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  • Poland | The Lazy Antelope

    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. Pulonia Segale scuru Granu dolce U Lazy Antelope hè piacè di annunzià a più nova aghjunta à a nostra cullizzioni di Sourdough Starters da u mondu! Questa bella cultura polacca hè stata acquistata da Ed Wood's International Sourdoughs ordine #112-1111567-0042638 chì l'hà acquistata da una piccula panetteria polacca. Hè stata cultivata nantu à u segale pumpernickel è alimentatu cù a farina di segale scura macinata à petra organica di Bob's Red Mill, chì hè di granu integrale è verificatu senza OGM. è hè frescu macinatu nantu à macine, hà un sapore cori è distintivu, ùn simu micca sicuri di a so età esatta. L'alimentemu: Bob's Red Mill Organic Stone Ground Dark Rye Farin chì hè granu integrale è NON-GMO verificatu- PAREVE & un 90/10 cù 90 segale scuru è 10 Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat chì hè un genuinu stoneground farina di granu biancu tutale da Farmer Direct Foods, Inc. Hè cultivatu da terra in Kansas hè Kosher è NON-GMO. Hè una farina di granu integrale 100% dura bianca (duie volte à l'annu).

  • 1000 Year old Wales | The Lazy Antelope

    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. À propositu Havi una ricca storia orale chì data di l'era di a Via di a Seta. Il s'agit d'une culture de levure très vigoureuse qui vit et s'épanouit très bien dans les grains de blé et de seigle. Pruprietà Origine: Galles Età: 1000+ Gustu: piccante Attivu: Iè

  • 1000 Year old Italy | The Lazy Antelope

    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. Forse 1000 anni da u Monasteru di Camaldoli italia Stu starter di pasta madre italiana hè forsi unu di i più antichi in usu cuntinuu. Cumpratu da i Famous Sourdough Starters di J.Davenport. A so surghjente hà acquistatu questu starter una decina d'anni fà in una piccula panetteria intrudata in a serra di l'Appennini Tuscani; una panetteria chì hà avutu u so principiu centu anni nanzu da i monachi in u Monasteru di Camaldoli vicinu. Stu munasteru hè statu custruitu versu l'annu 1012 dC da San Romauldu, un monacu benedettinu, chì vulia creà un locu di riflessione religiosa sulitariu. Finu à oghje, u Sacru Hermitage di Camaldoli cuntinueghja à allughjà i monaci benedettini camaldolesi, chì campanu, veneranu è cucinu in situ. A legenda dice chì l'iniziu di pasta madre chì anu nutritu mille anni fà hè sempre utilizatu da questi monaci oghje, è per mezu di i sforzi di J. Davenport u so starter di pasta madre pò esse spartutu fora di a so bella muntagna sacra. (J. Davenport) Pruprietà A legenda dice chì questu starter puderia esse più di mille anni, essendu in usu cuntinuu da quandu u monasteru hè statu custruitu prima. Hè ligeru è hà un prufilu di sourness cumplessu è delicatu

  • Bristol England | The Lazy Antelope

    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.

  • Australia | The Lazy Antelope

    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

  • 400 Year old Bavarian Black Death | The Lazy Antelope

    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 Nera" bavarese À propositu Credu chì hè unu di i migliori principianti europei dispunibili. Face u pane maravigliu chì hè assuciatu cù a parti miridiunali di Germania. È, cum'è unu s'aspittava, vene cun una storia abbastanza interessante è ricca. A storia orale indica chì questu starter data di circa u periodu di a Peste Nera di Germania (1633) è hè urigginatu in a cità di Oberammergau. Mi pigliò letteralmente anni per rintracciare una cultura tedesca affidabile da questu periodu di tempu. Puderaghju truvà sta razza da una sola famiglia chì l'avia trasmessa da parechje generazioni. Ci vole à ricurdà chì u levitu cummerciale per a fabricazione di pani in casa ùn era micca dispunibule finu à u XXu seculu. L'unicu modu chì e famiglie è i panifici puderanu coce u pane lievitatu prima di questu era di avè un starter affidabile. Cù l'avventu di u levitu cummerciale, a maiò parte di a ghjente hà sguassatu solu i principianti chì avianu usatu per anni. Ma ogni tantu, mi scorri à traversu un vechju principiante di famiglia cù una grande storia. Questu hè l'unicu starter tedescu storicu ch'e aghju pussutu truvà chì hè stata trasmessa da una sola famiglia per quasi 400 anni. U pane chì leva hè assolutamente fabuloso. Aghju compru questu da un omu chì hè natu è cresciutu in Baviera (micca luntanu da Oberammergau), Quantu furtunatu era d'avè trovu. Hè unu di i mo principianti preferiti è avà u sparte cun voi. Pruprietà Origine: Europa Età: 400 Gustu: piccante Attivu: Iè

