---
product_id: 1039723
title: "- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery"
brand: "breadtopia"
price: "€ 28.46"
currency: EUR
in_stock: true
reviews_count: 13
category: "Breadtopia"
url: https://www.desertcart.it/products/1039723-live-sourdough-starter-organic-non-gmo-ingredients-active-and-ready
store_origin: IT
region: Italy
---

# 100% Organic Non-GMO Flour Active Wild Yeast Culture Ready to Bake in Half the Time - Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery

**Brand:** breadtopia
**Price:** € 28.46
**Availability:** ✅ In Stock

## Summary

> 🌟 Feed the starter, fuel your fame—artisan bread starts here!

## Quick Answers

- **What is this?** - Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery by breadtopia
- **How much does it cost?** € 28.46 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.it](https://www.desertcart.it/products/1039723-live-sourdough-starter-organic-non-gmo-ingredients-active-and-ready)

## Best For

- breadtopia enthusiasts

## Why This Product

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

## Key Features

- • **Pure Organic Goodness:** Crafted with premium non-GMO, organic wheat flour for authentic, clean flavor and superior rise.
- • **Wild Yeast Powerhouse:** Harness a hearty strain of wild yeast and friendly Lactobacillus bacteria for that signature tang and airy crumb.
- • **Immediate Care Required:** It’s alive and thriving—feed it right away to keep your starter happy and your bread rising beautifully.
- • **Endless Baking Potential:** With proper care, your starter lasts indefinitely—fueling countless loaves, muffins, and more.
- • **Kickstart Artisan Baking Fast:** Live, active starter means you’re baking fresh sourdough sooner—no waiting around for activation.

## Overview

Breadtopia Live Sourdough Starter is a moist, active culture made from organic, non-GMO wheat flour and wild yeast. Unlike dried starters, it’s ready to bake with immediately, cutting your wait time in half. With regular feeding, this living starter can be maintained indefinitely, delivering authentic sourdough flavor and airy texture for homemade bread, muffins, and more.

## Description

Our range Visit the Store Our range Visit the Store

Review: I’m Finally Making Real Sourdough Bread! - I’ve tried off and on to learn how to make sourdough bread, always craving that San Francisco sour taste and texture we all love. I have ordered King Arthur starters in the past, but always gave up. The flavor was never there, and every loaf was too dense. This go-around, I decided to order a new starter from desertcart for fast shipping, and I’m so glad that I did. I can’t keep up with this very active starter! It is like a pet that needs constant feeding! And so that translates to dough that rises and has nice big bubbles in the texture. And the sour flavor is there! I am a hero at home with sourdough bread coming out of the oven at least 3 times a week. And that’s with me working full time. Here is my process, using King Arthur’s recipe and a few other things I’ve learned: If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night. The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.
Review: The Best Sourdough Starter I've Ever Found! - This yeast is fabulous. I've made sourdough for decades and this is by far the best sourdough starter I have ever used. And it is easy to care for it. Using this yeast and slightly modifying Breadtopia’s recipe (I omitted the whole wheat flour and used the best of white flours: Bob’s Red Mill Unbromated Unbleached White Bread Flour, and King Arthur’s Unbleached White Bread Flour) my first try resulted in a loaf that tasted as good as the best San Francisco Sourdough bread. Thank you. Breadtopia for your starter and your recipes!!! For those unfamiliar with using sourdough starter, it is a yeast culture that you can store in the refrigerator in a jar, and as long as you use or feed it (add a little more flour and water) weekly, it remains healthy and will make countless loaves of bread. Packaged yeast is good for one loaf! Commercial style yeast rises quickly and basically adds air holes to dough. If you try to convert it to starter, you must let it reproduce or ferment overnight, and most packaged yeast produces a lot of alcohol as a byproduct if allowed to ferment overnight which ruins the flavor. In contrast, the natural wild yeast in historical traditional sourdough starters is the kind of yeast used to bake bread over many centuries. It is slow rising and the dough must rest overnight to rise. However, its fermentation results in a pleasant sour flavor (like yogurt, it has a tangy flavor rather than the flavor of alcohol produced by faster rising yeasts). And this slower acting wild yeast does more than add air holes to the dough. It transforms the dough, giving it an entirely new fluffy sponge texture which is characteristic of good sourdough. The gluten in this sourdough is reduced to minimal, and healthwise, gluten is a problem for many people, so this wild yeast offers another way to minimize gluten while enjoying the wonderful texture and flavor of genuine sourdough bread--which I consider to be the best bread ever. (First thing I noticed about this yeast was this transformation— the dough was so fluffy it looked as if the gluten had been predigested by the yeast (bread makers call this fermentation), then I looked on Breadtopia’s site and found an article about this. Another advantage of the lack of gluten in this sourdough is that it makes excellent pizza dough. And even a bread baking mistake can make a premium pizza. Most of my loaves of bread came out close to perfect. One day I let the dough rise too long, and it fell. I tried doing a third rise, but it only rises twice! So, I divided the dough and wrapped and froze half of it, refrigerating the other half. Two days later, I added 1 teaspoon baking powder (BP) and 1/2 teaspoon baking soda (soda) to the dough. Then I spread it out on a pizza pan oiled with olive oil, and baked it for about 10 minutes at 365 degrees until just barely done, but not yet beginning to brown. Then I removed it from the oven, added sauce and toppings, and cooked it for 10-15 minutes longer. It had the wonderful flavor of sourdough, plus it was crusty on the bottom, with a soft but fully cooked middle. This dough does not get gluey in the middle like some. [I soon plan to try the same with the frozen dough, hoping that it can be made ahead, frozen,and thawed, adding BP and soda just prior to baking.]

