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CatalogTHE SOURDOUGH STARTERS

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	Country French Sourdough Starter Very active wild yeast sourdough starter originating from central France. The flavour is not what I would call "sour" but it brings out the delightful old world flavor and characteristics of bread. Sold in dried form with full instructions on how to activate. Recipe included.	Detailed view Item number 1 USD 6.00 Plus shipping and handling
	NEW ZEALAND RYE Most wild yeast starters take around six to eight hours to proof dough. This starter is an exception as it only needs around three hours! It's almost like using store bought yeast. Since it is so fast, the flavor is usualy mild. To develop more flavor, slow the action down by proofing overnight in a refrigerator.	Detailed view Item number 10 USD 6.00 Plus shipping and handling
	SAN FRANCISCO SOURDOUGH In 1970 the wild yeast from the San Francisco area was identified and classified as Candida humilis. It makes the dough rise. The flavor results from the symbiotic relationship between this yeast and a friendly bacteria identified as Lactobacillus sanfrancisco. Together these two organisms thrive and produce the unique "stuff" that IS San Francisco Sourdough. This culture and instructions make it possible to produce authentic San Francisco sourdough in your own kitchen. AS ALWAYS... FREE SHIPING!	Detailed view Item number 12 USD 6.00 Plus shipping and handling
	Northern Italian Sourdough Starter Wild yeast culture from Northern Italy, this starter is mildly sour and quite vigorous. It is perfect for making Cibatta, Focaccia, and rustic Italian loaves. Sold in dried form with full instructions on how to activate. Italian bread recipe included.	Detailed view Item number 2 USD 6.00 Plus shipping and handling
	Scandinavian Rye This Scandinavian Rye sourdough culture has been maintained with 100% whole rye flour. Its origin is from outside of the Danish city of Aarhus which is on the east coast of the region of Jutland. This rye starter is very active and since rye bread can be over proofed easily it does require close attention to timing. The flavor can become quite robust. Full instructions for activating the dried starter are included as well as a recipe for a tasty Scandinavian medium rye bread.	Detailed view Item number 3 USD 6.00 Plus shipping and handling
	New Zealand White Sourdough Most wild yeast starters take around six to eight hours to proof dough. This starter is an exception as it only needs around three hours! It's almost like using store bought yeast. Since it is so fast, the flavor is usualy mild. It's great for "one day" bread but to develop more flavor, slow the action down by proofing overnight in a refrigerator.	Detailed view Item number 4 USD 6.00 Plus shipping and handling
	Steel City Sourdough This sourdough culture is my own. I live in rural Pennsylvania about 30 miles north of Pittsburgh...the "Steel City". It's a Home Grown culture created from the local wild yeast here in the Pennsylvania countryside. It has a proofing time of 4 to 6 hours which is pretty typical for most sourdough starters. Since it's a relatively young culture the sourdough flavor is not pronounced. It's maintained with white bread flour but I recently used it in a Whole Wheat bread recipe and it worked quite well. Full instructions and recipe included with order.	Detailed view Item number 5 USD 6.00 Plus shipping and handling