  • About Us | The Lazy Antelope

    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. Tuttu nantu à The Lazy Antilope Cum'è una tenda in linea ben cunnisciuta, offremu una varietà di starters storici di pasta madre da u mondu sanu, è ancu articuli d'alta qualità accumpagnati da un serviziu attentu è efficiente. Dapoi u primu ghjornu, avemu travagliatu senza stanca per espansione e nostre offerte è furnisce i nostri clienti cù i migliori prudutti. A nostra passione per l'eccellenza ci hà guidatu da u principiu è cuntinueghja à inspiràci in avanti. A squadra di The Lazy Antelope sà chì ogni pruduttu conta, è s'impegna à fà l'intera sperienza di shopping u più faciule è gratificante pussibule. Scuprite u nostru magazinu è offerte speciali, è cuntattate cù dumande o richieste. Semu felici di aiutà! Cuntatta ci A nostra squadra Stephanie Dixson Lisa Wertz Matthew Stigleman

  • Privacy Policy | The Lazy Antelope

    Security of your Personal Information: The Company secures your personal information from unauthorized access, use, or disclosure. POLITIKA DI PRIVACY Privacy Policy This Privacy Policy ("Policy") applies to 315 Diehl Avenue, and The Lazy Antelope ("Company") and governs data collection and usage. For the purposes of this Privacy Policy, unless otherwise noted, all references to the Company include 315 Diehl Avenue. The Company's website is a e-commerce site. By using the Company website, you consent to the data practices described in this statement. Collection of your Personal Information In order to better provide you with products and services offered, the Company may collect personally identifiable information, such as your: - First and last name - Mailing address - Email address - Phone number If you purchase the Company's products and services, we collect billing and credit card information. This information is used to complete the purchase transaction. We do not collect any personal information about you unless you voluntarily provide it to us. However, you may be required to provide certain personal information to us when you elect to use certain products or services. These may include: (a) registering for an account; (b) entering a sweepstakes or contest sponsored by us or one of our partners; (c) signing up for special offers from selected third parties; (d) sending us an email message; (e) submitting your credit card or other payment information when ordering and purchasing products and services. To wit, we will use your information for, but not limited to, communicating with you in relation to services and/or products you have requested from us. We also may gather additional personal or non-personal information in the future. Use of your Personal Information The Company collects and uses your personal information in the following ways: - to operate and deliver the services you have requested - to provide you with information, products, or services that you request from us - to provide you with notices about your account - to carry out the Company's obligations and enforce our rights arising from any contracts entered between you and us, including for billing and collection - to notify you about changes to our 315 Diehl Avenue or any products or services we offer or provide through it - in any other way we may describe when you provide the information - for any other purpose with your consent. The Company may also use your personally identifiable information to inform you of other products or services available from the Company and its affiliates. Sharing Information with Third Parties The Company does not sell, rent, or lease its customer lists to third parties. The Company may share data with trusted partners to help perform statistical analysis, send you email or postal mail, provide customer support, or arrange for deliveries. All such third parties are prohibited from using your personal information except to provide these services tothe Company, and they are required to maintain the confidentiality of your information. The Company may disclose your personal information, without notice, if required to do so by law or in the good faith belief that such action is necessary to: (a) conform to the edicts of the law or comply with legal process served on the Company or the site; (b) protect and defend the rights or property of the Company; and/or (c) act under exigent circumstances to protect the personal safety of users of the Company, or the public. Automatically Collected Information The Company may automatically collect information about your computer hardware and software. This information can include your IP address, browser type, domain names, access times, and referring