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I usually make sourdough bread twice a week. I make sourdough more than sprouted bread as my family likes it better and I enjoy making it so much. There is nothing as special as having a sourdough starter that has your own unique yeasts from your kitchen and hometown – that makes it uniquely your…(Read More)

Order this bundle and save! This is a live sourdough starter kit. You will love making fresh homemade sourdough bread! This kit includes the following items: Donna’s Live Sourdough Culture (reg. $26.99) 1 Quart Glass Canning Jar (reg. $14) Instruction booklet on how to care for your sourdough culture “Donna’s Sourdough Bread…(Read More)

This sourdough starter culture is my personal starter I’ve used for 15 years. It was originally a Russian culture that I blended with a Finland culture. After I had it for a while, it adapted to my home in Missouri and now California. It has a lot of diverse strains. It does this by…(Read More)

Make sure you have a good vigorous sourdough starter. Check out these links in the notes at the bottom of the page, to find a starter and how to keep it healthy.

Donna’s Sourdough Culture FREE SHIPPING!  This sourdough starter culture is from my home. It was originally a Russian culture that I blended with a Finland culture. After I had it for a while, it adapted to my home here in Missouri. It does this by capturing wild yeasts from the air. Your culture will…(Read More)

This is the bread I make at least two or three times a week. As my business has been growing and I found myself with less time, this bread recipe has become the bread I make most often. It only has four ingredients and takes about 5 minutes to throw together. Then I let it…(Read More)

Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.

“As the crust of a sourdough boule protects the tenderness within, so it is with the artisanal baker” Sourdough was one of the last cultured foods I tried. I found it had more of a learning curve than the other cultured foods but wasn’t hard, just new. I didn’t have anyone to help…(Read More)

How long should I let my grains sprout? The optimal amount of time to sprout your grains is 36 hours. You will see very tiny white stubs coming out of the end of the grains. Long sprouts on the grains are not desirable. A tiny sprout is best. When you sprout it longer, it alters…(Read More)

  Pain is the best teacher, but nobody wants to be the student. I have met hundreds of people who are now on gluten-free diets. My daughter used to be one of them. Gluten pain can make life difficult and become a heavy load to bear. How can this grain that has been around…(Read More)

Prebiotics + Probiotics = Probiotic Powerhouse In the last few years I have been researching, and ingesting, a lot of prebiotics and what I have discovered is that prebiotics are just as important as probiotics. What is a prebiotic and why is this so important? Prebiotics are certain indigestible fibers that nourish the good bacteria…(Read More)

Tomato Bruschetta

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Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!

I posted a blog and asked for your questions on cultured foods. I am going to attempt to answer these questions in short videos and blog posts. Helping you have more success with cultured foods. If you have a question please post below and I will do my best to answer them each week. Remember…(Read More)

I posted a blog and asked for your questions on cultured foods. I am going to attempt to answer these questions in short videos and blog posts. Helping you have more success with cultured foods. If you have a question please post below and I will do my best to answer them each week. Remember…(Read More)

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