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