Vincent’s “Ryes + Shine” starter is made from 100% stoneground rye flour. It is a very active but very stable starter which has proved great for baking delicious soft crumb bread.

Amélie’s “Pizza Planet” started life as a 100% wholewheat starter. Once the “Sourdough for Science”project was complete it was transformed into a more predictable “pizza” starter based on on of our favourite pizza recipes – mostly Farina 00 flour, with a hint of the original wholewheat still present.