Holly Davis Starter Cultures

Holly Davis is my dear friend in fermentation.

Our first connection was unbeknownst to her - and was purely through one of her recipes! She had a delicious salad dressing that featured in her restaurant Iku.  Another close friend made me a giant salad and brought it into hospital after I'd had my second baby. I'll never forget it - the surprise of it, the generosity and how ravenous I was once I'd had one mouthful.   It'll go down in my life menu - of the best salad ever.  It was dressed in Hollys recipe which she'd asked for - and they'd gladly shared. x

Years later I got an email from Holly saying she was reading my book and we had some experiences in common (Japan) and recipes in our books in common  (ferments) - and her book 'Ferment' was coming out shortly after mind... :o

We decided to be friends right there and promote each other the best we could. 

Hollys dried cultures are not only convenient - but made by Holly from cultures she's nurtured for many years now. A great present, a good thing to have in the drawer for when you've time for a project or in case your own culture takes a turn....we recommend pairing her cultures with her beautiful book - FERMENT. 

Filmjölk Swedish Cultured Milk Starter

Your  dehydrated culture will arrive with a postcard of instructions, for restoring it to its optimum condition.

Filmjölk is a traditional Swedish heirloom culture, to use with whole milk or cream. It makes a lightly sour, delicate flavoured thickened product. It is perfect for dolloping or to use in similar ways as you would yoghurt. This is one of my favourite cultures.

Store @ 5˚C until ready to make your first batch of filmjölk, if possible it is best to do this the day it arrives. Best results will be had using whole organic non homogenized milk or cream.

 Rye Sourdough Starter

Dried- packaged in an envelope:

Grown with organic rye flour and filtered water

Your dehydrated culture will arrive with a postcard of instructions for restoration and maintenance, so you can get baking.

A sourdough starter is a Symbiotic Community Of Bacteria and Yeasts a SCOBY.

This package is more than enough to make up your wet starter and have some to keep as back up and then use eternally. It has a myriad of uses and will condition the grains it ferments into a more nutritious, delicious and digestible food.

Brown Rice Sourdough Starter - 

20gms dried- packaged in an envelope.

Grown with organic brown rice flour and filtered water. *Grown, cared for and packaged in a kitchen that also deals with products containing gluten. 

Your dehydrated culture will arrive with a postcard of instructions for restoration and maintenance, so you can get baking.

A sourdough starter is a Symbiotic Community Of Bacteria and Yeasts, a SCOBY. This is a gluten free starter, to use in baked goods

Dehydrated culture – packaged in an envelope. Grown in pasteurised organic whole milk.

Yona Shimmels Heirloom Romanian Yoghurt Starter

Your dehydrated culture will arrive with a postcard offering instruction for culturing it to perfection.

This yoghurt has a long history, it is an heirloom culture. A collection of robust, diverse organisms, which produce delightful yoghurt.

This package is enough for at least 4L. Once rehydrated, you can use the last batch to make the next, eternally.

Store the dried yoghurt starter @ -17˚C – 5˚C until ready to make your first batch. Travelling will not have caused it harm.