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  • King Arthur | The Lazy Antelope

    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 | The Lazy Antelope

    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.

  • 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. Ganske muligt 1000 år gammel fra Camaldoli-klosteret Italien Denne italienske surdejsstarter er muligvis en af de ældste i konstant brug. Købt fra J.Davenports berømte surdejsstartere. Deres kilde købte denne starter for et årti siden hos et lille bageri gemt i den toscanske Apennin-bjergkæde; et bageri, der fik deres starter hundrede år tidligere fra munkene på det nærliggende Camaldoli-kloster. Dette kloster blev bygget omkring 1012 e.Kr. af St. Romauld, en benediktinermunk, som ønskede at skabe et sted for ensom religiøs refleksion. Til denne dag fortsætter den hellige eremitage i Camaldoli med at huse benediktinske kamaldolsiske munke, som bor, tilbeder og bager på stedet. Legenden hævder, at den surdejsstarter, de dyrkede for tusind år siden, stadig bliver brugt af disse munke i dag, og gennem indsatsen fra J. Davenport kan deres surdejsstarter deles ud over deres smukke hellige bjergside. (J. Davenport) Ejendomme Legenden siger, at denne starter kunne være over tusind år gammel, idet den har været i konstant brug, siden klostret først blev bygget. Den er let og har en kompleks og delikat surhedsprofil

  • 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

  • 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.

  • 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. Bayersk "Sorte Død" Om Jeg tror, det er en af de fineste europæiske forretter, der findes. Det gør det vidunderlige brød, der er blevet forbundet med den sydlige del af Tyskland. Og som man kunne forvente, kommer den også med en ganske interessant og rig historie. Mundtlig historie indikerer, at denne starter går tilbage til perioden med Tysklands Sorte Død (1633) og stammer fra byen Oberammergau. Det tog mig bogstaveligt talt år at opspore en pålidelig tysk kultur fra denne tidsperiode. Jeg var i stand til at finde denne stamme fra en enkelt familie, som havde overleveret den gennem mange generationer. Man skal huske, at kommerciel gær til hjemmebrødfremstilling ikke var tilgængelig før i det 20. århundrede. Den eneste måde, familier og bagerier kunne bage hævet brød forud for dette, var ved at have en pålidelig forret. Med fremkomsten af kommerciel gær smed de fleste simpelthen de startere ud, de havde brugt i årevis. Men nu og da støder jeg på en gammel familiestarter med en fantastisk historie. Dette er den eneste historiske tyske starter, jeg har været i stand til at finde, og som er gået i arv gennem en enkelt familie i næsten 400 år. Brødet det hæver er helt fantastisk. Jeg købte denne af en mand, der er født og opvokset i Bayern (ikke langt fra Oberammergau), hvor var jeg heldig at have fundet den. Det er en af mine yndlingsforretter, og nu deler jeg den med jer. Ejendomme Oprindelse: Europa Alder: 400 Smag: Tangy Aktiv: Ja

  • 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. Alt om The Lazy Antilope Som en velkendt onlinebutik tilbyder vi en række historiske surdejsstartere fra hele verden samt varer af høj kvalitet ledsaget af tankevækkende og effektiv service. Siden dag ét har vi arbejdet utrætteligt på at udvide vores tilbud og forsyne vores kunder med de bedste produkter. Vores passion for ekspertise har drevet os fra begyndelsen og fortsætter med at inspirere os fremadrettet. Teamet hos The Lazy Antilope ved, at hvert produkt tæller, og stræber efter at gøre hele shoppingoplevelsen så nem og givende som muligt. Se vores butik og særlige tilbud, og kontakt os med spørgsmål eller forespørgsler. Vi hjælper gerne! Kontakt os Vores hold Stephanie Dixson Lisa Wertz Matthew Stigleman

  • Copy of Safety & Allergen Information | The Lazy Antelope

    Sikkerhedsoplysninger Fremstillet i et anlæg, der også bruger hvede. Alle forretter har på et tidspunkt indeholdt hvede. Ingredienser afhængigt af starteren kan indeholde: King Arthur ubleget all-purpose mel, mørk rugmel, pumpernickel mel, 00 italiensk mel Juridisk ansvarsfraskrivelse Udtalelser vedrørende kosttilskud er ikke blevet evalueret af FDA og er ikke beregnet til at diagnosticere, behandle, helbrede eller forebygge nogen sygdom eller sundhedstilstand. Allergen information Gluten, Hvede , ,

