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This starter dates back to 1882 Scotland, it is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. 1882 Scotland This 142-year-old Scottish starter was hand carried from Provence France many years ago by Corinne Alavekios who acquired it from a family from Scotland that handed it down for many generations. It is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. This Heritage Scottish Starter started in 1882, has a rich history of 142 Years and counting! Traditional Scottish sourdough bread that is known for its dense texture and lightly sour flavor. It has also been characterized as having a slightly fruity or nutty undertone. It is made with soft wheat which is lower in protein and therefore has a lower gluten content.

Örebro, Sweden Limpa rye bread, known as “Limpabröd” in Swedish, has a rich history that dates back to the Middle Ages. It originated in the Swedish province of Småland, where rye was the main grain used. The Lazy Antelope has an exceptional sourdough culture from a charming little bakery in Örebro, Sweden. Limpa rye bread, or “Limpabröd” in Swedish, has a fascinating history that reflects both the agricultural practices and cultural traditions of Sweden. Dating back to the Middle Ages, this bread has been a staple in Swedish households for centuries. Its roots lie in the province of Småland, where the region's climate and soil conditions were particularly suited for rye cultivation. Rye became the predominant grain in Småland due to its hardiness and ability to thrive in less fertile soils, making it a reliable source of sustenance for local communities. The process of making Limpa involves a unique blend of rye flour, water, salt, and often includes a touch of molasses or syrup, giving it a slightly sweet flavor. Additionally, spices such as anise or caraway seeds are commonly added, enhancing its distinct taste. Traditionally, Limpa was baked in a round shape and had a dense, moist texture, perfect for hearty meals. As a part of Swedish culture, this bread has often been enjoyed with cheeses, cured meats, or simply buttered, making it a versatile accompaniment to various dishes. Over time, Limpa rye bread has continued to evolve, with different regions of Sweden developing their variations, but its significance remains strong. It is often associated with holiday feasts and special occasions, emphasizing its role not only as a source of nourishment but also as a symbol of Swedish heritage. Today, many bakeries in Sweden take pride in crafting this traditional bread, keeping its legacy alive for new generations to appreciate.

What flour do we use? My starter didn't rise: My starter isn't increasing! よくある質問 ここで答えを見つけてください スターターが到着したら 餌をあげてください。調子を取り戻すには数回餌を与える必要があるかもしれませんが、必ず戻ります。 供給比は 1:1:1 (サワードウスターター:小麦粉:水)、未漂白 AP または無漂白パン粉 1/3 カップ、温水 1/3 カップ、スターター 1/3 カップです。 2倍になるまでカウンターの上に数時間放置し、大量に焼く場合や毎日の定期的な授乳時に放置したくない場合を除き、冷蔵庫に入れます。 どのような小麦粉を使用しますか? スターターが上がらなかった これには、いくつかの異なる理由が考えられます。 1) 温度が低すぎるため、スターターを保管する別の場所を試してください。冷蔵庫の上部はうまく機能します。 2) 漂白小麦粉を使用しており、漂白剤によって生きている培養菌の一部が死滅してしまった場合は、無漂白小麦粉に切り替えてください。 3) 処理水を使用している。水道水が塩素処理されている場合もありますので、未処理の水を試してみてください。 サポート問い合わせ先 どのように我々は助けることができます？ Choose an Issue Get in Touch Thanks for submitting!

Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors 2. Color Changes 3. Separation of Liquid 4. Mold Growth CAN A SOURDOUGH STARTER GO BAD? Does a Sourdough Starter Go Bad? Sourdough bread, known for its distinctive tangy flavor and chewy texture, is made possible through a symbiotic culture of bacteria and yeast (SCOBY) known as a sourdough starter. The starter, which is essentially a mixture of flour and water that has been fermented over time, acts as a leavening agent, providing the unique flavors and leavening properties characteristic of sourdough. An intriguing question arises for bakers and enthusiasts alike: does a sourdough starter go bad? The answer to this query is multifaceted, encompassing aspects of microbiology, food safety, and practical baking considerations. Microbiological Dynamics of a Sourdough Starter To understand whether a sourdough starter can "go bad," one must first consider the ecological dynamics at play within the starter. A typical sourdough starter is home to a variety of microorganisms, primarily lactic acid bacteria (LAB) and wild yeasts. The LAB are responsible for the sour flavor profile through the production of lactic and acetic acids, while the yeasts contribute to the fermentation that causes the dough to rise. The balance of these microorganisms is delicate and can be influenced by several factors including temperature, hydration level, and feeding frequency. Under ideal conditions—consistent feeding with fresh flour and water, and appropriate storage temperatures—a sourdough starter can thrive indefinitely. However, external stresses can disrupt this balance, leading to undesirable changes. Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors : A healthy starter typically emits a pleasantly sour aroma, reminiscent of yogurt or vinegar. If a starter develops a foul or putrid odor, it may indicate contamination or improper fermentation. 2. Color Changes: The presence of pink, orange, or any other unusual coloration can signal the growth of harmful bacteria or molds, suggesting that the starter is no longer safe to use. 3. Separation of Liquid: While some separation (often referred to as "hooch") is normal and can be stirred back in, excessive liquid that is dark in color and has an off-putting smell may indicate that the starter has been neglected and could be on the verge of spoilage. 4. Mold Growth: Visible mold on the surface of the starter is a clear indicator that it has gone bad. Mold can produce toxins that are harmful if ingested. Safety Considerations and Practical Use From a food safety perspective, the consumption of a compromised sourdough starter poses health risks. While the wild yeasts and LAB in a healthy starter are generally safe, the potential presence of pathogenic microorganisms associated with spoilage can lead to foodborne illnesses. It is essential for bakers to practice due diligence when assessing the viability of their starter. Those who are new to sourdough baking should familiarize themselves with the sensory characteristics of a healthy starter and understand that, when in doubt, it is best to err on the side of caution. Discarding a questionable starter is a safer option than risking health complications. Reviving a Neglected Sourdough Starter Interestingly, even if a sourdough starter exhibits signs of deterioration, it may still be possible to revive it if the core culture remains intact. This can often be achieved through a process of refeeding and careful monitoring. A starter that has separated or has developed hooch can often be reactivated by discarding some of the old mixture and refreshing it with fresh flour and water in a conducive environment. This process not only reinvigorates the microbial community but also allows bakers to reclaim their starter from a state of dormancy. while a sourdough starter can go bad under certain conditions, it is a resilient culture that can often be salvaged with proper care and attention. Understanding the microbial dynamics at play and recognizing the indicators of spoilage are crucial for any sourdough enthusiast. By maintaining a healthy starter and practicing food safety, bakers can enjoy the benefits of this ancient leavening method for years to come, creating bread that is as delicious as it is nourishing. Ultimately, the fate of a sourdough starter lies in the hands of its caretaker, embodying a fascinating interplay of microbiology, culinary art, and food science.

