KneadAce Sourdough Starter Culture – Fast-Activating Natural Wild Yeast for Homemade Bread – Dehydrated Sourdough Starter for Baking Artisan Loaves, Easy to Use & Perfect for Beginners

I gotta give it to them, their customer service is great. But it’s been over 12 days since i started the process and still dont have an active starter. I really have followed all the recommendations to the tea but still no luck. Im upset i paid so much money for nothing. Definitely not fast activating as they say.

Product did not work followed the instructions 100%

This has worked really well for me. It activated without any drama and has been producing reliable rise ever since. The instructions were clear enough that I didn't have to go hunting through videos to figure out what I was doing. The best thing I can say about it is how resilient it is. I've neglected it more than once — pushed it to the back of the fridge, forgotten to feed it for longer than I should have — and it's come back to life every time with a couple of feedings. That forgiveness is worth a lot, especially early on when you're still figuring out the rhythm of feeding and baking. That makes it a good pick whether you're starting from scratch or you've been baking a while. Beginners get something that won't punish a mistake, and more experienced bakers get a dependable culture that doesn't need babysitting. Five stars.

Honestly very impressed I did not expect it to rise day 3 I thought it would take a couple more days but not only rose but it doubled! I tried the breadtopia one as I used that before to make a 'quick' starter but this time around it failed. Even with the breadtopia one it did not rise or smell correctly for a couple days. Will try to not forget about the starter in the fridge this time but if I do I know which one I am trying first! Also note I used warm water idk if I call it hot or Luke warm to dissolve stuff since people said it is hard to dissolve. And I just kept it by my rice cooker as it was keeping left over rice warm at a constant 25-26 which probably helped. Did do the same thing for the other brand as well but did not take off and buttery bacteria took over UPDATE: it still is good but the smell like a young starter like acetone so can't use right away. But it doubles very quickly so probably still need a couple days before baking

I made sourdough starter a dozen time and the last time it didn't work for some reason (i bet its my flour that just doesn't have the good bacteria or something in it), so i tried this and im impressed. It's been 2 days and tomorrow i am pretty sure it will be ready. If you don't wanna wait 2-4 weeks for a starter, take this It's worth it

I bought this product after my first attempt at creating my own sourdough starter failed. I saw several recommendations suggesting that beginners borrow or buy an established starter instead of making one from scratch, and I have to say that was a smart move. The starter was very easy to activate. I probably could have used it after the first feeding, but I chose to feed it twice to make sure it was strong and active. It rose beautifully and was ready for baking. I made my first loaf with it, and while it wasn't perfect, it was definitely edible and had a great rise. Any issues were due to the warm weather and my inexperience as a beginner, not the starter itself. I was really impressed by how active it was from the start, and it continues to be just as vigorous now. I've baked several loaves with it since then, and I'm very happy with this product. I even dried some of the starter myself as a backup in case I accidentally damage or lose my starter in the future. I've already experimented with a few different feeding ratios, and it has consistently produced strong rises every time. I would definitely recommend it to anyone looking for a reliable sourdough starter.

This worked well. It produced a strong and active starter in just a few of days. I followed the instructions with a little twist - I used 1/2 bread flour and 1/2 rye flour to ensure it had a bit more energy (the US takes away a lot of the nutrients from wheat flour for some reason). To get the starter established, I used the ratios suggested in the instructions, and within 3 days I had a strong active starter. I did a daily maintenance for two additional days just to be sure that it was established before using. For maintenance/feeding, I shifted away from the 1:1:1 ratio suggested in the instructions to a 1:2:2 ratio using 25 g starter, 50g water, 50g of flour mix (25g wheat flour+25g rye flour) for the weekly feeding and after use recovery and it is thriving. The resulting bread was well-formed with a good crumb, nice crust and a mild sourdough flavor.