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Saudi Arabia We have obtained a sourdough culture from this region through a company that has an impeccable reputation for authentic sourdough starters. This culture rises moderately well and has one of the most distinctive flavors of all our cultures. In the history of bread, Arabic bread holds a prominent position. The ancient civilizations of the Middle East, such as the Sumerians, Babylonians, Phoenicians, Hittites, Arameans, Assyrians, Egyptians, and Nabateans, contributed to the development of Arabic bread. In the Arabic language, bread is commonly referred to as ‘Khubz’ or ‘Khoubz.’ One of the oldest examples of Arabic bread is the traditional Shrak or Markook flatbread, which has been prepared at home for centuries. It is extremely popular in the Levant and the Arabian Peninsula. Formed by mixing cereal and grain flour with water, the obtained dough would then be baked over a fire. This process has stood the test of time, and to this day, Arabic bread remains a staple in many homes across the Middle East. In Saudi Arabia, ‘khubz’ is the most common type of bread. It is similar to pita bread and features a round shape and a pocket, perfect for stuffing with various ingredients like shawarma, falafel or salads. Another notable bread in Saudi Arabia is the ‘mamoul,’ a sweet pastry filled with dates or sesame paste. Although this may not be a traditional bread like the others mentioned, it is still a beloved dessert option that showcases the region’s diverse flavors.

There are a few tools that help making sourdough bread easier to do, although they aren’t required. Gereedskap wat nodig is om suurdeegbrood te maak Daar is 'n paar gereedskap wat help om suurdeegbrood makliker te maak, hoewel dit nie nodig is nie. Ek hou daarvan om 'n Stand Mixer te gebruik, want dit spaar my baie tyd. Jy kan met die hand meng; Ek hou net daarvan om my arms 'n blaaskans te gee. As jy nie 'n staanmenger het nie en steeds brood wil maak sonder om met die hand te knie, gaan ek 'n metode genaamd strek en vou deel wat die behoefte om te knie uitskakel. Ander goed wat ek heeltyd gebruik wanneer ek suurdeegbrood maak, is bannetonmandjies, 'n bankskraper, 'n lam en 'n termometer. Jy kan net mandjies gebruik wat jy om jou huis het as hulle min of meer dieselfde volume deeg bevat. Ek het ook vlekvrye bakkies wanneer ek baie brode op een slag moet maak. 'n Bankskraper is handig om deeg uit bakkies te krap, deeg in veelvuldige brode te verdeel en die toonbank te skraap wanneer jy dit vorm. ’n Lekkergoed- of vleistermometer het vir my ’n moet geword. Ek sou soms vind dat my brood om watter rede ook al nie heeltemal in die middel gebak is nie. 'n Lame (uitgespreek LAHM, wat "lem" in Frans beteken) is tipies 'n lang dun stok wat gemaak word om 'n metaalskeermes vas te hou wat gebruik word om brooddeeg te sny of te sny om die uitsetting van die brood te help beheer terwyl dit bak. Bannetons en Brotforms is Europese proefmandjies wat bedoel is vir ambagsman-styl broodbak, en hulle kan uitruilbaar gebruik word. (Die terme word soms ook uitruilbaar gebruik.) “Banneton” is die Franse naam vir sulke mandjies, terwyl “Brotform” Duits is.

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. Heel moontlik 1000 jaar oud van die Camaldoli-klooster Italië Hierdie Italiaanse suurdeeg-voorgereg is moontlik een van die oudstes wat voortdurend gebruik word. Gekoop by J.Davenport's Famous Sourdough starters. Hul bron het hierdie voorgereg 'n dekade gelede gekoop by 'n klein bakkery wat in die Toskaanse Apennynse bergreeks versteek is; 'n bakkery wat hul voorgereg honderd jaar gelede van die monnike by die nabygeleë Camaldoli-klooster gekry het. Hierdie klooster is omstreeks 1012 nC gebou deur St. Romauld, 'n Benediktynse monnik, wat 'n plek vir eensame godsdienstige besinning wou skep. Tot vandag toe huisves die Heilige Hermitage van Camaldoli steeds Benediktynse Camaldolese monnike wat op die terrein woon, aanbid en bak. Volgens die legende word die suurdeegvoorgereg wat hulle duisend jaar gelede gekoester het, vandag nog deur hierdie monnike gebruik, en deur die pogings van J. Davenport kan hul suurdeegvoorgereg buite hul pragtige heilige berghang gedeel word. (J. Davenport) Eienskappe Volgens legende kan hierdie voorgereg meer as 'n duisend jaar oud wees, aangesien dit voortdurend in gebruik is sedert die klooster die eerste keer gebou is. Dit is lig en het 'n komplekse en delikate suurheidprofiel

