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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. Kõik laiska antiloopi kohta Tuntud veebipoena pakume erinevaid ajaloolisi juuretise eelroogi üle maailma ning kvaliteetseid esemeid koos läbimõeldud ja tõhusa teenindusega. Alates esimesest päevast oleme väsimatult töötanud selle nimel, et laiendada oma pakkumist ja pakkuda klientidele parimaid tooteid. Meie kirg tipptaseme vastu on meid algusest peale ajendanud ja inspireerib meid ka edaspidi. The Lazy Antelope meeskond teab, et iga toode loeb, ja püüab muuta kogu ostukogemuse võimalikult lihtsaks ja rahuldust pakkuvaks. Tutvu meie poe ja eripakkumistega ning võta küsimuste või soovide korral ühendust. Meil on hea meel aidata! Võta meiega ühendust Meie meeskond Stephanie Dixson Lisa Wertz Matthew Stigleman

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. Umbes Sellel on rikkalik suuline ajalugu, mis pärineb Siiditee kaubanduse ajastust. See on väga jõuline pärmikultuur, mis elab ja õitseb väga hästi nii nisu- kui ka rukkiterades. Omadused Päritolu: Wales Vanus: 1000+ Maitse: Kerge Aktiivne: jah

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. Poola Tume rukis magus nisu Lazy Antelope'il on hea meel teatada, et meie hapukoore eelroogade kollektsiooni on kogu maailmast pärit uusim täiendus! See armas Poola kultuur osteti Ed Woodi International Sourdoughsi tellimuselt nr 112-1111567-0042638, mis hankis selle väikesest Poola pagariärist. Seda kasvatati pumpernikkelrukkil ja söödeti Bob's Red Mill Organic kivist jahvatatud tumeda rukkijahuga, mis on täistera ja GMO-vaba. ja on värskelt jahvatatud veskikividel, sellel on südamlik ja iseloomulik maitse, me pole kindlad selle täpses vanuses. Toidame seda: Bob's Red Mill Organic Stone Ground Dark Rukkijahu, mis on täistera ja MITTE GMO-ga kontrollitud - PAREVE & 90/10 90 tumeda rukkiga ja 10 Pride of the Prairie Natural S'Wheat Naturally Sweet nisu, mis on ehtne. stoneground täistera nisujahu firmalt Farmer Direct Foods, Inc. See on kasvatatud Kansases asuvast maast, mis on koššer ja MITTEGMO. See on 100% kõva valge täistera nisujahu (kaks korda aastas).

Security of your Personal Information: The Company secures your personal information from unauthorized access, use, or disclosure. PRIVAATSUSPOLIITIKA 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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started with and fed: Our Affiliate Partner King Arthur All-purpose gluten-free flour Allergen Information- Gluten Free, Specialty- GMO-Free, Gluten Free, Kosher Certified King Arthur All-purpose Flour is Non-GMO Project Verified; Certified Gluten-Free by the GFCO Buckwheat Sourdough Bread Recipe Gluten Free If you have celiac disease or gluten sensitivity, be sure that you use gluten-free flour for the starter and gluten-free ingredients for all of the baked goods you plan to use your gluten-free sourdough starter in. Gluten Free- Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is a specially formulated blend of gluten-free flours, starches, and xanthan gum designed to replace wheat flour one-to-one. It allows you to easily transform traditional recipes for cookies, cakes, brownies, muffins, and pancakes into gluten-free versions. https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-bread-recipe Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum. The Essentials of Gluten-Free Sourdough Baking: A Comprehensive Guide In contemporary culinary practices, the rise in awareness regarding celiac disease and gluten sensitivity has led to an increased demand for gluten-free options. Among these, gluten-free sourdough bread stands out as a flavorful alternative that mimics the taste and texture of traditional sourdough. For individuals with celiac disease or gluten sensitivity, the importance of using gluten-free flour and ingredients cannot be overstated. This aims to provide an in-depth exploration of gluten-free sourdough starters, the feeding process, and the best practices for successful gluten-free sourdough baking, highlighting King Arthur All-Purpose Gluten-Free Flour as a premier choice. Understanding Gluten-Free Sourdough Starters A sourdough starter is a mixture of flour and water that captures wild yeast and lactic acid bacteria from the environment. This biological community ferments the mixture, producing carbon dioxide and organic acids, which impart the characteristic sour flavor and leavening properties to the bread. For individuals with gluten sensitivities, it is essential to begin with a gluten-free starter to avoid adverse health effects. King Arthur All-Purpose Gluten-Free Flour is an exemplary choice due to its certifications: it is gluten-free, non-GMO, kosher, and dairy-free, making it suitable for a diverse range of dietary needs. Activation and Feeding of the Starter When a gluten-free sourdough starter is purchased, particularly one that has been shipped but not fed, it requires a period of activation, commonly referred to as "waking up." To achieve this, the starter must be maintained at room temperature and fed every 24 hours for several