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Security of your Personal Information: The Company secures your personal information from unauthorized access, use, or disclosure. PRIBATUTASUN POLITIKA 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. 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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. 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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

​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Holandako labean orea labea , , Holandako Labea oso garrantzitsua da landa-ogiak prestatzerakoan. Burdina nahiago dut, baina nahi duzun DO erabil dezakezu. Labea 475°-tan berotu aurretik labean. Labea aldez aurretik berotzen dut nire Dutch Oven barruan duela. Orea hozkailutik ateratzen duzunean (edo moldatu ondoren presarik bazaude), transferitu saskitik pergamino paper batera. Orearen goiko aldea ontziaren edo saskiaren behealdean dago frogatzen duen moduan. Saskian edo ontzian gora begira zegoen aldea behera begira egongo da orain mostradorean. Kontu handiz jaitsi ogia Holandako Labe beroan.Jarri tapa, sartu labean eta labean 30 minutuz.Ondoren, kendu tapa eta labean beste 20-25 minutuz. Barne tenperatura 195 °F izan behar du gutxienez. Kontu handiz atera ogia Holandako Labetik beheko lurrazala gehiegi ilun ez dadin. Hozteko rack edo mozteko taula batean jar dezakezu. Ondoren, utzi ogia hozten gutxienez ordubetez zatitu aurretik. Erabili ogi-labana zatitzeko eta gida bat baduzu.

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. Segurtasun Informazioa Garia ere erabiltzen duen instalazio batean fabrikatua. Hastapen guztiek garia eduki dute noizbait. Hasierako osagaien arabera, honako hauek izan ditzakete: King Arthur Erabilera guztietarako irina, zekale iluna, pumpernickel irina, 00 italiar irina Lege-oharra Dieta-osagarriei buruzko adierazpenak ez ditu FDAk ebaluatu eta ez dira inolako gaixotasun edo osasun-egoera diagnostikatu, tratatu, sendatu edo prebenitzeko. Alergenoen informazioa Glutea, Garia , ,

Because bleached flour is not permitted for use in New Zealand it was slow cold fermented using New Zealand-grown grain. Wheat is now fed: All Trumps Flour - High Gluten (Unbleached, Un bromated) and Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat that is a genuine stoneground whole white wheat flour from Farmer Direct Foods, Inc. New Zealand Wheat & Rye The Legacy and Significance of New Zealand's Sourdough Cultures Sourdough bread, with its distinctive tang and texture, has captivated the palates of bread enthusiasts for centuries. At the heart of this age-old fermentation process lies the sourdough starter, a symbiotic culture of yeast and lactic acid bacteria. Among the wide variety of sourdough cultures around the globe, those sourced from New Zealand wheat and rye have garnered attention for their unique characteristics and ease of use, making them ideal for novice bakers. This explores the origins, development, and culinary significance of these New Zealand sourdough cultures, particularly highlighting their impact on the global sourdough landscape. Origins of Sourdough Starter Cultures In 2003, there was a significant acquisition by procuring a wheat-based sourdough culture from a prominent figure in the sourdough community who later relocated to Canada. This particular culture was renowned for its robustness and reliability, providing novice bakers with an accessible entry point into the world of sourdough. The culture's composition, derived from New Zealand wheat, contributed to its distinctive flavor profile and fermentation characteristics, making it easily adaptable to various baking conditions. A year later, in 2004, a rye sourdough culture was acquired from a New Zealander originally from Brooklyn, New York. His background in Eastern European baking traditions enriched the rye culture, which is characterized by a more intense flavor and denser crumb compared to its wheat counterpart. The introduction of the rye starter not only expanded the repertoire of sourdough baking but also underscored the cultural fusion inherent in modern baking practices. The Role of Climate and Geography The geographical and climatic conditions of New Zealand play a crucial role in the development and propagation of these sourdough cultures. New Zealand's temperate climate, characterized by mild winters and moderate summers, provides an optimal environment for the growth of wild yeasts and beneficial bacteria that are essential to sourdough fermentation. The unique terroir of New Zealand’s wheat and rye grains contributes additional flavor complexities that resonate in the final product. Furthermore, the microbial diversity found in New Zealand’s ecosystem fosters the development of starters that are resilient and adaptable, allowing bakers to achieve consistent results even in varying baking conditions. This adaptability has made the New Zealand sourdough cultures exceptionally popular among both amateur and professional bakers worldwide. The Global Impact of New Zealand Sourdough Cultures Since their introduction into the global baking community, the New Zealand sourdough cultures have been embraced by bakers across continents. Their ease of use and reliability have made them particularly appealing to novice bakers who may feel intimidated by the prospect of creating their own starter from scratch. The well-documented success stories of bakers utilizing these cultures have created a sense of community and support among enthusiasts, fostering a renewed interest in traditional bread-making techniques. The New Zealand rye culture, with its unique properties, has contributed to the resurgence of rye bread as a favored option among health-conscious consumers. Rye is known for its nutritional benefits, including higher fiber content and a lower glycemic index compared to wheat. The ability to create flavorful, artisanal rye breads using the New Zealand culture has opened new avenues for bakers seeking to diversify their offerings and cater to evolving consumer preferences. The acquisition of the New Zealand wheat and rye sourdough cultures by Sourdough International marks a significant milestone in the evolution of sourdough baking. These cultures have not only simplified the process for novice bakers but have also enriched the global sourdough narrative through their unique characteristics and the stories of their origins. As the popularity of sourdough continues to rise, the New Zealand cultures stand as a testament to the enduring appeal of traditional bread-making practices and the importance of cultural exchange in the culinary arts. Through their outstanding qualities and the vibrant community they have fostered, these sourdough cultures underscore the profound relationship between geography, culture, and cuisine that defines the art of bread-making.

