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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Warm Weather Adjustments

Summer Fermentation

Warm weather has finally arrived in my corner of the country, and that means short pants, barbecues, and adjusting my cultures, especially water and milk kefir.

A Closer Look: Mild Flavor Yogurt Starter

Raspberry Yogurt

“This is the perfect-tasting culture for my taste buds. I eat yogurt with no sweeteners and I like a mild taste. This is it. Much like European yogurt. I also let it mellow in the machine a bit longer than required, then strain it through a coffee filter for Greek yogurt.” -Q Today we are… 

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Weekly Cultured Gathering: June 28

blog gathering

Last week’s Cultured Gathering featured some beautiful fermented food pictures here.  Also, Becky shared the following comment: “I have a blog, but have not updated it with my new favorite healthy hobby: fermenting. So far this year I’ve learned to make water kefir soda ( favorite flavor is grapefruit/cranberry), milk kefir, and kefir cheese; kombucha… 

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What’s New at CFH: New Recipes & Weekly Recap

Yogurt Starters Sale

Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in.