days. This frequent feeding encourages the growth of yeast and bacteria, establishing a robust starter that produces a more substantial volume and a milder flavor. After the initial activation phase, the feeding schedule can be adjusted to every 12-24 hours, depending on the needs of the starter and the baker's taste preferences. In contrast, if the starter is stored in the refrigerator, the feeding frequency can be reduced to once a week. However, this practice typically results in a lower volume of starter, with a more pronounced and pungent sour taste, which may be desirable for some bakers. Utilizing a wet starter, as opposed to a dehydrated starter, allows for faster activation, though it will still require consistent feeding over the initial days. Baking with Gluten-Free Sourdough Once the starter is thriving, it can be used in various gluten-free baking endeavors. The versatility of gluten-free sourdough bread is one of its most attractive features, allowing for the creation of loaves that are not only delicious but also nutritious. The fermentation process associated with sourdough baking enhances the bioavailability of nutrients and contributes to improved flavor profiles. For those looking to begin their gluten-free sourdough baking journey, a reliable and tested recipe is critical. King Arthur Baking Company offers a gluten-free sourdough bread recipe that serves as an excellent starting point for bakers. This recipe utilizes the potent properties of the gluten-free sourdough starter to produce a loaf that captures the essence of traditional sourdough while maintaining the standards required for gluten-free consumption.For a wonderful bread recipe please visit: https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-bread-recipe The journey into gluten-free sourdough baking invites those with celiac disease or gluten sensitivity to explore flavors and textures that were once out of reach. The complexity of creating a gluten-free sourdough starter and mastering its feeding regimen requires attention and care, but the rewards manifest in the form of delectable bread that aligns with dietary restrictions. King Arthur All-Purpose Gluten-Free Flour emerges as a reliable companion in this culinary endeavor, ensuring that every bite is free of gluten while celebrating the art of sourdough baking. By understanding and following the practices detailed in this essay, bakers will be well-equipped to embark on their gluten-free sourdough journey, ultimately enriching their culinary repertoire and enhancing their quality of life. Buckwheat Gluten Free Starter: Fed Bob's Red Mill Buckwheat flour Organic, whole grain & naturally gluten-free baking staple Offers a rich & nutty flavor for crepes, pancakes & yeast breads Made using traditional grinding methods (black specks come right from the ground seed hull) Excellent source of dietary fiber & essential amino acids to boost nutrition Bob's Red Mill uses every part of the kernel in its Certified Organic and non-GMO whole-grain pantry staples. That means your diet will enjoy added vitamins, minerals, fatty acids, and dietary fiber. Using a buckwheat sourdough starter allows you to bake without relying on commercial yeast, which is beneficial because many commercial yeasts are genetically modified. Additionally, numerous people unknowingly have adverse reactions to these yeasts. A buckwheat sourdough starter offers a texture like traditional wheat goods without additives. Fermenting buckwheat (or any grain or seed) helps to break down its phytates, making the vitamins and minerals in the fermented grain much more bioavailable, meaning they are easier for A buckwheat sourdough starter offers a texture like traditional wheat baked goods without additives. Your body to absorb and use. Buckwheat sourdough bread is a unique and nutritious type of bread crafted primarily from buckwheat flour, moving away from the conventional use of wheat flour. Despite its misleading name, buckwheat is not related to wheat at all; it is, in fact, a seed that is naturally gluten-free and brimming with essential nutrients. The art of making sourdough involves a fascinating fermentation process that not only deepens the flavor profile of the bread, creating a delightful tangy taste, but also enhances its digestibility, making it a healthier option for many. The result is a rustic loaf with a hearty texture and a rich, nutty aroma that tantalizes the senses. Buckwheat flour, derived from the hulled seeds of buckwheat groats, is a gluten-free flour celebrated for its unique, earthy flavor and slightly nutty aroma. This flour is not only delicious but also packed with nutritional benefits, as it is rich in protein, dietary fiber, and essential minerals like magnesium and zinc. Its deep color and coarse texture add character to baked goods. Unlike wheat flour, which contains gluten—the protein responsible for the chewy texture of traditional bread—buckwheat flour provides a different baking experience, resulting in denser and heartier products that are ideal for pancakes, noodles, and various gluten-free recipes.

