South Africa Whole Wheat Sourdough Culture

The South Africa culture is among Sourdough International's collection of more than 16 authentic sourdough cultures from around the globe. This culture was sent to Ed by Gray Handcock from Kenilworth, a suburb of Cape Town. He informed Ed he uses just pure whole wheat, no unbleached white flour. It is our only whole wheat sourdough culture. It will produce a 100% whole wheat loaf that is very firm. Ed chooses to blend it with 25% white flour. Your choice. Cooled sourdough cultures become inactive but stay viable for lots of months needing feeding just to reactivate them before use. The consisted of directions describe in information ways to trigger, reactivate and utilize our cultures. Ed Wood's newest book "Classic Sourdoughs, Revised" consists of in-depth info for utilizing, keeping and achieving success with sourdough cultures. It likewise consists of a wide variety of dishes for our sourdough cultures [other than the most recent Polish] None of our cultures ever utilize business yeast in any kind. All of our cultures can be utilized with any of the readily available home bread devices if utilized as Ed provides for blending and kneading just. A lot of bread devices disagree for baking authentic sourdoughs considering that they do not have "bake just" cycles and therefore do not allow the long fermentation cycles needed to produce the sourdough taste.