as a wet, live culture—not a dormant, dried powder. It retains its full enzymatic activity during transit and wakes up quickly upon arrival. BPA-Safe Material: Packaged in heavy-duty, triple-sealed, food-safe pouches designed to withstand pressure changes during shipping without leaking or bursting. Easier to Digest: The mature wild yeasts and lactobacilli break down complex starches and phytic acid during fermentation, making the resulting bread gentler on sensitive stomachs. Comprehensive Baker’s Guide: Includes step-by-step reactivation instructions, a foolproof feeding schedule, and a beginner-friendly recipe to help your first loaf become a masterpiece. 45 Years in the Making: Premium, Live Lake District Sourdough Starter for Master Bakers Zero Activation, Maximum Flavor: Certified Organic Live Starter Fed Daily and Made to Order 45 Years of Maturity: Established in 1979 in a traditional Lake District organic bakery, this incredibly mature, resilient starter delivers deep, complex flavours that cheap, freeze-dried alternatives simply cannot match. 100% Live & Active: Shipped fresh and fed daily. There is no activation required —it arrives ready for immediate use in your commercial or artisan bakery. Crafted with Premium Organic Rye Made to order using traditionally crafted, certified organic stone-ground rye flour from the prestigious mill. Versatile Performance: Perfect for producing premium Artisan Breads, Rye, Spelt, Wheat, and high-hydration Pizza doughs. (Note: Suitable for any standard flour; not suitable for gluten-free baking). Tested and Certified Fully tested and certified by a UKAS-accredited laboratory (ALS Global) , ensuring the highest standards of food safety and performance for the trade. Organic certified by the Organic Farmers & Growers (OF&G). What’s Included in Your Pack 70g Fresh Organic Starter: More than enough to build your production base. A Lifetime Supply: With care, this single purchase provides a perpetual sourdough supply. Full Printed Instructions: Clear, step-by-step guide to seamlessly integrate it into your routine. Handled with love and care in our dedicated, quality-controlled specialist unit. Certified & Lab Tested No guesswork here. Our cultures are certified by the Organic Farmers & Growers (OF&G) and UKAS lab tested for maximum purity and safety. Rigorous Quality & Testing: Your peace of mind is our priority. Every batch of our heritage starter is rigorously tested and certified by ALS Global, a UKAS-accredited laboratory . This independent verification guarantees the highest standards of food safety, microbial stability, and consistent performance. For professional bakers and the trade, this means a reliable, compliant, and top-tier ingredient you can trust in your commercial kitchen day after day. Quick Start Step-by-Step Unbox & Transfer: Snip the pouch and squeeze the live starter into a clean glass jar (at least 500ml capacity to allow for expansion). The First Feed: Add 50g of organic flour (rye, white or whole wheat) and 50ml of lukewarm, chlorine-free water. Stir thoroughly until no dry flour remains. Watch it Rise: Cover loosely with a lid or cloth. Place it in a warm spot (21C to 26C). Within 4 to 12 hours, you will see it double in size, full of active bubbles. Bake & Save: Use the required amount for your recipe, leave a small amount of "discard" in the jar, feed it again, and store it in the fridge until your next baking day.

