Sourdough cultures (wild yeasts) are used to make natural artisan sourdough breads. The culture leavens the bread as well as imparting a unique flavour & texture.

The following wild sourdough cultures were all created in NZ from certified organic flour & Petone artesian water in my certified food kitchen/bakehouse (HCC licence FDL00007).

NZ Country - created in Hutt Valley with 50/50 white & wholemeal organic flour. Light wheaty flavour, fast proving

NZ Kiwiana - created in Hutt Valley with organic white flour & petone artesian water. Vibrant, fast proving. Light flavour

NZ Rye - rich aromatic culture created in the Hutt Valley from demeter organic rye grown in Amberley & petone artesian water

NZ Brown Rice - A gluten free sourdough culture created with organic brown rice flour & petone artesian water. Ideal for making healthy probiotic gluten free sourdough breads & other gluten free foods.

The photos shown are of the sourdough breads I make with these sourdough cultures.

The individual NZ cultures come in a 10g sachet dried form for revitalising in water/flour to build up into a mother starter culture (4-5 days).

Once you have built up the sourdough, you have it for life. It becomes a living culture you take from & feed to.

Should for any reason your culture fail, I will replace it with fresh starter no charge.

You are bidding on ONE sourdough culture of your choice. All methods provided along with a free sachet of organic NZ diastatic malt powder (natural dough enhancer for better crust, flavour & nutrition).

S=R

Check out this NZ sourdough resource page ... http://www.radionz.co.nz/national/programmes/thiswayup/collec tions/sourdough

Purchase one of these and your organic Sourdough starter is free with my compliments ...

Brod @ Taylor Folding Bread and Yoghurt Provers (photo 7).

Lodge LCC3 cast iron Cooker (photo 8)

nchun