100% Rye San Francisco
This Wild Culture Sourdough Starter was captured in San Francisco using 100% rye grain flour and has been fed only rye flour, which is significantly lower in gluten than wheat flour. Use this rye sourdough culture to bake delicious pumpernickel and other Eastern European breads the traditional way.
Bake artisan sourdough rye bread with this 100% rye starter culture from San Francisco.
Rye bread loaves tend to be denser in crumb than those made with wheat flours, but also produce a deeper, more pronounced flavor. Rye doughs require less kneading and do better with less handling.
This rye starter produces a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. Try this culture to make New York Style sourdough bagels. Another family favorite is a bread loaf made of rye, wheat, caraway, and anise.
The Rye Wild Culture Sourdough Starter feeds on 100% organic stone-ground whole-grain dark rye flour.
The Rye Wild Culture Sourdough Starter was captured in 2010 in the Haight-Ashbury neighborhood of San Francisco, California.
Order 1-oz. Rye – San Francisco Wild Culture Sourdough Starter in dried powder format, which can be activated easily at home with water and flour. The sourdough culture is ready for baking as soon as 2 days from activation.