Jeffrey Sheinberg wrote:

>In rec.food.sourdough Wooly wrote:
>
>
>>Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii
>>culture? Kefir?
>>
>>
>
>Available from,
>
> http://www.gemcultures.com/
>
>they also have a very nice Rye sourdough culture, which is shipped
>as a fresh barm (approximately 125% hydration).
>
>
>
I have been dealing with G.E.M. for quite a few years now, and I
really appreciate their product line and customer service. [Say "Hi" to
Betty for me if you make contact!]
I was recently mentioned in an article in a local rag - The San
Francisco Bay Guardian - in a column called "meatless", by Miriam
Wolf, that features G.E.M. (http://www.sfbg.com/39/28/x_meatless.html).

OT: I'm about to embark on making my own saké, but I'm trying to find
real "pearl rice". I guess a trip to Japantown is in order!