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Whole Wheat Sourdough Starter: A 150-Year Journey from the Gold Rush to Culinary Icon The San Francisco sourdough starter, particularly the one notable for its lineage back to the famed Parisian bakery, encapsulates a rich tapestry of history, culture, and culinary innovation. This starter, which has been in continuous use since 1850 Sobre "Entrada de masa fermentada de San Francisco de 150 anos de idade que estivo en uso continuo desde 1850. A historia conta que o entrante remonta as súas raíces á febre do ouro de San Francisco e estivo vivindo e mesturándose cos habitantes eclécticos de Kensington Markets desde hai varios anos. anos. O entrante provén da lendaria panadería parisina de San Francisco (cuxa fama era a de masa madre de San Francisco) e sobreviviu ao terremoto de California de 1906". Orixe: San Francisco Idade: 150+ anos despois Sabor: picante Activo: Si Crédito da foto a: Joanne Reed Bloom . O CRÉDITO PARA ESTE ENTRANTE PERTENCE A KENSINGTON SOURDOUGH 150 Year Old San Francisco Sourdough Starter comprado o 24 de decembro de 2023 DE: KENSINGTON SOURDOUGH ID de factura c40346048135257.1 Identificador da transacción 5HU99935UY4683301P

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. Polonia Centeo Negro Trigo Doce O Lazy Antelope ten o pracer de anunciar a nova incorporación á nosa colección de entrantes de masa fermentada de todo o mundo. Esta fermosa cultura polaca foi adquirida da orde International Sourdoughs de Ed Wood n.º 112-1111567-0042638, que a adquiriu dunha pequena panadería polaca. Cultivouse con centeo pumpernickel e alimentouse con fariña de centeo escuro moído en pedra orgánica de Bob's Red Mill, que é de grans enteiros e non está verificado transxénico. e recén moído en moas ten un sabor contundente e distintivo, non estamos seguros da súa idade exacta. Aliméntanos: Fariña de centeo escuro moída de pedra orgánica de Bob's Red Mill, que é de grans enteiros e non está verificada sen transxénicos- PAREVE e un 90/10 con 90 de centeo escuro e 10 de trigo natural doce natural Pride of the Prairie. fariña de trigo branco integral moída en pedra de Farmer Direct Foods, Inc. Cultívase a partir de terras en Kansas, é kosher e non transxénicos. É unha fariña de trigo integral branco 100% duro (dúas veces ao ano).

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. Moi posiblemente 1000 anos do mosteiro de Camaldoli Italia Este entrante italiano de masa fermentada é posiblemente un dos máis antigos en uso continuo. Comprado dos famosos entrantes de masa fermentada de J.Davenport. A súa fonte comprou este entrante hai unha década nunha pequena panadería metida na serra dos Apeninos da Toscana; unha panadería que comezou cen anos antes dos monxes do próximo Mosteiro de Camaldoli. Este mosteiro foi construído cara ao ano 1012 por San Romauld, un monxe beneditino, que quería crear un lugar para a reflexión relixiosa solitaria. A día de hoxe, a Ermida Sagrada de Camaldoli continúa a albergar monxes camaldoleses beneditinos, que viven, adoran e cociñan no lugar. A lenda sostén que o iniciador de masa fermentada que cultivaron hai mil anos aínda está a ser usado por estes monxes hoxe, e grazas aos esforzos de J. Davenport pódese compartir o seu entrante de masa fermentada máis aló da súa fermosa ladeira sagrada da montaña. (J. Davenport) Propiedades A lenda di que este arrancador podería ter máis de mil anos, estando en uso continuado dende que se construíu o mosteiro. É lixeiro e ten un complexo e delicado perfil de acidez