  • Privacy Policy | The Lazy Antelope

    Security of your Personal Information: The Company secures your personal information from unauthorized access, use, or disclosure. FORTROLIGHEDSPOLITIK 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 Grundlæggende surdejsbrødsopskrift Denne surdejsbrødsopskrift skaber et rustikt, håndværksbrød, der er perfekt til begyndere! Forberedelsestid 15 minutter Kogetid 50 minutter Hvile/stigetid 18 timer Samlet tid 19 timer 5 minutter Portioner: 10 Kalorier: 364 kcal ingredienser 7,5 kopper brødmel kan erstatte universalmel 1 kop surdejsstarter aktiv og boblende 3 kopper vand 4 tsk havsalt Instruktioner VALGFRI: Kombiner mel, vand og surdejsstater i en stor skål eller skål med røremaskine og lad stå i 30 minutter for at autolysere (for bedre glutenudvikling), før du tilsætter salt. Hvis du laver autolyseprocessen, tilsæt salt, når de 30 minutter er gået. Hvis ikke, så kom alle dine ingredienser i en stor skål. STRÆK- OG-FOLNINGSMETODE (spring til trin 6, hvis du bruger en røremaskine): Bland med en robust træske eller dine hænder, indtil der er dannet en pjusket dej. Dæk med et rent, fugtigt viskestykke og lad det sidde i 20 minutter. STRÆK- OG-FOLNINGSMETODEN: Fuldfør 1 sæt stræk-og-foldninger ved at tage fat i den ene kant af dejen og fast trække op så langt du kan, uden at dejen knækker, og derefter folde den over. Vend skålen en kvart omgang og gentag indtil du er gået hele vejen rundt. STRÆK- OG-FOLD-METODE: Gentag trin 4 hvert 15. minut i 3 runder. Gentag derefter hvert 30. minut i yderligere 3 runder. Husk, timing behøver ikke at være perfekt (læs ovenfor) STÅ BLANDERMETODEN: Brug dejkrogen, sæt røremaskinen på laveste hastighed og ælt i 10-15 minutter. Dæk skålen med plastfolie og lad dejen gære i 6-12 timer, indtil den er mindst dobbelt så stor. Efter hævning, brug en bænkskraber til at vende den ud på en let meldrysset arbejdsflade. Del dejen i 2 lige store dele. Tag et hjørne af dejen ad gangen og fold den ind i sig selv. Når du har gjort dette på fire lige store sider, vendes dejen, så folderne er i bunden. Rul den rundt med dine hænder ved at bruge en bevægelse med uret, og læg mere af den under efter behov. Læg den formede dej med forsiden nedad i en hævekurv eller skål. Dæk til med plastfolie og sæt det i køleskabet i mindst 12 timer. Køleskabstiden er valgfri, men anbefales! For at bage skal du forvarme ovnen med Dutch Oven indeni til 475°. Vend dejen ud på bagepapir og riv med en barberkniv eller skarp kniv (tilsæt lidt mel eller majsmel til toppen, før du skærer, vil hjælpe mønsteret til at skille sig ud). Sænk forsigtigt dejen ned i en varm hollandsk ovn, og læg låg på. Bages med låg på i 25 minutter, derefter med låget af i yderligere 25 minutter. Brødets indre temperatur skal være mindst 195°F lige efter at have trukket det ud af ovnen. Fjern forsigtigt brød fra Dutch Oven (jeg vender det bare ud på et træudskæringsbræt) og lad det køle af i mindst 1 time, før det skæres i skiver.

  • 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. Sikkerhedsoplysninger Fremstillet i et anlæg, der også bruger hvede. Alle forretter har på et tidspunkt indeholdt hvede. Ingredienser afhængigt af starteren kan indeholde: King Arthur ubleget all-purpose mel, mørk rugmel, pumpernickel mel, 00 italiensk mel Juridisk ansvarsfraskrivelse Udtalelser vedrørende kosttilskud er ikke blevet evalueret af FDA og er ikke beregnet til at diagnosticere, behandle, helbrede eller forebygge nogen sygdom eller sundhedstilstand. Allergen information Gluten, Hvede , ,

  • Baking in a Dutch Oven | The Lazy Antelope

    ​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Bagning af surdej i en hollandsk ovn , , En hollandsk ovn er meget vigtig, når du bager rustikke brød. Jeg foretrækker støbejern, men du kan bruge DO efter eget valg. Forvarm din ovn til 475° før bagning. Jeg forvarmer ovnen med min hollandske ovn indeni. Når du trækker din dej ud af køleskabet (eller lige efter formning, hvis du har travlt), skal du overføre den fra hævekurven over på et stykke bagepapir. Toppen af dejen er i bunden af skålen eller kurven, efterhånden som den hæver. Den side, der var vendt opad i kurven eller skålen, vil nu vende nedad på tælleren. Sænk forsigtigt brødet ned i den varme hollandske ovn. Læg låg på, sæt det i ovnen og bag i 30 minutter. Fjern derefter låget og bag i yderligere 20-25 minutter. Den indre temperatur skal være mindst 195°F. Tag forsigtigt brødet ud af den hollandske ovn med det samme for at undgå, at bundskorpen bliver for mørk. Du kan placere den på en kølerist eller et skærebræt. Lad derefter brødet køle af i mindst en time, før det skæres i skiver. Brug en brødkniv til udskæring og en guide, hvis du har en.

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