Every culture bakes a different loaf. A Bavarian rye. A Paris levain. A Klondike culture that came back from a frozen jar. Once The Mother is bubbling on your counter, the natural next question is what the others taste like.
This is the answer, in one envelope. Each packet is labelled with the culture’s name and where it comes from. Each has its own care sheet. The journal is for the notes you’ll want to keep: which flour, which rise, which one the family asked for again.
What arrives
- [six / seven: Perry to confirm the count] dried heritage cultures, each labelled
- Care instructions for each culture
- A tasting journal
How it works
Wake them one at a time, exactly as you woke The Mother. Keep the rest sealed and dry until you’re ready. Dehydrated packets keep for months.
[UNVERIFIED: whether Mother of a Thousand Loaves is included; the proposal says “six other,” the store has seven paid cultures.]
