---
product_id: 53884544
title: "Certified Organic Live (NOT POWDER) Sourdough Starter, Very Old and Mature - 46 year old Lake District Starter, Bread Starter - 70g for all types of flour with printed instruction by Kombuchaorganic"
brand: "kombuchaorganic"
price: "17770CFA"
currency: XOF
in_stock: true
reviews_count: 13
category: "Kombuchaorganic"
url: https://www.desertcart.sn/products/53884544-certified-organic-live-not-powder-sourdough-starter-very-old-mature
store_origin: SN
region: Senegal
---

# 46 years mature heritage Certified organic stone-ground rye UKAS lab-tested purity Certified Organic Live (NOT POWDER) Sourdough Starter, Very Old and Mature - 46 year old Lake District Starter, Bread Starter - 70g for all types of flour with printed instruction by Kombuchaorganic

**Brand:** kombuchaorganic
**Price:** 17770CFA
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate Your Baking Game with 46 Years of Live Artisan Legacy!

## Quick Answers

- **What is this?** Certified Organic Live (NOT POWDER) Sourdough Starter, Very Old and Mature - 46 year old Lake District Starter, Bread Starter - 70g for all types of flour with printed instruction by Kombuchaorganic by kombuchaorganic
- **How much does it cost?** 17770CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/53884544-certified-organic-live-not-powder-sourdough-starter-very-old-mature)

## Best For

- kombuchaorganic enthusiasts

## Why This Product

- Trusted kombuchaorganic brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ready When You Are:** No activation needed—arrives live, active, and ready to ferment within 12-24 hours.
- • **Heritage You Can Taste:** 46-year-old live starter from the Lake District, delivering unmatched depth and complexity.
- • **Versatile Artisan Power:** Perfect for all standard flours—artisan breads, rye, spelt, wheat, and pizza doughs.
- • **Lifetime Sourdough Supply:** One 70g pack fuels endless baking adventures with printed pro instructions included.
- • **Certified Organic & Lab-Tested:** Crafted with organic rye and rigorously tested by UKAS-accredited labs for purity and safety.

## Overview

This 46-year-old Certified Organic Live Sourdough Starter from the Lake District is a premium, lab-tested, and ready-to-use culture made with stone-ground rye flour. Unlike dried powders, it arrives fully active, ensuring rapid fermentation and rich, complex flavors for artisan breads, pizza, and more. Packaged in BPA-free materials with detailed instructions, it offers a lifetime supply of authentic sourdough for professional and passionate bakers alike.