Egyptian Giza culture was a wonderful addition to our collection of authentic sourdough cultures from around the world. "It is one of the oldest cultures we have with a history dating back over 4,500 years. It was collected by Ed and Jean Wood while on a trip for the National Geographic Society to discover how the Egyptians baked in 4500 B.C. Umbes Egiptuse Giza kultuur on üks The Lazy Antilopes uusimaid täiendusi meie autentsete juuretiskultuuride kogusse kogu maailmast. "See on üks vanimaid kultuure, mille ajalugu ulatub tagasi üle 5000 aasta. Ed ja Jean Wood kogusid selle National Geographic Society reisil, et avastada, kuidas egiptlased küpsetasid 4500 eKr. kuid püsib elujõulisena mitu kuud, vaja on toitmist vaid nende taasaktiveerimiseks enne kasutamist. Pagariäri, kus see kultuur leiti, pärineb otse antiikajast ja asus püramiidide varjus. Tõenäoliselt on see kultuur, mis valmistas inimese esimese juuretise leiva ja on üks, mida kasutati selle esimese leiva taasloomiseks National Geographic Society jaoks" (Sourdough International LLC). Sourdough Starter from Giza, Egypt The art of bread-making is one of humanity’s oldest culinary practices, deeply intertwined with cultural, social, and economic developments across civilizations. Among the various types of bread that have emerged over millennia, sourdough stands out not only for its unique flavor and texture but also for its ancient origins. One remarkable testament to this ancient craft is the sourdough starter that can be traced back to Giza, Egypt, with a history that is more than 4,500 years old. This explores the historical context, cultural significance, and enduring legacy of this exceptional sourdough culture, emphasizing its role in understanding ancient Egyptian baking practices and its implications for contemporary baking. Historical Context of Sourdough in Ancient Egypt The origins of sourdough can be traced back to the earliest civilizations, where the necessity of sustenance led to innovations in food preparation. Archeological evidence suggests that leavened bread emerged in Egypt around 2600 B.C., during the time of the Old Kingdom, coinciding with the construction of the iconic pyramids. It is believed that this sourdough starter, which has been preserved and utilized by The Lazy Antelope, is a direct descendant of the cultures that ancient Egyptian bakers used. Collected by Ed and Jean Wood during a National Geographic Society expedition, this starter offers a rare glimpse into the methods and materials used by Egyptians in their baking rituals. The significance of bread in ancient Egyptian society cannot be overstated. It was a staple food, serving not only as a primary dietary source but also as a symbol of prosperity and community. Bread was often offered to the gods, reflecting its sacred status in rituals and religious practices. The discovery of a bakery that dates to antiquity near the pyramids highlights the connection between the baking process and the monumental achievements of Egyptian civilization, suggesting that bread-making was central to their daily lives and cultural identity. The Science of Sourdough: Fermentation and Flavor At its core, sourdough is a product of natural fermentation, a process that fosters the growth of wild yeast and lactic acid bacteria. The sourdough starter from Giza encapsulates this dynamic relationship, where microorganisms interact with flour and water to create a unique environment conducive to leavening. The fermentation process not only produces carbon dioxide, which causes the dough to rise, but also contributes to the development of distinct flavors and textures that characterize sourdough bread. Refrigerated sourdough cultures, such as the Giza starter, become dormant yet remain viable for extended periods. This ability to pause and reactivate highlights the adaptability of these microorganisms, allowing bakers to harness ancient techniques in modern kitchens. The knowledge gained from ancient Egyptian baking can inform contemporary practices, helping bakers to cultivate and maintain their starters while appreciating the historical roots of their craft. Cultural Significance and Legacy The rediscovery of the Giza sourdough starter has implications that extend beyond the kitchen. It serves as a bridge connecting modern society to ancient culinary practices, emphasizing the continuity of human tradition. By studying such cultures, contemporary bakers can better understand the importance of fermentation in the overall flavor profile of bread, as well as its nutritional benefits. Sourdough fermentation has been linked to improved digestibility and the availability of nutrients, which echoes the dietary wisdom of ancient Egyptians who depended on this staple for survival. Moreover, the excitement surrounding the Giza starter reflects a broader cultural trend that values authenticity and tradition in food production. As people become more aware of the origins of their food, there is a growing movement towards artisanal baking methods that honor age-old practices. This connection fosters a sense of community and shared heritage among bakers and consumers alike, promoting a deeper appreciation for the craftsmanship involved in baking. The sourdough starter from Giza, Egypt, is more than just a culinary artifact; it is a testament to the ingenuity and resilience of ancient cultures. By examining its historical context, scientific principles, and cultural significance, one gains a richer understanding of the integral role that bread has played in human civilization. As we continue to explore and utilize these ancient cultures, we not only preserve a piece of history but also enhance our contemporary culinary experiences. The legacy of Giza’s sourdough culture serves as a reminder that the art of baking is deeply rooted in our collective past, urging us to honor and celebrate the traditions that connect us to our ancestors.

