What is sourdough starter?

Just like we need air to breathe, sourdough needs starter to come to life! Sourdough starter—also known as levain—is a simple mix of flour and water that ferments over time with the help of wild yeast floating naturally in the air. It’s what gives sourdough bread its signature rise, tangy flavor, and beautiful crust.

The “sour” in sourdough? That comes from the natural fermentation process, which gives the bread its distinct (and delicious!) taste. To keep a starter alive and active, it needs to be regularly “fed” with more flour and water. When it's strong and bubbly, it’s ready to work its magic in your recipe.

Want to make your own?

Learn to make your own starter here!

The History of our Sourdough Starter

The Story Behind Our Starter

Our sourdough journey started with a lot of love—and even more encouragement from friends, family, and our amazing Heartwood Coffee customers (yes, we count you as family too!). From the very beginning, we’ve been committed to creating everything from scratch in the purest, most authentic way possible.

Our sourdough is made with just three ingredients: flour, water, and salt. The magic happens thanks to natural wild yeast—no shortcuts, no commercial yeast. But the real heart of our starter? That story begins far from Ohio.

A special customer gifted us something truly unique: a piece of a 500+ year-old Italian sourdough starter from Pane e Salute in Italy, originally passed down by a man named Angelo Di Biccari. As both Jim and Kate (our founders) come from Italian roots, this gift felt like a little piece of home—an echo of the journey their great-grandparents made when they came to the U.S. from Italy.

Today, that centuries-old starter lives on in every loaf we bake at Evergreen Bakery. It connects the past to the present and brings a touch of Italy to every bite. We’re honored to continue its tradition—and to share it with you.

We hope that when you enjoy our sourdough, you feel a bit of the love, tradition, and generosity that started it all.