New Zealand (Wheat and Rye) Sourdough Cultures

The New Zealand cultures are 2 of Sourdough International's collection of more than 16 authentic sourdough cultures from around the globe. The rye culture is from Charles Schatz who says he grew up on Eastern European rye breads and recorded his own after moving to Wellington. It presents the "rye sour". Kristeva Dowling recorded her general baking wheat culture in Rotorua. It is a good choice for beginners to sourdough baking. Refrigerated sourdough cultures become dormant however stay feasible for many months requiring feeding just to reactivate them prior to usage. The included guidelines describe in detail ways to trigger, reactivate and use our cultures. Ed Wood's latest book "Classic Sourdoughs, Revised" contains detailed info for using, preserving and achieving success with sourdough cultures. It likewise contains a vast array of recipes for our sourdough cultures [except the most recent Polish] None of our cultures ever use industrial yeast in any type. All of our cultures can be used with any of the offered home bread machines if used as Ed provides for mixing and kneading just. Many bread machines disagree for baking authentic sourdoughs considering that they do not have "bake just" cycles and therefore do not permit the long fermentation cycles needed to produce the sourdough taste.