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.

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.

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 Põhiline juuretisega leiva retsept See juuretisega leiva retsept loob maalähedase käsitööpätsi, mis sobib suurepäraselt algajatele! Ettevalmistusaeg 15 minutit Küpsetusaeg 50 minutit Puhke/tõusuaeg 18 tundi Aeg kokku 19 tundi 5 minutit Portsjonid: 10 Kalorid: 364 kcal Koostisained 7,5 tassi leivajahu võib asendada universaalse jahuga 1 tass juuretisest aktiivne ja mullitav juuretis 3 tassi vett 4 tl meresoola Juhised VALIKULINE: Kombineerige jahu, vesi ja haputaignasegur suures kausis või mikseri kausis ning laske enne soola lisamist 30 minutit autolüüsida (gluteeni paremaks arendamiseks). Kui teete autolüüsi, lisage soola pärast 30 minuti möödumist. Kui ei, siis ühendage kõik koostisosad suurde kaussi. VENITAMISE JA VOLTUMISE MEETOD (statiivimikseri kasutamisel jätkake sammuga 6): Segage tugeva puulusika või kätega, kuni moodustub pulstunud tainas. Kata puhta niiske rätikuga ja lase 20 minutit seista. VENITAMISE JA VOLTUMISE MEETOD: Lõpetage 1 venitamise ja voltimise komplekt, haarates ühest taigna servast ja tõmmates tugevalt üles nii palju kui võimalik, ilma et tainas puruneks, ja seejärel voltida see kokku. Pöörake kaussi veerand pööret ja korrake, kuni olete kõik ümber käinud. VENITUS- JA KOLTUMISMEETOD: Korrake sammu 4 iga 15 minuti järel 3 ringi. Seejärel korrake iga 30 minuti järel veel 3 ringi. Pidage meeles, et ajastus ei pea olema täiuslik (loe ülalt) SEISIMISEGI MEETOD: Seadke mikser taignakonksu abil madalaimale kiirusele ja sõtke 10-15 minutit. Kata kauss kilega ja lase tainal 6-12 tundi käärida, kuni see on vähemalt kahekordistunud. Pärast kerkimist keerake see pingikaabitsaga kergelt jahusele tööpinnale. Jagage tainas 2 võrdseks osaks. Võta tainast üks nurk korraga ja voldi see endasse. Pärast seda neljal võrdsel küljel keerake tainas nii, et voldid jääksid põhja. Keerake seda oma kätega päripäeva liigutades ringi, tõmmates vajadusel rohkem alla. Aseta vormitud tainas, esikülg allapoole, tõstekorvi või kaussi. Kata kilega ja pane vähemalt 12 tunniks külmkappi. Külmkapi aeg on valikuline, kuid soovitatav! Küpsetamiseks eelsoojendage Hollandi ahjuga ahi 475 kraadini. Tõsta tainas küpsetuspaberile ja skoor žileti või terava noaga (natuke jahu või maisijahu lisamine peale enne punktide löömist aitab mustril rohkem silma paista). Asetage tainas ettevaatlikult kuuma Hollandi ahju ja pange kaas peale. Küpseta kaanega 25 minutit, seejärel kaanega veel 25 minutit. Leiva sisetemperatuur peaks kohe pärast ahjust välja võtmist olema vähemalt 195 °F. Eemaldage leib ettevaatlikult Dutch Ovenist (mina keeran selle lihtsalt puidust nikerdusplaadile) ja laske enne viilutamist vähemalt 1 tund jahtuda.

