A gently dehydrated 200+ year old heirloom ORGANIC Sourdough starter. Pristine hydro-filtered water was used to make this starter, ensuring maximum yeast microbes and strong vigor. Every step was taken to preserve the quality and integrity of this starter.
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You can make pizza dough, all kinds of sourdough breads, sweat breads, muffins, bagels, pancakes, oh you got to try our pancake and waffle recipe.
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Pristine hydro filtered water system water was used to make this starter for maximum yeast microbes and strong vigor. Every step was taken with this starter to preserve quality and integrity.
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Authentic Alaskan Sourdough Starter – Wild Frontier Yeast Culture. ✔ Bubbly and tangy with that classic Alaskan flavor. Authentic Alaskan lineage. ✔ Strong, active, and resilient – perfect for regular baking.
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As a result the quality of these Gervin yeasts is excellent. They are used worldwide by both the professional and amateur winemaker and will always produce a top quality result.
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This yeast allows your bread and other foods to rise faster and save more time in the making process. Our dry yeast comes in 50, 100, and 200-gram bags and is suitable for processes with limited sugar content, up to a maximum of 10%. Our packing bags keeps the yeast fresh. You just need to store it in a clean and dry cool place for longer shelf life. BBB Baking Beauty and Beyond Instant Dry Yeast Natural Yeast for Professional Bakers Our yeast ensures superb results in all the processes of bread and bakery products. It gives the products an excellent natural aroma of bread. It is ideal for all products in dough not enriched which demands a great fermentative power. This dry yeast hand Baking or bread maker uses 1 - 2% of the amount of flour used.
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ALASKAN SOURDOUGH STARTER, VERY STRONG, Alaskan sour, deal with it, San Francisco has nothing on this one. How old is it, he says the woman who shared it with him, says late 1800's, all we know is that it is good.
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When pickling, skip plain vinegar and create spiced vinegar. To do this, add 1 tablespoon of pickling spice per 600ml of vinegar in a pan. Bring it to a boil, turn off the heat, cover the pan with a lid, and let it cool for a couple of hours or overnight if possible.
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