## Description

Product Description The Live Advantage vs. Dried Starters Why Choose a Live Culture Over Dehydrated Powder? Dehydrated sourdough starters sold online can take up to 5 to 7 days of precise temperature control just to wake up—and many fail to revive at all. Kombuchaorganic delivers a thriving, liquid-state live starter. Because it is never subjected to the stress of industrial drying, it preserves 100% of its native microflora. Simply feed it once upon arrival, and it will be bubbly, active, and ready for your first dough mix within 12 to 24 hours. Highly Active Live Culture: Shipped as a wet, live culture—not a dormant, dried powder. It retains its full enzymatic activity during transit and wakes up quickly upon arrival. BPA-Safe Material: Packaged in heavy-duty, triple-sealed, food-safe pouches designed to withstand pressure changes during shipping without leaking or bursting. Easier to Digest: The mature wild yeasts and lactobacilli break down complex starches and phytic acid during fermentation, making the resulting bread gentler on sensitive stomachs. Comprehensive Baker’s Guide: Includes step-by-step reactivation instructions, a foolproof feeding schedule, and a beginner-friendly recipe to help your first loaf become a masterpiece. 45 Years in the Making: Premium, Live Lake District Sourdough Starter for Master Bakers Zero Activation, Maximum Flavor: Certified Organic Live Starter Fed Daily and Made to Order 45 Years of Maturity: Established in 1979 in a traditional Lake District organic bakery, this incredibly mature, resilient starter delivers deep, complex flavours that cheap, freeze-dried alternatives simply cannot match. 100% Live & Active: Shipped fresh and fed daily. There is no activation required —it arrives ready for immediate use in your commercial or artisan bakery. Crafted with Premium Organic Rye Made to order using traditionally crafted, certified organic stone-ground rye flour from the prestigious mill. Versatile Performance: Perfect for producing premium Artisan Breads, Rye, Spelt, Wheat, and high-hydration Pizza doughs. (Note: Suitable for any standard flour; not suitable for gluten-free baking). Tested and Certified Fully tested and certified by a UKAS-accredited laboratory (ALS Global) , ensuring the highest standards of food safety and performance for the trade. Organic certified by the Organic Farmers & Growers (OF&G). What’s Included in Your Pack 70g Fresh Organic Starter: More than enough to build your production base. A Lifetime Supply: With care, this single purchase provides a perpetual sourdough supply. Full Printed Instructions: Clear, step-by-step guide to seamlessly integrate it into your routine. Handled with love and care in our dedicated, quality-controlled specialist unit. Certified & Lab Tested No guesswork here. Our cultures are certified by the Organic Farmers & Growers (OF&G) and UKAS lab tested for maximum purity and safety. Rigorous Quality & Testing: Your peace of mind is our priority. Every batch of our heritage starter is rigorously tested and certified by ALS Global, a UKAS-accredited laboratory . This independent verification guarantees the highest standards of food safety, microbial stability, and consistent performance. For professional bakers and the trade, this means a reliable, compliant, and top-tier ingredient you can trust in your commercial kitchen day after day. Quick Start Step-by-Step Unbox & Transfer: Snip the pouch and squeeze the live starter into a clean glass jar (at least 500ml capacity to allow for expansion). The First Feed: Add 50g of organic flour (rye, white or whole wheat) and 50ml of lukewarm, chlorine-free water. Stir thoroughly until no dry flour remains. Watch it Rise: Cover loosely with a lid or cloth. Place it in a warm spot (21C to 26C). Within 4 to 12 hours, you will see it double in size, full of active bubbles. Bake & Save: Use the required amount for your recipe, leave a small amount of "discard" in the jar, feed it again, and store it in the fridge until your next baking day.

Review: Absolutely does the job! - First time I’ve ever made a successful sourdough loaf. Failed multiple times after making my own starter previously, so I had stuck with instant yeast for years to avoid flat rock-like loaves. I fed this as instructed for a couple of days first to build it up, and boy did it build. Let’s just say this is very much alive! I shall be looking after and feeding this diligently, though there isn’t much to do as it seems very forgiving. Currently it is my favourite pet so my cat will be disappointed. I spend far more time scouring the web or my book supply for new recipes to use it in, this will keep me happy in my kitchen for ages. Also, the flavour of this loaf is fab. Not too sour, and the texture is very good. I used my usual ‘no knead’ recipe (3 cups flour - 1/2 spelt and 1/2 white bread flour, 1 1/2 cups water, 1 1/2teas pink salt, 1/4teas instant yeast), but added 1 and 1/4 cups of fed starter instead of the 1/4teas yeast, and added 1tbls runny honey. I added the salt after 20mins of the dough resting to give the starter time to get going. I mix in the evening then leave it overnight to rise before shaping, but this one spilled out of the bowl. I use a Dutch oven to cook mine in to get the crisp rise. I didn’t follow the given instructions for how much starter to add to my loaf, probably because I have had horrid sourdough result before, but I think I could easily get away with only using 1 cup. The instructions are good and clear by the way, but I haven’t checked out the website yet. Can’t be more pleased with the results. Sourdough garlic and coriander naan breads next... Update: 3/4 cup of starter is plenty for my recipe. Also does a beautiful half and half whole meal sourdough with 1/4 cup of vital wheat gluten added.
Review: Absolutely incredible starter. - I am a total novice at bread making. This starter is incredible. She’s blonde, bubbly and put on an incredible performance so naturally I named her Dolly. My second loaf wouldn’t be out of place in an artisan bakery. I’m thrilled with it.

