Home Soy Cultures Tofu Coagulants Bread Leavens Dairy Cultures Kombucha Kitchen U.S. Orders Orders Outside U.S. Links

Home

 

Bread Leavens

(NOT AVAILABLE OUTSIDE U.S.A.)

CULTURED CREPES

Use whole wheat, white wheat, spelt, kamut or other flour to make delicious simple cultured crepes.  Refresh the culture with flour, water, and honey about 12- 24 hours before use and keep it in the refrigerator. The culture batter (flour, water, and honey), egg (or substitute) and salt (optional) is the entire recipe. Use a small amount of butter or oil in a crepe pan plus 3 Tablespoons of batter to make a delicious crepe for breakfast, brunch, or dessert.

The culture is best when refreshed once a week but will wait a full month if needs be. We ship the culture based on organic whole wheat flour but you may use any flour of your choice. Whether the filling be sweet or savory, the crepes are fast and easy.  The same batter can be used to make a great bread, recipe included.

Cultured Crepes    $12.00  (Requires additional shipping. See U.S. Orders)

 

COOL RISE NATURAL LEAVEN

Organic whole wheat flour and pure water made to the consistency of a soft dough are all that is needed to maintain this non-sour natural leaven. The day before baking, refresh this cool-loving bread starter with more flour and water and return it to the refrigerator to slowly energize. The next day, remove a portion to continue the culture and use the rest to bake hearty, old world bread, rolls, or crackers.

To maintain maximum leavening power, it needs to be "fed" fresh flour and water once a week, but if you don't plan to bake with it, just put the whole thing back in the refrigerator for up to another week. Directions and recipes included, of course.

Cool Rise Natural Leaven    $12.00  (Requires additional shipping. See U.S. Orders)

 

FRESH RYE SOURDOUGH  (Made without Wheat*)

We have used this Alaskan sourdough for 31 years now. Regular use and direct shipping to you in its active state assures that truly tart flavor and active leavening for all your sourdough needs. The slow raising of the sourdough culture assists in the breakdown of complex carbohydrates to make breads more digestible and delicious. The old time sour of this culture will also give hotcakes, biscuits, and muffins a unique flavor.

We maintain this culture using organic rye flour but, if you prefer another flour, simply continue the culture on the flour of your choice. Recipes and culture directions included.

Organic Rye Sourdough    $12.00  (Requires additional shipping. See U.S. Orders )

 

BROWN RICE SOURDOUGH (Made without Gluten*)

Kept on only organic brown rice flour and pure water, this culture contains no wheat or gluten. Directions tell how to maintain this starter and how to make delicious no knead brown rice bread, muffins, and pancakes. This sourdough may also be maintained on other gluten free flours just by refreshing it with the flour of your choice.

Brown Rice Sourdough    $12.00  (Requires additional shipping. See U.S. Orders)

*NOTE: All our cultures are prepared in the same one-room lab/kitchen.  All care is taken to keep cultures pure to their stated ingredients but miniscule contaminants of other flours may be present.

Copyright © 1995-2008 GEM Cultures, Inc.  All Rights Reserved.