Southern Rise – SROC Sourdough Starter
Crafted with care, ready to rise again.
Available in:
• Organic Unbleached White Flour
• Organic High-Protein Kamut Flour
Each packet contains a fully dehydrated sourdough starter made with organic flour and water. Just feed, wait, and bake — your homemade sourdough journey starts here.
Organic | Dehydrated | Wild-Crafted
 
🌾 Southern Rise – Organic Unbleached White Flour Starter
A classic, tried-and-true starter for fluffy loaves and golden crusts.
Crafted with organic unbleached white flour and dried low and slow in our SROC kitchen, this wild yeast culture is ready to rise in your home. Balanced, reliable, and perfect for everything from sourdough sandwich bread to pancakes, it’s the go-to choice for both beginners and seasoned bakers alike.
 
🌾 Southern Rise – Organic Kamut Flour Starter
Ancient grain. Deep flavor. Strong rise.
This high-protein sourdough starter is made with organic Kamut flour, an ancient wheat with a rich, buttery flavor and extra nourishment. Ideal for hearty loaves with chew and depth, this wild-captured starter brings rustic soul and strength to every bake. Especially loved by those looking for more structure and protein in their bread.
 
🥖 How to Rehydrate Your Southern Rise Sourdough Starter
Crush & Measure
Finely crush your dried starter into flakes or powder. Measure 5 to 10 grams of starter into a clean glass jar. (I like to use either a mason jar or a weck jar) Five grams is a slower build up but great for small batches. Ten grams activates faster and is a larger yield for bigger batches. 
Add Water
Stir in 30 grams of filtered, room-temperature water. Let it sit for 4–6 hours or until fully softened.
Feed with Flour
Add 30 grams of your flour of choice (match the type of starter you purchased), and another 30 grams of water. Stir well.
Let It Rise
Cover loosely and place in a warm spot (70–75°F) for 12–24 hours. You should notice a few tiny bubbles appear on the surface. The purpose of rehydrating sourdough starter is to encourage natural yeast activity.
Feed Daily for 3–5 Days
Discard half. Feed with equal parts flour and water (30g each). Repeat daily until bubbly, active, and doubling in size. It’s ready to bake when it rises & doubles within 4–6 hours after feeding.
 
🍞 Tips:
Use filtered, dechlorinated water or distilled water at room temperature.
Keep your jar loosely covered to allow airflow.
If using Kamut, it may ferment slightly slower but will build strong structure.
Store leftover starter and/or discard in fridge for shelf life.