Our promise
to you.
Two promises, kept on every packet we ship. A bubbling guarantee on every loaf you bake, and total transparency on every input that goes into your starter.
Bubbles by day 7,
or we make it right.
We’ve shipped over 100,000 packets. Fewer than 1% don’t bubble — and the day yours does is the only one that matters to us. If your starter hasn’t come alive by day 7, here’s exactly what happens next.
Follow the day-by-day guide
Five days, about fifteen minutes each. Most starters wake up between day 3 and day 5. If yours hasn't bubbled by day 7, that's on us.
Send us a photo
One photo of your jar through the contact form. We don't need an essay or proof of purchase — just a picture and which day you're on.
We ship a fresh packet, free
Same day if you write before 2pm PT. No return needed, no questions, no fees. We'd rather make it right than argue about it.
Three ingredients.
Nothing else.
Every packet is built from exactly three things. Here’s where each one comes from, and why we chose it.
King Arthur
organic bread flour.
We mill nothing ourselves. The flour is the flavor, the structure, the entire bread — and there's no point pretending we'd do it better than King Arthur, who's been milling for 230 years and is 100% employee-owned.
Their organic bread flour is high-protein (12.7%), unbleached, unbromated, and milled from a single varietal of hard red winter wheat. It's the gold standard among professional sourdough bakers, and it's what's in every one of our packets.
Triple-filtered
Great Lakes freshwater.
We start with one of the cleanest freshwater sources on the continent — the Great Lakes — and we still filter it three times before any of it touches a starter.
Stage one: a carbon block strips chlorine, chloramine, and sediment. Stage two: a reverse-osmosis membrane strips everything else. Stage three: a re-mineralization cartridge adds back the trace calcium and magnesium that wild yeast actually wants. The result is water that lets the fermentation do exactly what it's supposed to do, every single packet.
Wild yeast
from one mother starter.
Most commercial sourdough is faked with packaged yeast. Ours isn't. Every packet is a dehydrated portion of the same mother starter we captured in our home kitchen in 2022 — fed daily for years, never frozen, never restarted.
It's a wild community of Lactobacillus bacteria and naturally-occurring Saccharomyces yeast that we've kept alive together. That's the whole point of sourdough: a slow, cool, naturally-tangy fermentation that makes bread easier to digest and richer in flavor than anything a packet of commercial yeast can produce.