German Rye Sourdough Starter

Germany Deli Style Sourdough Rye Culture: This starter is from the old section of the Black Forest. The bakery carries a sign over the entrance proclaiming 1795 as the year the business opened. The culture is especially adapted to rye flours, rises somewhat slowly and produces one of the more sour dough’s. I acquired the culture in 1983 when I had a duty tour in Germany. It has thrived on a combo of whole wheat and rye flour with an occasional honey or molasses boost.

These sourdough cultures have lived and thrived in many locations in the  US that I have lived and for the past 3 years have resided in the  North  Georgia  Mountains. The wild yeast that has given them their unique exciting favor today can be traced to the many Oak trees, Fig Trees, Wild Cherry Trees, Blueberries, Grapes, Raspberries and the multitude of other wonderful contributors from my very wooded and wild surroundings and are carefully nurtured with only the finest Organic Whole Grain Stone Ground Flours milled locally and the clearest of Natural Spring Water available.

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