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- Symbiotic sourdough organisms are resistant to competition from local contaminants
- Detailed printed instructions for activation and use are included
- Two different 1 OZ pouches of dried sourdough culture organisms packaged with the flour in which they were grown
- Activated sourdough cultures will last you for a lifetime, with minimal care
- One all-purpose wheat culture recommended by Ed Wood for the beginner, the second one for rye-sour breads
The New Zealand cultures are two of Sourdough International's collection of more than 16 authentic sourdough cultures from around the world. The rye culture is from Charles Schatz who says he grew up on Eastern European rye breads and captured his own after moving to Wellington. It introduces the "rye sour". Kristeva Dowling captured her general baking wheat culture in Rotorua. It is a good choice for newcomers to sourdough baking. Refrigerated sourdough cultures become dormant but stay viable for many months requiring feeding only to reactivate them before use. The included instructions describe in detail how to activate, reactivate and use our cultures. Ed Wood's most recent book "Classic Sourdoughs, Revised" contains detailed information for using, maintaining and being successful with sourdough cultures. It also contains a wide range of recipes for our sourdough cultures [except the most recent Polish]. None of our cultures ever use commercial yeast in any form. All of our cultures can be used with any of the available home bread machines if used as Ed does for mixing and kneading only. Most bread machines are unsuitable for baking authentic sourdoughs since they do not have "bake only" cycles and thus do not permit the long fermentation cycles required to produce the sourdough flavor. Read more customer reviews ...
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