The finest choice for self-reliant bakers, freeing you from having to buy store-bought yeast ever again! UPDATE --- New orders (starting 18th February 2023) will only be shipped end of March 2023 as I am taking an extended leave. Sorry. A great starter is the KEY to mastering fermentation. Those who know bread know the importance a sourdough starter has to compel the dough to rise and possess great consistency. I created “Bread Pit” in order to help others begin their sourdough journey with a great foundation so they can build upon its care and get better with fermenting their bread. You can use this starter to make bread, pizza, buns, baguettes and even brioche doughs. Bread Pit is the most travelled and diverse sourdough starter in the world. The culture you receive has collected more wild yeast and bacteria in the following countries all across the world. As of now they include: - Australia - Bangkok - Bali - Canada - Cook Islands (Aitutaki, Rarotonga) - Denmark - French Polynesia (Tahiti) - Germany - India (Delhi, Bangalore, Taj Mahal) - Italy - Kenya (Masai Mara, Nairobi) - Mexico - Mauritius - New Zealand - Portugal - South Africa - Tokyo - Spain - USA (California, Nevada, Arizona, Utah, Florida, Hawaii) For care: The package itself contains around 3 servings to reactivate the starter. Detailed instructions are provided in the package. Once reactivated it will be good for years, and you will never have to buy yeast again. For more information on reactivation, see my YouTube video describing feeding practices and storing your starter: youtu.be/EEqjqaTKV24 The orders are shipped in bulk once every 2 weeks. You will receive an email with a tracking code as soon as your order has been shipped. With each starter you are buying you will be planting a minimum of 5 trees (at 29€). 50% of your payment will directly go to the Ecosia Plant project. You can read more about the project here: plant.ecosia.org/collections/trees/products/trees-for-climate-action. I will keep posting updates on the project in the near future. Happy baking and may the gluten be with you, Hendrik