The Yukon culture is one of Sourdough International’s collection of more than 16 authentic sourdough cultures from around the world. It was given to Ed Wood by a former medical school classmate who got it from his physician father, who in turn got it from a Yukon prospector. The wonderful flavor it produced inspired Ed Wood to search Europe and the Middle East for other sourdoughs. The Yukon starter is moderately sour and performs well for traditional sourdough flapjacks, pancakes and waffles. Refrigerated sourdough cultures become dormant but stay viable for many months requiring feeding only to reactivate them before use. The included instructions describe in detail how to activate, reactivate and use our cultures. Ed Wood’s most recent book “Classic Sourdoughs, Revised” contains detailed information for using, maintaining and being successful with sourdough cultures. It also contains a wide range of recipes for our sourdough cultures [except the most recent Polish]. None of our cultures ever use commercial yeast in any form. All of our cultures can be used with any of the available home bread machines if used as Ed does for mixing and kneading only. Most bread machines are unsuitable for baking authentic sourdoughs since they do not have “bake only” cycles and thus do not permit the long fermentation cycles required to produce the sourdough flavor.
R**L
Fantastic starter, reactivated very quickly
I received my pouch of dry starter yesterday afternoon, quickly mixed it with the recommended amounts of flour and water, and then left for class. I was home a few hours later and it was already starting to bubble away. I fed it this morning and by mid day it was smelling delightfully sour.It hasn't been a full two days from receiving the starter, and it seems ready to go. This evening I'll feed it and use the discard for a leaven to use in a rosemary and sunflower seed loaf tomorrow morning. I couldn't be more pleased.
J**L
As with two other sourdough cultures I experimented with recently ...
As with two other sourdough cultures I experimented with recently, I found the Yukon culture tasted slightly different from other American cultures. Opened my eyes (and taste buds) to new adventures in amateur baking.
M**E
It was a dud for me
I’ve made lots of starters before using commercial type sourdoughs like this and they have all been able to raise a loaf within 48 hours. Sadly this stuff never even got going even after 3 days. Maybe I got an old stale sample or something. ¯\_(ツ)_/¯
H**M
Love this strain of starter
Would buy this again! But did not need to...... I bought it in October and have made many loaves with it. Today, it more than doubled in my starter jar. It is so active, that I make more bread than I need. My neighbors love getting bread for dinner. LOL
N**S
Super Activation
Mixed up and only took 2 days to get active. Not ready yet because its still too young.Cant wait to make a yukon sd bread.
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