---
product_id: 734668335
title: "Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live |"
brand: "breadtopia"
price: "96 kr"
currency: ISK
in_stock: false
reviews_count: 5
url: https://www.desertcart.is/products/734668335-breadtopia-sourdough-starter-live-made-from-organic-and-non-gmo
store_origin: IS
region: Iceland
---

# 100% Organic & Non-GMO Guaranteed Fresh Delivery USA Live, Active Wild Yeast Culture Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live |

**Brand:** breadtopia
**Price:** 96 kr
**Availability:** ❌ Out of Stock

## Summary

> 🍞 Elevate Your Home Baking Game with Live Organic Sourdough Starter!

## Quick Answers

- **What is this?** Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | by breadtopia
- **How much does it cost?** 96 kr with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/734668335-breadtopia-sourdough-starter-live-made-from-organic-and-non-gmo)

## 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

- • **From Our Oven to Yours:** Directly shipped live from Breadtopia’s batch—experience freshness that dried starters can’t match.
- • **Authentic Wild Yeast Power:** Harness a hearty, time-tested wild yeast strain for that signature airy crumb and complex flavor.
- • **Sustain Your Sourdough Legacy:** With regular feedings, your starter thrives indefinitely—never run out of that perfect tang.
- • **Effortless Activation & Growth:** Easy-to-follow instructions ensure your starter doubles in volume and stays bubbly every time.
- • **Bake Like a Pro, Even on a Busy Schedule:** Perfect for millennial managers balancing work and passion—create artisan sourdough with minimal fuss.

## Overview

Breadtopia Sourdough Starter is a live, organic, and non-GMO wild yeast culture designed for home bakers seeking authentic sourdough flavor and texture. Delivered fresh and active, it comes with clear instructions to multiply and maintain your starter indefinitely, enabling you to bake artisan-quality sourdough bread with a light, bubbly crumb and rich tang. Ideal for busy professionals who want to master traditional baking with ease and consistency.

## Description

Buy Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | online on desertcart.ae at best prices. ✓ Fast and free shipping ✓ free returns ✓ cash on delivery available on eligible purchase.

Review: C'est une première pour moi. Je n'avais jamais fait de pain au levain auparavant. J'ai suivi la recette d'une personne qui a mis son avis sur ce levain. Et tadaaaa! Résultat incroyable! Un pain au bon goût de levain. Moelleux, léger, croustillant sur le dessus! J'ai suivi les instructions de la vidéo pour l'activation du levain. Super facile. Mon levain a doublé de volume comme prévu. J'ai utilisé une farine bio et de l'eau filtrée à température ambiante. Je recommande le produit!!
Review: 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.

## Features

- This is the starter we use in all our sourdough baking at Breadtopia. Directly from our batch in its live form and not dried.
- Includes written instructions for multiplying and restoring to full potency for use.
- A hearty strain of wild yeast that has served us well for years.
- Follow included instructions immediately upon delivery
- With regular feeding, your starter can be sustained indefinitely. Guaranteed healthy delivery within USA.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002C0E5VG |
| Brand | Breadtopia |
| Cuisine | Western |
| Customer Reviews | 4.4 4.4 out of 5 stars (7,378) |
| Date First Available | 6 September 2012 |
| Format | Powder |
| Item model number | OZJONG |
| Manufacturer | Breadtopia |
| Package Dimensions | 12.4 x 11.7 x 2.7 cm; 35 g |
| Package Information | Bag |
| Special Feature | Non-gmo,Organic |
| Units | 35 Grams |

## Product Details

- **Brand:** Breadtopia
- **Item form:** Powder
- **Item weight:** 35 Grams
- **Package weight:** 0.04 Kilograms
- **Specialty:** Non-gmo,Organic

## Images

![Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | - Image 1](https://m.media-amazon.com/images/I/41vXBifM+PL.jpg)
![Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | - Image 2](https://m.media-amazon.com/images/I/41yBtXPVaYL.jpg)
![Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | - Image 3](https://m.media-amazon.com/images/I/51A0J5WDM7L.jpg)
![Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | - Image 4](https://m.media-amazon.com/images/I/51P+niKGT3L.jpg)
![Breadtopia Sourdough Starter (Live) | Made from Organic & Non-GMO Ingredients | Easy to Follow Instructions | Make Homemade Sourdough Bread | Sour Dough Starter Live | - Image 5](https://m.media-amazon.com/images/I/51Qs78jq7uL.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

### ⭐⭐⭐⭐⭐ Review
*by S***O on 22 October 2023*

C'est une première pour moi. Je n'avais jamais fait de pain au levain auparavant. J'ai suivi la recette d'une personne qui a mis son avis sur ce levain. Et tadaaaa! Résultat incroyable! Un pain au bon goût de levain. Moelleux, léger, croustillant sur le dessus! J'ai suivi les instructions de la vidéo pour l'activation du levain. Super facile. Mon levain a doublé de volume comme prévu. J'ai utilisé une farine bio et de l'eau filtrée à température ambiante. Je recommande le produit!!

### ⭐⭐⭐⭐⭐ Review
*by K***R on 5 March 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.

### ⭐⭐⭐⭐⭐ Review
*by M***Y on 6 January 2026*

Excellent starter! Easy of prep, easy directions, Great tasting bread!

## 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 Iceland*
*Store origin: IS*
*Last updated: 2026-01-31*