This culture produces breads with a distinctive flavour and texture. It was captured with spelt flour and does very well with spelt and kamut. It was acquired after an angel from Tasmania emailed Ed Wood’s about it, saying, “Earlier this year I was passing a local deli in Hobart when the unmistakable odour of Sourdough hit me. So on a misty, late summer morning, I put out a spelt and water mix in the middle of a paddock to capture my own culture, and I haven’t looked back”.
Ed Woods was in Tasmania some years ago and became acquainted with the “Devil,” which led us to use its name for the Tasmania culture.
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