The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Alles oor The Lazy Antilope As 'n bekende aanlynwinkel bied ons 'n verskeidenheid historiese suurdeeg-voorgereg van regoor die wêreld sowel as items van hoë gehalte wat gepaard gaan met deurdagte en doeltreffende diens. Sedert dag een het ons onvermoeid gewerk om ons aanbiedinge uit te brei en ons kliënte van die beste produkte te voorsien. Ons passie vir uitnemendheid het ons van die begin af gedryf en gaan voort om ons vorentoe te inspireer. Die span by The Lazy Antilope weet dat elke produk tel, en streef daarna om die hele inkopie-ervaring so maklik en lonend moontlik te maak. Kyk na ons winkel en spesiale aanbiedinge, en kom in kontak met vrae of versoeke. Ons help graag! Kontak Ons Ons span Stephanie Dixson Lisa Wertz Matthew Stigleman

The Bavarian “Black Death” sourdough starter is more than just a means to produce high-quality bread; it serves as a bridge connecting modern bakers to a rich historical narrative that spans nearly four centuries. Beierse "Swart Dood" Oor Ek glo dit is een van die beste Europese voorgereg wat beskikbaar is. Dit maak die wonderlike brood wat geassosieer word met die suidelike deel van Duitsland. En, soos 'n mens sou verwag, kom dit ook met nogal 'n interessante en ryk geskiedenis. Mondelinge geskiedenis dui daarop dat hierdie voorgereg terugdateer na ongeveer die tydperk van Duitsland se Swart Dood (1633) en in die dorp Oberammergau ontstaan het. Dit het my letterlik jare geneem om 'n betroubare Duitse kultuur uit hierdie tydperk op te spoor. Ek kon hierdie stam vind van 'n enkele familie wat dit deur baie geslagte oorgegee het. Mens moet onthou dat kommersiële gis vir tuisbroodmaak eers in die 20ste eeu beskikbaar was. Die enigste manier waarop gesinne en bakkerye gesuurde brood voor dit kon bak, was deur 'n betroubare voorgereg te hê. Met die koms van kommersiële gis het die meeste mense eenvoudig die voorgereg wat hulle al jare gebruik het, weggegooi. Maar elke nou en dan loop ek 'n ou familie-voorgereg teë met 'n groot geskiedenis. Dit is die enigste geskiedkundige Duitse voorgereg wat ek kon opspoor wat al vir byna 400 jaar deur een enkele familie oorgedra is. Die brood wat dit suursuur is absoluut fantasties. Ek het dit gekoop by 'n man wat in Beiere gebore en getoë is (nie ver van Oberammergau nie), hoe gelukkig was ek om dit te vind. Dit is een van my gunsteling beginners en nou deel ek dit met julle. Eienskappe Oorsprong: Europa Ouderdom: 400 Smaak: Tangierig Aktief: Ja

