Fresh Sourdough Today from Wasatch Willy's Great Salt Lake Sourdough Starter

I made a fresh batch of sourdough bread today using my exclusive Wasatch Willy's Great Salt Lake Sourdough Starter.

Normally I make boules but the last two times I made bread I have been too lazy so instead I used my nice long Norpro pans my daughter bought me. Came out fantastic.

I have mentioned the recipe several times before in this blog but I'll repeat it for those who would rather just see it now and not have to search for it.

Ingredients:

1 batch fresh Starter (at least 8 hours after feeding)
3 cups water
8-10 Cups Unbleached White Flour. DO NOT USE BREAD FLOUR.
1 Tablespoon salt

When I say one batch I mean dump it all into your mixer bowl. Do not scrape the jar. After dumping most of it out go ahead and feed it. You do not have to save half like most Traditionalists will tell you.

Mix the starter, water and salt together until blended. Start adding flour one cup at a time. Until AFTER the dough comes away from the bowl. Knead for ten minutes.

Place the dough in a greased large plastic bowl and lightly cover and let it sit for twelve to sixteen hours in a cool place. I like to use our basement because it is always cool enough down there all year long. You can place it in the fridge but be prepared to let it sit for at least 24 hours or more until the dough hits the top of the bowl. I use one of those large Tupperware bowls. We have the older and the newer Tupperware bowls. The older bowl is wider and not as deep and the dough always hits the lid. The newer large bowl is deeper and the dough never hits the lid.

When the dough is ready to divide into loaves I like to turn on the oven at 350 for a minute and turn on the light. This prepares the oven for the loaves to sit and rise until ready to bake.

I usually divide the dough in thirds. On my scale that's about 850 grams per loaf. Divide the dough and place in loaf pans. Cover with a damp cloth and let rise in a warm place for a couple hours.

If you used the oven to let your bread rise take it out and move your oven racks to the bottom two slots and heat your oven to 450 F. Place a small pan on the bottom rack. You are going to pour two cups boiling water into this pan after the oven is heated up and after you put the bread in the oven,

Be sure and use a Lame to score the tops of your bread before placing them in the oven. This is really easy if you make boules. If you use bread pans like I did it's more of a challenge unless you use more dough per pan.

Boil two cups of water.

Place your bread in the hot oven.

Wearing oven mittens, pour the boiling water into the pan and close the oven door.

Reduce the heat to 400 F and set your timer to 55 minutes. It takes a a lot longer to n=bake a loaf of sourdough.

When done, remove from the oven and let it sit for 20 minutes, The bread will continue to bake in the middle of the loaf.

Enjoy!

To order one of my sourdough starter packages click here for more info.

My Sourdough Starters Make a Terrific Gift

My Order Page is HERE

I have sold a lot of sourdough starters over the last two years and have not yet had an unhappy customer. Admittedly, sourdough may not seem like it is for everyone. For example, if you live in a hot climate like a couple of my customers in Costa Rica, it is almost impossible to work with due to the heat. Other areas of the US it works best in winter, especially for those of you down south. This may be why over fifty percent of my sales are to folks in Canada.

Currently I have ten starters in all with one of them being a non-sour starter meant for basic bread baking. All of the starters are professionally packaged and come with two sets of instructions (On the back label of the packet and included with the recipes).

There are many different ways to use sourdough as the recipes on my blog and those included with the instructions can attest to. There are also many recipes available by simply doing a Google search. One of those recipes, HERE , was recently recommended by customer John Combs.

Try just one starter for only $4 ($4.70 for Canadians - postage costs more). You cannot go wrong. If you need help making up your mind try my very own Wasatch Willy's Sourdough Starter and then go from there. You will not be sorry or sad you did. I guarantee it. My Order Page is HERE

Anyway, I hope you have a Merry Christmas and a Happy New Year.

Bill Karoly
aka Wasatch Willy

Three New Starters and New Buying Options

Three New Starters!
I have added three new starters:

Sierra Gold - From California Wine Country
Quinn Hartley's Kern County Sourdough Starter
Chef Don's Megaheart Sourdough Starter


New Purchasing Options!
I have also added new purchasing options. You can now buy just one, any two, any four or all ten starters.

