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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Culturing Dried Fruit

dried fruit

While I love cultured foods, and sometimes joke that I’ll ferment anything not nailed down, I am not one to just ferment something for the sake of fermenting. Besides adding health benefits, fermentation is a means of food preservation, and a sustainable one at that. But there are other means of food preservation that often… 

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Chai Piimä

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Have you ever heard of Piimä before?  If not, check out these two articles and a quick recipe!

Sarah’s Favorite Cultures

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While I culture many foods, I thought I’d talk about some of the foods that can always be found in my fridge and why. Each of these foods makes it quick and easy for me to add cultures to a meal without extra planning since they are always on hand. From the Editor: Please welcome… 

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A Closer Look: Organic Cotton Bag

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Today we are going to take a closer look at an Organic Cotton Bag used for straining kefir, yogurt, or soft cheese varieties