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This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. It is said to be 100 years old and is organic all natural. It is fed Bob's Red Mill Organic Unbleached All-Purpose Flour. 100-year-old Alaska Sourdough Starter This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. Although we do not know the exact history of this culture; it did come with a nice history of sourdough in Alaska: The Legacy of Sourdough in Alaska: A Cultural and Culinary Exploration The practice of sourdough baking in Alaska dates back to the late 19th century when prospectors and miners flocked to the region during the gold rush. The harsh Alaskan winters presented unique challenges, making it essential for these frontiersmen to develop sustainable food sources. Traditionally, these early settlers maintained sourdough starter, a mixture of flour and water fermented with naturally occurring wild yeasts and lactic acid bacteria, as a reliable leavening agent for their bread. It is noted that individuals would carry pouches of starter around their necks to protect it from the severe cold, and some legends even suggest that miners slept with their starters to prevent them from freezing. This deep-rooted connection between Alaskans and sourdough is reflected in the contemporary use of the term "sourdough" to describe seasoned residents of the state. It signifies a culinary association and an appreciation for the resourcefulness and resilience that characterized the lives of early prospectors, miners, and trappers. Such individuals embodied the spirit of exploration and survival that resonates in Alaskan culture today. The Alaskan Sourdough Starter: Composition and Significance This wild sourdough starter cultivated in Anchorage is notable not only for its historical significance but also for its unique composition. Made with 100% organic ingredients and glacier water, this starter exemplifies a fusion of natural resources and traditional practices. Glacier water, known for its purity and mineral content, contributes to the starter's unique flavor profile and robust fermentation qualities. Culturing such a starter reflects a broader trend in contemporary baking that prioritizes organic and sustainable ingredients, allowing bakers to create products that honor tradition and environmental stewardship. Alaskan sourdough starters are often hundreds of years old, passed down through generations, embodying a living history that connects current bakers with their ancestors. This lineage underscores the idea that sourdough is more than just a leavening agent; it is a cultural artifact that encapsulates the stories and experiences of those who came before. When dried, Such strains of sourdough can remain dormant for years, further reflecting the enduring nature of this culinary tradition. In present-day Alaska, sourdough bread remains a staple, with its nutty and mild flavor appealing to both residents and visitors alike. Bakers have embraced the rich sourdough heritage, utilizing dormant starters collected from older generations to produce artisan breads that reflect the region's flavors. The process of baking sourdough involves skill and a profound connection to the land and its history, as the fermentation process is intrinsically linked to the local environment. Moreover, the practice of using sourdough starter has expanded beyond traditional bread-making. Alaskan bakers experiment with sourdough in various recipes, including pancakes, waffles, and even pastries, showcasing the versatility of this ancient leavening method. The resurgence of interest in sourdough baking during the COVID-19 pandemic has further highlighted the cultural significance of this practice, as many individuals sought comfort and connection through baking. The sourdough story in Alaska is a testament to human ingenuity, resilience, and the power of tradition. From the days of the early frontiersmen who relied on their starters for survival to the modern bakers who honor that legacy, sourdough plays an essential role in the cultural and culinary identity of the region. The Alaskan sourdough starter, cultivated with care and steeped in history, serves as a reminder of the enduring connections between food, community, and the environment. As this rich tradition evolves, it reminds us of the importance of preserving our culinary heritage while embracing the present innovations. In a world increasingly disconnected from its roots, Alaska's sourdough offers a flavorful link to the past, ensuring that the legacy of the "sourdough" lives on.

Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Stretch and Fold Method Sometimes if I feed my starter early in the morning or I don’t feel like using my stand mixer for whatever reason, I will use the stretch and fold method. Stretching and folding is just what it sounds like. You take your dough and pull it up and out. Then, you fold it over onto itself. Spacing out your stretch and folds and letting the dough rest develops the gluten, making a dough that’s softer and easier to handle. When I use the stretch and fold method, I usually mix my ingredients by hand in a large bowl. Once the ingredients are pulled together into a dough, I cover it with a clean, damp tea towel and let it sit for 20-30 minutes. Then, I begin my series of stretch and folds. How to Stretch and Fold Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Do 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation. Sample Timeline: Day 1: 2PM: Feed starter 8PM: Make dough in stand mixer (starter is active at this time) Overnight: 9PM-9AM: Cover and bulk ferment (let the dough rise) on counter. Day 2: 9AM: Divide and shape loaves to put in floured baskets/bowls in the refrigerator. 5PM: Bread is ready to bake for supper, or you can keep it in the fridge longer for whenever you need it (up to 3-4 days) Sample Timeline 2: Day 1: 8:30AM: Feed starter 1:30ish PM: Mix dough 2PM: Stretch and fold round 1 2:15PM: Stretch and fold round 2 2:30PM: Stretch and fold round 3 3PM: Stretch and fold round 4 3:30PM: Stretch and fold round 5 4PM: Stretch and fold round 6 4-10PM: Bulk ferment 10PM: Divide and shape, place in floured baskets/bowls and leave in fridge overnight or up to 4 days Day 2, 3, 4: Bake when you’re ready! Starting earlier gets the entire mixing, rising, and shaping process out of the way in 1 day. Shaping Dough After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Once it’s shaped, place it face down in a floured proofing basket or bowl. Common Questions: Sourdough Bread Recipes *What is the best flour for sourdough bread? Unbleached all-purpose flour is preferred for maintaining a sourdough starter, although other kinds will certainly work. *When it comes to flour for the dough, a blend of all purpose and bread flour works best. But you can substitute for either one. *How can you reheat sourdough bread? To reheat a loaf that’s already been baked, wrap it in foil and place in a 350° oven for 20 minutes. *Can you freeze sourdough bread? Yes. You can freeze a whole loaf, or you can pre-slice it, wrap it tightly, and freeze. Frozen slices work great for making quick toast. For a whole loaf, the best way to heat it after freezing is to let the loaf thaw on the counter, spritz it all over with water, and place in a very hot oven (around 450°) for 5-10 minutes. Final Tips for Mixing, Rising, Shaping, and Baking Here are a few more random tips that may help you in creating your first sourdough bread loaf! Sourdough is a more sticky, wet dough than typical bread dough. If your dough is not coming together at all (especially in the stand mixer) then add 1/4 cup of flour at a time until it does. Just know that usually, the dough will come together more during the bulk fermentation. Bread flour can be substituted either fully or partially for all- purpose- flour. Bread flour gives the loaf a chewier texture. If you are using mostly whole wheat flour as opposed to just white flour, you may want to decrease the water in the recipe by 1/3-1/2 cup. Keeping the dough in the refrigerator for a long time will help with developing that classic sourdough flavor. I prefer the flavor of loaves that have sat in the refrigerator for 2 or 3 days. Dust the top of your loaf with wheat flour, rice flour, or cornmeal before scoring for a design that pops. Also, don’t expect the scoring pattern to look that pretty if you don’t give the loaf time in the refrigerator first. Play around with the baking times of the lid being off and on to get the level of darkness that you’re looking for. Don’t slice the bread any sooner than 1 hour, or you may end up with a doughy loaf. The middle of the bread will continue to cook as it sits on the counter.

Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. South African Wheat From Kenilworth, a suburb of Cape Town, South Africa The Unique Characteristics and Applications of South African Wheat Sourdough Starter from Kenilworth Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. Historical Context and Cultivation Kenilworth is a suburb rich in agricultural history, with a climatic and geographical profile conducive to wheat cultivation. The Mediterranean climate of the Cape Peninsula, characterized by wet winters and dry summers, provides an ideal environment for growing high-quality wheat varieties. Farmers in this region have honed their cultivation techniques over generations, focusing on varieties that exhibit resilience and exceptional flavor profiles. Wheat from Kenilworth is primarily known for its whole wheat flour, which has been embraced by bakers who grind their own grains, marking a shift towards artisanal baking practices that prioritize quality and flavor over mass production. Distinctive Characteristics of Kenilworth Wheat Sourdough Starter One of the most significant qualities of Kenilworth wheat is its superior leavening properties when compared to conventional white flour. The whole wheat flour produced from this variety is said to leaven more effectively, making it particularly appealing for those engaged in sourdough and other fermentation-based baking processes. Kenilworth wheat flour's high protein content, coupled with its unique gluten structure, allows for the creation of airy and textured bread that retains a delightfully chewy crust. Furthermore, the flavor profile of Kenilworth wheat is characterized by a pronounced nuttiness, which persists through the baking process. This distinct flavor imbues baked goods with a rich, earthy quality that is often absent in standard white flour. The sour notes derived from fermentation processes are also enhanced when using this wheat, leading to a more complex taste experience in sourdough bread. Applications in Baking Kenilworth wheat flour is particularly versatile and can be used effectively in conjunction with other grain types, such as spelt and Kamut. The fermentation capabilities of this wheat make it suitable for bakers looking to explore the nuances of ancient grains, as it ferments spelt and Kamut exceptionally well. The resulting loaves of bread maintain a balance of flavors, where the nuttiness of Kenilworth wheat complements the unique characteristics of spelt and Kamut, creating a product that is both flavorful and distinctive. Bakers who utilize Kenilworth wheat flour frequently report an enhancement in the overall quality of their products. White sourdough breads made with this flour differ markedly from those made with conventional white flour, exhibiting a more pronounced texture and flavor profile. Additionally, the whole grain aspect of Kenilworth wheat contributes to the nutritional value of the final products, making them not only flavorful but also wholesome. The wheat cultivated in Kenilworth, South Africa, represents a remarkable intersection of agricultural heritage and culinary innovation. Its unique leavening properties, coupled with a distinctive flavor profile and versatility in baking applications, position it as an invaluable ingredient for both artisanal bakers and professional culinary environments. As the demand for high-quality, flavorful ingredients continues to grow, Kenilworth wheat offers a compelling option for those seeking to elevate their baking through the use of whole wheat flour. Emphasizing the importance of understanding and utilizing grains, the story of Kenilworth wheat not only reflects the rich agricultural legacy of South Africa but also highlights the potential for enhancing the overall baking experience. This starter was made with and developed with Kenilworth wheat; it is now fed with a flour blend including General Mills Gold Medal Stoneground wheat. It's a fine granulation whole grain flour milled from high protein spring wheat. This flour is appreciated by bakers who wish to produce whole-grain baked goods that are highly nutritious. This flour contains a 13.8% protein level.

