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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).

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

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

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 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

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

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.

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.

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 . .

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. 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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.

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 . .