Strong, healthy certified organic New Zealand created sourdough starter cultures.
Sourdough cultures (natural wild yeasts) are used to make artisan sourdough breads. The wild yeast cultures leavens the bread and imparts a unique tangy flavour & texture.
Organic Farm NZ certified #1533 and produced in a certified Hutt Valley Bakehouse #HCC170212
Revitalise this dried starter & build up your own Mother starter over 4-5 days. It then becomes a unique living sourdough culture that you take from to make sourdough bread, and feed back to sustain the Mother starter ...
NZ Kiwiana : A strong healthy vigorous reliable sourdough culture. Light tang. Created in Hutt Valley from organic white wheat flour & pure artesian water. Feed and maintain with white flour (preferably organic) and filtered water. Excellent for making sourdough pizza dough also
NZ Country : Creamy wheaty light tang. Created in Hutt Valley from a 50/50 mix of organic white/wholemeal flour & pure artesian water. Feed and maintain with W/WM flour (preferably organic) and filtered water
NZ Rye : Rich earthy tang. Created in Hutt Valley from Scotsburn Farm's Amelio Rye grains & pure artesian water. Feed and maintain with Rye flour (preferably organic) and filtered water. Fantastic for all sourdough type and you want to make 100% rye sourdough breads, then this is the starter to use
The Scotsburn : Very rich wheaty tang. Created in Hutt Valley from Scotsburn's Farm organic Mulkia wheat grains & pure artesian water. Feed and maintain with wholemeal flour (preferably organic) and filtered water. Scotsburn Farm is located in Methven, South Island.
Combine this with any other purchase and it can be freight combined.
Contents :
10g dried organic NZ Sourdough starter. Choose your starter type from the options menu above
Revitalising and care instructions, sourdough bread recipe/methods/tips for NZ conditions
Complimentary sachet of organic diastatic malt powder to enhance your dough.