This Sourdough Starter is a living, multi-award-winning wild yeast culture. It has been fed daily for an incredible 68 years. In that time, it's raised some of the finest bread. To become a custodian of this edible heritage is priceless. Bristol England 68 Years old from The Hobbs House Bakery The Hobbs House Bakery Sourdough Starter is a living, award-winning wild yeast culture that has been nurtured daily for an impressive 68 years. During this time, it has contributed to the creation of some of the finest bread. Becoming a custodian of this edible heritage is truly invaluable. The starter is cultivated using conventional wholemeal flour made from strong English wheat. The Hobbs House Bakery Sourdough Starter The Legacy of the Hobbs House Bakery Sourdough Starter: A Study in Culinary Heritage In the realm of culinary arts, few elements are as revered as a well-cultivated sourdough starter. The Hobbs House Bakery’s sourdough starter, a living testament to tradition and craftsmanship, thrived for 68 years in Bristol, England. This explores the historical significance, cultural value, and technical intricacies of this award-winning wild yeast culture, asserting that it is much more than an ingredient; it is a custodian of heritage and a symbol of artisanal baking. Historical Context The Hobbs House Bakery, established in 1920, is a family-run institution that has evolved alongside the baking practices of the United Kingdom. The sourdough starter at the heart of this establishment is a living entity continuously fed with wholemeal flour derived from strong English wheat. Its age and consistency underscore a historical narrative that reflects the evolution of baking techniques and the cultural shifts in grain production and consumption in England. As bread has been a staple food for centuries, the methods, ingredients, and recipes associated with it have varied widely, showcasing the adaptability of bakers to the changing agricultural landscape. The Science of Sourdough The unique interaction of wild yeast and lactic acid bacteria present in the sourdough starter is at the core of the Hobbs House Bakery's success. These microorganisms, cultivated from the local environment, contribute to sourdough bread's distinct flavors and textures. The fermentation process enhances the bread's taste and nutritional profile, making it easier to digest and more beneficial in terms of gut health. The daily feeding of the starter with quality wholemeal flour is crucial, as it provides the sustenance the yeast and bacteria require to thrive, thereby perpetuating a cycle that has continued for decades. Cultural Significance Becoming a custodian of such a storied sourdough starter is an endeavor imbued with cultural significance. In an age where industrialized baking has overshadowed traditional methods, the Hobbs House Bakery is a beacon of artisanal craftsmanship. The act of nurturing this starter is not merely about creating bread; it is an engagement with history, tradition, and communal identity. Sourdough bread, often considered the ‘soul of the kitchen,’ serves as a medium for familial connections and cultural exchange. The starter embodies the stories, memories, and rituals of those who have baked with it, making it a living artifact of culinary heritage. Awards and Recognition The accolades received by Hobbs House Bakery's sourdough starter highlight the quality and dedication of the artisans behind it. In baking competitions, this starter has consistently been recognized for the exceptional bread it produces and for preserving traditional practices in a modern context. These achievements emphasize the importance of maintaining skills and knowledge that are at risk of being lost in a rapidly changing food industry. The 68-year-old sourdough starter at Hobbs House Bakery is more than just a culinary tool; it symbolizes resilience and continuity in baking. Its existence challenges the notion of mass-produced bread and encourages a deeper appreciation for the art of baking. As custodians of this edible heritage, the bakers at Hobbs House Bakery contribute to Bristol's gastronomic landscape and a broader dialogue about the significance of preserving traditional food practices in an increasingly homogenized world. Through the lens of this remarkable sourdough starter, we are reminded of the rich history, culture, and science that baking embodies, providing us with a connection to our past and guidance for our culinary future.

Over the years, Australia has cultivated a rich and diverse bread-making tradition, sourdough bread is renowned for its tangy flavor and chewy crust. It is valued for its taste and health benefits, attributable to the natural fermentation process that enhances digestibility. Rye bread, recognized for its nutty flavor and dense texture, has become popular among health-conscious consumers. Australia Over the years, Australia has cultivated a rich and diverse bread-making tradition, resulting in a wide array of flavorful and nutritious bread varieties. Each type of bread has distinctive qualities, catering to various tastes and dietary needs. For example, the classic white bread, prized for its soft texture and mild flavor, has been a staple in Australian homes for generations, serving as an ideal base for sandwiches and toast. Conversely, sourdough bread is renowned for its tangy flavor and chewy crust. It is valued for its taste and health benefits, attributable to the natural fermentation process that enhances digestibility. Rye bread, recognized for its nutty flavor and dense texture, has become popular among health-conscious consumers, as it typically offers higher fiber and nutrient content than traditional wheat bread. Additionally, crispy flatbreads, available in various forms such as pita or lavash, are appreciated for their versatility, being suitable for dips, wraps, or as accompaniments to various dishes. This culture produces bread with a distinctive flavor and texture fed with Jovvily White Rye is made from pure food-grade ingredients without additives or preservatives, and All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour twice annually, along with daily feedings of white rye. With the same ratios for feeding 1.1.1

