Monthly Archives: April 2011

Saudi Arabia Culture

The Saudis have completely transformed their country in the last fifty years from a collection of villages to a country of modern cities equal to … » read more

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Bahrain Culture

Bahrain is thought by many to be the ancient Garden of Eden. Since antiquity it has been the place where East meets West. It is … » read more

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Egypt: The Giza culture

The bakery where this culture was found dated straight back to antiquity and was in the shadow of the pyramids. This is probably the culture … » read more

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Egypt: The Red Sea culture

This culture is from one of the oldest ethnic bakeries in Egypt. It was found in Hurghada of the shore of the Red Sea when … » read more

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Finland Culture

This culture is hard to describe, as the wonderful and distinctive flavor and aroma it imparts are truly “indescribable”. It rises well.
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Yukon Culture

When we were in Saudi Arabia this culture was given to us by a former medical school classmate who was there at the same time.  … » read more

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Austria Culture

This culture is from the old section of Innsbruck. The bakery carries a sign over the over the entrance proclaiming 1795 as the year the … » read more

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France Culture

The French sourdough is from a small bakery on the outskirts of Paris that has been in business for over 150 years. The starter rises … » read more

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Russia Culture

We received this culture from Russian-born Tanya Bevin who contacted us because she was in culture shock from our commercial breads and was looking for … » read more

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South African Culture

This culture was collected by Gray Handcock in Kenilworth, a suburb of CapeTown, South Africa. He told me he always uses pure whole wheat with … » read more

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New Zealand Cultures (includes 2)

Excellent for the beginner

In 2003 we acquired one of these cultures from Kristeva Dowling (now in Canada). It is one of the easiest and … » read more

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Australia (Tasmanian Devil)

This culture produces breads with a distinctive flavor and texture. It was captured with spelt flour and does very well with spelt and kamut. We … » read more

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Italian Cultures (includes 2)

We searched unsuccessfully for Italian cultures for several years when an unexpected email arrived from an Italian student studying in the UK announcing he had … » read more

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Original San Francisco Culture

In 1997 we acquired the authentic San Francisco culture with the wild yeast now classified as Candida humilis and with the bacteria classified as Lactobacillus » read more

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No-Knead Sourdough Recipe

After Mark Bittman’s feature in the New York Times (November 8, 2006) on Jim Lahey’s no-knead bread, we received a lot of inquires about doing … » read more

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Pizza Recipe

Mix… » read more:
1 cup semolina flour
¼ cup corn flour
(not corn meal)
½ cup whole wheat flour
1 tablespoon rye flour
40 grams gluten

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Whole Wheat Sourdough Recipe

When Gray Handcock in Capetown told me he always uses 100% whole wheat flour with this culture, I was a little skeptical.  It will do … » read more

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Using a Willow Basket with Machine Mixing

Makes one loaf

1 cup active culture of your choice
2¾ to 3 cups flour (400-440 grams)
1 cup water
1½ teaspoons salt

This recipe … » read more

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Authentic San Francisco Sourdough Recipe

Using a Willow Basket with Machine Mixing

Makes one loaf

3¼ cups (400-460 grams) unbleached all-purpose flour
1 cup fully active Original San Francisco culture … » read more

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