The Australia (Tasmanian Devil) culture is one of Sourdough International’s collection of more than 16 authentic sourdough cultures from around the world. Australian beer and wine have become favorites around the world. Now you can add another unique fermented Australian product—sourdough. Just as Australian wine has its own notable qualities, this culture produces breads with a distinctive flavor and texture. It has the added versatility of being ideal for spelt and kamut flours. We acquired it when an angel from Tasmania emailed information about a culture she had collected. "I was passing a local deli in Hobart and the unmistakable smell of sourdough hit me. I decided I could try sourdough. So on a misty, late summer morning I put a flour and water mix in the middle of a paddock to capture my own culture. Within three days I had something going and I haven't looked back." Refrigerated sourdough cultures become dormant but stay viable for many months requiring feeding only to reactivate them before use. The included instructions describe in detail how to activate, reactivate and use our cultures. Ed Wood’s most recent book “Classic Sourdoughs, Revised” contains detailed information for using, maintaining and being successful with sourdough cultures. It also contains a wide range of recipes for our sourdough cultures [except the most recent Polish]. None of our cultures ever use commercial yeast in any form. All of our cultures can be used with any of the available home bread machines if used as Ed does for mixing and kneading only. Most bread machines are unsuitable for baking authentic sourdoughs since they do not have “bake only” cycles and thus do not permit the long fermentation cycles required to produce the sourdough flavor.
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