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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Weekly Cultured Gathering: May 10

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Post your comment or link in this week’s cultured gathering!  We will get the ball rolling with these: Lacto-Fermented Rhubarb and Honey Soda Lacto-Fermented Radishes

What’s New at CFH: Save 25% on Buttermilk Starter & Warm Weather Care for Starter Cultures

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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 25% on Buttermilk Starter.  As the weather warms up we also… 

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A Cultured Food Book for Every Fermenter

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I began my fermentation journey around seven years ago with a new baby and the book Nourishing Traditions. That is when I slowly accepted that I could, in fact, put food on a counter top – not a refrigerator – and let it go through a natural process that would benefit my health. Since then,… 

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Easy Homemade Italian Sausage with Kombucha

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Ingredients: 2 pounds fresh ground pork (up to 1/4 pound of additional pork fat can be added to the mix for more moistness, if desired) 1/4 cup extra-sour kombucha 1 tablespoon fennel seeds 1 tablespoon dried parsley 2 bay leaves 6 whole peppercorns 2 to 4 cloves garlic, minced (depending on your affinity for garlic)… 

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