We make our starters fresh monthly, thats the difference in activity and quality We send recipes (LOTS, 10 files included) YOU WILL RECEIVE DRIED pulverized STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters sally, larry, wharf, the beast and sammy THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET: LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS 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 it is just Larry. Cheers and great bread Christopher p.s. 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.

We make our starters fresh monthly, thats the difference in activity and quality We send recipes (LOTS, 10 files included) YOU WILL RECEIVE DRIED pulverized STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters sally, larry, wharf, the beast and sammy THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET: LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS 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 it is just Larry. Cheers and great bread Christopher p.s. 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.

we make our starters fresh monthly, thats the difference in activity and quality We send recipes (LOTS, NOT JUST 4, 10 files included) YOU WILL RECEIVE DRIED PULVERIZED STARTER. THERE IS A REASON WE HAVE SO MANY SALES!!! CHECK OUT OUR OTHER STARTERS, LARRY, SALLY, THE BEAST, WHARF, AND SAMMY!!! THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> .. NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET: LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS 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 it is just Larry. Cheers and great bread Christopher p.s. 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.

we make our starters fresh monthly, thats the difference in activity and quality We send recipes (LOTS, NOT JUST 4, 10 files included) YOU WILL RECEIVE DRIED PULVERIZED STARTER. THERE IS A REASON WE HAVE SO MANY SALES!!! CHECK OUT OUR OTHER STARTERS, LARRY, SALLY, THE BEAST, WHARF, AND SAMMY!!! THANK YOU TO ALL MY STARTER BUYERS AROUND THE WORLD:> .. NOTE: RECIPES INCLUDED> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE… Here is the first of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives. ZOURDOUGH SOURDOUGH STARTER Larry: Back around 1980 I started visiting the California foothills, specifically Arnold California. On your way there you had to pass through Avery, a small nothing of a town, really only a blink on the map, but a main stop was Larrys 4 k’s restaurant. As I recall the 4 k’s represented his wife and kids names, anyways the mountain breakfast was a must have, it consisted of three eggs, hash browns, sausage, ham slice, bacon, toast and two big SOUR DOUGH pancakes. It was a time when life was perfect and I was young enough to eat and really enjoy this mountain of food. As time would have it, Larrys closed sometime in the 90’s and that great breakfast was left as just a memory. I started my obsession with sour dough starters in the late 90’s. Why do I have 8 of them, yep, im O.C.D. or as those of us with it prefer to refer to it as C.D.O. (proper order):>….I have starters from real San Francisco bakery(Sally), real Gold Rush country(Larry and BIG JOHN and Secret Special Larry), from Chile(Sasha), from The Bastard(bahahaha), from Washington( Walt), from Bella, from Granzell. My starters are cared for and fed on a regular basis and my stories of how and why I did this will grow as you will see. Each of my babies has their own story, as you have started to see with Larry. I actually moved to Arnold Ca. in 1985 out of the bay area (grey area as we locals call it). Sometime by 2009 I had already brought back to life and raised five sour dough starters. Ok, why so many? Seems that after my first starter (Sasha) from Chile, I thought I needed one from San Francisco (Sally), why? because everyone needs a sour dough starter from San Francisco, duh! Well, when baking bread from each starter I noticed some very different qualities. First off Sasha had smaller air bubbles in the bread and made a denser loaf (really nice for olive oil dipping), while Sally blew bigger bubbles and made a loftier loaf (just great sour dough bread). Hmmm, what if I got more starters from other places, will they be different? Yes indeed they were, and the C.D.O. (O.C.D. or obsessive compulsive disorder for those of you who just don’t get my humor) took over. Maybe you have now noticed that I also have A.D.D. AND A.D.H.D. and A.B.C.D.E.F.G.:> So what’s the scoop with Larry? Well I was chatting it up with a local and was talking about my starters and lo and behold this gal asks if I remembered Larrys 4 k restaurant, of course I do, she then exclaims that she has Larrys starter. Seems she was friends with Larry and when he was closing she asked for some of his starter and got it. Along with the starter, she found out that it was given to him by his grand father along with his grand fathers secret recipe for a way to change the starter. (you are not getting this), but I got it all from her and started to revive what is now known as Larry. Larry is a real SOUR dough starter. He blows big bubbles and is a very active starter. He makes great bread, pancakes, rolls and basically anything you want from a sour dough starter. Larry was born and raised in the foothills of California (the real gold rush area) and the original starter has never been moved out of the foothills, well at least not by me and I live in the foothills still. YOU WILL GET: LARRY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: LARRYS 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 it is just Larry. Cheers and great bread Christopher p.s. 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.

