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One of the main benefits of making fermented foods and natural products at home, is that you have control over the ingredients that go into the final product.
At Cultures for Health, we want you to be successful, no matter what you are making from scratch. Often times, the ingredients and equipment you use for fermenting can have a significant impact on your final product.
But between the different types of tea you can use to brew kombucha and the variety of milk available for making yogurt, there are nearly endless ingredient options to choose from. How do you know what to use?
We've outlined the common options you have for ingredients and equipment, and added our two cents about what works best with our starter cultures and supplies.
Browse our expert advice below, and remember...you can do this!
Click on a topic below to find expert advice to fit your needs:clear filters
Many fermented foods require water for the culturing process. Learn which factors to consider when choosing a water source.
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Getting started making sourdough? Learn how to obtain an established sourdough starter or make one from scratch with our sourdough starter recipe.
Learn about baking with heirloom wheat varieties such as einkorn, emmer, kamut, and more. plus find a sourdough starter that works with your heirloom flour.
Avoid dry, crumbly gluten-free baked goods. Use our list of binders for gluten-free baking, for a successful bread loaf, cookie, or cake every time!
Use this guide to learn about types of gluten-free flours and how to substitute one gluten-free flour for another in gluten-free sourdough recipes.
Did you know you can use water kefir as a booster in gluten-free sourdough baking? Learn which boosters help with the leavening and texture of the bread.