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Manufactured in a facility that also uses wheat. All starters have contained wheat at some point. With the exception of the Gluten Free Starter. Ingredients depending on the starter could contain: King Arthur unbleached All-Purpose flour, dark rye flour, pumpernickel flour, 00 Italian flour, T55, All Trumps Flour—High Gluten (Unbleached, Un bromated), Kosher. Veiligheidsinligting Vervaardig in 'n fasiliteit wat ook koring gebruik. Alle voorgereg het op 'n stadium koring bevat. Bestanddele, afhangende van die voorgereg, kan bevat: Koning Arthur ongebleikte All Purpose meel, donker rog meel, pompernikkel meel, 00 Italiaanse meel Regsvrywaring Verklarings rakende dieetaanvullings is nie deur die FDA geëvalueer nie en is nie bedoel om enige siekte of gesondheidstoestand te diagnoseer, te behandel, te genees of te voorkom nie. Allergeen inligting Gluten, Koring , ,

Servings: 1 Loaf Ingredients 475 grams or 3 1/2 cups All-purpose flour 100 grams or 1/2 cup sourdough starter active and bubbly 325 grams or 1 1/3 cups water 10 grams or 2 tsp salt Basiese Suurdeegbroodresep Hierdie suurdeegbroodresep skep 'n rustieke, ambagsbrood wat perfek is vir beginners! Voorbereidingstyd 15 minute Kooktyd 50 minute Rus/Stygtyd 18 uur Totale Tyd 19 uur 5 minute Porsies: 10 Kalorieë: 364 kcal Bestanddele 7,5 koppies broodmeel kan alledaagse meel vervang 1 koppie suurdeeg voorgereg aktief en borrelend 3 koppies water 4 tl seesout Instruksies OPSIONEEL: Kombineer meel, water en suurdeegstater in 'n groot bak of bak met staanmenger en laat staan vir 30 minute om te outolyseer (vir beter glutenontwikkeling) voordat sout bygevoeg word. As jy die outolyseringsproses doen, voeg sout by nadat die 30 minute verby is. Indien nie, kombineer al jou bestanddele in 'n groot bak. STREK-EN-VOU-METODE (gaan oor na stap 6 as jy 'n staanmenger gebruik): Meng met 'n stewige houtlepel of jou hande totdat 'n ruige deeg gevorm word. Bedek met 'n skoon, klam teedoek en laat staan vir 20 minute. STREK-EN-VOU-METODE: Voltooi 1 stel rek-en-vou deur een rand van die deeg te gryp en stewig op te trek so ver as wat jy kan sonder dat die deeg breek, en vou dit dan om. Draai die bak 'n kwart draai en herhaal totdat jy heeltemal om is. STREK-EN-VOU METODE: Herhaal stap 4 elke 15 minute vir 3 rondtes. Herhaal dan elke 30 minute vir nog 3 rondtes. Onthou, tydsberekening hoef nie perfek te wees nie (lees hierbo) STAAN MENGERMETODE: Gebruik die deeghaak, stel die menger op die laagste spoed en knie vir 10-15 minute. Bedek die bak met kleefplastiek en laat die deeggroot vir 6-12 uur fermenteer totdat dit minstens verdubbel het in grootte. Nadat jy opgestaan het, gebruik ’n bankskraper om dit op ’n liggies meelbestrooide werkoppervlak uit te keer. Verdeel die deeg in 2 gelyke dele. Neem een hoek van die deeg op 'n slag en vou dit in homself toe. Nadat jy dit aan vier gelyke kante gedoen het, draai die deeg om sodat die voue aan die onderkant is. Rol dit rond met jou hande met 'n kloksgewyse beweging, steek meer daarvan onder soos nodig. Plaas gevormde deeg met die gesig na onder in 'n rysmandjie of bak. Bedek met kleefplastiek en sit dit vir minstens 12 uur in die yskas. Yskastyd is opsioneel maar word aanbeveel! Om te bak, voorverhit oond met Dutch Oven binne tot 475°. Keer die deeg op perkamentpapier uit en kerf met 'n skeermes of skerp mes (om 'n bietjie meel of mieliemeel bo-op te voeg voordat jy dit sny, sal die patroon meer uitstaan). Laat sak deeg versigtig in 'n warm Hollandse Oond, en sit die deksel op. Bak met die deksel op vir 25 minute, dan met die deksel af vir nog 25 minute. Die interne temperatuur van die brood moet ten minste 195 ° F lees net nadat dit uit die oond getrek is. Haal brood versigtig uit Dutch Oven (ek keer dit net op 'n houtsnyplank uit) en laat vir ten minste 1 uur afkoel voordat dit gesny word.