we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters, sally, larry, beast, wharf and sammy …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER Bella is from a bakery on the WHARF in SAN FRANCISCO. ….. This one has to be over 100 years old and is very active with a great sourness to her. We reproduce her in San Francisco at my sons house and store her (in wet form) there, after drying we move her to the mountains, where I live.WHY?…well, in trying to keep this one completely authentic, I figured we should keep it in the area where the yeasties were born. YOU WILL GET: BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER. 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 Bella. 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.

we send recipes for pizza dough, pretzels, awesome sourdough bread and many more.. YOU WILL RECEIVE DRIED STARTER THERE IS A REASON WE HAVE SO MANY SALES!!! check out our other starters, sally, larry, beast, wharf and sammy …..THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS … NOTE:; RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, AND MORE… ZOURDOUGH SOURDOUGH STARTER Bella is from a bakery on the WHARF in SAN FRANCISCO. ….. This one has to be over 100 years old and is very active with a great sourness to her. We reproduce her in San Francisco at my sons house and store her (in wet form) there, after drying we move her to the mountains, where I live.WHY?…well, in trying to keep this one completely authentic, I figured we should keep it in the area where the yeasties were born. YOU WILL GET: BELLA!!!! MAILED TO YOU. WITH DIRECTIONS ON HOW TO BRING IT BACK TO LIFE. YOU WILL GET: files of recipes on how to make awesome bread, pizza dough, pancakes, pretzels and the list goes on.. I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. BELLA IS A FAST STARTING STARTER. 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 Bella. 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.

We make our starters fresh monthly, thats the difference we send recipes YOU WILL RECEIVE DRIED STARTER.. FRESH WARM TASTY GLUTEN FREE SOURDOUGH BREAD RIGHT OUT OF YOUR OWN OVEN. DON’T READ ANYTHING ELSE, JUST HIT THE BUY BUTTON!!! Why not? The stuff you buy in the store is dense and blah. This bread has flavor, it is fluffy and it comes warm out of your oven. What you want the story first. Ok fine: THERE IS A REASON WE HAVE SO MANY STARTER SALES!!! check out our other starters, larry, sally, wharf, sammy and the beast!!! ZOURDOUGH G.F. SOURDOUGH STARTER SAMMY:Lets face it. Your a freak. Your gluten free and blah blah blah. I don’t, or should I say didn’t understand you, like so many other people. This is just one of those fads. Take something out and charge more. People don’t understand you and this gluten free thing and actually don’t want to understand you. I WAS one of those people UNTIL…SAMANTHA. Samantha is my youngest sons awesome girlfriend. Sam is no push over. She is strong, fiesty and bull headed. I love her. But, she announced she is gluten free. Well this was a few years back and information was little at best and I was not going along for the ride. Really, you can’t eat gluten? What are you gonna die. Well in her case no. She claims she would swell up in the throat and get really flemmy. Yeah right, this is nuts. So since we all cook in my house, it was easy to sneak some gluten into her next meal. Ah crap, she did start to flem up. I didn’t kill her, but I did feel like an uneducated jerk.. So, from that point on we all learned to cook gluten free when Sammy came to visit. It really wasn’t hard and basically I couldn’t really tell much difference, except in the breads. Sam would even make a sandwich with two leaves of lettuce instead of gluten free bread, because the bread back then was god awful. Fast forward a few years and I’m baking real sourdough bread every week and feeding the neighbors. One fateful day I was giving my next door neighbor a couple loaves of bread and she exclaimed how hard it is to watch her firefighter sons devour my fresh bread and she could have none since she had to be gluten free. She then asked «can’t you make a sourdough starter that is gluten free». With a tilt of my head I knew that my o.c.d. and a.d.h.d. were about to set in. Why not? All I need is gluten free flour and if my yeastie beasties eat it and grow, were on our way. Well did I get lucky, she gave me 5 pounds of a very specific g.f. flour Maninni’s.I took it home and into the lab (kitchen) I went to work. I have 8 yeast cultures, who gets the go ahead? I really liked the idea of using my San Francisco yeasties, but I have two, Sally and Bella, hey, why not shoot them both into there. I did and wow, they loved this stuff. Ok, lets bake bread. Thats where it got tuff. I want good bread, fluffy bread what turned out was chicken food, aka I didn’t like it so it goes to the chickens. Whats going on, why why why and then all of a sudden I hit on what I call great science or just dumb luck, probably the later, and I produced a great tasting fluffy loaf of g.f. sourdough bread. I ate it, I liked it, can I do it again? I did and in all my glory I took it over to my neighbors house to give her a treat she hadn’t had in years. Only problem was that her pregnant daughter in law, who actually had to be taken to the emergency room because all of a sudden she had a really bad reaction to gluten, heard I had a loaf of warm g.f. bread and she devoured it in front of me. All I could think was oh no, please don’t die!! She didn’t die of course and what I saw was another purpose for me in life. Bring warm bread back into the lives of gluten free people. So there you have it, the story of why I created SAMMY. Its not the stories of Sally or Larry, which can be found on ebay under sourdough, but it is a real story and gluten free people should really be able to associate with it.So, we tested it for a year, froze her, dried her, brought her back to life. We played with basic recipes and we came up with our go to recipe that is a basis for most of our breads that are gluten free.When you order SAMMY you will get dried starter. You will get instructions on how to bring her to life and you will get recipes and links to recipes on making g.f. sourdough bread and you will get my secret on how to make fluffy g.f. bread. We use only Maninis gluten free multi purpose flour available on amazon, or Pamela’s g.f. ultimate baking and pancake mix , available on amazon also, although I have acquired both from my local farmers market guys. added: bobs redmill all purpose baking flour is awesome to use