This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. It is said to be 100 years old and is organic all natural. It is fed Bob's Red Mill Organic Unbleached All-Purpose Flour. 100-year-old Alaska Sourdough Starter This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. Although we do not know the exact history of this culture; it did come with a nice history of sourdough in Alaska: The Legacy of Sourdough in Alaska: A Cultural and Culinary Exploration The practice of sourdough baking in Alaska dates back to the late 19th century when prospectors and miners flocked to the region during the gold rush. The harsh Alaskan winters presented unique challenges, making it essential for these frontiersmen to develop sustainable food sources. Traditionally, these early settlers maintained sourdough starter, a mixture of flour and water fermented with naturally occurring wild yeasts and lactic acid bacteria, as a reliable leavening agent for their bread. It is noted that individuals would carry pouches of starter around their necks to protect it from the severe cold, and some legends even suggest that miners slept with their starters to prevent them from freezing. This deep-rooted connection between Alaskans and sourdough is reflected in the contemporary use of the term "sourdough" to describe seasoned residents of the state. It signifies a culinary association and an appreciation for the resourcefulness and resilience that characterized the lives of early prospectors, miners, and trappers. Such individuals embodied the spirit of exploration and survival that resonates in Alaskan culture today. The Alaskan Sourdough Starter: Composition and Significance This wild sourdough starter cultivated in Anchorage is notable not only for its historical significance but also for its unique composition. Made with 100% organic ingredients and glacier water, this starter exemplifies a fusion of natural resources and traditional practices. Glacier water, known for its purity and mineral content, contributes to the starter's unique flavor profile and robust fermentation qualities. Culturing such a starter reflects a broader trend in contemporary baking that prioritizes organic and sustainable ingredients, allowing bakers to create products that honor tradition and environmental stewardship. Alaskan sourdough starters are often hundreds of years old, passed down through generations, embodying a living history that connects current bakers with their ancestors. This lineage underscores the idea that sourdough is more than just a leavening agent; it is a cultural artifact that encapsulates the stories and experiences of those who came before. When dried, Such strains of sourdough can remain dormant for years, further reflecting the enduring nature of this culinary tradition. In present-day Alaska, sourdough bread remains a staple, with its nutty and mild flavor appealing to both residents and visitors alike. Bakers have embraced the rich sourdough heritage, utilizing dormant starters collected from older generations to produce artisan breads that reflect the region's flavors. The process of baking sourdough involves skill and a profound connection to the land and its history, as the fermentation process is intrinsically linked to the local environment. Moreover, the practice of using sourdough starter has expanded beyond traditional bread-making. Alaskan bakers experiment with sourdough in various recipes, including pancakes, waffles, and even pastries, showcasing the versatility of this ancient leavening method. The resurgence of interest in sourdough baking during the COVID-19 pandemic has further highlighted the cultural significance of this practice, as many individuals sought comfort and connection through baking. The sourdough story in Alaska is a testament to human ingenuity, resilience, and the power of tradition. From the days of the early frontiersmen who relied on their starters for survival to the modern bakers who honor that legacy, sourdough plays an essential role in the cultural and culinary identity of the region. The Alaskan sourdough starter, cultivated with care and steeped in history, serves as a reminder of the enduring connections between food, community, and the environment. As this rich tradition evolves, it reminds us of the importance of preserving our culinary heritage while embracing the present innovations. In a world increasingly disconnected from its roots, Alaska's sourdough offers a flavorful link to the past, ensuring that the legacy of the "sourdough" lives on.

EST 1790 パリ風サワードウ フランス 「これは、1790年以来サワー種を焼き、販売しているパリの小さなブーランジェリーから来ています。」 このスターターは、J. Davenport's Famous Sourdough Starters の信頼できる友人を通じて購入されました。彼らによれば、それは1790年のパリにまで遡るそうです。 「軽くて甘く、蒸した皮を美しく処理します。酸味はあまりありませんが、そのため、標準的なパンだけでなく、多くのデザートブレッドにも最適です。」 このサワー種クレジットの宛先 J.ダベンポートの有名なサドースターター

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. レイジー アンテロープのすべて 有名なオンラインストアとして、当社は世界中から集めたさまざまな歴史あるサワードウスターターと、思慮深く効率的なサービスを伴う高品質の商品を提供しています。当社は創業以来、提供内容を拡大し、お客様に最高の製品を提供するためにたゆまぬ努力をしてきました。 卓越性に対する私たちの情熱は、当初から私たちを動かし、今後も私たちにインスピレーションを与え続けます。 The Lazy Antelope のチームは、すべての商品が重要であることを認識しており、ショッピング体験全体をできるだけ簡単で価値のあるものにするよう努めています。当店と特別オファーをチェックし、ご質問やご要望がございましたらお問い合わせください。喜んでお手伝いさせていただきます！ お問い合わせ 私たちのチーム ステファニー・ディクソン リサ・ワーツ マシュー・スティグルマン

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. について シルクロード貿易の時代にまで遡る豊かな口承の歴史を持ちます。小麦とライ麦の穀物の両方で非常によく生き、繁殖する非常に活発な酵母培養物です。 プロパティ 出身地：ウェールズ 年齢: 1000+ 味: ピリッとした アクティブ: はい