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, رعاية المبتدئين والتغذية صيانة العجين المخمر والتعليمات When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat etc. 92 grams warm water and 92 grams starter. Let sit on the counter for a few hours until it is rising and falling, (doubled is not a literal requirement, sometimes they don't "double" and sometimes they rise more than double) you can then place it in the refrigerator with weekly feedings unless you bake a lot and wish to leave it out with regular daily feedings. At this feeding you will not discard. The Art of Sourdough: Maintenance and Usage of Bread Starters Baking sourdough bread has surged in popularity over recent years, not just as a culinary endeavor but as a form of art that encapsulates patience, science, and the joy of creation. Central to this process is the sourdough starter, a living culture of flour and water that houses wild yeast and bacteria, giving rise to the distinctive tangy flavor and airy texture of sourdough bread. This aims to elucidate the maintenance and effective use of a sourdough starter, providing insights based on personal experience and established practices within the baking community. It is essential to note that this method may not be the only way to cultivate a starter, but it represents a viable approach that has proven successful for many home bakers. Understanding the Sourdough Starter The sourdough starter is a symbiotic culture of bacteria and yeast that develops through a fermentation process. When one first acquires a starter—often obtained through shipping or sharing with a friend—it may appear dormant due to the shipping process, necessitating a revival period characterized by multiple feedings. Upon receipt, the starter should be immediately fed to initiate its activity, even if it is to be subsequently refrigerated. The initial feeding ratio of 1:1:1 (equal parts sourdough starter, flour, and water) is crucial in reestablishing a robust culture. To illustrate, a standard feeding involves mixing 92 grams of unbleached flour with 92 grams of warm water and 92 grams of the starter. Various flour types can be used depending on the desired outcome; for example, dark rye flour is often favored in Poland, while a mix of rye and pumpernickel flour is popular in Germany. It is important to stave off discouragement during this revival process, as it may take several feedings for the starter to exhibit signs of vitality—such as rising and falling consistently. Sourdough Maintenance To ensure a healthy and thriving starter, certain practices should be adhered to while others should be avoided. For instance, it is crucial to steer clear of reactive metal bowls or utensils, as the acidity of sourdough can cause adverse reactions, damaging both the tools and the starter. Instead, one should opt for plastic or glass containers and use wooden or plastic spoons for stirring. Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24-28°C (75-82°F) to encourage growth, as excessively hot water can kill the yeast. Moreover, keeping the starter covered with a breathable lid is vital, allowing gases produced during fermentation to escape while preventing contamination. Feeding Your Sourdough Starter The frequency of feedings largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature generally requires daily feeding, while a refrigerated starter can suffice with weekly feedings. To feed a live starter, one would typically discard a portion while retaining enough to keep the culture active. After ensuring that hooch (a byproduct of fermentation) is stirred back into the starter, one can introduce fresh flour and water to invigorate the mix. If the starter appears sluggish or unresponsive, more frequent feedings—every 12 hours—can help revive its vigor. Furthermore, any significant buildup of hooch should be addressed; while it can simply be stirred back in, excessive amounts may warrant pouring off some before the next feeding. Utilizing Your Sourdough Starter When it comes to baking with a sourdough starter, the process diverges from conventional bread-making methods. To create a basic 1 lb. loaf, one requires 1 cup of sourdough starter, 2 cups of bread flour, 1/3 cup of warm water, and 1 tsp of salt. The absence of sugar in sourdough recipes is notable—natural yeasts are adept at breaking down the carbohydrates present in flour, negating the need for added sweeteners. The preparation involves mixing the ingredients to form a smooth dough, which should then be kneaded for approximately 15 minutes, allowing the gluten to develop. Following the initial rise, the dough is punched down, reshaped, and allowed to rise again before baking. To bake, preheating the oven with a water pan can create steam, aiding in the development of a crispy crust. Timing is crucial; the bread should be baked until it achieves a golden-brown exterior, taking approximately 30-45 minutes. RECIPE To make a 1lb loaf, you need the following ingredients (double for 2lb loaf). 