website addresses. This information is used for the operation of the service, to maintain quality of the service, and to provide general statistics regarding the use of the Company's website. Security of your Personal Information The Company secures your personal information from unauthorized access, use, or disclosure. The Company uses the following methods for this purpose: - SSL Protocol When personal information (such as a credit card number) is transmitted to other websites, it is protected through the use of encryption, such as the Secure Sockets Layer (SSL) protocol. We strive to take appropriate security measures to protect against unauthorized access to or alteration of your personal information. Unfortunately, no data transmission over the Internet or any wireless network can be guaranteed to be 100% secure. As a result, while we strive to protect your personal information, you acknowledge that: (a) there are security and privacy limitations inherent to the Internet that are beyond our control; and (b) the security, integrity, and privacy of any and all information and data exchanged between you and us through this site cannot be guaranteed. Right to Deletion Subject to certain exceptions set out below, on receipt of a verifiable request from you, we will: - Delete your personal information from our records; and - Direct any service providers to delete your personal information from their records. Please note that we may not be able to comply with requests to delete your personal information if it is necessary to: - Complete the transaction for which the personal information was collected, fulfill the terms of a written warranty or product recall conducted in accordance with federal law, and provide a good or service requested by you, or reasonably anticipated within the context of our ongoing business relationship with you, or otherwise perform a contract between you and us; - Detect security incidents, protect against malicious, deceptive, fraudulent, or illegal activity; or prosecute those responsible for that activity; - Debug to identify and repair errors that impair existing intended functionality; - Exercise free speech, ensure the right of another consumer to exercise his or her right of free speech, or exercise another right provided for by law; - Comply with the California Electronic Communications Privacy Act; - Engage in public or peer-reviewed scientific, historical, or statistical research in the public interest that adheres to all other applicable ethics and privacy laws, when our deletion of the information is likely to render impossible or seriously impair the achievement of such research, provided we have obtained your informed consent; - Enable solely internal uses that are reasonably aligned with your expectations based on your relationship with us; - Comply with an existing legal obligation; or - Otherwise use your personal information, internally, in a lawful manner that is compatible with the context in which you provided the information. Children Under Thirteen The Company does not knowingly collect personally identifiable information from children under the age of 13. If you are under the age of 13, you must ask your parent or guardian for permission to use this website. Email Communications From time to time, the Company may contact you via email for the purpose of providing announcements, promotional offers, alerts, confirmations, surveys, and/or other general communication. If you would like to stop receiving marketing or promotional communications via email from the Company, you may opt out of such communications by clicking on the unsubscribe button. Changes to This Statement The Company reserves the right to change this Policy from time to time. For example, when there are changes in our services, changes in our data protection practices, or changes in the law. When changes to this Policy are significant, we will inform you. You may receive a notice by sending an email to the primary email address specified in your account, by placing a prominent notice on our The Lazy Antelope, and/or by updating any privacy information. Your continued use of the website and/or services available after such modifications will constitute your: (a) acknowledgment of the modified Policy; and (b) agreement to abide and be bound by that Policy. Contact Information The Company welcomes your questions or comments regarding this Policy. If you believe that the Company has not adhered to this Policy, please contact the Company at: The Lazy Antelope _________________ Des Moines, Iowa 50315 Email Address: thelazyantelope@gmail.com Phone Number: 7579852699 Effective as of April 09, 2024

