Our Starter’s San Francisco Roots (And Why It Doesn’t Matter Anymore)

If you’ve spent any time in the sourdough world, you’ve probably heard the hype about the legendary “San Francisco starter” or 300-year-old starters passed down through generations. These phrases sound amazing and exotic, and they definitely sell bread, but here’s the truth: while history matters, what really defines a sourdough starter is the environment it lives in today.

Our sourdough starter was born in San Francisco. That’s where we started our baking journey (and lived for 20+ years) before relocating to Colorado Springs. But here’s the thing: the moment we brought our starter to Colorado, it began to change. Starters are living ecosystems, they pull in bacteria from the local air, water, and flour. Within weeks or months, they fully adapt to their new environment.

So, while our starter may have SF origins, it’s now 100% a Colorado Springs sourdough culture—unique to this climate, altitude, and flour. What makes it special isn’t the city it came from, but how we’ve maintained and nurtured it for over three years.

The 300-Year-Old Starter Hype

We’ve all seen the buzz: “This bread was made with a 200 or 300-year-old starter.” It sounds magical, right? But even the oldest starters evolve constantly. Over time, the microbes in any starter shift based on feeding schedule, flour type, air exposure, temperature, and environment. The only thing that remains truly continuous is the care someone has taken to feed and maintain it.

A 200-year-old starter today has almost no microbiological resemblance to what it was even 10 years ago—let alone centuries ago. It’s estimated a starter is ever only 1-2 weeks old. The baker’s and communities’ relationship with the starter is what gives it character, not the age on paper.

What Actually Matters in Sourdough

• Consistency in feeding and fermentation
• Quality of ingredients (high protein bread flour, clean water)
• The environment (Colorado Springs’ altitude and humidity play a role)
• Time and technique

We’re proud of our starter, not because of its zip code or theoretical age, but because of what it produces every week—flavorful, crusty, naturally leavened loaves our customers love.

If you’re looking for a real sourdough bakery in Colorado Springs that focuses on flavor, quality, and craft, not marketing gimmicks, you’ll feel right at home with Crumble Crust Creations.