Over the years, Australia has cultivated a rich and diverse bread-making tradition, sourdough bread is renowned for its tangy flavor and chewy crust. It is valued for its taste and health benefits, attributable to the natural fermentation process that enhances digestibility. Rye bread, recognized for its nutty flavor and dense texture, has become popular among health-conscious consumers. Australia Over the years, Australia has cultivated a rich and diverse bread-making tradition, resulting in a wide array of flavorful and nutritious bread varieties. Each type of bread has distinctive qualities, catering to various tastes and dietary needs. For example, the classic white bread, prized for its soft texture and mild flavor, has been a staple in Australian homes for generations, serving as an ideal base for sandwiches and toast. Conversely, sourdough bread is renowned for its tangy flavor and chewy crust. It is valued for its taste and health benefits, attributable to the natural fermentation process that enhances digestibility. Rye bread, recognized for its nutty flavor and dense texture, has become popular among health-conscious consumers, as it typically offers higher fiber and nutrient content than traditional wheat bread. Additionally, crispy flatbreads, available in various forms such as pita or lavash, are appreciated for their versatility, being suitable for dips, wraps, or as accompaniments to various dishes. This culture produces bread with a distinctive flavor and texture fed with Jovvily White Rye is made from pure food-grade ingredients without additives or preservatives, and All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour twice annually, along with daily feedings of white rye. With the same ratios for feeding 1.1.1

The 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. Todo sobre O antílope preguiceiro Como unha coñecida tenda en liña, ofrecemos unha variedade de entrantes históricos de masa fermentada de todo o mundo, así como artigos de alta calidade acompañados dun servizo atento e eficiente. Dende o primeiro día, estivemos traballando arreo para ampliar a nosa oferta e ofrecer aos nosos clientes os mellores produtos. A nosa paixón pola excelencia levounos desde o principio e segue inspirándonos para avanzar. O equipo de The Lazy Antelope sabe que cada produto conta e esfórzase para que toda a experiencia de compra sexa o máis sinxela e gratificante posible. Consulta a nosa tenda e as ofertas especiais e ponte en contacto con preguntas ou solicitudes. Estamos encantados de axudar! Contacta connosco O noso Equipo Stephanie Dixson Lisa Wertz Matthew Stigleman

This Sourdough Starter is a living, multi-award-winning wild yeast culture. It has been fed daily for an incredible 68 years. In that time, it's raised some of the finest bread. To become a custodian of this edible heritage is priceless. Bristol England 68 Years old from The Hobbs House Bakery The Hobbs House Bakery Sourdough Starter is a living, award-winning wild yeast culture that has been nurtured daily for an impressive 68 years. During this time, it has contributed to the creation of some of the finest bread. Becoming a custodian of this edible heritage is truly invaluable. The starter is cultivated using conventional wholemeal flour made from strong English wheat. The Hobbs House Bakery Sourdough Starter The Legacy of the Hobbs House Bakery Sourdough Starter: A Study in Culinary Heritage In the realm of culinary arts, few elements are as revered as a well-cultivated sourdough starter. The Hobbs House Bakery’s sourdough starter, a living testament to tradition and craftsmanship, thrived for 68 years in Bristol, England. This explores the historical significance, cultural value, and technical intricacies of this award-winning wild yeast culture, asserting that it is much more than an ingredient; it is a custodian of heritage and a symbol of artisanal baking. Historical Context The Hobbs House Bakery, established in 1920, is a family-run institution that has evolved alongside the baking practices of the United Kingdom. The sourdough starter at the heart of this establishment is a living entity continuously fed with wholemeal flour derived from strong English wheat. Its age and consistency underscore a historical narrative that reflects the evolution of baking techniques and the cultural shifts in grain production and consumption in England. As bread has been a staple food for centuries, the methods, ingredients, and recipes associated with it have varied widely, showcasing the adaptability of bakers to the changing agricultural landscape. The Science of Sourdough The unique interaction of wild yeast and lactic acid bacteria present in the sourdough starter is at the core of the Hobbs House Bakery's success. These microorganisms, cultivated from the local environment, contribute to sourdough bread's distinct flavors and textures. The fermentation process enhances the bread's taste and nutritional profile, making it easier to digest and more beneficial in terms of gut health. The daily feeding of the starter with quality wholemeal flour is crucial, as it provides the sustenance the yeast and bacteria require to thrive, thereby perpetuating a cycle that has continued for decades. Cultural Significance Becoming a custodian of such a storied sourdough starter is an endeavor imbued with cultural significance. In an age where industrialized baking has overshadowed traditional methods, the Hobbs House Bakery is a beacon of artisanal craftsmanship. The act of nurturing this starter is not merely about creating bread; it is an engagement with history, tradition, and communal identity. Sourdough bread, often considered the ‘soul of the kitchen,’ serves as a medium for familial connections and cultural exchange. The starter embodies the stories, memories, and rituals of those who have baked with it, making it a living artifact of culinary heritage. Awards and Recognition The accolades received by Hobbs House Bakery's sourdough starter highlight the quality and dedication of the artisans behind it. In baking competitions, this starter has consistently been recognized for the exceptional bread it produces and for preserving traditional practices in a modern context. These achievements emphasize the importance of maintaining skills and knowledge that are at risk of being lost in a rapidly changing food industry. The 68-year-old sourdough starter at Hobbs House Bakery is more than just a culinary tool; it symbolizes resilience and continuity in baking. Its existence challenges the notion of mass-produced bread and encourages a deeper appreciation for the art of baking. As custodians of this edible heritage, the bakers at Hobbs House Bakery contribute to Bristol's gastronomic landscape and a broader dialogue about the significance of preserving traditional food practices in an increasingly homogenized world. Through the lens of this remarkable sourdough starter, we are reminded of the rich history, culture, and science that baking embodies, providing us with a connection to our past and guidance for our culinary future.

