Every jar of sourdough starter is a thriving metropolis of microorganisms. Meet the tiny tenants that transform flour and water into the world's most delicious bread.
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Our playful mascot characters bring the science of sourdough to life. Each one represents a key ingredient in creating the perfect loaf.
Clean, filtered water infused with the essence of life. The perfect hydration for your sourdough culture.
Our flour mascot, ready to feed your starter with the best whole grains for optimal microbial health.
Our spiky salt character adds the perfect balance of flavor and controls fermentation timing.
We believe in giving our sourdough bacteria the attention they deserve. A little conversation, a gentle hum, and lots of love—these vibrations resonate through every colony, creating bread that's not just baked, but nurtured.
Sound
Love
Bread
Your sourdough starter is alive—truly alive. In every gram of active starter, there are millions of microorganisms working in perfect harmony, creating the complex flavors and textures that make artisan bread extraordinary.
Two main groups dominate this microbial community: wild yeast and lactic acid bacteria. Together, they perform a metabolic dance that has been perfecting bread for thousands of years.
The microscopic inhabitants of your sourdough starter, each playing a unique role in creating the perfect loaf.
The rising star of sourdough. Wild yeast consumes sugars and produces carbon dioxide, giving your bread its beautiful rise and open crumb structure.
One of the most common bacteria in sourdough. L. plantarum produces lactic acid and contributes to the tangy flavor profile.
The superstar of San Francisco-style sourdough. This bacteria produces the distinctive malty, buttery flavor notes.
A heterofermentative bacteria that produces both lactic and acetic acid, adding a sharper, more acidic tang.
Known for its proteolytic activity—this bacteria produces enzymes that break down proteins in flour.
Our sourdough starter is nurtured with intention. We believe that the words we speak and the energy we bring to our baking creates bacteria that produces bread unlike any other.
"A happy loaf of bread is a good loaf of bread."
— The Frequency Sourdough PhilosophyUnderstanding the biochemical magic that transforms simple ingredients into complex, flavorful bread.
Flour contains starches and proteins. When mixed with water, enzymes begin breaking down starches into sugars—food for our microbial friends.
Lactic acid bacteria kickstart fermentation, consuming sugars and producing lactic and acetic acids. This creates the acidic environment where yeast thrives.
As acids build, wild yeast becomes more active. They consume sugars and produce CO2 (for rise) and alcohol (for flavor and complexity).
Bacteria and yeast work together—bacteria produce compounds yeast need, while yeast produces compounds bacteria need. It's a perfect partnership.
The delicate balance between yeast and bacteria determines your bread's flavor, texture, and aroma.
Produces CO2 for rise
Creates alcohol & esters
~10-100 million cells/gram
Produces lactic & acetic acid
Creates tangy flavor
~100 million cells/gram
Scan the QR code to visit FrequencySourdough.com and discover more about our living sourdough products.
