HEALTH KULTCHA Organic Ancient Sourdough Dormant Dry Culture
HEALTH KULTCHA Organic Gourmet Sourdough Culture needs to be converted from it's dormant dry state into an active liquid state. This is done by feeding and proofing the culture at a warm temperature. This process can take 2-5 days.
The mother culture is extremely active and therefore easy to use. This is great for producing a fluffy loaf of bread with a mild sour flavour. Ideal for beginners.