A Closer Look: New Zealand Rye Sourdough Starter

dreamstime_s_36265356

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.

… 

Read More »

Weekly Cultured Gathering: May 24

blog gathering

Last week Purposeful Nutrition shared a Quinoa Flax Sourdough Cracker recipe. Post your comment or link in this week’s cultured gathering!  We will get the ball rolling with these: Beet Kvass Fast Food Trends in 2014 Include Sour & Tart Flavors

What’s New at CFH: Save 15% on All Starter Cultures & 3 New Articles!

All Starter Cultures 15% Off

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. This week you can save 15% on all Starter Cultures.

Making Lacto-Fermented Hot Sauce from Over-Fermented Salsa

hot sauce

Do you remember when I made a huge batch of lacto-fermented salsa from on-sale tomatoes? That was over a month ago and this past week I had a half-gallon of the stuff still staring at me from the counter top. Because we don’t have workable refrigeration space on our off-grid homestead, most of my vegetable… 

Read More »

Gluten-free Sourdough Chili-Cheese Muffins

sourdough-muffins-chili-cheese

These gluten-free muffins are rich in the flavor department, thanks to the addition of chopped green chilies and pepper jack cheese. Try them alongside your favorite chili or any other Southwestern main dish. You may want to double the recipe because they will get gobbled up quickly.