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, Stardihooldus ja toitmine Hapukoore hooldus ja juhised When it arrives, put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water), 60 grams of unbleached flour or flour to meet your needs, such as unbleached organic or gluten-free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc., 60 grams warm water, and 60 grams starter. Let it sit on the counter for a few hours until it is rising and falling (doubled is not a literal requirement; sometimes they don't "double," and sometimes they rise more than double); you can then place it in the refrigerator with weekly feedings unless you bake a lot and wish to leave it out with regular daily feedings. At this feeding, you will not discard. The Art of Sourdough: Maintenance and Usage of Bread Starters Baking sourdough bread has surged in popularity over recent years, not just as a culinary endeavor but as a form of art that encapsulates patience, science, and the joy of creation. Central to this process is the sourdough starter, a living culture of flour and water that houses wild yeast and bacteria, giving rise to the distinctive tangy flavor and airy texture of sourdough bread. This aims to elucidate the maintenance and effective use of a sourdough starter, providing insights based on personal experience and established practices within the baking community. It is essential to note that this method may not be the only way to cultivate a starter, but it represents a viable approach that has proven successful for many home bakers. Understanding the Sourdough Starter The sourdough starter is a symbiotic culture of bacteria and yeast that develops through a fermentation process. When one first acquires a starter—often obtained through shipping or sharing with a friend—it may appear dormant due to the shipping process, necessitating a revival period characterized by multiple feedings. Upon receipt, the starter should be immediately fed to initiate its activity, even if it is to be subsequently refrigerated. The initial feeding ratio of 1:1:1 (equal parts sourdough starter, flour, and water) is crucial in reestablishing a robust culture. To illustrate, a standard feeding involves mixing 60 grams of unbleached flour with 60 grams of warm water and 60 grams of the starter. Various flour types can be used depending on the desired outcome; for example, dark rye flour is often favored in Poland, while a mix of rye and pumpernickel flour is popular in Germany. It is important to stave off discouragement during this revival process, as it may take several feedings for the starter to exhibit signs of vitality—such as rising and falling consistently. Sourdough Maintenance To ensure a healthy and thriving starter, certain practices should be adhered to while others should be avoided. For instance, it is crucial to steer clear of reactive metal bowls or utensils, as the acidity of sourdough can cause adverse reactions, damaging both the tools and the starter. Instead, one should opt for plastic or glass containers and use wooden or plastic spoons for stirring. Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24-28°C (75-82°F) to encourage growth, as excessively hot water can kill the yeast. Moreover, keeping the starter covered with a breathable lid is vital. This allows gases produced during fermentation to escape while preventing contamination. Feeding Your Sourdough Starter The frequency of feedings largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature generally requires daily feeding, while a refrigerated starter can suffice with weekly feedings. To feed a live starter, one would typically discard a portion while retaining enough to keep the culture active. After ensuring that hooch (a byproduct of fermentation) is stirred back into the starter, one can introduce fresh flour and water to invigorate the mix. If the starter appears sluggish or unresponsive, more frequent feedings—every 12 hours—can help revive its vigor. Furthermore, any significant buildup of hooch should be addressed; while it can simply be stirred back in, excessive amounts may warrant pouring off some before the next feeding. Utilizing Your Sourdough Starter When it comes to baking with a sourdough starter, the process diverges from conventional bread-making methods. To create a basic 1 lb. loaf, one requires 1 cup of sourdough starter, 2 cups of bread flour, 1/3 cup of warm water, and 1 tsp of salt. The absence of sugar in sourdough recipes is notable—natural yeasts are adept at breaking down the carbohydrates present in flour, negating the need for added sweeteners. The preparation involves mixing the ingredients to form a smooth dough, which should then be kneaded for approximately 15 minutes, allowing the gluten to develop. Following the initial rise, the dough is punched down, reshaped, and allowed to rise again before baking. To bake, preheating the oven with a water pan can create steam, aiding in the development of a crispy crust. Timing is crucial; the bread should be baked until it achieves a golden-brown exterior, taking approximately 30-45 minutes. RECIPE To make a 1lb loaf, you need the following ingredients (double for 2lb loaf). 