## Features

- IT’S ALIVE - MUST BE FED IMMEDIATELY ON DELIVERY. If you will not be home to take delivery and feed the starter right away, or plan to give this as a gift, we recommend buying our dry starter instead. The content of this package is a moist living ball of sourdough starter culture and it will need care immediately upon delivery.
- A HEARTY STRAIN OF WILD YEAST: This sour dough starter live is fed exclusively using organic bread flour and has been taken directly from our own batch in its live form - it is not dehydrated
- ACTIVATED & READY TO GO - START BAKING SOONER: Unlike dried starters, our live starter lets you get baking in half (or even less) the time it takes with conventional dry starters
- SOURDOUGH LIVE MADE WITH ORGANIC INGREDIENTS: Our sourdough bread starter is made with high quality non-GMO and organic ingredients. This sourdough starter contains naturally occurring wild yeast, friendly Lactobacillus bacteria and organic wheat flour
- THE ONLY SOURDOUGH STARTER MIX YOU'LL EVER NEED: With regular feeding and proper care, your fresh starter sourdough can be used indefinitely to make homemade artisan bread, muffins, cakes, and more

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002C0E5VG |
| Allergen Information | Non-GMO, Wheat |
| Best Sellers Rank | #16,260 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #18 in Sourdough Starters |
| Brand | Breadtopia |
| Brand Name | Breadtopia |
| Coin Variety 1 | Flour,Yeast |
| Container Type | Bag |
| Cuisine | Universal |
| Customer Reviews | 4.4 out of 5 stars 7,937 Reviews |
| Flavor | Wheat |
| Item Form | Dough |
| Item Package Quantity | 1 |
| Item Package Weight | 0.04 Kilograms |
| Item Weight | 35 Grams |
| Manufacturer | Breadtopia |
| Model Number | OZJONG |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Part Number | OZJONG |
| Region of Origin | United States |
| Size | 1.23 Ounce (Pack of 1) |
| Specialty | GMO Free |
| UPC | 798304059502 |
| Unit Count | 1.23 Ounce |

## Product Details

- **Brand:** Breadtopia
- **Item Form:** Dough
- **Item Weight:** 35 Grams
- **Number of Items:** 1
- **Unit Count:** 1.23 Ounce

## Images

![- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery - Image 1](https://m.media-amazon.com/images/I/611l27y1Y8L.jpg)
![- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery - Image 2](https://m.media-amazon.com/images/I/71T-niVXIUL.jpg)
![- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery - Image 3](https://m.media-amazon.com/images/I/81m562-TGuL.jpg)
![- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery - Image 4](https://m.media-amazon.com/images/I/81FfTy9e0bL.jpg)
![- Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery - Image 5](https://m.media-amazon.com/images/I/A1IwI7OoD7L.jpg)

## Questions & Answers

**Q: is it organic?**
A: I don't think it is organic,but consider this. if you feed it 4 times to get it active, then double the batch twice to get enough for a recipe, then make the bread, using your own organic flour the percent of non-organic flour will be about 0.00488 of one percent non-organic. a couple more loaves and you won't be able to calculate non-organic content.

**Q: Can you use your starter and feed with my sugar, flour, instant potatoes and water feeding ingredients?**
A: No reason to do so. Even if you were to make your own starter, you would simply mix the correct ratio of flour and water. It will eventually "catch" some yeast and come alive. Nothing more is needed. The yeast will feed off starches in the flour. 
Obviously there is care and feeding involved, but not adding additional ingredients. There are many old rumors and ridiculous "facts" floating about in regard to yeast and bread making. Leavened bread can be made as simply as flour, water and yeast. Added sugar is for taste - not to feed the yeast.

