San Francisco Sourdough Bread

San Francisco Sourdough Bread

Originating in San Francisco during the California Gold Rush of 1849, Sourdough has been a staple of California bread ever since. Known for its salty and tangy flavour, this San Francisco Sourdough loaf will be super tasty.


1/3 Cup of Rye's and Shine Sourdough Starter

4 Cups unbleached bread or all purpose white flour

1 1/3 Cups water

2 tsp salt

Active Sourdough Starter
Active Sourdough Starter
Active Sourdough Starter
Active Sourdough Starter
Active Sourdough Starter
Active Sourdough Starter
Rye's and Shine Sourdough logo

Active Sourdough Starter


Rye's and Shine Sourdough Starter is ready to use for baking in only TWO DAYS after you receive it! It is prepared with a blend of organic wheat and rye flour, and is easy to use for both beginners and experienced bakers to create delicious bread, pizza dough, pancakes and more. The Sourdough culture is also very active which makes it lively and easy to bake with. Free shipping to your door. Simple instructions and recipes included.
Our Sourdough Starter is always made fresh prior to shipping and is taken directly from the batch of starter we use to bake our bread. When it arrives at your door, the Sourdough Starter will be dormant.  Simply feed it with a bit of water and flour and it will become bubbly and ready for baking your favourite sourdough recipes in 1-2 days. Just save a bit of the starter after every time you bake bread and it will last for years!

Every pack of Rye's and Shine Sourdough Starter comes with:
- 1 portion of Sourdough Starter (4 tsp of dehydrated flakes)
- Our favourite sourdough bread recipe
- Tips and instructions on how to maintain your Sourdough Starter for years!

Once you feed it, the starter quickly becomes your own as the wild yeast adapts to your region and climate.

Ingredients: Organic wheat flour, Organic rye flour, Water 

Please contact us at if you have any questions.


Step 1: Getting the Starter Ready Add the active and bubbly sourdough starter into a large bowl. Combine with 1/3 cup of flour, and 1/3 cup of water; mix. Cover with a damp tea towl or plastic wrap to hold in the moisture. Leave on the counter for 8 hours, or overnight.

Step 2: Add Ingredients and Knead The contents of your bowl should have now risen. Add the remaining ingredients  and mix. Empty onto a surface dusted with flour and knead until smooth, 5-15 mins. Then, cover like the previous step and proof (or rise) at room temperature for 8-12 hours

Step 3: Shape your Bread Your dough will have nearly doubled in size. Turn it out of the bowl and onto a floured surface. Shape the dough into a ball or tubular shape. Don’t worry if its not perfect.

Step 4: Proofing your Dough Once shaped, flip the loaf back over, and lay it on a greased baking sheet or stone. Cover with a tea towel and allow 2-5 hours to proof.  When your almost done proofing, heat your oven to 450°F.

Step 5: Score and Bake Cut a line along your bread with a very sharp knife. Cut about 1/4 to 1/2 inch deep to allow the dough to expand while baking and form an "artistic" shape.  Bake at 450°F for 8 mins.  Reduce temperature to 400°F and bake for another 30-40 minutes. You'll know your bread is done when it is golden brown and sounds a bit hollow when you knock the bottom. Allow 20 mins to cool and enjoy!