The Original San Francisco culture is one of Sourdough International's collection of more than 16 genuine sourdough cultures from around the world. It is ensured to include the very same lactobacilli and wild yeast that has produced the well known S.F. sourdough for over 100 years. Ed states it will do anything you ask of it, as soon as you get familiarized. Cooled sourdough cultures end up being dormant but remain practical for many months needing feeding just to reactivate them prior to usage. The included instructions explain in detail the best ways to activate, reactivate and use our cultures. Ed Wood's latest book "Classic Sourdoughs, Revised" consists of detailed info for using, keeping and succeeding with sourdough cultures. It also consists of a vast array of dishes for our sourdough cultures [other than the most recent Polish] None of our cultures ever use industrial yeast in any type. All our cultures can be used with any of the available home bread makers if used as Ed provides for blending and kneading just. A lot of bread makers disagree for baking genuine sourdoughs considering that they do not have "bake just" cycles and therefore do not allow the long fermentation cycles required to produce the sourdough taste.
1 OZ pouch of dried sourdough culture organisms packaged with the flour in which they were grown
Detailed printed instructions for activation and use are included
Activated sourdough cultures will last you for a lifetime, with minimal care
Symbiotic sourdough organisms are resistant to competition from local contaminants
Best known all-purpose culture, Ed Wood's favorite for artisan sourdough breads including baguettes