11-17-2014
There was a problem with the four pack ordering for Canadian customers not working but it is now fixed.

Order Here

Recent Loaves Using Quinn Hartley's

Three New Sourdough Starters

I now have three new sourdough starters. All are from California. They are:

Sierra Gold 
Made from wine grapes from a vineyard southeast of Sacramento, California in the the Sierra Foothills. Has a Mild sour taste and gives a lively rise to any sourdough recipe.

Chef Don's Megaheart.com Sourdough Starter
This is from grapes grown near Auburn, California. I would call it a medium sour and it too has a good lively rise action. I recently made pancakes with this starter and they were delicious.

Quinn Hartley's Kern County Sourdough Starter
The south central San Joaquin Valley is home to some of the largest table grape growers in North America. Quinn Hartley's sourdough starter comes from some of these grapes grown up against the Sierra Foothills. It has a nice sour smell and taste and is very active.

These starters have now been added to the Order Page.

Enjoy. 

How to Order My Wasatch Willy Sourdough Starter

Orders are not live yet. I'm having PayPal order button issues. 

Cost is $10 for my Wasatch Willy Sourdough Starter with instructions and recipes. Please use the buttons below to order. Thank you.

In the meantime you can send $10 per order via PayPal to Bill Karoly / email is billkaroly AT gmailDOTcom

Be sure and email me with your address info.

Thanks

Wasatch Willy's
The Original Great Salt Lake Sourdough Starter

Simply the best sourdough starter I have
ever used. Made it myself from local wild yeasts.
Absolutely delicious. Just sour enough. Tastes very
similar to a good San Francisco Sourdough but it comes
from the Great Salt Lake region of Utah. It is a good and
lively natural Sourdough Yeast.

UPDATE: Wasatch Willy's Great Salt Lake Sourdough Starter

There is nothing quite like sourdough bread and I would like to introduce you to my latest sourdough starter, Wasatch Willy's Sourdough Starter. The flavor is somewhere between Valentina's and Alaska Sam's.

Update 7/22/2014 - When activating Wasatch Willy's Sourdough starter it smells exactly like Babo's San Francisco Starter. I have not tested Willy's under a microscope but the flavor is nearly identical. I can't call it a San Francisco Sourdough Starter because it's not from San Francisco such as Babo's or Valentina's. It was created from grapes grown in Syracuse, Utah which is on the shore of the Great Salt Lake.

Wasatch Willy's Sourdough Bread

1 Cup Wasatch Willy's Starter
3 Cups Room Temp Bottled Water
2 Teaspoons Salt
6-8 Cups Bread Flour

Mix the starter and water together for a minute, add the salt and then start adding the flour until the dough comes clean from the side of the mixing bowl. Let the mixer run for 5 minutes.

Place the dough into a large greased bowl and place in a cool spot for 12-24 hours. 

Lightly spray a baking sheet with oil and sprinkle with corn meal.

Form the dough into balls pulling from the sides and pinching at the bottom until the sides of the ball start to tear apart and place onto the baking sheet. Makes two medium or 4 small bowls. Let rise two hours.

Place your oven racks on the bottom two settings. Place a cast iron frying pan on the bottom rack. Pre-heat the oven to 450 F (230 C).  Boil 2 cups water and pour into the frying pan just before placing the bread in the oven. Place the bread in the oven and set your timer for 55 minutes. Lower the oven temperature to 400 F (205 C). Check the bread at the 45 minute mark. It should be just starting to turn brown. 

Remove the bread from the oven and place on a cooling rack and wait at least 15 minutes before serving. The bread is still cooking internally.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

New Packaging Front Label

New Packaging Reverse w/Instructions

Shipping Rates

All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Orders are shipped in a #10 envelope. 

Where Do I ship to:

I will ship to anywhere in the United States or Canada. 

Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

San Francisco Sourdough Starter

A true San Francisco Sourdough Starter is unique because it contains two organisms that contribute to the unique flavor associated with San Francisco Sourdough. One organism thrives at a lower temperature and the other at a higher temp which means it requires a long fermentation at around 60-65 degrees F and then a rise at 80-85 degrees F for about two hours.

If you are feeling bold and daring you can try Babo's San Francisco Sourdough Starter otherwise any of my other starters will produce excellent results as well. My other two favorites are Wasatch Willy's and Best Damn Alaskan Sourdough starters. 

- - - - - - - - - - - - - - - - - - - - - -

I have seven starters in all at this time. You can try any two for $5 if you live in the US or $5.70 if you live in Canada. Or you can order all seven as so many do. 

A Comment From A Recent Customer

Hi Bill,

I just got started with your sourdough starter in June 2014.  I received two, and have only used one so far, the "Best Damn Alaskan" starter.  I'm having a lot of fun with it!  It took a few attempts of not so pretty loaves to get the knack of it (I think I was overproofing it so it wasn't getting much oven rise) but now I am getting taller loaves.  The toast is awesome--beautiful sourdough flavour!  I have this starter going in two jars, so I have a backup in case of a problem.  I also made sourdough pizza dough with it, which was delicious!

Attached please find some pics.  (The last picture is my best loaf yet, lol!) I have a batch going right now, will be baking bread tonight!  Can't wait... (7/14/2014)

Sincerely,

Laurel Harrington

Brechin, ON  Canada

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Click to see the book that Laurel is using. This is the updated version.

My Sourdough Starters Are Super Easy To Activate

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well.

March 5, 2015 - Activating one of my Sourdough Starters can be done one of several ways. There is this method (below) that works or the method that is now included when you order a starter package. Either one is ok.

All of the starters offered here are very robust and are super easy to activate. When you order one of my Sourdough starters you get a packet of dried starter granules, a jar label and instructions with recipes. Six of the seven starters are actual sourdough starters and one is a natural yeast starter that is not sour and is meant for making bread and rolls.

What You Will Need

• When activating a Sourdough Starter you need a large wide-mouth jar such as a quart Mason jar or I like to use a re-purposed 40 ounce peanut butter jar because the lid is wider.
• You also need something to stir the starter with and I like to use the blunt end of a chopstick. 
• Bottled Water

Step One:

In the morning, place half a cup of lukewarm bottled water into your quart sized jar. Pour the packet of Mister Sourdough Starter into the jar. Swirl the starter around in the water and let it sit for 15 minutes.

Step Two:

Pour half a cup of flour into the jar and stir. Later that evening, before you go to bed, add another ½ cup flour and water and stir. Place a lid on the jar but do not tighten because it is best to allow the starter to breathe. Place in a warm location. In the oven with the light on and the door closed will work as long as you do not forget it is there. A counter in the kitchen will work just as well as long long as the temperature is not colder than 72F. 75-80F is ideal.

Step Three:

The next morning, dump out half of your starter and add a cup of flour and  3/4 cup water, stir. Loosely cover the jar and place back in a warm spot. Repeat this step on a daily basis until the natural yeasts in the starter are thriving. This can take 1-3 days. For a normal feeding once the starter is doubling I usually leave half a cup of starter in the jar and add 160 grams water and 160 grams flour and stir.

Scroll down for a description of each starter with PayPal buttons for ordering.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

New Packaging Example - Front

New Packaging - Reverse w/Instructions

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

All Hail The Mighty Kale! Sourdough Style!

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

These are easy to make pancakes and they are healthy and good for you too. 

Sometimes when I feed my starter of the moment I dump it down the drain and other times I make pancakes. This morning I thought I would add a banana and then after adding it I and placing it in my nice high speed blender my thoughts wandered to the kale in the garden.

The Kale survived the winter which totally surprised me. So I ventured out in my bare feet and plucked some green and went back to the kitchen where I dropped the greens into the blender until a minute or so later I had a green batter. I also added one large egg. 

