Our New Zealand Rye Sourdough Starter is our fastest sourdough starter culture; it proofs in under 3 hours to produce amazingly delicious rye and rye/wheat baked goods, like Rye Sourdough Pseudo English Muffins, Rye Sourdough Crepes, and more!
Your New Zealand Rye Sourdough Starter: What's in the Box?
- Each box contains 1 packet of dehydrated New Zealand Rye Sourdough Starter Culture
- Store in a cool, dry place until ready to activate.
- Activate using rye flour and unchlorinated, unfluoridated water.
- Our New Zealand Rye Sourdough Starter is easy to use and maintain. It proofs quickly, so adjust recipes accordingly.
- Learn more about sourdough baking and using rye flour in your sourdough.
New Zealand Rye Sourdough Starter Ingredients:
- Organic rye flour, live active cultures
New Zealand Rye Sourdough Starter Instructions and Troubleshooting:
- Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
- Sourdough starters culture at room temperature, 70-85ºF.
- Instructions for using this starter are included and can be found here.
- Having trouble activating your sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.
New Zealand Rye Sourdough Starter Shipping Information and Shelf-life:
Our New Zealand Rye Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The starter is best if stored:
- At room temperature (68° to 78°F): 12 months
- In the refrigerator (40° to 45°F): 12+ months
- In the freezer (0° to 25°F): 12+ months
New Zealand Rye Allergen Information:
Manufactured in a facility that produces products made with gluten and dairy.
Actual product may differ from image shown above.
Questions on New Zealand Rye Sourdough Starter
- From Janet at 6/25/2014 11:17 PM
- From Karamjeet at 8/21/2012 1:11 AM
- Can you use this to make bread in a bread maker?
- Sourdough usually requires a little more human intervention. An automatic bake makes it more difficult to bake at just the right time but that does not mean it can't be done. You would have to experiment with your bread maker.
- Do you find this question helpful? Yes No
- From terrie at 7/4/2012 3:44 PM
- Can this starter be used for white breads or whole wheat breads or exclusively rye breads?
- Yes! Here is a link to the instructions on how to convert your flours: http://www.culturesforhealth.com/blog/2011/06/30/switching-sourdough-starter-to-a-new-type-of-flour/
- Do you find this question helpful? Yes No
Ask Your Own QuestionBack to the product page
- Update after 2 years Review by Kim
Price Value Quality
This review is a followup for my previous review. The New Zealand starter has been excellent. I've cultured it with barley, rye, and wheat, and made numerous types of breads, pizzas, English muffins, pancakes, and even desserts (like gingerbread, cookies) with it. It has been very adaptable, tolerating a wide range of temperatures (after it was already live). I love how quick it is, as well.
The only thing I'd change in my last review is my review on price - it's absolutely worth it. At the time, I didn't appreciate the value of what I was buying, as it was my first starter, and I didn't realize it could last a lifetime. Of course it's worth the minimal initial investment! All and all, I think that making my family's bread from scratch has been our biggest dollar saver and health enhancer.
(Posted on 8/8/2014)
- My first starter - a dream to work with. Review by Sara
Quality Price Value
After unsuccessfully trying to make my own starter from scratch I purchased these starter cultures. A year later, and I am in love with baking sourdough breads. This culture is un-fussy - the rise is FAST!! almost as fast as breads with yeast, and one feeding out of the fridge has it ready to go for baking day. I highly recommend this culture for beginning sourdough bakers.
I fiddled around with a few recipes but now have a reliable 80% whole wheat sandwich style bread that I can adapt to suit my moods. I don't find it overly sour as the other reviewer mentioned - but to make it even less so I add in a bit of baking soda to counter-act the acidity - in my opinion this is a better a solution than adding sweetener.
Do not think that you can only make Rye breads with this rye starter. It has worked beautifully in many different recipes with all different types of flour.
(Posted on 11/27/2013)
- My First Starter - very good, very active, pleasantly surprising! Review by Kim
Price Value Quality
This starter is my first one. I've used it to make a bunch of breads from freshly milled emmer farro (an ancient wheat with a superior taste, in my opinion). This starter has performed much better than I expected. It's VERY sour, and seems quite quick to me. To my surprise, it actually makes bread rise without the use of additional yeast. That hadn't occurred to me - but is a wonderful effect! I had imagined I would still need yeast, and it's awesome to find that I don't.
Our house is pretty cold, since we heat with wood, so I chose this starter because it said it was the fastest (thinking I wouldn't have to worry as much about maintaining a long constant temperature). I've now made four different recipes with it. Saving the best for last, here are my results:
1. The sourdough bread recipe that came with the starter. It's good, but was too sour for some people. With the low-gluten emmer farro, even if kneaded well, it makes a very hard bread. I made some good, hard sourdough poppyseed rolls for family members who like dense bread. It does rise, but has a very firm texture and makes a remarkably hard crust. The emmer farro does not seem to have enough gluten for this recipe, but I'm sure it would be fine for regular flour.
2. The sourdough pancake recipe that comes with the starter. It's a way to use the extra starter (if you overproduce it when freshening it). Excellent recipe. Got great reviews from family and makes delicious crepes, too. These are becoming a household staple. Very delicious.
3. This Whole Wheat Sourdough Sandwich Bread recipe from TheFreshLoaf.com:
This made a nice bread with the emmer farro. It rose well, and fit perfectly in the specified baking pan. It had a good crumb and flavor, and will certainly work as a sandwich bread. It cut well, too. We cut it into slices and froze them to remove later for sandwiches and such.
4. This Whole Wheat Sourdough English Muffin recipe from TheFreshLoaf.com:
These were was the biggest hit! Light and soft and fluffy perfection, with a nice crust. Mine only took 3 minutes on each side in a cast-iron pan, vs. the 5-min-each-side specified in the recipe. These are definitely going to become our "daily bread". We also made these with emmer farro wheat which is grown here on the west coast: http://www.bluebirdgrainfarms.com/bluebird-emmer-farro.html
So, to sum up, this was a great starter for a total beginner in a wood-heated home. Please note, I did and continue to activate and/or freshen the starter on top of my water heater - which is consistently warm. But I have risen the breads just in the house, which is drafty and unevenly heated, with no problem.
(Posted on 12/4/2012)
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.