**Q: Its there a sour dough starter using water,sugar,yeast,potato flakes to start it, then feeding with warm water,sugar & potatoe flakes every 3-5 days?**
A: Yes.  It's the Amish Friendship Bread starter.
It's fed with potato flakes. Look it up on Google.

**Q: Hello, can I use sprouted spelt flour with this starter?  Also, I need about 10 loaves a week so how much starter will I need?  Thanks~**
A: It should be fine to feed with a spelt flour. The size of the starter can easily be grown at any feeding. Each loaf might use 40-100g of starter depending on your baking goals.

## Customer Reviews

### ⭐⭐⭐⭐⭐ I’m Finally Making Real Sourdough Bread!
*by K***R on March 5, 2020*

I’ve tried off and on to learn how to make sourdough bread, always craving that San Francisco sour taste and texture we all love. I have ordered King Arthur starters in the past, but always gave up. The flavor was never there, and every loaf was too dense. This go-around, I decided to order a new starter from Amazon for fast shipping, and I’m so glad that I did. I can’t keep up with this very active starter! It is like a pet that needs constant feeding! And so that translates to dough that rises and has nice big bubbles in the texture. And the sour flavor is there! I am a hero at home with sourdough bread coming out of the oven at least 3 times a week. And that’s with me working full time. Here is my process, using King Arthur’s recipe and a few other things I’ve learned: If dinner plans for the next day involve sourdough bread, then the evening before, when I arrive home from work, I take my starter out of the fridge, give it a little stir and feed it about 1/4 cup of flour. I leave it on the countertop while going about our evening routine. A couple hours later, after the family has had dinner and the kitchen is cleaned, and I’m about to close the kitchen for the night, I’ll start the bread. The starter by now looks happy and bubbly. Almost foamy bubbly. You can take off a pinch and put it into a cup of water. It will float if it is ready. So then I pour about a cup of the starter into a container that has a lid. At least a 2 liter container. Then I go back to feed my starter up to a cup of flour (depending on how much room is in my jar) and an equal amount of water, mix, cover, and return to fridge. Then back to the container of freshly poured starter, I add 3 cups unbleached white flour and 1.5 cups water. Stir really briskly for 1 minute. Cover and put in fridge for the night. The next morning before work, I add 2.5 teaspoons kosher or Himalayan salt, and 1 more cup of flour. I stir this just till the flour is absorbed. The dough looks kind of raggedy, but the salt and flour is mixed in enough to start the next phase. Let this sit for 30 minutes. Then just before leaving to work, add up to a cup more of flour while kneading into a soft and slightly sticky dough (feels tacky but doesn’t stick to hands). I can’t usually get more than a 1/2 cup in there. So for the recipe I end up using a total of 4.5 cups. The recipe calls for up to 5 cups.you don’t want the dough to be too heavy bc you’ll love the light airy and bubbly texture of the finished bread. Knead until smooth. Return the dough to the container and keep covered. This will be about 1 liter of dough. Now if someone isn’t home to help me with the next steps, I’ll bring the dough to work. This just means i won’t be able to start cooking it until 5:30 or so. The next process is easy. Every hour, the dough needs to be gently lifted and stretched and folded over itself while carefully preserving the air that has filled the dough. Having slightly wet hands helps. Go around the container and do this 4 times to get all 4 quarters of the dough lifted and folded over itself then cover and wait another hour. Each time you do this, you’ll notice the dough is changing! After 4 or 5 times, the dough is ready to rise in its proofing container. This is about 2:00 pm for me. I get a piece of parchment paper and a bowl about the size of a regular sourdough boulle. I wet the parchment paper and wring it out like a wash rag so it is soft and mouldable to the size of the bowl. Line the bowl with the wet paper. Then lift the dough out of the container, being careful not to lose any of the air that has developed in the dough. Remember there is no added yeast helping out your starter. The starter is doing all the work, so try not to lose what it has done for you. Gently fold into a soft ball of dough, tucking edges underneath till top is smooth. Lay the dough gently into the parchment paper-lined bowl. Cover, and let rise 2 hours. Preheat oven to 425° with a lidded Dutch oven inside that is about the size of a sourdough boulle. The Dutch oven pot will get very hot. Cut a 1/4” deep slice or two across the top of the dough at this point. When the oven is preheated, remove the Dutch oven and lift the dough by the parchment paper, carefully setting it down into the hot pot. Put the lid on the pot and return to the hot oven. After 20 minutes, remove the lid. Continue baking until the bread is a deep golden brown. Remove from the pot, pulling up by the parchment paper to lift. Set your beautiful bread on a cooking rack. Discard the parchment paper. Allow to cool completely before cutting!!! That is the hardest part!! My favorite way to eat is toasted with butter. My family also likes to add honey. It is also delicious plain! Good quality flour is important. If your flour has a cheap smell to it, do not use! I also use filtered water to both feed my starter and for my recipe.