Veiligheidsinligting Vervaardig in 'n fasiliteit wat ook koring gebruik. Alle voorgereg het op 'n stadium koring bevat. Bestanddele, afhangende van die voorgereg, kan bevat: Koning Arthur ongebleikte All Purpose meel, donker rog meel, pompernikkel meel, 00 Italiaanse meel Regsvrywaring Verklarings rakende dieetaanvullings is nie deur die FDA geëvalueer nie en is nie bedoel om enige siekte of gesondheidstoestand te diagnoseer, te behandel, te genees of te voorkom nie. Allergeen inligting Gluten, Koring , ,

Because bleached flour is not permitted for use in New Zealand it was slow cold fermented using New Zealand-grown grain. Wheat is now fed: All Trumps Flour - High Gluten (Unbleached, Un bromated) and Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat that is a genuine stoneground whole white wheat flour from Farmer Direct Foods, Inc. New Zealand Wheat & Rye The Legacy and Significance of New Zealand's Sourdough Cultures Sourdough bread, with its distinctive tang and texture, has captivated the palates of bread enthusiasts for centuries. At the heart of this age-old fermentation process lies the sourdough starter, a symbiotic culture of yeast and lactic acid bacteria. Among the wide variety of sourdough cultures around the globe, those sourced from New Zealand wheat and rye have garnered attention for their unique characteristics and ease of use, making them ideal for novice bakers. This explores the origins, development, and culinary significance of these New Zealand sourdough cultures, particularly highlighting their impact on the global sourdough landscape. Origins of Sourdough Starter Cultures In 2003, there was a significant acquisition by procuring a wheat-based sourdough culture from a prominent figure in the sourdough community who later relocated to Canada. This particular culture was renowned for its robustness and reliability, providing novice bakers with an accessible entry point into the world of sourdough. The culture's composition, derived from New Zealand wheat, contributed to its distinctive flavor profile and fermentation characteristics, making it easily adaptable to various baking conditions. A year later, in 2004, a rye sourdough culture was acquired from a New Zealander originally from Brooklyn, New York. His background in Eastern European baking traditions enriched the rye culture, which is characterized by a more intense flavor and denser crumb compared to its wheat counterpart. The introduction of the rye starter not only expanded the repertoire of sourdough baking but also underscored the cultural fusion inherent in modern baking practices. The Role of Climate and Geography The geographical and climatic conditions of New Zealand play a crucial role in the development and propagation of these sourdough cultures. New Zealand's temperate climate, characterized by mild winters and moderate summers, provides an optimal environment for the growth of wild yeasts and beneficial bacteria that are essential to sourdough fermentation. The unique terroir of New Zealand’s wheat and rye grains contributes additional flavor complexities that resonate in the final product. Furthermore, the microbial diversity found in New Zealand’s ecosystem fosters the development of starters that are resilient and adaptable, allowing bakers to achieve consistent results even in varying baking conditions. This adaptability has made the New Zealand sourdough cultures exceptionally popular among both amateur and professional bakers worldwide. The Global Impact of New Zealand Sourdough Cultures Since their introduction into the global baking community, the New Zealand sourdough cultures have been embraced by bakers across continents. Their ease of use and reliability have made them particularly appealing to novice bakers who may feel intimidated by the prospect of creating their own starter from scratch. The well-documented success stories of bakers utilizing these cultures have created a sense of community and support among enthusiasts, fostering a renewed interest in traditional bread-making techniques. The New Zealand rye culture, with its unique properties, has contributed to the resurgence of rye bread as a favored option among health-conscious consumers. Rye is known for its nutritional benefits, including higher fiber content and a lower glycemic index compared to wheat. The ability to create flavorful, artisanal rye breads using the New Zealand culture has opened new avenues for bakers seeking to diversify their offerings and cater to evolving consumer preferences. The acquisition of the New Zealand wheat and rye sourdough cultures by Sourdough International marks a significant milestone in the evolution of sourdough baking. These cultures have not only simplified the process for novice bakers but have also enriched the global sourdough narrative through their unique characteristics and the stories of their origins. As the popularity of sourdough continues to rise, the New Zealand cultures stand as a testament to the enduring appeal of traditional bread-making practices and the importance of cultural exchange in the culinary arts. Through their outstanding qualities and the vibrant community they have fostered, these sourdough cultures underscore the profound relationship between geography, culture, and cuisine that defines the art of bread-making.