Here are the approximate ingredients:

• Wasatch Willy Sourdough Starter, about 2 cups
• 1 Large Egg
• 3 Tablespoons Fat free Sour Cream
• 1 Banana
• Kale, 1 Cup, give or take
• ½ teaspoon Salt (optional)
• 2 Tablespoons Sugar or Honey
• ½ teaspoon Baking Soda
• 2 Tablespoons EVOO (Extra Virgin Olive Oil)

I will admit in the above ingredients I omitted the oil because I simply forgot and it still turned out ok. I was going to add strawberries too but some rascal ate them. 

Cook on a hot cast iron griddle because it is not ok to cook sourdough on a non-stick surface. That would be so crass. It would be like wearing a tuxedo to a rodeo. 

Pictures are at the bottom of the page.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• A packet(s) of dried starter
• Activation Instructions
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Single orders are shipped in a #10 envelope. Super 7 Bundles are shipped in a package.

Where Do I ship to:
I ship to anywhere in the United States, Canada, Australia, UK and Europe. If I have a problem shipping to your country I will let you know and refund your order in full if there is a problem. If you live in a country where mail delivery is not reliable please order at your own risk.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you. 

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Kale Banana Sourdough Pancake Images

The Unlucky Dole Banana

The Easy to Make Sourdough Pancake Batter

Kale Growing In My Garden

Sourdough Pancake On A Cast Iron Griddle

The Best Tasting Ever Sourdough Pancake On A Cast Iron Griddle

Less Flour Equals a Wetter Dough Equals Better Results

Lately I have been experimenting with making the dough by hand and I have been very please with the results. Here is the recipe:

1 batch starter (Wasatch Willy in this case) (about a cup)
3 Cups water
1 Tablespoon Salt
6 Cups Flour

I use an IKEA cup that holds just over a cup when filled to the lip. 

In a large bowl combine the starter, water and salt. Stir. Feed the starter and continue.

Now add the flour a cup at a time. The flour will be very lumpy and sticky. Be sure and wipe the sides and bottom of the bowl to get all of the flour mixed into the dough.

Cover the bowl and let it sit for 12-16 hours in a cool location. My basement has been around 60-65 degrees F and is perfect for this.

Turn on the oven light and get the oven warmed up to  around 80-90 F.

On a large clean work surface spray water and then dump the dough onto the surface. Keeping your hands wet form the loaf.

Take a baking sheet and lightly spray with oil and sprinkle corn flour or dry creamy wheat cereal. Place the loaf on the baking sheet.

Place the racks in the oven on the bottom two shelves. Place a cast-iron skillet on the bottom rack. Pre-heat the oven to 475 F.

Boil two cups of water and pour into the skillet when the oven is at temperature. Place the baking sheet with the loaf in the oven and set the timer to 45-60 minutes and lower the temperature to 400 F. If the loaf is not too dark go ahead and bake it for the full 60 minutes. 

You can also apply a wash to the dough at the 45 minute mark and bake for another 10 minutes. Prepare the wash before you bake the bread. For the wash boil two cups of water and a heaping tablespoon of cornstarch until it starts to thicken. Then set it aside and cool.

You should get a nice oven bounce. Place the finished loaf on a cooling rack and let it sit for 15 minutes before serving.

- 

To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

Merry Christmas from Mister Sourdough

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

I have been thinking about what to say for my latest blog entry and seeing as how it is Christmas time once again I want to give thanks to all who have ordered the various starters. Sourdough is fun and I think appropriate for the upcoming Christmas Dinner and what better sourdough starter than our very own Wasatch Willy Sourdough Starter. Order now and your starter will arrive in plenty of time for the Christmas holiday. Canadian orders take about two weeks to arrive and US orders are delivered within a few days. All orders are mailed promptly via First Class mail. It takes about three days to fully activate a starter from dry granules so keep that in mind when you order.

I have recently made several loaves of bread and rolls from Wasatch Willy and I love the flavor it provides. This is my favorite starter and tt's made from wild yeast found in the Greater Salt Lake Valley near Ogden, Utah and I am certain it will become your favorite as well.

