The descriptions for the sourdough starters refer to things like making french bread, pizza, etc. Do I need a separate sourdough culture for each of these things?
A. No! Ultimately sourdough is simply a leavening agent (like commercial yeast) so it is incredibly versatile. A single sourdough culture can be used to make a variety of baked goods (bread, pizza dough, biscuits, cookies, etc.) so there isn’t generally a need to maintain than one sourdough culture. Q. What is the difference between fresh and dried sourdough culture? A. Fresh sourdough culture is a portion of live, recently fed sourdough. It is shipped with a cold pack to ensure proper temperature is maintained and must be fed immediately upon arrival. Fresh sourdough culture can be ready for baking within 36-48 hours. Dried sourdough culture is shipped in a powdered form and is shelf stable for at least several months (keep in a cool dry place) so it does not have to be used immediately. Dried sourdough culture is more appropriate if you are very busy or are planning to give it as a gift. Dried sourdough culture can be ready for baking within 3-4 days. Dried sourdough culture is also
