A heritage sourdough starter is a cultured, fermented mixture of water and flour—often using ancient grains like Einkorn—that has been maintained for a long period, sometimes decades or centuries. These historic starters are valued for their unique, often more complex, tangy flavor profiles compared to new, homemade starters. Key Aspects of Heritage Sourdough Starters: Origin: Often sourced from historic, established, or, in some cases, famous, long-lived, and proven starter cultures (e.g., 233-year-old sourdough). Maintenance: Similar to any starter, they require regular, consistent feedings—typically a 1:1:1 ratio of starter, water, and flour—to remain active. Activation: When purchased in a dehydrated form, they require several days of feeding to become lively and ready for baking. Best Flour: Using organic heritage flour, such as rye or whole wheat, helps maintain their strong, healthy, and complex flavor profiles. Storage: If not used daily, they can be stored in the refrigerator and fed weekly.