This culture was collected by Gray Handcock in Kenilworth, a suburb of CapeTown, South Africa. He told Ed he always uses pure whole wheat with no unbleached white flour.
This is the only sourdough culture Ed is aware of that leavens whole wheat flour better than white flour and is ideal for home bakers who grind their own. The flavour is truly unique, and the texture, sourness and flavour are unsurpassed. Ed has used it with all white flour and it ferments spelt and Khorasan very well. The nutty flavour persists and white sourdough breads made with it are very different. Ed grows and packages it in whole wheat flour.