Sourdough Genealogy
The heritage and evolution of our starter culture
Culture Heritage
Our starter represents a living connection to the origins of bread fermentation. This digital record documents its history and characteristics.
Initial Culture Establishment
Starter created from organic whole wheat flour and filtered water. Initial fermentation period: 7 days. Location: Grand Island, Nebraska.
Initial pH: 4.2 | Activity: Low
First Maturation Phase
Culture stabilized after regular feeding schedule established. Consistent rise time achieved: 4-6 hours at room temperature.
Stable pH: 3.8 | Activity: Moderate
Flavor Profile Development
Distinctive flavor characteristics emerged. Notes of mild acidity with subtle fruit undertones. Fermentation speed increased.
pH Range: 3.6-3.9 | Activity: High
Microbial Diversity Peak
Microbial analysis revealed diverse yeast and bacteria populations. Culture demonstrated resilience to temperature variations.
Yeast Count: High | Lactic Acid Bacteria: Present
Production Integration
Culture integrated into regular production schedule. Consistent performance across multiple batch sizes and hydration levels.
Production Ready | Reliability: 98%
Mature Culture Status
Three-year-old culture maintaining stable characteristics. Regular feeding schedule: twice daily. Used in all current production batches.
Age: 3 years | Status: Active | Performance: Optimal
Maintenance Protocol
Feeding Schedule
Frequency: Twice daily
Equal parts starter, flour, and water. Maintained at room temperature between feedings. Discard ratio: 50% before each feeding.
Storage Conditions
Temperature: 70-72°F
Stored in glass container with breathable cover. Protected from direct sunlight. Regular cleaning of container prevents contamination.
Backup Protocol
Backup Frequency: Monthly
Dried starter samples stored for long-term preservation. Frozen backup maintained for emergency recovery. Documentation updated with each backup.