### ⭐⭐⭐⭐⭐ The Best Sourdough Starter I've Ever Found!
*by D***E on November 22, 2013*

This yeast is fabulous. I've made sourdough for decades and this is by far the best sourdough starter I have ever used. And it is easy to care for it. Using this yeast and slightly modifying Breadtopia’s recipe (I omitted the whole wheat flour and used the best of white flours: Bob’s Red Mill Unbromated Unbleached White Bread Flour, and King Arthur’s Unbleached White Bread Flour) my first try resulted in a loaf that tasted as good as the best San Francisco Sourdough bread. Thank you. Breadtopia for your starter and your recipes!!! For those unfamiliar with using sourdough starter, it is a yeast culture that you can store in the refrigerator in a jar, and as long as you use or feed it (add a little more flour and water) weekly, it remains healthy and will make countless loaves of bread. Packaged yeast is good for one loaf! Commercial style yeast rises quickly and basically adds air holes to dough. If you try to convert it to starter, you must let it reproduce or ferment overnight, and most packaged yeast produces a lot of alcohol as a byproduct if allowed to ferment overnight which ruins the flavor. In contrast, the natural wild yeast in historical traditional sourdough starters is the kind of yeast used to bake bread over many centuries. It is slow rising and the dough must rest overnight to rise. However, its fermentation results in a pleasant sour flavor (like yogurt, it has a tangy flavor rather than the flavor of alcohol produced by faster rising yeasts). And this slower acting wild yeast does more than add air holes to the dough. It transforms the dough, giving it an entirely new fluffy sponge texture which is characteristic of good sourdough. The gluten in this sourdough is reduced to minimal, and healthwise, gluten is a problem for many people, so this wild yeast offers another way to minimize gluten while enjoying the wonderful texture and flavor of genuine sourdough bread--which I consider to be the best bread ever. (First thing I noticed about this yeast was this transformation— the dough was so fluffy it looked as if the gluten had been predigested by the yeast (bread makers call this fermentation), then I looked on Breadtopia’s site and found an article about this. Another advantage of the lack of gluten in this sourdough is that it makes excellent pizza dough. And even a bread baking mistake can make a premium pizza. Most of my loaves of bread came out close to perfect. One day I let the dough rise too long, and it fell. I tried doing a third rise, but it only rises twice! So, I divided the dough and wrapped and froze half of it, refrigerating the other half. Two days later, I added 1 teaspoon baking powder (BP) and 1/2 teaspoon baking soda (soda) to the dough. Then I spread it out on a pizza pan oiled with olive oil, and baked it for about 10 minutes at 365 degrees until just barely done, but not yet beginning to brown. Then I removed it from the oven, added sauce and toppings, and cooked it for 10-15 minutes longer. It had the wonderful flavor of sourdough, plus it was crusty on the bottom, with a soft but fully cooked middle. This dough does not get gluey in the middle like some. [I soon plan to try the same with the frozen dough, hoping that it can be made ahead, frozen,and thawed, adding BP and soda just prior to baking.]

### ⭐⭐⭐⭐⭐ Fantastic Sourdough Starter - The Perfect Beginning for Delicious Bread!
*by H***A on August 22, 2024*

I’m absolutely thrilled with this sourdough starter! From the moment I opened the package, I could tell this was going to be a game-changer for my bread baking. The instructions were clear, and the starter itself was easy to work with. Within a few days, I had a bubbly, active starter that smelled heavenly—like a blend of tangy goodness and fresh dough. The first loaf I baked was a huge hit—perfectly crusty on the outside, soft and airy on the inside, with that unmistakable sourdough flavor that I’ve been craving. I’ve since made multiple batches, and the results keep getting better. I also love that I can keep it going for future bakes—just feed it regularly, and it’s good to go! This starter has become a staple in my kitchen, and I’m excited to experiment with different recipes now that I have such a strong base to work with. Highly recommend for anyone looking to elevate their bread game!

## Frequently Bought Together

- Breadtopia Live Sourdough Starter | Organic Non-GMO Ingredients | Active & Ready to Go | It's Alive - Must be Fed Immediately on Delivery
- Cultures for Health San Francisco Sourdough Style Starter Culture | Homemade Artisan Bread | Heirloom, non-GMO | Live Culture Bread Mix | Easy to Follow Recipe
- KneadAce Pro Sourdough Starter Kit – 34oz Large Capacity Sourdough Starter Jar with Lid & Tracker, Fermenters Tool for Home Bakers, Bread Baking Supplies and Gifts for Bakers

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*Product available on Desertcart Italy*
*Store origin: IT*
*Last updated: 2026-05-16*