  • Basic Sourdough Bread Recipe | The Lazy Antelope

    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 Ricetta basica di pane a lievitazione naturale Questa ricetta di pani di pasta madre crea un pane rusticu è artighjanu chì hè perfettu per i principianti! Tempu di preparazione 15 minuti U tempu di cucina 50 minuti Tempu di riposu / Rising Time 18 ore Tempu tutale 19 ore 5 minuti Porzioni: 10 Calorie: 364 kcal Ingredienti 7,5 tazzi di farina di pane pò rimpiazzà a farina per tutti i scopi 1 tazza di starter sourdough attivu è bubbly 3 tazzi d'acqua 4 tsp sal marinu Istruzzioni OPTIONAL: Unisce a farina, l'acqua è l'statore di pasta madre in una ciotola grande o una ciotola di un mixer stand è lasciate à pusà per 30 minuti per autolyse (per un megliu sviluppu di glutine) prima di aghjunghje u sali. Sè vo fate u prucessu d'autolisi, aghjunghje u salinu dopu à 30 minuti. Se no, combina tutti i vostri ingredienti in una ciotola grande. METODU DI STRETCH-AND-FOLD (passa à u passu 6 se si usa un mixer stand): mischjà cù una cucchiara di legnu robusta o e vostre mani finu à chì una pasta shaggy hè furmatu. Coperta cù una spugna pulita è umida è lasciate per 20 minuti. METODU DI STRETCH-AND-FOLD: Cumplete 1 set di stretch-and-folds afferrando un bordu di a pasta è tirando fermamente finu à u pussibule senza chì a pasta si rompe, poi pieghendula. Girate a tazza un quartu di volta è ripetite finu à chì avete andatu in tuttu. METODU STRETCH-AND-FOLD: Repetite u passu 4 ogni 15 minuti per 3 volte. Allora repite ogni 30 minuti per altre 3 volte. Ricurdativi, u timing ùn deve esse perfettu (leghjite sopra) METODU STAND MIXER: Utilizendu u ganciu di pasta, mette u mixer à a più bassa velocità è impasta per 10-15 minuti. Coperta a ciotola cù una pellicola plastica è lasciate a massa fermenta durante 6-12 ore finu à chì hà almenu duppiatu in grandezza. Dopu a risurrezzione, aduprate un raschiu di bancu per turnà nantu à una superficia di travagliu ligeramente infarinata. Divide a pasta in 2 parti uguali. Pigliate un angulu di a pasta à u mumentu è plegate in sè stessu. Dopu avè fattu questu nantu à quattru lati uguali, vultate a pasta in modu chì i plegamenti sò in u fondu. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Pone l'impasto a forma a faccia in giù in una cesta o ciotola di prova. Coperta cù pellicola plastica è mette in a frigorifera per almenu 12 ore. U tempu di u frigorifero hè facultativu ma cunsigliatu! Per coce, preheat u fornu cù Dutch Oven à l'internu à 475 °. Turnate a pasta nantu à carta di pergamena è marcate cù una rasa o un cuteddu affilatu (aghjunghje un pocu di farina o farina di granu à a cima prima di scoring aiutarà à u patronu si distingue più). Abbassà a pasta cù cura in un fornu olandese caldu, è mette a tapa. Focu cù a tapa per 25 minuti, dopu cù a tapa per altri 25 minuti. A temperatura interna di u pane deve leghje almenu 195 ° F subitu dopu avè tiratu fora di u fornu. Eliminate cù cura u pane da u Fornu Olandese (l'aghju solu turnatu nantu à una tavola di legnu) è lasciate friddà per almenu 1 ora prima di affettà.

  • Copy of Safety & Allergen Information | The Lazy Antelope

    Informazioni di sicurezza Fabbricatu in un stabilimentu chì usa ancu u granu. Tutti i principianti anu cuntenutu u granu in un certu puntu. Ingredienti sicondu u starter pò cuntene: King Arthur farina All Purpose non imbiancata, farina di segale scura, farina pumpernickel, 00 farina italiana Disclaimer Legale Dichjarazioni riguardanti i supplementi dietetichi ùn sò micca stati valutati da a FDA è ùn sò micca destinati à diagnosticà, trattà, curà o prevene ogni malatia o cundizione di salute. Informazioni allergene U glutine, u granu . .

