Search Results

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.

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. Probablement fa 1000 anys del monestir de Camaldoli Itàlia Aquest entrant italià de massa mare és possiblement un dels més antics en ús continuat. Comprat als famosos entrants de massa fermentada de J.Davenport. La seva font va comprar aquest entrant fa una dècada en una petita fleca situada a la serralada dels Apenins toscans; una fleca que va començar cent anys abans dels monjos del proper monestir de Camaldoli. Aquest monestir va ser construït cap a l'any 1012 dC per Sant Romauld, un monjo benedictí, que volia crear un lloc per a la reflexió religiosa solitària. Fins al dia d'avui, l'ermita sagrada de Camaldoli continua albergant monjos benedictins camaldolesos, que viuen, veneren i fornen al lloc. La llegenda diu que aquests monjos segueixen utilitzant l'inici de massa mare que van cultivar fa mil anys, i gràcies als esforços de J. Davenport, el seu primer de massa mare es pot compartir més enllà de la seva bonica vessant sagrada de la muntanya. (J. Davenport) Propietats La llegenda diu que aquest entrant podria tenir més de mil anys, essent en ús continuat des que es va construir el monestir. És lleuger i té un perfil d'acid complex i delicat

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. Tot sobre The Lazy Antelope Com a botiga en línia coneguda, oferim una varietat d'entrants històrics de massa mare d'arreu del món, així com articles d'alta qualitat acompanyats d'un servei atent i eficient. Des del primer dia, hem estat treballant incansablement per ampliar la nostra oferta i oferir als nostres clients els millors productes. La nostra passió per l'excel·lència ens ha impulsat des del principi i ens continua inspirant per endavant. L'equip de The Lazy Antelope sap que cada producte compta i s'esforça perquè tota l'experiència de compra sigui el més fàcil i gratificant possible. Fes una ullada a la nostra botiga i ofertes especials, i posa't en contacte amb preguntes o peticions. Estem encantats d'ajudar! Contacta amb nosaltres El nostre equip Stephanie Dixson Lisa Wertz Matthew Stigleman

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

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. "Peste Negra" de Baviera Sobre Crec que és un dels millors entrants europeus disponibles. Fa el meravellós pa que s'ha associat amb la part sud d'Alemanya. I, com era d'esperar, també ve amb una història força interessant i rica. La història oral indica que aquest primer es remunta al període de la pesta negra d'Alemanya (1633) i es va originar a la ciutat d'Oberammergau. Vaig trigar literalment anys a localitzar una cultura alemanya fiable d'aquest període de temps. Vaig poder trobar aquesta varietat d'una sola família que l'havia estat transmetent durant moltes generacions. Cal recordar que el llevat comercial per a l'elaboració de pa casolà no estava disponible fins al segle XX. L'única manera que les famílies i les fleques podien coure pa amb llevat abans d'això era tenint un entrant fiable. Amb l'arribada del llevat comercial, la majoria de la gent simplement va llançar els entrants que havien estat utilitzant durant anys. Però de tant en tant, em trobo amb un vell entrant familiar amb una gran història. Aquest és l'únic entrant històric alemany que he pogut localitzar que ha estat transmès per una sola família durant gairebé 400 anys. El pa que lleva és absolutament fabulós. Vaig comprar això a un home que va néixer i es va criar a Baviera (no gaire lluny d'Oberammergau), quina sort vaig tenir d'haver-lo trobat. És un dels meus entrants preferits i ara el comparteixo amb vosaltres. Propietats Origen: Europa Edat: 400 Sabor: picant Actiu: Sí

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.

Informació de seguretat Fabricat en una instal·lació que també utilitza blat. Tots els entrants han contingut blat en algun moment. Els ingredients segons l'entrant poden contenir: King Arthur farina multiusos sense blanquejar, farina de sègol fosc, farina de pumpernickel, farina italiana 00 Avís legal Les declaracions sobre suplements dietètics no han estat avaluades per la FDA i no tenen la intenció de diagnosticar, tractar, curar o prevenir cap malaltia o afecció de salut. Informació d'al·lèrgens Gluten, blat

​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Cuinar massa mare en un forn holandès Un forn holandès és molt important a l'hora de coure pans rústics. Prefereixo el ferro colat, però podeu utilitzar la DO que vulgueu. Preescalfeu el forn a 475 ° abans de coure. Preescalfo el forn amb el meu forn holandès dins. Quan traieu la massa de la nevera (o just després de donar-li forma si teniu pressa), transferiu-la de la cistella de prova a un tros de paper sulfuritzat. La part superior de la massa es troba a la part inferior del bol o cistella mentre prova. El costat que estava mirant cap amunt a la cistella o bol ara estarà cap avall al taulell. Baixeu el pa amb cura al forn holandès calent. Tapeu-lo, poseu-lo al forn i enforneu-lo durant 30 minuts. Després, traieu la tapa i enforneu-ho durant 20-25 minuts més. La temperatura interna ha de ser d'almenys 195 °F. Traieu el pa amb cura del forn holandès immediatament per evitar que l'escorça inferior s'enfosqui massa. Podeu col·locar-lo sobre una reixeta de refrigeració o una taula de tallar. A continuació, deixeu refredar el pa durant almenys una hora abans de tallar-lo. Utilitzeu un ganivet de pa per tallar i una guia si en teniu.