## Features

- We are leading supplier of sourdough to bakers/trade. What we have here is very old and mature (this is a live starter - not freeze dried cheap starter which will likely fail) - 45 year old Lake District Sourdough Starter- Can be used with ANY TYPE OF FLOUR (not gluten free).
- No activation needed - This is Live Starter (not powder form) Fed daily and made fresh to order using traditionally crafted ORGANIC stone ground rye flour from Shipton Mill (certified Organic Flour).
- Certified ORGANIC and QUALITY ASSURED and tested by UKAS LAB (ALS Global) 70g Organic Starter with FULL PRINTED INSTRUCTION - more than enough for your base.
- Manufactured in our specialist unit with love and care. Perfect for Artisan Breads, Rye Breads, Spelt Breads, Wheat Breads, Pizza.
- Started in 1979 in one of the Lake District Organic small bakers - one purchase is a supply for life!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B075W9K5ZD |
| Age Range Description | All Age |
| Allergen Information | Contains: Gluten, Rye |
| Best Sellers Rank | 10,427 in Grocery ( See Top 100 in Grocery ) 14 in Bread Flour & Mixes |
| Brand | Kombuchaorganic |
| Brand Name | Kombuchaorganic |
| Container Type | uncontained |
| Country of Origin | United Kingdom |
| Cuisine | British |
| Customer Reviews | 4.4 out of 5 stars 2,245 Reviews |
| Diet Type | Plant Based |
| Flavour | Rye |
| Item Form | Live Starter |
| Item Weight | 80 Grams |
| Item form | Live Starter |
| Item weight | 80 Grams |
| Manufacturer | Kombuchaorganic |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Number of items | 1 |
| Package Size Name | 80g |
| Package information | uncontained |
| Set Name | 46 year old Lake District Starter |
| Size | BPA free packaging 14x16cm |
| Specialty | Organic |
| UPC | 660042630384 |
| Unit Count | 80.0 gram |

## Product Details

- **Brand:** Kombuchaorganic
- **Flavour:** Rye
- **Item weight:** 80 Grams
- **Number of items:** 1
- **Package information:** uncontained

## Images

![Certified Organic Live (NOT POWDER) Sourdough Starter, Very Old and Mature - 46 year old Lake District Starter, Bread Starter - 70g for all types of flour with printed instruction by Kombuchaorganic - Image 1](https://m.media-amazon.com/images/I/51zaE2n2uTL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Absolutely does the job!
*by L***L on 13 March 2021*

First time I’ve ever made a successful sourdough loaf. Failed multiple times after making my own starter previously, so I had stuck with instant yeast for years to avoid flat rock-like loaves. I fed this as instructed for a couple of days first to build it up, and boy did it build. Let’s just say this is very much alive! I shall be looking after and feeding this diligently, though there isn’t much to do as it seems very forgiving. Currently it is my favourite pet so my cat will be disappointed. I spend far more time scouring the web or my book supply for new recipes to use it in, this will keep me happy in my kitchen for ages. Also, the flavour of this loaf is fab. Not too sour, and the texture is very good. I used my usual ‘no knead’ recipe (3 cups flour - 1/2 spelt and 1/2 white bread flour, 1 1/2 cups water, 1 1/2teas pink salt, 1/4teas instant yeast), but added 1 and 1/4 cups of fed starter instead of the 1/4teas yeast, and added 1tbls runny honey. I added the salt after 20mins of the dough resting to give the starter time to get going. I mix in the evening then leave it overnight to rise before shaping, but this one spilled out of the bowl. I use a Dutch oven to cook mine in to get the crisp rise. I didn’t follow the given instructions for how much starter to add to my loaf, probably because I have had horrid sourdough result before, but I think I could easily get away with only using 1 cup. The instructions are good and clear by the way, but I haven’t checked out the website yet. Can’t be more pleased with the results. Sourdough garlic and coriander naan breads next... Update: 3/4 cup of starter is plenty for my recipe. Also does a beautiful half and half whole meal sourdough with 1/4 cup of vital wheat gluten added.

