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Made with rye flour, this is our fastest sourdough starter culture--proofs in under 3 hours (adjust recipes accordingly).
For best results, we recommend feeding your sourdough starter weekly.
This sourdough starter is available as a dried culture. Dried sourdough starters are shelf stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3-5 days.
Detailed instructions will be included with your order. Click here to view our New Zealand Rye Sourdough instructions.
Questions on New Zealand Rye Sourdough Starter
2 Item(s)
- From terrie at 7/4/12 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
- From Karamjeet at 8/21/12 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.
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Back to the product pageCustomer Reviews
- My First Starter - very good, very active, pleasantly surprising! Review by Kim
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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.Price Value Quality
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:
http://www.thefreshloaf.com/handbook/whole-wheat-sourdough-sandwich-bread
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:
http://www.thefreshloaf.com/handbook/whole-wheat-sourdough-english-muffins
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.
Happy baking! (Posted on December 5, 2012)
Attention!
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.