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For years I have been searching for the ideal sourdough culture to use with spelt flour. Recently an angel from Tasmania in Australia wrote she
had not only one but several cultures she had collected.
Diana Shoobridge was born in Tasmania and lived there for 20 years. After working in Paris, London and Canada, she returned to her island in 1977 and has lived there ever since.
She writes, "Earlier this year I was passing a local deli near my work in Hobart and the unmistakable smell of sourdough hit me. I decided since I baked my own ordinary bread, I could try
sourdough. So on a misty, late summer morning I put a flour and water mix on a chair in the middle of a paddock where I have 5 acres to capture my own culture. Within three days I had
something going and I haven't looked back."
When I first contacted her, she had two cultures, one made from a mixture of white spelt and unbleached bread flour, the other an equal mix of white spelt, wholemeal spelt and organic rye. She
sent me some of the former and it just seemed natural to name it the Tasmanian Devil.
This is a culture that grows equally well on white bread flour or a mixture of spelt flours and produces unique Tasmanian flavors
Instructions are included with this culture.
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