Modernist Pantry, based in Eliot, Maine, supplies specialty ingredients for cooking and baking, including the Florapan L. sanfranciscensis starter culture. The point is precision: a defined, lab-characterized strain instead of whatever wild yeast lands on the counter. The shop also carries enzymes, hydrocolloids, and other technical baking additives.
It is aimed at bakers who want a specific sour profile and repeatable loaves batch after batch. Newcomers get less coaching here, and the catalog leans technical, so some listings read more like a lab supply than a friendly starter kit.
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