This culture produces breads with a distinctive flavor and texture. It was captured with spelt flour and does very well with spelt and kamut. We acquired it after an angel from Tasmania emailed us about it saying “Earlier this year I was passing a local deli in Hobart when the unmistakable odor 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”.
We were in Tasmania some years ago and became acquainted with the “Devil” which led us to use its name for the Tasmania culture.