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour. Method • Mix ingredients until a smooth dough is formed, then knead by hand for approximately 15 minutes. Use only as much water as necessary to make a workable dough – depending on the consistency of the starter, sometimes I need no water at all. • Dust the outside of the dough with flour, place in a plastic or glass bowl, and cover with cling film. • Rest in a warm place for 6-8 hours or until the dough has doubled in size. • Remove the dough from the bowl, place it on a floured surface, and punch it down (knocking out the air in it). Then, knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, repeat, and continue until gluten forms—this is when the dough is smooth, shiny, and stretchy. • Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth • Leave in a warm place for 5-6 hours or until dough has doubled in size. • With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly • Place the roasting dish on the bottom shelf of the oven, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven. • When the oven is hot and the water is steaming, place the dough in the middle of the oven and bake for 30-45 minutes until done. • Allow to cool for at least an hour before slicing. If It All Goes Wrong If you feel that your sourdough bread has become too sour in taste, try one of the following: • Start pouring off the hooch daily before feeding the starter, and see if this improves things. • Take a cup of the old starter to make a new starter, as instructed below. Make sure that the new starter takes before pouring the old one away. If your sourdough starts growing mold or the hooch turns red/pink/orange, it has gone bad, and you should pour it away and start afresh. For this reason, it is a good idea to have some frozen starter from when the sourdough was good and working well. I've been doing this with some success by freezing in single-cup portions. It is worth having a couple of portions in the freezer in case the first one doesn't take. However, I've recently read that a more reliable method is to dry the starter first by spreading it out on a layer of cooking parchment or similar and then freezing it. • To create a new starter from a frozen portion, defrost at room temperature for two days, and then follow the instructions below. Making A New Starter from An Existing One You may want to do this either to revive a sour starter or to share your starter with a friend. • In a clean container, stir one cup of starter, one cup of flour, and one cup of warm water. Cover and leave in a warm place. • After 4 hours, stir in another cup of flour and another cup of warm water. • After another 4 hours, stir in yet another cup of flour and another cup of warm water. • Leave overnight, and the next day, pour away one cup of starter and replace with half a cup of flour and half a cup of warm water. • Repeat that last step for 7 days, after which you should have a new healthy starter. Bread Machines Sourdough, like all wild yeasts, needs longer to prove than commercial baker's yeast. For this reason, sourdough is not immediately suitable for making in a standard bread machine. One way around this is if your machine has “dough only” and “bake only” settings. In this case, you can use the dough setting to knead the dough, then leave it for 5-6 hours before using the bake setting. Some bread machines have user-programmable settings, which may allow you to set a long enough period for the various stages. I've read other reports of people successfully using a “French Bread” setting with decent results. Alternatively, a small amount of instant yeast (¼ teaspoon) may be mixed into the water at the initial mixing, together with 1 teaspoon of sugar. This is a bit of a cheat in that you are now relying upon the sourdough for taste only and the instant yeast and sugar as the rising agent. I have also read of people using baking soda (¼ teaspoon) instead of instant yeast/sugar. I haven't tried any of these methods, but feel free to experiment. Should the sourdough bread develop an overly sour taste, there are strategies to remedy this. Implementing a daily routine of pouring off the hooch or creating a new starter using a portion of the old starter may help achieve a more balanced flavor profile. If undesirable colors appear—indicative of spoilage—such as red or orange mold, it is imperative to discard the starter and begin anew. The process of maintaining and utilizing a sourdough starter reveals the intricate balance of science and art inherent in bread-making. By adhering to the outlined methods and guidelines, bakers can cultivate a lively starter that serves as the foundation for creating flavorful, artisanal loaves. Whether sharing a portion of starter with friends or experimenting with new recipes, the journey of sourdough baking is as rewarding as the result—a delicious, hearty loaf steeped in tradition and care. With patience and practice, anyone can embrace this craft and enjoy the fruits of their labor, one loaf at a time.

FREE WITH PURCHASE AND ORDERED CORRECTLY Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Carl's starter has a long history, dating back at least to 1847, when it was carried along the Oregon Trail by settlers from Missouri to Oregon. It was then passed down as an heirloom within the family of Carl Griffith. 1847 Oregon Trail The Oregon Trail sourdough starter is a fascinating piece of culinary history. As settlers journeyed along the Oregon Trail in the mid-19th century, they often brought essential supplies, including ingredients for bread-making. The specific origin of the Oregon Trail starter can be traced back to 1847, when pioneers carried it from Missouri to Oregon, symbolizing their resilience and resourcefulness. Over the years, this old culture has been preserved and passed down through generations, demonstrating the importance of sourdough in pioneer life. The fermentation process allowed them to create nourishing bread and helped improve the shelf life of their baked goods, which was essential for long journeys. Today, the Oregon Trail sourdough starter is valued not just for its unique flavor profile but also for its historical significance. Bakers and enthusiasts often seek out heritage starters like this one to cultivate that same classic taste and connection to the past. Using this starter in modern baking allows for the continuation of traditions stretching back over a century and adds a rich depth of flavor to various breads and baked goods.

