Sourdough Culture
ख़मीर
A living flour-and-water starter, kept alive and fed, that leavens dough slowly.
What it is
A sourdough culture (or starter) is flour and water left to ferment, so that wild yeasts and lactic-acid bacteria settle in it. Fed regularly, it stays alive for years.
A little of it raises a dough slowly and gives it a gentle tang — no packaged yeast needed.
At Full Circle
Our barley mathri and ragi jaggery biscuits are made with a barley sourdough culture.