The Bavarian “Black Death” sourdough starter is more than just a means to produce high-quality bread; it serves as a bridge connecting modern bakers to a rich historical narrative that spans nearly four centuries. "Peste Negra" bávara Sobre Creo que é un dos mellores entrantes europeos dispoñibles. Fai o pan marabilloso que se asociou coa parte sur de Alemaña. E, como era de esperar, tamén vén cunha historia bastante interesante e rica. A historia oral indica que este iniciador remóntase ao período da Peste Negra en Alemaña (1633) e que se orixinou na cidade de Oberammergau. Levoume literalmente anos rastrexar unha cultura alemá fiable deste período de tempo. Puiden atopar esta cepa dunha soa familia que a estivo transmitindo a través de moitas xeracións. Hai que lembrar que o fermento comercial para a elaboración de pan casero non estaba dispoñible ata o século XX. A única forma en que as familias e as panaderías podían cocer pan con levadura antes era tendo un entrante fiable. Coa chegada da levadura comercial, a maioría da xente simplemente tiraba os entrantes que levaban anos usando. Pero, de cando en vez, atópome cunha antiga familia familiar cunha gran historia. Este é o único abridor alemán histórico que puiden localizar que foi transmitido por unha única familia durante case 400 anos. O pan que leva é absolutamente fabuloso. Merqueino a un home que naceu e se criou en Baviera (non moi lonxe de Oberammergau). Que sorte tiven de atopalo. É un dos meus entrantes favoritos e agora compártoo con vós. Propiedades Orixe: Europa Idade: 400 Sabor: picante Activo: Si

Información de seguridade Elaborado nunha instalación que tamén utiliza trigo. Todos os entrantes contiveron trigo nalgún momento. Os ingredientes dependendo do entrante poden conter: Fariña multiusos sen branquear King Arthur, fariña de centeo escura, fariña de pumpernickel, fariña italiana 00 Exención de responsabilidade legal As declaracións sobre suplementos dietéticos non foron avaliadas pola FDA e non están destinadas a diagnosticar, tratar, curar ou previr ningunha enfermidade ou condición de saúde. Información sobre alérgenos Glute, trigo . .

Información de seguridade Elaborado nunha instalación que tamén utiliza trigo. Todos os entrantes contiveron trigo nalgún momento. Os ingredientes dependendo do entrante poden conter: Fariña multiusos sen branquear King Arthur, fariña de centeo escura, fariña de pumpernickel, fariña italiana 00 Exención de responsabilidade legal As declaracións sobre suplementos dietéticos non foron avaliadas pola FDA e non están destinadas a diagnosticar, tratar, curar ou previr ningunha enfermidade ou condición de saúde. Información sobre alérgenos Glute, trigo . .

