A Closer Look: New Zealand Rye Sourdough Starter

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The New Zealand starter has been excellent. I’ve cultured it with barley, rye, and wheat, and made numerous types of breads, pizzas, English muffins, pancakes, and even desserts (like gingerbread, cookies) with it. It has been very adaptable, tolerating a wide range of temperatures (after it was already live). I love how quick it is, as well.

The only thing I’d change in my last review is my review on price – it’s absolutely worth it. At the time, I didn’t appreciate the value of what I was buying, as it was my first starter, and I didn’t realize it could last a lifetime. Of course it’s worth the minimal initial investment! -Kim

Today we are going to take a closer look at the Cultures for Health New Zealand Rye Sourdough Starter.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Soured Millet Garlic Mash

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Millet is a gluten-free grain commonly consumed in Asia and Africa. In the United States, however, it is not so common. It is high in vitamins and minerals and can be used in place of potatoes as a starch, as in this dish…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Culturing Courage

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I hear all the time from people who are nervous about getting started culturing. We live in a very germ-phobic society where hand sanitizer is everywhere and the news regularly reports outbreaks of foodborne illness or tainted food recalls. For those who have worked in food service, the image of the thermometer proclaiming “Danger Zone” is permanently etched in memory.

So how can you make the leap from over caution about food to leaving a jar of cabbage on the counter for 3 weeks? Or perhaps even leaving milk out for 48 hours!… 

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Sarah

Sarah

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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A Closer Look: New England Sourdough

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This is an easy sourdough to activate and work with. Someone else has used the word “robust” and that seems a perfect description. It might be a mild flavor but it still does have a sourdough flavor that is very popular at our house. I thoroughly enjoy making bread with this starter. -Bonnie

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website