Ingredients
The Black Death Sourdough starter, water, salt, regionally milled organic flour blend of all purpose and rye.
-live culture fed with rye flour
The Black Death began around 1633 and originated in the small German town of Oberammergau. This particular culture is one of the only known German starters that has been passed down through generations of a single family who have been said to have this culture for the last 400 years. The breads produced from this starter have an old rustic authentic taste, the starter has a very mild aroma. Perfect for morning toast, patty melts, and pastrami sandwiches.
-live culture fed with rye flour
The Black Death began around 1633 and originated in the small German town of Oberammergau. This particular culture is one of the only known German starters that has been passed down through generations of a single family who have been said to have this culture for the last 400 years. The breads produced from this starter have an old rustic authentic taste, the starter has a very mild aroma. Perfect for morning toast, patty melts, and pastrami sandwiches.
The Black Death Sourdough starter, water, salt, regionally milled organic flour blend of all purpose and rye.