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour. Method • Mix ingredients until a smooth dough is formed, then knead by hand for approximately 15 minutes. Use only as much water as necessary to make a workable dough – depending on the consistency of the starter, sometimes I need no water at all. • Dust the outside of dough with flour, place in plastic or glass bowl and cover with cling-film. • Rest in a warm place for 6-8 hours, or until dough has doubled in size. • Remove dough from bowl, place it on a floured top, and punch it down (knock out the air in it). Then knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, and repeat, and continue until gluten forms – this is when the dough is smooth, shiny, and stretchy. • Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth • Leave in a warm place for 5-6 hours, or until dough has doubled in size. • With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly • Place roasting dish on bottom shelf of oven, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven. • When oven is hot, and water steaming, place dough in middle of oven, and bake for 30-45 minutes, until done. • Allow to cool for at least an hour before slicing. If It All Goes Wrong If you feel that your sourdough bread has become too sour in taste, try one of the following: • Start pouring off the hooch daily, before feeding the starter, and see if this improves things. • Take a cup of the old starter to make a new starter, as instructed below. Make sure that the new starter takes before pouring the old one away. If your sourdough starts growing mold, or the hooch turns red/pink/orange, then it has gone bad, and you should pour it away and start afresh. For this reason, it is a good idea to have some frozen starter, from when the sourdough was good and working well. I've been doing this with some success by freezing in single cup portions. It is worth having a couple of portions in the freezer, in case the first one doesn't take. However, I've recently read that a more reliable method is to dry the starter first, by spreading it out on a layer of cooking parchment or similar, then freezing it. • To create a new starter from a frozen portion, defrost at room temperature for two days, and then follow the instructions below. Making A New Starter from An Existing One You may want to do this either to revive a starter that is going sour, or to share your starter with a friend. • In a clean container, stir one cup of starter, one cup of flour and one cup of warm water, cover, and leave in a warm place. • After 4 hours, stir in another cup of flour and another cup of warm water. • After another 4 hours, stir in yet another cup of flour and another cup of warm water. • Leave overnight, and the next day, pour away one cup of starter, and replace with half a cup of flour and half a cup of warm water. • Repeat that last step for 7 days, after which you should have a new healthy starter. Bread Machines Sourdough, like all wild yeasts, needs longer to prove than commercial baker's yeast. For this reason, sourdough is not immediately suitable for making in a standard bread machine. One way around this is if your machine has “dough only” and “bake only” settings. In which case, you can use the dough setting to knead the dough, then leave it for 5-6 hours before using the bake setting. Some bread machines have user-programmable settings, which may allow you to set a long enough period for the various stages. I've read other reports of people successfully using a “French Bread” setting, with decent results. Alternatively, a small amount of instant yeast (¼ teaspoon) may be mixed into the water at the initial mixing, together with 1 teaspoons of sugar. This is a bit of a cheat, in that you are now relying upon the sourdough for taste only, and the instant yeast and sugar as the rising agent. I have also read of people using baking soda (¼ teaspoon) instead of instant yeast/sugar. I haven't tried any of these methods, but feel free to experiment. Should the sourdough bread develop an overly sour taste, there are strategies to remedy this. Implementing a daily routine of pouring off the hooch or creating a new starter using a portion of the old starter may help in achieving a more balanced flavor profile. If undesirable colors appear—indicative of spoilage—such as red or orange mold, it is imperative to discard the starter and begin anew. The process of maintaining and utilizing a sourdough starter reveals the intricate balance of science and art inherent in bread-making. By adhering to the outlined methods and guidelines, bakers can cultivate a lively starter that serves as the foundation for creating flavorful, artisanal loaves. Whether sharing a portion of starter with friends or experimenting with new recipes, the journey of sourdough baking is as rewarding as the result—a delicious, hearty loaf steeped in tradition and care. With patience and practice, anyone can embrace this craft and enjoy the fruits of their labor, one loaf at a time.

