Sourdough Starter

The Koanga Sourdough Starter is made in the Koanga Institute kitchen, and is what we use for the bread for all of our workshops and catering events. It contains organic unbleached wheat flour, sea salt, golden linseed, and whey. The starter is very active and you will be able to use it immediately upon arrival. Included with the starter is the basic recipe for sourdough bread from Kay and Bob's cook book Change of Heart, and contains instructions for management and storage of starter.

The process of fermentation for grains and flour is essential if we are to utilise the nutrition that our grains contain, rather than robbing our bodies of minerals, which is what can happen when we eat unfermented or unsprouted grains. For more information see intro to 'Change of Heart' Nourishing Traditions, or any of the Weston Price publications.This process used to be used globally amongst indigenous peoples who ate grains because they understood that this process made the grains much more digestible and nutritious for humans.