Review: Great , but potent - Grew like wildfire , quite a potent sour flavour if you like that, I have put honey in my loaf mix to counter it,instructions dreadful for beginners so here is mine, get a tub or jam jar add the little amount of starter, add 50g water and 50g flour, next day add 100g flour and 100g water, keep going till it measures 500g, remove 300g( save it) so your left with 200g in the jar , now add 200 g water and 200g flour so by day 7 you will have 600g in total, give it a week on the kitchen side adding the same weight of flour and water (same as the starter weight) Right, easy huh YEAH, ok now for problems , water on the top ? Either tip it away or stir back in, its all good, it means your starter is good and hungry and ready for more food ( flour) the smell? Yes quite acid and sour smell, normal... so a recipe for your 1st loaf? Ok 430 flour bread flour 200g starter 70 g warm water ( grams) 20 oil (any)1/2 tsp sugar or honey, 1 tsp salt, in a food mixer add the dry ingredients then add the wet , Mix sugar/ honey into water and starter , as it mixes let it come together, give it 5 minutes, if it’s quite dry add increases of 15 g warm water till it starts looking and feeling soft but not wet and tacky , you must mix for at least 10 minutes, it will be soft and silky and in a ball , oil lightly a bowl and form a nice smooth ball with the mix , add to the oiled bowl and turn it over again and again till lightly coated, cover with cling film and a towel and leave it in the microwave (off) for up to 2 hours to double or more, preheat oven to gas 4/5 340 degree, oil and butter a loaf pan , tip out the dough and lightly knock out the air . Fold it into 3 and press out again and fold into 3 again, seal the bottom and side edges and put into your tin , cover again for it to rise just above it , gently score the top ( I use a stanly knife) bake till it looks good 15/20 minutes turn it out in the oven and give it 7 or more minutes to cook crispy and sounds hollow , and leave on a rack till cold
Review: Superb quality, a genuinely foolproof sourdough starter. - I've been baking bread for decades, and sourdough has always been one of my favourite loaves. Whilst staying with a friend recently, I suddenly needed to get hold of some mature starter so that I could teach them how make sourdough bread themselves: enter Kombuchaorganic. My starter arrived within 48hrs, and after feeding it twice, it was ready to rock and roll, all bubbly and gorgeous as shown in the seller's photo. After leaving it in the fridge for a couple of hours, I mixed the 80g of starter with 80g of organic rye flour and 80g of tepid water (= 240g of starter) and left it in a warm, cosy spot to do its stuff. The following morning, I added 240g of rye flour and 240g of tepid water (= 720g of starter) and by lunchtime we were making dough to bake the following morning. The bread was good and had that gently tangy flavour that comes from using a rye-based starter. At home, I have a rye starter that's probably seven years old now. There was not much difference in flavour between the 'new' rye starter and my old one; both almost triple in size after feeding and they stay that way for many hours in the cool environment of my pantry (around 12/14°c). When it's ready to use, a sourdough starter should have the appearance and texture of whipped mousse. it's well worth doing a little online research if you have little or no experience with sourdough cultures. Above all be patient; a new starter can easily be affected by the sudden change in temperature and food (the type of flour and quality of water you use will differ from that used at source) during the early stages.

## Features

- Fresh and delicious San Francisco Live Starter. It can be used with any type of flour apart from gluten free.
- Certified organic by Organic Farmers and Growers. 70g is supplied.
- Fed using traditionally crafted Organic stone ground rye flour. Our organic sourdough consists of only rye flour, and is free of other added flours, which gives it a strong flavour.
- Regional produce: authentic San Francisco starter. Perfect for the novice and experienced sourdough baker, instruction included.
- 48hrs shipping - this is a live starter - not freeze dried cheap starter which will likely fail. No jar included. Organic, Very mature and potent due to age. Easy to maintain and durable.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B079P6LNNP |
| Auto Shutoff | No |
| Best Sellers Rank | 35,822 in Grocery ( See Top 100 in Grocery ) 12 in Sourdough Starters |
| Brand | Kombuchaorganic |
| Customer Reviews | 4.3 4.3 out of 5 stars (370) |
| Date First Available | 8 Feb. 2018 |
| Item Weight | 80 g |

## Images

![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - Image 1](https://m.media-amazon.com/images/I/61fDQ6DdTUL.jpg)
![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - Image 2](https://m.media-amazon.com/images/I/71fFKejNvML.jpg)
![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - Image 3](https://m.media-amazon.com/images/I/71W0pdVRGIL.jpg)
![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - Image 4](https://m.media-amazon.com/images/I/61zkyWEMYwL.jpg)
![Certified Organic Live 46 Year Old San Francisco Sourdough Starter - Image 5](https://m.media-amazon.com/images/I/41pZhUVmUOL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great , but potent
*by J***E on 7 April 2018*

