Discover the art of traditional sourdough baking with the Fermentation Station’s two unique heritage sourdough starter cultures — each with its own history, flavour profile, and baking character. Carefully preserved and nurtured for generations, these living cultures allow you to create authentic artisan bread at home using traditional wild fermentation methods passed down through time.
Whether you prefer a bold and tangy San Francisco-style loaf or a softer, fruitier French-style sourdough, both starters produce beautifully rustic artisan bread with natural flavour complexity, chewy texture, and the unmistakable character that only a mature heritage culture can provide.
The starters are dried and shelf stable for convenience, then easily reactivated with flour and water to become a living culture you can maintain for years to come.
Originally sourced from the world-renowned Boudin Bakery in San Francisco, this 130+ year old starter is a true piece of sourdough history. Carefully cultivated for over a century, this living culture of wild yeast and lactobacilli is known for producing the classic San Francisco sourdough flavour — bold, tangy, deeply complex, and beautifully rustic.
Perfect for bakers who love a stronger sour profile, this starter creates artisan loaves with a chewy crumb, crisp crust, and rich fermented character reminiscent of traditional bakery-style sourdough.
The French sourdough starter traces its roots back to Southern France around 1916, where it was first created during the food rationing of World War I and lovingly maintained by generations of family bakers before making its way to Australia.
Fed exclusively with filtered chlorine-free water and organic wholegrain stoneground flour, this heritage culture produces a beautifully balanced loaf with a mild tang, lightly fruity aroma, and soft artisan crumb. It has become a favourite for everyday sourdough baking thanks to its approachable flavour and versatility.
San Francisco Starter
Bold, tangy, and deeply complex flavour
Chewier, more rustic artisan crumb
Ideal for traditional San Francisco-style sourdough lovers
Perfect for bakers wanting a stronger sour profile
French Starter
Mild, fruity, and lightly tangy flavour
Softer, versatile artisan crumb
Excellent for everyday sourdough baking
Family-friendly and approachable flavour profile
Many bakers choose both starters to experience the full range of traditional sourdough baking — one offering a gentle and balanced loaf, the other delivering a richer and more pronounced sourdough character.
Discover the art of traditional sourdough baking with the Fermentation Station’s two unique heritage sourdough starter cultures — each with its own history, flavour profile, and baking character. Carefully preserved and nurtured for generations, these living cultures allow you to create authentic artisan bread at home using traditional wild fermentation methods passed down through time.
Whether you prefer a bold and tangy San Francisco-style loaf or a softer, fruitier French-style sourdough, both starters produce beautifully rustic artisan bread with natural flavour complexity, chewy texture, and the unmistakable character that only a mature heritage culture can provide.
The starters are dried and shelf stable for convenience, then easily reactivated with flour and water to become a living culture you can maintain for years to come.
Originally sourced from the world-renowned Boudin Bakery in San Francisco, this 130+ year old starter is a true piece of sourdough history. Carefully cultivated for over a century, this living culture of wild yeast and lactobacilli is known for producing the classic San Francisco sourdough flavour — bold, tangy, deeply complex, and beautifully rustic.
Perfect for bakers who love a stronger sour profile, this starter creates artisan loaves with a chewy crumb, crisp crust, and rich fermented character reminiscent of traditional bakery-style sourdough.
The French sourdough starter traces its roots back to Southern France around 1916, where it was first created during the food rationing of World War I and lovingly maintained by generations of family bakers before making its way to Australia.
Fed exclusively with filtered chlorine-free water and organic wholegrain stoneground flour, this heritage culture produces a beautifully balanced loaf with a mild tang, lightly fruity aroma, and soft artisan crumb. It has become a favourite for everyday sourdough baking thanks to its approachable flavour and versatility.
San Francisco Starter
Bold, tangy, and deeply complex flavour
Chewier, more rustic artisan crumb
Ideal for traditional San Francisco-style sourdough lovers
Perfect for bakers wanting a stronger sour profile
French Starter
Mild, fruity, and lightly tangy flavour
Softer, versatile artisan crumb
Excellent for everyday sourdough baking
Family-friendly and approachable flavour profile
Many bakers choose both starters to experience the full range of traditional sourdough baking — one offering a gentle and balanced loaf, the other delivering a richer and more pronounced sourdough character.