### ⭐⭐⭐⭐⭐ Absolutely incredible starter.
*by M***N on 4 September 2026*

I am a total novice at bread making. This starter is incredible. She’s blonde, bubbly and put on an incredible performance so naturally I named her Dolly. My second loaf wouldn’t be out of place in an artisan bakery. I’m thrilled with it.

### ⭐⭐⭐⭐⭐ Childhood memories.
*by H***R on 5 August 2023*

I have tried starting my own sourdough but without success and have given up. After a while I have found out that you can buy it online and decided to give this one a go and I'm glad I did. Everything was super easy. When you will first start looking into baking your own bread using a sourdough starter ( which is one million times healthier than with fast yeast) you will come across a lot of information and details that seem like a lot and it will put you off from actually doing it. I know because that's how I felt, but I'm glad I persisted. At first, after receiving the starter, I have done things by the book because I didn't want to mess up. And I mean things like perfect measurements, using certain flour, kneed a certain time ( on the clock) , very precise proofing (controled time and temperature) then left in fridge before baking; and other things like feeding the starter before using, only using it if it floats, etc. All of this required a lot of planning and time which I didn't have, but I couldn't give it up because I wanted to feed my little boy bread which was healthy and nutritious. That's when I left the tons of rules aside and started experimenting to see what the easiest option would be and it is like follows: When you first receive the starter weigh it; add the same amount of flour (any flour. It can be different flour every time. I haven't tried gluten free) and same amount of water in grames (yes, weigh your water to match the weight of the flour). Mix it and that's it. Leave it to double in size and you're good to go. After the first feed, you can double it again and again or add as little flour as you want ( doesn't matter what quantity, just add the same weight of water). Don't worry if you're a few grams off, nothing will happen. You can store it in the fridge without feeding it for months even. I have used the starter straight out of the fridge and it wasn't floating either. Dough still proofed and has come out great every time. I use a bread machine to kneed the dough for 10 min, than straight to a bowl for proofing. I have left it to proof between 4 hours to even over night (overproofed) and the bread still has come out alright. Haven't given it 3-4 kneading sessions at different intervals, haven't put it in the fridge before going in the oven and the bread was still great. To conclude, after all this typing: Don't listen to all that nonsense about doing everything by the book, because it will put you off and you'll go back to buying sponge like bread with 0 nutrition from the supermarket. Buy a good, organic unbleached flour and you'll see the difference. When I first tasted the sourdough bread I made with the starter I got all emotional... I remembered the taste of the bread my grandmother use to make for me and my sister when we were little, with flour from garains she used to grow, and she baked it in a wood fire oven. She didn't have some fancy kitchen scale to measure everything or worry about controling the environment for the starter to grow. She had a hundred other things to do around the house so she couldn't spend hours on the bread alone. Her bread was amazing every time. I will never go back to buying unhealthy supermarket bread with 20 ingredients in it. Add flour and water to your starter whenever you have the chance, even once a month if kept in the fridge is fine. Add strater to flour, kneed it, proof it, bake it. Done! Lovely bread doesn't need be complicated. I know this from my nan, may she and my grandfather rest in peace. Thanks for reading this and God bless everyone!

## Frequently Bought Together

- Certified Organic Live Sourdough Starter, Very Old and Mature - 46 year old Lake District Starter, Bread Starter - 80g for all types of flour with printed instruction by Kombuchaorganic®
- Kilner Sourdough Starter Set with 2 Glass Jars Measuring Lid Spatula and Recipe Booklet Perfect for Homemade Sourdough Bread, Pancakes, Pizza and Naan
- Jeensley Boxed Sourdough Starter Kit Bread Proofing Basket with Leaflet Round Banneton with Liner and Bread Making Tools Handmade from Quality Natural Indonesian Rattan Bread Making Accessories

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-11-01*