Grew like wildfire , quite a potent sour flavour if you like that, I have put honey in my loaf mix to counter it,instructions dreadful for beginners so here is mine, get a tub or jam jar add the little amount of starter, add 50g water and 50g flour, next day add 100g flour and 100g water, keep going till it measures 500g, remove 300g( save it) so your left with 200g in the jar , now add 200 g water and 200g flour so by day 7 you will have 600g in total, give it a week on the kitchen side adding the same weight of flour and water (same as the starter weight) Right, easy huh YEAH, ok now for problems , water on the top ? Either tip it away or stir back in, its all good, it means your starter is good and hungry and ready for more food ( flour) the smell? Yes quite acid and sour smell, normal... so a recipe for your 1st loaf? Ok 430 flour bread flour 200g starter 70 g warm water ( grams) 20 oil (any)1/2 tsp sugar or honey, 1 tsp salt, in a food mixer add the dry ingredients then add the wet , Mix sugar/ honey into water and starter , as it mixes let it come together, give it 5 minutes, if it’s quite dry add increases of 15 g warm water till it starts looking and feeling soft but not wet and tacky , you must mix for at least 10 minutes, it will be soft and silky and in a ball , oil lightly a bowl and form a nice smooth ball with the mix , add to the oiled bowl and turn it over again and again till lightly coated, cover with cling film and a towel and leave it in the microwave (off) for up to 2 hours to double or more, preheat oven to gas 4/5 340 degree, oil and butter a loaf pan , tip out the dough and lightly knock out the air . Fold it into 3 and press out again and fold into 3 again, seal the bottom and side edges and put into your tin , cover again for it to rise just above it , gently score the top ( I use a stanly knife) bake till it looks good 15/20 minutes turn it out in the oven and give it 7 or more minutes to cook crispy and sounds hollow , and leave on a rack till cold

### ⭐⭐⭐⭐⭐ Superb quality, a genuinely foolproof sourdough starter.
*by B***I on 21 March 2019*

I've been baking bread for decades, and sourdough has always been one of my favourite loaves. Whilst staying with a friend recently, I suddenly needed to get hold of some mature starter so that I could teach them how make sourdough bread themselves: enter Kombuchaorganic. My starter arrived within 48hrs, and after feeding it twice, it was ready to rock and roll, all bubbly and gorgeous as shown in the seller's photo. After leaving it in the fridge for a couple of hours, I mixed the 80g of starter with 80g of organic rye flour and 80g of tepid water (= 240g of starter) and left it in a warm, cosy spot to do its stuff. The following morning, I added 240g of rye flour and 240g of tepid water (= 720g of starter) and by lunchtime we were making dough to bake the following morning. The bread was good and had that gently tangy flavour that comes from using a rye-based starter. At home, I have a rye starter that's probably seven years old now. There was not much difference in flavour between the 'new' rye starter and my old one; both almost triple in size after feeding and they stay that way for many hours in the cool environment of my pantry (around 12/14°c). When it's ready to use, a sourdough starter should have the appearance and texture of whipped mousse. it's well worth doing a little online research if you have little or no experience with sourdough cultures. Above all be patient; a new starter can easily be affected by the sudden change in temperature and food (the type of flour and quality of water you use will differ from that used at source) during the early stages.

### ⭐⭐⭐⭐⭐ Works great
*by J***Y on 15 June 2026*

Works great, I have kept it Rye, which is my first one that isnt white and wholemeal. I love this because it proves a lot quicker than other starters. Great value for money. The rye adds a really nice flavour to my breads, without over powering it.

## Frequently Bought Together

- Certified Organic Live 46 Year Old San Francisco Sourdough Starter - UKAS Lab Tested with Printed Instruction from Kombuchaorganic®
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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-07-29*