How to Rehydrate a Dehydrated Sourdough Starter: Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. How to Rehydrate a Dehydrated Sourdough Starter Sourdough bread, celebrated for its unique flavor and texture, relies on a well-cultivated sourdough starter. For bakers who have dried their starter for preservation or transport, rehydrating it is crucial to reclaim its fermentative power. This elucidates the steps involved in effectively rehydrating a dehydrated sourdough starter, exploring the biochemical processes involved and the best practices to ensure a successful revival. Understanding Dehydration and Its Impact on Yeast and Bacteria Dehydration of a sourdough starter entails removing moisture to inhibit microbial activity while preserving the starter's yeast and lactic acid bacteria (LAB) in a dormant state. This preservation method can extend the starter's shelf life for months or even years when kept in a cool, dry environment. However, the dormancy of yeast and LAB during dehydration requires careful management during the rehydration process to reactivate these organisms effectively. The central players in a sourdough starter are Saccharomyces cerevisiae (yeast) and various LAB species, predominantly Lactobacillus. Yeast is responsible for alcohol fermentation and the leavening of bread, while LAB contributes to the characteristic sour flavor through lactic acid production. Research indicates that the rehydration process significantly influences the microbial community dynamics and the subsequent fermentation performance of the starter (Cohen et al., 2018). Step-by-Step Guide to Rehydrating a Dehydrated Sourdough Starter 1. Preparation of the Environment: Begin by ensuring that all tools and containers are sanitized to prevent contamination during the rehydration process. Using glass or food-grade plastic containers is advisable. The ideal rehydration temperature is between 70°F and 85°F (21°C to 29°C), which favors yeast and LAB activity. 2. Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. 3. Initial Fermentation: Allow the mixture to sit at the ambient temperature for approximately 30 minutes to 1 hour. During this time, the dormant organisms begin to rehydrate and metabolize the available sugars. 4. Feeding the Starter: After the initial resting period, feed the starter with equal weights of water and flour (e.g., for every 50 grams of water, add 50 grams of flour). Whole wheat flour or rye flour is often preferred as they contain more nutrients and enzymes that support yeast and LAB growth. 5. Observation and Maintenance: Monitor the starter for signs of activity—bubbles, a rise in volume, and a pleasant sour aroma are indicators of a healthy fermentation process. This initial feeding may need to be repeated every 12 to 24 hours for several days to fully reactivate the microbial community. 6. Stabilizing the Starter: Once the starter consistently doubles in volume within a few hours of feeding, indicating robust activity, transition it to a maintenance feeding schedule. This typically involves feeding it once every 12 to 24 hours, depending on the ambient temperature and desired fermentation strength. Potential Challenges and Solutions Rehydrating a dehydrated sourdough starter is not without challenges. Factors such as insufficient temperature, incorrect flour types, and inadequate feeding ratios can hinder the revival process. If the starter shows signs of slow activity (e.g., lack of bubbles or sour smell), consider adjusting the water-to-flour ratio or incorporating a small amount of fresh starter from an active culture to introduce viable microorganisms into the mix. Moreover, some bakers may experience a temporary imbalance in the microbial community during rehydration, leading to off-flavors or undesirable characteristics in the bread. To mitigate this, maintaining a close observation of the fermentation process and making iterative adjustments is paramount. Rehydrating a dehydrated sourdough starter is a nuanced process that combines both art and science. By understanding the microbial dynamics and following systematic steps, bakers can successfully reactivate their dormant starters, allowing them to produce flavorful, artisanal bread once again. This process not only revives the starter itself but also reinforces the connection between fermentation science and culinary practice, preserving the rich tradition of sourdough baking for future generations. References Cohen, S. et al. (2018). The impact of storage conditions on the viability of dehydrated sourdough starters. *International Journal of Food Microbiology*, 266, 1-10.