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 best choices for the novice sourdough baker. It has been used around the world with great success ever since.
A year later I heard from Charles Schatz in Wellington, NZ who describes himself as a Yank from Brooklyn. He grew up on Eastern European rye breads, and after moving to New Zealand, started producing his own. This culture introduces something very special, the rye sour. As far as we know, this true rye sourdough is the only one available for the home baker.