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.

Susan on Jan 24, 2024 5 out of 5 stars This starter was held up due to our ice storm, so it took 10 days to get here. But I fed it immediately and it doubled in six hours! Robust, sweet smelling, and I can hardly wait to bake with it! Susan 2024ko urtarrilaren 24an 5 izarretik 5 Hasiera hau gure izotz-ekaitzaren ondorioz eutsi egin zaio, beraz, 10 egun behar izan ditu honaino iristeko. Baina berehala elikatu nuen eta sei ordutan bikoiztu egin zen! Sendoa, usain gozoa, eta ia ezin dut itxaron harekin labean egoteko! Baina kopa 1/3 bakarrik eskatu nuen, beraz, lote handiagoa lantzen ari naiz. Zalantzarik gabe irabazlea. Riley Jones Gehitu Iritzia Nola egin genuen? Would you recommend us to your friends? Yes No Submit Thanks for submitting!

You must make sure that the starter is bubbly and active before making bread with it. If the starter is flat (in the “discard” stage), the yeast is not active and will not rise well in bread. How to get your starter to peak activity, and how to know when it’s ready: Ogia egiteko zure gazi-hasiera prestatzen Ziurtatu behar duzu abiarazlea burbuilatsu eta aktibo dagoela berarekin ogia egin aurretik. Hasierakoa laua bada ("baztertu" fasean), legamia ez dago aktibo eta ez da ondo igoko ogian. Nola lortu hasierako jarduera gorenera, eta nola jakin noiz dagoen prest: Elikatu zure abiarazlea koherentziaz (12-24 orduz behin) egun batzuetan ogia harekin labean egin aurretik. 12 orduz behin gomendatzen dut. Elikatu beti eskuartean duzun abiaraztearen berdina den gutxienez. Horrek esan nahi du 1/2 Kopako hasierako edalontzi inguru badituzu, irabiatu gutxienez 1/2 Kopako ur eta 1/2 Kopako zuritu gabeko irin elikadura bakoitzeko. (Eta gogoratu, prozesu hau igaro ondoren gehiegizko abiarazlea lortzen baduzu, beti egin dezakezu baztertzeko errezeta zoragarria. Egiaztatu abiarazlea elikatu eta 4-6 ordura. Nirea da aktiboena 4 ordu inguru igaro ondoren. Ziurtatu burbuila asko ikusten dituzula. (The Float Test) Probatu zure hasierako aktiboa koilarakada bat ur edalontzi batean botata flotatzen duen ikusteko. Edalontziaren goiko aldera flotatzen badu, prest dago ogia egiteko!