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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. 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

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.

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

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

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

​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.

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 , ,

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. Vedligeholdelse af en surdejsstarter involverer styring af et økosystem af mikroskopisk gær og bakterier. Nøglen til at sikre en sund surdejsstarter er at kontrollere de faktorer, der påvirker mikrobiel overlevelse og vækst. FORBRUG IKKE RÅ FORRETTER – ALLE VORES FORRETTER HAR PÅ ET PÅ ET PUNKT INDEHOLDT HVEDE OG ER RIGTIG GLUTEN – FORBRUG IKKE, HVIS DU HAR HVEDE OG/ELLER GLUTENALLERGI Juridisk ansvarsfraskrivelse DENNE TJENESTE KAN INDEHOLDE OVERSÆTTELSER DREVET AF ANDRE TREDJEPARTSSERVICES, SOM GOOGLE TRANSLATE. The Lazy Antilope FRASKRIVER SIG ALLE GARANTIER RELATET TIL OVERSÆTTELSERNE, UDTRYKKELIGE ELLER UNDERFORSTÅEDE, HERUNDER EVENTUELLE GARANTIER OM NØJAGTIGHED, PÅLIDELIGHED OG ENHVER UNDERFORSTÅET GARANTI FOR SALGBARHED, EGNETHED FOR EN DELTAGELSE. Brug sikre fødevarehåndteringsprocedurer. Start med rent køkkenudstyr og overflader, og brug kvalitetsingredienser. Vask hænder før håndtering af ingredienser og udstyr, og til enhver tid er renligheden kompromitteret. Begræns luftbårne urenheder ved at holde starteren løst dækket. Mel er et råt landbrugsprodukt. Mel i sig selv er ikke en klar-til-spise mad og bør altid tilberedes før indtagelse. Mel kan blive forurenet på et hvilket som helst tidspunkt i fødekæden, især derhjemme ved håndtering. Smag ikke på rå surdejsstarter før bagning. I stedet bør et boblende udseende, syrlig lugt, dejlignende konsistens, ekspansion og registrering af forberedelsestrin bruges til at bestemme, hvornår din starter er klar. Fermenteringsprocessen vil forsure starteren, hvilket hjælper med at forhindre patogenvækst. Bagningstrinnet vil dræbe eventuelle bakterier. Vildgær er naturligt på melet og i luften. Gær skal ikke med vilje fanges fra luften, og der skal heller ikke tilsættes kommerciel gær, når man laver en surdejsstarter. Disse vilde gærarter er inaktive, men vil under passende forhold blive aktiveret i nærvær af vand. Forurenet starter skal kasseres. Surdejsstarter, der viser tegn på skimmelsvamp (farvet og/eller uklar), bør IKKE bruges, og beholderen skal rengøres grundigt og skylles, inden man starter forfra. Surdejsstarter kan udvikle et flydende lag, der lugter af alkohol, og det er fint. Væsken er et biprodukt af den gærende gær og kan enten hældes fra eller røres i. En surdejsstarter, der opbevares i køleskabet og ikke fodres regelmæssigt, kan udvikle hvidlige klumper på overfladen af væskelaget, der er sikre gær, men ikke skimmelsvamp. Overvåg faktorer, der påvirker mikroorganismevækst: Tid: At lave en starter eller rehydrering af en tørret starter vil tage flere dage med regelmæssig fodring. Den vil boble og hæve og udvikle en behagelig syrlig lugt, når den er klar til brug. Temperatur: De fermenterende mikroorganismer er mere levedygtige ved temperaturer, der føles behagelige for dig, en varm stuetemperatur (omkring 70°F). Gæringen vil aftage ved koldere temperaturer og forekomme for hurtigt eller endda stoppe, når det er for varmt for din egen komfort. Fugt: Vand kombineret med melet vil give det nødvendige miljø til at dyrke den vilde gær og bakterier. Hold starteren løst dækket for at modvirke udvikling af skimmelsvamp. Surhedsgrad: Gavnlige mælkesyrebakterier (LAB) vil producere mælkesyre, som vil øge surhedsgraden og sænke pH sikkert under 4,6. Denne hurtige forsuring af surdejsstarteren vil hjælpe med at begrænse væksten af skadelige mikroorganismer, herunder skimmelsvamp. Næringsstoffer: Regelmæssige fodringsintervaller er nødvendige. Fjernelse af noget starter med hver ny tilføjelse af mel og vand hjælper med adgang til næringsstoffer for optimal mikrobiel vækst. Meltype vil også have indflydelse på den mikrobielle udvikling og det endelige produkt. Ilt: Fermenterende surdejsstartere vil producere kuldioxid. Starteren skal være løst dækket for sikkert at frigive gassen, men kulturen kræver ikke ilt.

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. 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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.