  • Legal Disclaimer | The Lazy Antelope

    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. Mantene un starter di pasta madre implica a gestione di un ecosistema di levadura microscòpica è bacteria. A chjave per assicurà un starter di pasta madre sana hè di cuntrullà i fatturi chì influenzanu a sopravvivenza è a crescita microbiana. ÙN CONSUMU STARTER RAW-TUTTI I NOSTRI STARTERS HAN IN QUALCUNU PUNTU CONTENUTU FRUMENTU È HAN RICEVU IN GLUTEN-ÙN CONSUMU SI VOGLIA ALERGIE DI TRIUM E/O GLUTEN Disclaimer Legale ISSU SERVIZU POTE CONTENE TRADUZIONI POWERED DA ALTRI SERVIZI TERZI, COME GOOGLE TRANSLATE. The Lazy Antelope DECLINA TUTTE LE GARANTIE RELATATE A E TRADUZIONI, ESPRESSE O IMPLICITE, INCLUDE QUALSIASI GARANZIA DI PRECISIONE, AFFIDABILITÀ E QUALSIASI GARANZIA IMPLICITA DI COMMERCIABILITÀ, IDONEITA' PER UN PUBLIC PARTICOLARE E NON VIOLAZIONE. Aduprate prucedure di manipolazione di l'alimentu sicuru. Cumincià cù l'equipaggiu è a superficia di cucina pulita, è utilizate ingredienti di qualità. Lavate e mani prima di manipulà ingredienti è equipaggiu, è in ogni mumentu a pulizia hè compromessa. Limite i contaminanti in l'aria mantenendu u starter senza cupertu. A farina hè un pruduttu agriculu crudu. A farina stessu ùn hè micca un alimentu prontu à manghjà è deve esse sempre cottu prima di cunsumà. A farina puderia esse contaminata in ogni puntu di a catena alimentaria, soprattuttu in casa durante a manipulazione. Ùn tastate micca l'iniziu di pasta cruda prima di coccia. Invece, un aspettu bubbly, l'odore piccante, a coherenza cum'è a pasta, l'espansione è i registri di i passi di preparazione deve esse usatu per determinà quandu u vostru starter hè prontu. U prucessu di fermentazione acidificarà u starter, chì aiuta à prevene a crescita di patogenu. U passu di coccia ucciderà ogni bacteria presente. U levitu salvaticu hè naturali nantu à a farina è in l'aria. U levitu ùn hà micca bisognu à esse intenzionalmente catturatu da l'aria, nè u levitu cummerciale ùn deve esse aghjuntu à fà un starter sourdough. Questi leviti salvatichi sò inattivi, ma in cundizioni adattati seranu attivati in presenza di acqua. U starter contaminatu deve esse scartatu. L'iniziu di pasta madre chì mostra qualsiasi signu di muffa (culuratu è / o fuzzy) ùn deve micca esse usatu, è u cuntinuu deve esse puliti è lavatu bè prima di principià. L'iniziu di sourdough pò sviluppà una capa di liquidu chì puzza d'alcohol, è questu hè bè. U liquidu hè un subproduttu di u levitu di fermentazione è pò esse versatu o sbulicatu. Un starter di sourdough chì hè guardatu in a frigorifera è micca alimentatu regularmente pò sviluppà grumi bianchissichi nantu à a superficia di a capa di liquidu chì sò levitu sicuru. ma micca muffa. Monitorà i fatturi chì influenzanu a crescita di i microorganismi: Tempu: Crià un starter o rehydrating un starter seccu piglià parechji ghjorni di alimentazione regulare. Bollerà è risuscirà, è svilupparà un odore piacevule à l'acre quandu hè prestu à aduprà. Temperature: I microorganismi di fermentazione sò più viable à e temperature chì si sentenu còmode per voi, una temperatura di l'ambienti calda (circa 70 ° F). A fermentazione rallenta à e temperature più fresche, è accade troppu rapidamente o ancu si ferma quandu troppu caldu per u vostru propiu cunfortu. Umidità: L'acqua cumminata cù a farina furnisce l'ambiente necessariu per cultivà u levitu salvaticu è a bacteria. Mantene l'iniziu senza cupertu per scoraggià u sviluppu di muffa. Acidità: I batteri di l'acidu latticu benefica (LAB) pruduceranu l'acidu latticu, chì aumenterà l'acidità, abbandunendu u pH in modu sicuru sottu à 4,6. Questa acidificazione rapida di u sourdough starter aiuterà à limità a crescita di microorganismi dannosi, cumpresu u muffa. Nutrienti: intervalli di alimentazione regularmente spaziati sò necessarii. A rimozione di qualchì starter cù ogni novu aghjuntu di farina è acqua aiuta cù l'accessu di nutrienti per u crescita microbiale ottima. U tipu di farina hà ancu un impattu annantu à u sviluppu microbicu è u pruduttu finali. L'ossigenu: a fermentazione di l'iniziu di pasta madre pruducerà diossidu di carbonu. L'iniziu deve esse cupertu per liberà in modu sicuru u gasu, ma a cultura ùn hà micca bisognu di l'ossigenu.

  • Safety & Allergen Information | The Lazy Antelope

    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. Informazioni di sicurezza Fabbricatu in un stabilimentu chì usa ancu u granu. Tutti i principianti anu cuntenutu u granu in un certu puntu. Ingredienti sicondu u starter pò cuntene: King Arthur farina All Purpose non imbiancata, farina di segale scura, farina pumpernickel, 00 farina italiana Disclaimer Legale Dichjarazioni riguardanti i supplementi dietetichi ùn sò micca stati valutati da a FDA è ùn sò micca destinati à diagnosticà, trattà, curà o prevene ogni malatia o cundizione di salute. Informazioni allergene U glutine, u granu . .

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