I know there’s a previous topic but can’t google it. Opened a pack of Macro ® wholemeal spelt yesterday, for making shortbreads (best quality plain flour I had, out of shop hours) and I was thinking, and I thought, thunk I, that this would be a good flour to make a yeast starter?
So I googled some more and there is a website, gardenshedandpantry (put that in your search engine) and it’s a lady in SA (I think) who will sell, for $55 plus postage, a started sourdough yeast, plus a little proving bowl. Strictly speaking the proving bowl is not needed I reckon, but it probably helps the yeast travel and besides would be used only for that purpose (so future yeasts don’t go wrong).
I thought this would be a good idea for me as I simply cannot make head or tail of the instructions on the internet: I can get the yeast started but for me this would have to be something I need to watch being done, in real life.
It’s astounding what can be ordered over the internet: Jimmy’s Atta wholemeal flour for one. A wholemeal flour that’s ridgey-didge but without the heaviness of the Australian stuff, and that’s because Australia requires that something be included … which really only affects the texture and is not necessarily for the “health” properties. Jimmy’s flour is no longer available in the supermarkets that I go to, and it’s ace for pizza bases.