Sourdoughs International

CHEAT SHEET FOR SOURDOUGHS

 

Italian Sourdough-  They are among the best we have ever used, consistently producing fabulous breads and PIZZAS that are flavorful and can be QUITE SOUR.

 

Giza Sourdough Starter-  Dough made from this culture RISES VERY WELL and is MODERATELY SOUR.

 

South African Sourdough-  This is the only sourdough culture we are aware of that LEAVENS WHOLE WHEAT BETTER THAN IT DOES WHITE FLOUR, and it is therefore ideal for those who grind their own flour.  The flavor is truly unique, and when combined with 100 percent whole wheat flour, it yields breads with UNSURPASSED TEXTURE, SOURNESS AND FLAVOR.  We have also grown it using all white flour.  The nutty flavor persists and white sourdough breads made with this culture are quite different from those prepared with our other sourdough cultures.  Its ability to leaven whole wheat doughs offers the home baker almost unlimited opportunities to experiment with different combinations of WHOLE WHEAT, SPELT, KAMUT AND WHITE FLOURS.

 

Finland Sourdough Starter-  It has a wonderful and DISTINCTIVE flavor and it RISES WELL.

 

Russia Sourdough-  It is a FAST-LEAVENING culture, handles heavy Russian WHOLE WHEAT doughs, and works very well in automatic home bread machines.

 

Bahrain Sourdough-  It rises well and is one of the MOST SOUR we’ve encountered.

 

Red Sea Sourdough-  This culture has a MILD FLAVOR and works well in home bread machines.

 

Saudi Arabia Sourdough-  It rises moderately well and has one of the most DISTINCTIVE FLAVORS of all the cultures.

 

Polish Sourdough-  This is one of the better RYE cultures.  Also great for PUMPERNICKEL bread.

 

New Zealand Rye Sourdough-  It is RYE SOUR.  Easy to produce rye bread with.

New Zealand Sourdough General-  One of the easiest and best choices for the NOVICE SOURDOUGH BAKER.  It works for everything from WHOLE WHEAT, POTATO, SWEET BREADS, ETC.

 

Austria Sourdough-  This culture is especially adapted to RYE flours, rises somewhat slowly and produces one of the MORE SOUR doughs.

 

France Sourdough Starter-  This starter RISES VERY well and the dough has one of the MILDEST SOURDOUGH flavors.

 

Yukon Sourdough Starter-  This starter has a MODERATELY SOUR flavor.  Great for sourdough FLAPJACKS AND PANCAKES.

 

Tazmanian Sourdough Starter-  This culture produces breads with a DISTINCTIVE FLAVOR AND TEXTURE.  It has the added benefit of being ideal for SPELT AND KAMUT flours.

 

Original San Francisco Sourdough-  Once you get acquainted with it, it will do ANYTHING YOU ASK OF IT.

DIFFERENT FLOURS

 

WHITE-  Italian, Giza, South African, Finland, Russia, Bahrain, Red Sea, Saudi Arabia, New Zealand General, Austria, France, Yukon, Tazmanian, Original San Francisco

 

Whole Wheat-  South African, Russia, New Zealand General

 

Rye-  Polish, New Zealand Rye, Austria

 

Spelt (different texture than white flour)-  South African, Tazmanian

 

Kamut (in between white flour and whole wheat)-  South African, Tazmanian

 

Pumpernickel (rye)-  Polish

 

Potato, Sweet Breads, etc-  New Zealand General

 

 

FLAVORS

 

Mild-  Red Sea, France (mildest)

 

Moderately-  Giza, Yukon

 

Very Sour-  Italian, South African, Bahrain (most sour), Austria,

Distinctive Flavor-  Finland, Saudi Arabia, Tazmaian