This starter dates back to 1882 Scotland, it is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. 1882 Scotland This 142-year-old Scottish starter was hand carried from Provence France many years ago by Corinne Alavekios who acquired it from a family from Scotland that handed it down for many generations. It is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. This Heritage Scottish Starter started in 1882, has a rich history of 142 Years and counting! Traditional Scottish sourdough bread that is known for its dense texture and lightly sour flavor. It has also been characterized as having a slightly fruity or nutty undertone. It is made with soft wheat which is lower in protein and therefore has a lower gluten content.

Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. Ireland Sourdough in Ireland Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. As sourdough gained popularity, it became woven into the fabric of Irish cuisine, leading to the development of various regional variations. These adaptations showcase the unique ingredients and baking methods influenced by Ireland's geography and agricultural practices, reflecting the country's rich and diverse culinary heritage that continues to thrive today. Irish Sourdough Soda Bread Recipe Recipe Recipe Recipe

FREE WITH PURCHASE AND ORDERED CORRECTLY Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Carl's starter has a long history, dating back at least to 1847, when it was carried along the Oregon Trail by settlers from Missouri to Oregon. It was then passed down as an heirloom within the family of Carl Griffith. 1847 Oregon Trail The Oregon Trail sourdough starter is a fascinating piece of culinary history. As settlers journeyed along the Oregon Trail in the mid-19th century, they often brought essential supplies, including ingredients for bread-making. The specific origin of the Oregon Trail starter can be traced back to 1847, when pioneers carried it from Missouri to Oregon, symbolizing their resilience and resourcefulness. Over the years, this old culture has been preserved and passed down through generations, demonstrating the importance of sourdough in pioneer life. The fermentation process allowed them to create nourishing bread and helped improve the shelf life of their baked goods, which was essential for long journeys. Today, the Oregon Trail sourdough starter is valued not just for its unique flavor profile but also for its historical significance. Bakers and enthusiasts often seek out heritage starters like this one to cultivate that same classic taste and connection to the past. Using this starter in modern baking allows for the continuation of traditions stretching back over a century and adds a rich depth of flavor to various breads and baked goods.

The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. بولندا الجاودار الداكن القمح الحلو يسر The Lazy Antelope أن يعلن عن أحدث إضافة إلى مجموعتنا من Sourdough Starters من جميع أنحاء العالم! تم شراء هذه الثقافة البولندية الجميلة من شركة Ed Wood's International Sourdoughs رقم 112-1111567-0042638 والتي حصلت عليها من مخبز بولندي صغير. تم زراعته على الجاودار Pumpernickel وتم تغذيته بدقيق الجاودار الداكن المطحون من الحجر العضوي Bob's Red Mill وهو عبارة عن حبوب كاملة وتم التحقق من عدم وجود كائنات معدلة وراثيًا. وهو مطحون حديثًا على أحجار الرحى وله نكهة لذيذة ومميزة، ونحن غير متأكدين من عمره الدقيق. نحن نطعمه: دقيق الجاودار الداكن المطحون بالحجر العضوي من Bob's Red Mill، وهو عبارة عن حبوب كاملة وتم التحقق من عدم وجود كائنات معدلة وراثيًا - PAREVE & 90/10 مع 90 من الجاودار الداكن و10 فخر من قمح البراري الطبيعي، قمح حلو طبيعيًا وهو أصلي دقيق القمح الأبيض الكامل المطحون بالحجر من شركة Farmer Direct Foods, Inc. ويتم زراعته من أرض في كانساس وهو موافق للشريعة اليهودية وغير معدل وراثيًا. وهو دقيق القمح الكامل الأبيض الصلب 100% (مرتين في السنة).

This sourdough starter from Wales is much more than a simple leavening agent; it represents a rich tapestry of history, culture, and science. Its evolution from the ancient Silk Road trades to its modern-day revival encapsulates the enduring human connection to food and fermentation. عن ولها تاريخ شفهي غني يعود تاريخه إلى عصر تجارة طريق الحرير. إنها ثقافة خميرة قوية جدًا تعيش وتزدهر جيدًا في كل من حبوب القمح والجاودار. ملكيات الأصل: ويلز العمر: 1000+ الطعم: منعش نشيط: نعم

To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt Irina's Sourdough Recipe To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt To feed the starter 1/2 cup warm water 3/4 cup All Trumps flour Leave in a warm spot for about 4 hours Let the loaf proof in the refrigerator overnight. Preheat the oven to 450 while you score your bread Bake in your Dutch oven covered for 40 minutes Remove lid and bake another 10 minutes Put the lid back on and let it cool completely for a softer loaf Recipe by: Irina Pyatak

King Arthur Baking Affiliate Partner- "At King Arthur Baking Company, we believe in the power of baking to make a difference — for people and the planet. We work to build stronger communities and increase access and connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability".

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.