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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 Receita básica de pan de masa madre Esta receita de pan de masa fermentada crea un pan rústico e artesanal perfecto para principiantes. Tempo de preparación 15 minutos Tempo de cociña 50 minutos Tempo de descanso/levantada 18 horas Tempo total 19 horas 5 minutos Porcións: 10 Calorías: 364 kcal Ingredientes 7,5 cuncas de fariña de pan poden substituír a fariña para todos os usos 1 cunca de iniciador de masa fermentada activa e burbullante 3 cuncas de auga 4 culleres de sopa de sal mariño Instrucións OPCIONAL: Combine a fariña, a auga e o estado de masa fermentada nunha cunca grande ou nunha cunca da batidora e deixe reposar durante 30 minutos para que se autolice (para un mellor desenvolvemento do glute) antes de engadir sal. Se estás facendo o proceso de autolise, engade sal despois de que transcorran os 30 minutos. Se non, combina todos os ingredientes nunha tigela grande. MÉTODO DE ESTIRAR E DOBRAR (pase ao paso 6 se utiliza unha batidora de pé): mestura cunha culler de madeira resistente ou coas mans ata que se forme unha masa peluda. Cubra cun pano de té limpo e húmido e deixe repousar durante 20 minutos. MÉTODO DE ESTIRAR E DOBRAR: Completa 1 conxunto de estiramentos e dobras collendo un bordo da masa e tirando firmemente para arriba o máis lonxe posible sen que a masa se rompa, despois dobrala. Xire a tixela un cuarto de volta e repita ata dar a volta. MÉTODO DE ESTIRAR E DOBRAR: Repita o paso 4 cada 15 minutos durante 3 roldas. A continuación, repita cada 30 minutos durante outras 3 roldas. Lembra que o momento non ten que ser perfecto (le máis arriba) MÉTODO DE MESTURADORES: Co gancho de masa, pon a batidora á velocidade máis baixa e amasa durante 10-15 minutos. Cubra a cunca cunha envoltura de plástico e deixe fermentar a masa durante 6-12 horas ata que polo menos duplique o seu tamaño. Despois de levantar, utilice un rascador de banco para darlle a volta a unha superficie de traballo lixeiramente enfariñada. Dividir a masa en 2 partes iguais. Tome un recuncho da masa á vez e dobre sobre si mesma. Despois de facelo por catro lados iguais, dálle a volta á masa para que as dobras queden na parte inferior. Enróllao coas mans facendo un movemento no sentido das agullas do reloxo, metendo máis debaixo segundo sexa necesario. Coloque a masa con forma boca abaixo nunha cesta ou cunca de fermentación. Cubra con film plástico e métese na neveira durante polo menos 12 horas. O tempo do frigorífico é opcional pero recomendado. Para asar, prequenta o forno con Dutch Oven dentro a 475 °. Volve a masa sobre papel manteiga e marca cunha navalla ou un coitelo afiado (engadir un pouco de fariña ou fariña de millo na parte superior antes de marcar axudará que o patrón destaque máis). Baixa con coidado a masa nun forno holandés quente e coloque a tapa. Ás coa tapa durante 25 minutos, despois coa tapa pechada durante outros 25 minutos. A temperatura interna do pan debe ler polo menos 195 ° F inmediatamente despois de sacalo do forno. Retire coidadosamente o pan do forno holandés (sólo saio sobre unha táboa de madeira) e déixao arrefriar polo menos 1 hora antes de cortalo.

​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Cocer masa madre nun forno holandés . . Un forno holandés é moi importante cando se cocen pans rústicos. Prefiro o ferro fundido, pero podes usar o DO que elixas. Quenta o forno a 475 ° antes de cocer. Prequento o forno co meu forno holandés dentro. Cando saques a túa masa da neveira (ou xusto despois de darlle forma se tes présa), transfórmaa da cesta de fermentación a un anaco de papel pergamino. A parte superior da masa está na parte inferior da cunca ou da cesta mentres se proba. O lado que estaba cara arriba na cesta ou cunca agora estará cara abaixo no mostrador. Baixa coidadosamente o pan no forno holandés quente. Pon a tapa, colócao no forno e coce durante 30 minutos. Despois diso, retira a tapa e enforna outros 20-25 minutos. A temperatura interna debe ser de polo menos 195 °F. Saca o pan con coidado do forno holandés inmediatamente para evitar que a codia inferior se escureza demasiado. Podes colocalo nunha reixa de arrefriamento ou nunha táboa de cortar. A continuación, deixe arrefriar o pan polo menos unha hora antes de cortalo. Usa un coitelo de pan para cortar e unha guía se tes.