Along the shores of Lake Ontario, in the historic limestone city of Kingston, we’ve been quietly nurturing a living culture. Part science, part craft, and wholly alive. Here, where Indigenous peoples once travelled by canoe and fur traders passed provisions from hand to hand, bread has always mattered. It nourishes, connects, and sustains.
At Great Lakes Sourdough, every starter begins with just flour and water, but not just any flour. We use organic Canadian flour from trusted mills, including grains from Fat Chance Farmstead in Ontario, as well as flour from Quebec’s Moulin de Charlevoix and La Meunerie Milanaise, sourced through our local suppliers. These flours bring character and vitality to every culture we raise.
The result is a living sourdough culture that is strong, balanced, and rooted in the land. It has been carefully tended in our own kitchen and is ready to thrive in yours.
100% hydration starter: fresh and ready for local pickup in Kingston
60% stiff starter: shipped across Canada every Monday so it arrives fresh, active, and ready to bake the day it lands at your door
Dehydrated starter: shelf-stable and travel-ready, with your choice of Classic White, Dark Rye, or Whole Wheat
Whether you are starting from scratch or starting over, we are here to help you bring real bread to life in your kitchen. Sourdough is not just baking. It is belonging, it is becoming, and it is a beautiful way to slow down and pay attention.
Want to learn how to grow your own strong starter from scratch? Our Sourdough Starter Class walks you through every step, from flour and water to a thriving culture you’ve made with your own hands. Join us online or in person.
Welcome to the beginning of your sourdough story. We are honoured to be part of it.
