Egypt (Red Sea) Sourdough Culture
Product Description
Egypt (Red Sea) Sourdough Culture
- 1 OZ pouch of dried sourdough culture organisms packaged with the flour in which they were grown
- Symbiotic sourdough organisms are resistant to competition from local contaminants
- Detailed printed instructions for activation and use are included
- This culture is from one of the oldest ethnic bakeries in Egypt, it has a mild flavor and works well in bread machines
- Activated sourdough cultures will last you for a lifetime, with minimal care
The Red Sea culture is one of Sourdough International's collection of more than 16 authentic sourdough cultures from around the world. This starter is from one of the oldest ethnic bakeries in Egypt. It was found in Hurghada on the shore of the Red Sea when it was still just a village. The bread was actually placed on the village street to rise. The starter has a mild flavor and also works well in automatic home bread machines. 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.
