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Author Archives: edwood
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
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
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
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
Finland Culture
This culture is hard to describe, as the wonderful and distinctive flavor and aroma it imparts are truly “indescribable”. It rises well.
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
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
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
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
Posted in Cultures
Tagged bread machines, culture, russia, russian, sourdough, starter, whole wheat
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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
Posted in Cultures
Tagged african, culture, instructions, kamut, sourdough, spelt, starter, whole wheat
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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
Posted in Cultures
Tagged culture, instructions, new zealand, potato, rye, rye sour, sourdough, starter, sweet bread, whole wheat
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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
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
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
Posted in Cultures
Tagged culture, instructions, original, san francisco, sourdough, starter
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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
Pizza Recipe
Mix:
1 cup semolina flour
¼ cup corn flour
(not corn meal)
½ cup whole wheat flour
1 tablespoon rye
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
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
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… » read more