Wasatch Willy's Sourdough Starter

When you order Wasatch Willy's Sourdough Starter you will get a packet of starter granules, instructions on how to start it up with three recipes and a jar lid label. When activating always use bottled water* and use a quart canning jar or something similar such as a clean large peanut butter jar. I use a chopstick to stir my starter. When using our starter you do not need to save half when feeding. I typically dump out the entire jar with the sides and bottom covered and then feed by adding a cup of flour and a cup of bottled water*.

* A thought on bottled water. It really depends on your local water supply. If your water is heavily treated then please only use bottled water. When activating your starter for the very first time please use bottled water only which is at room temperature or slightly warmer. After your starter is activated you can experiment with your city water on another jar and see how it reacts. Where I live our city water is ok to use but other cities may vary.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Orders are shipped in a #10 envelope. 

Where Do I ship to:
I will ship to anywhere in the United States or Canada. 


Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

Making a batch of bread

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

So I started a batch of bread today and currently it is stewing in a bowl down here in the basement until sometime tomorrow. I used our newest sourdough starter, Best D%#% Alaskan Sourdough Starter, and here is how I prepared it.

First of all, you need to understand that I do not always measure the amount of starter that I use in my normal bread recipe. I adjust the amount of flour in the mixer and sometimes I add an additional amount of water as needed. Usually it is not very much. Maybe a tablespoon or two at the most.

Preparing the starter:

Two days ago I refreshed my starter by dumping out most of it and adding 1 cup of water and 1 cup of flower. 

Yesterday I stirred it up and added half a cup of flour and a little water, stirred it up and let it sit overnight.

Making the Bread:

Today I pulled the mixer out and started a batch of bread. I added 3 cups room temp filtered water, about a cup of the starter and roughly 8 cups bread flour. I added the flour until the dough came clean from the bowl. The dough was just a little dry so I added a little water and ran the mixer for 6 minutes.

Next I prepared a large bowl and lid by spraying oil in the bowl and the underside of the bowl. Then I placed the dough into the bowl and brought it downstairs into the basement where it is the coolest to sit overnight.

Tomorrow afternoon I will separate the dough into loaves and bake. My first batch of bread with this starter was good but I made the mistake of covering in plastic and the surface was very interesting to say the least. Tomorrow when I bake it I will not cover it and will instead just score the loaves and let them rise.

If you want to try this, be sure and pre-heat your oven to 450 degrees for 10 minutes and then 375 for about 30 more minutes until golden brown. Place a cast iron frying pan on the bottom rack. I set my racks to the two lowest, frying pan on the lowest. When the bread is ready to go in the hot oven I add the bread and then pour boiling water into the cast iron pan and close the door. Set the timer for 45 minutes. 

-

Order your own Best Damn Alaskan Sourdough Starter today or try one of our other starters. 

My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Orders are shipped in a #10 envelope. 

Where Do I ship to:
I will ship to anywhere in the United States or Canada. 


Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

A New Alaskan Starter is Here!

A friend who used to live in Alaska in the 70's came by yesterday and gave me a jar of his starter he picked up there. According to him it was old when it was given to him and there is no way to estimate how old it really is but it is one of the most active starters I have seen in awhile. 

He abuses the heck out of it and it survives year after year. In fact, it sits in his fridge and gets used once or twice a year and only gets fed when he uses it. So what happens is the little voracious sourdough beasties go dormant. To activate, he pulls it out of the fridge and stirs the liquid hooch back in and feeds it. He even uses, get this, tap water! Who'da thought?

I activated some and tried it out with my San Francisco Bread recipe and it was nice and sour. I made the mistake of covering it while letting it rise so the surface looked the moon with pockmarks everywhere.

Praise from a Canadian Customer
"Just FYI, I started the Best Darn Old Alaskan starter on sat or sun and I can hardly contain it :). It is doing very well.

Just wanted to let you know. I will bake with it on Saturday and really looking forward to it!"

James G. Victoria BC Canada

To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.