Arnott’s Sourdough Culture


The original and viable Morpeth Sourdough Culture by Allison and Stephen Arnott from the Historic Arnott Bakehouse in Morpeth. Includes instructions on how to feed your new culture.

Ingredients: flour, water and culture (the signature mix of naturally occurring wild yeasts and lactobacilli species) 300g.

No shipping outside Australia.

Weight 0.4 kg
Dimensions 10 × 10 × 20 cm