Informació de seguretat Fabricat en una instal·lació que també utilitza blat. Tots els entrants han contingut blat en algun moment. Els ingredients segons l'entrant poden contenir: King Arthur farina multiusos sense blanquejar, farina de sègol fosc, farina de pumpernickel, farina italiana 00 Avís legal Les declaracions sobre suplements dietètics no han estat avaluades per la FDA i no tenen la intenció de diagnosticar, tractar, curar o prevenir cap malaltia o afecció de salut. Informació d'al·lèrgens Gluten, blat

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Mantenir un iniciador de massa mare implica gestionar un ecosistema de llevats i bacteris microscòpics. La clau per garantir una partida de massa mare saludable és controlar els factors que influeixen en la supervivència i el creixement microbians. NO CONSUMIS ENTRADA CRU: TOTS ELS NOSTRES ENTRADATS TENEN EN ALGUN MOMENT CONTINIT BLAT I TENEN GLUTEN-NO CONSUMIS SI TÉ AL·LÈRGIES AL BLAT I/O AL GLUTEN Avís legal AQUEST SERVEI POT CONTENIR TRADUCCIONS PROFESIONADES PER ALTRES SERVEIS DE TERCERS, COM ara GOOGLE TRANSLATE. The Lazy Antelope RENUNCIA TOTES LES GARANTIES RELACIONADES AMB LES TRADUCCIONS, EXPRESSES O IMPLÍCITES, INCLOSANT QUALSEVOL GARANTIA DE PRECISIÓ, FIABILITAT I QUALSEVOL GARANTIA IMPLÍCITA DE COMERCIABILITAT, IDONEIDAD PER A UN FINS PARTICULAR I NO INFRACCIÓ. Utilitzeu procediments segurs de manipulació dels aliments. Comenceu amb equips i superfícies de cuina netes i utilitzeu ingredients de qualitat. Renteu-vos les mans abans de manipular ingredients i equips, i en qualsevol moment la neteja es vegi compromesa. Limiteu els contaminants a l'aire mantenint el motor d'arrencada ben cobert. La farina és un producte agrícola cru. La farina en si no és un aliment llest per menjar i sempre s'ha de cuinar abans de consumir-la. La farina es pot contaminar en qualsevol punt de la cadena alimentària, especialment a casa quan es manipula. No tasteu l'arrencada de massa mare crua abans de coure. En comptes d'això, s'hauria d'utilitzar una aparença bombolla, una olor picant, una consistència semblant a la pasta, l'expansió i els registres dels passos de preparació per determinar quan el vostre entrant està a punt. El procés de fermentació acidificarà l'inici, la qual cosa ajuda a prevenir el creixement de patògens. El pas de cocció matarà qualsevol bacteri present. El llevat salvatge està naturalment a la farina i a l'aire. El llevat no s'ha de capturar intencionadament de l'aire, ni s'ha d'afegir llevat comercial quan es fa un entrant de massa mare. Aquests llevats salvatges són inactius, però en condicions adequades s'activaran en presència d'aigua. L'arrencada contaminada s'ha de descartar. NO s'ha d'utilitzar l'inici de massa mare que mostri cap indici de floridura (de color i/o borrosa), i el recipient s'ha de netejar i esbandir a fons abans de començar de nou. L'arrencada de massa mare pot desenvolupar una capa líquida que fa olor a alcohol, i això està bé. El líquid és un subproducte del llevat en fermentació i es pot abocar o remenar. Un arrencant de massa mare que es guarda a la nevera i no s'alimenta regularment pot desenvolupar grumolls blanquinosos a la superfície de la capa líquida que són llevats segurs, però no motlle. Controlar els factors que influeixen en el creixement dels microorganismes: Temps: crear un entrant o rehidratar un entrant sec necessitarà diversos dies d'alimentació regular. Bombollarà i pujarà, i desenvoluparà una agradable olor agre quan estigui llest per utilitzar-lo. Temperatura: els microorganismes en fermentació són més viables a temperatures que us sentiu còmodes, una temperatura ambient càlida (al voltant de 70 °F). La fermentació s'alentirà a temperatures més fredes i es produirà massa ràpidament o fins i tot s'aturarà quan sigui massa calenta per a la vostra comoditat. Humitat: L'aigua combinada amb la farina proporcionarà l'ambient necessari per conrear el llevat salvatge i els bacteris. Mantingueu l'inici sense tapar per evitar el desenvolupament de motlles. Acidesa: els bacteris beneficiosos de l'àcid làctic (LAB) produiran àcid làctic, que augmentarà l'acidesa, baixant el pH amb seguretat per sota de 4,6. Aquesta ràpida acidificació de l'inici de la massa mare ajudarà a limitar el creixement de microorganismes nocius, inclòs el motlle. Nutrients: són necessaris intervals d'alimentació espaiats regularment. L'eliminació d'algun entrant amb cada nova addició de farina i aigua ajuda a l'accés als nutrients per al creixement microbià òptim. El tipus de farina també tindrà un impacte en el desenvolupament microbià i el producte final. Oxigen: la fermentació dels iniciadors de massa mare produirà diòxid de carboni. L'arrencada s'ha de cobrir sense problemes per tal d'alliberar el gas amb seguretat, però el cultiu no requereix oxigen.