we send recipes and YOU WILL RECEIVE DRIED PULVERIZED STARTER.. FRESH WARM TASTY GLUTEN FREE SOURDOUGH BREAD RIGHT OUT OF YOUR OWN OVEN. DON’T READ ANYTHING ELSE, JUST HIT THE BUY BUTTON!!! Why not? The stuff you buy in the store is dense and blah. This bread has flavor, it is fluffy and it comes warm out of your oven. What you want the story first. Ok fine: THERE IS A REASON WE HAVE SO MANY STARTER SALES!!! … ZOURDOUGH G.F. SOURDOUGH STARTER SAMMY: Lets face it. Your a freak. Your gluten free and blah blah blah. I don’t, or should I say didn’t understand you, like so many other people. This is just one of those fads. Take something out and charge more. People don’t understand you and this gluten free thing and actually don’t want to understand you. I WAS one of those people UNTIL…SAMANTHA. Samantha is my youngest sons awesome girlfriend. Sam is no push over. She is strong, fiesty and bull headed. I love her. But, she announced she is gluten free. Well this was a few years back and information was little at best and I was not going along for the ride. Really, you can’t eat gluten? What are you gonna die. Well in her case no. She claims she would swell up in the throat and get really flemmy. Yeah right, this is nuts. So since we all cook in my house, it was easy to sneak some gluten into her next meal. Ah crap, she did start to flem up. I didn’t kill her, but I did feel like an uneducated jerk.. So, from that point on we all learned to cook gluten free when Sammy came to visit. It really wasn’t hard and basically I couldn’t really tell much difference, except in the breads. Sam would even make a sandwich with two leaves of lettuce instead of gluten free bread, because the bread back then was god awful. Fast forward a few years and I’m baking real sourdough bread every week and feeding the neighbors. One fateful day I was giving my next door neighbor a couple loaves of bread and she exclaimed how hard it is to watch her firefighter sons devour my fresh bread and she could have none since she had to be gluten free. She then asked «can’t you make a sourdough starter that is gluten free». With a tilt of my head I knew that my o.c.d. and a.d.h.d. were about to set in. Why not? All I need is gluten free flour and if my yeastie beasties eat it and grow, were on our way. Well did I get lucky, she gave me 5 pounds of a very specific g.f. flour Maninni’s. I took it home and into the lab (kitchen) I went to work. I have 8 yeast cultures, who gets the go ahead? I really liked the idea of using my San Francisco yeasties, but I have two, Sally and Bella, hey, why not shoot them both into there. I did and wow, they loved this stuff. Ok, lets bake bread. Thats where it got tuff. I want good bread, fluffy bread what turned out was chicken food, aka I didn’t like it so it goes to the chickens. Whats going on, why why why and then all of a sudden I hit on what I call great science or just dumb luck, probably the later, and I produced a great tasting fluffy loaf of g.f. sourdough bread. I ate it, I liked it, can I do it again? I did and in all my glory I took it over to my neighbors house to give her a treat she hadn’t had in years. Only problem was that her pregnant daughter in law, who actually had to be taken to the emergency room because all of a sudden she had a really bad reaction to gluten, heard I had a loaf of warm g.f. bread and she devoured it in front of me. All I could think was oh no, please don’t die!! She didn’t die of course and what I saw was another purpose for me in life. Bring warm bread back into the lives of gluten free people. So there you have it, the story of why I created SAMMY. Its not the stories of Sally or Larry, which can be found under sourdough, but it is a real story and gluten free people should really be able to associate with it. So, we tested it for a year, froze her, dried her, brought her back to life. We played with basic recipes and we came up with our go to recipe that is a basis for most of our breads that are gluten free. When you order SAMMY you will get dried starter. You will get instructions on how to bring her to life and you will get recipes and links to recipes on making g.f. sourdough bread and you will get my secret on how to make fluffy g.f. bread. NOTE: DO NOT USE BEAN FLOUR IT IS DISGUSTING. We use only Maninis gluten free multi purpose flour available on amazon, or Pamela’s g.f. ultimate baking and pancake mix , available on amazon also, although I have acquired both from my local farmers market guys.