At the heart of this ancient bread-making technique lies the sourdough starter, a living culture of flour and water that harnesses the principles of microbial fermentation. This delves into the science of a sourdough starter, examining the biochemical interactions that occur within the starter, the role of various microorganisms, and the implications for both baking and nutrition. The Science of a Sourdough Starter The Science of a Sourdough Starter At the heart of this ancient bread-making technique lies the sourdough starter, a living culture of flour and water that harnesses the principles of microbial fermentation. This delves into the science of a sourdough starter, examining the biochemical interactions that occur within the starter, the role of various microorganisms, and the implications for both baking and nutrition. The Composition of a Sourdough Starter A sourdough starter is primarily composed of flour, water, and microorganisms, mainly wild yeasts and lactic acid bacteria (LAB). The choice of flour influences the starter's characteristics, as different flours contain varying levels of nutrients, gluten, and particulate matter, which serve as food for the microorganisms. Whole grain flours, such as whole wheat or rye, typically yield more active starters due to their higher nutritional content compared to refined white flour. The hydration level of the starter, or the ratio of water to flour, plays a critical role in its performance. Higher hydration levels promote yeast activity and can lead to a more open crumb structure in the finished bread, while lower hydration can produce denser loaves. The ideal hydration level can vary depending on local environmental conditions, such as temperature and humidity, which are crucial for microbial activity. The Microbial Ecosystem The core of a sourdough starter's functionality lies in its microbial community. The two main players in this symbiotic ecosystem are wild yeasts and LAB. Wild yeasts, primarily of the Saccharomyces genus, are responsible for the leavening of the bread by producing carbon dioxide through fermentation. This gas gets trapped in the dough, causing it to rise and develop a light texture. Lactic acid bacteria, predominantly Lactobacillus species, contribute acid to the dough through the fermentation of sugars. This dual fermentation process leads to the production of lactic and acetic acids, which not only impart the characteristic sour flavor but also enhance the bread's shelf life by lowering the pH and creating an inhospitable environment for spoilage organisms. The balance between yeasts and LAB in a sourdough starter is crucial. A starter that favors LAB may yield a more sour flavor, while a yeast-dominant starter can result in a milder taste. This balance can be influenced by variables such as feeding frequency, temperature, and the types of flour used, demonstrating the dynamic nature of the microbial ecosystem. Fermentation and Its Biochemical Implications The fermentation process in a sourdough starter is characterized by two distinct phases: the anaerobic fermentation, which occurs in the initial stages with limited oxygen and primarily involves the production of lactic acid by LAB, and the aerobic fermentation, which occurs as the culture is exposed to air, allowing yeasts to flourish. This two-pronged approach not only contributes to the starter's unique flavor profile but also affects the dough's structure and nutritional value. The metabolic byproducts of fermentation contribute significantly to the sensory qualities of the bread. The acids produced during fermentation enhance flavor complexity, while the fermentation process itself can improve gluten development. Moreover, the breakdown of phytic acid in whole grains during fermentation increases the bioavailability of minerals, rendering sourdough bread more nutritious than its commercially yeasted counterparts. Practical Applications and Implications for Nutrition Understanding the science behind sourdough starters has practical implications for both bakers and consumers. For bakers, mastering the art of creating and maintaining a sourdough starter allows for the production of high-quality bread with distinct flavors and textures. Knowledge of the microbial dynamics can aid in troubleshooting common issues, such as overly sour flavors or slow fermentation rates. For consumers, the nutritional benefits of sourdough bread offer an attractive proposition. The fermentation process not only enhances the flavor but also potentially improves digestibility, making it a more suitable option for those with sensitivities to gluten and other compounds found in bread. Additionally, the lower glycemic index of sourdough bread may contribute to better blood sugar management. The science of a sourdough starter is a fascinating interplay of microbiology, biochemistry, and culinary art. By understanding the composition, microbial interactions, and fermentation processes involved in sourdough, bakers can harness the full potential of this ancient technique, producing bread that is not only delicious but also nutritionally beneficial. As the interest in artisan bread continues to grow, the exploration of sourdough starters will undoubtedly yield further insights into the intricate relationship between microbial activity and food production, enriching both the culinary landscape and our dietary practices.

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.

There are a few tools that help making sourdough bread easier to do, although they aren’t required. サワードウブレッドを作るのに必要な道具 必須ではありませんが、サワードウブレッドを簡単に作るのに役立つツールがいくつかあります。スタンドミキサーを使うと時間を大幅に節約できるので気に入っています。手で混ぜることもできます。腕を休めるのが好きなだけです。スタンドミキサーがないけど手ごねなしでパンを作りたいという方に、こねる手間を省く「伸ばして折る」という方法を紹介します。 他にサワードウブレッドを作るときにいつも使っているものは、バヌトンバスケット、ベンチスクレーパー、ラメ、温度計です。ほぼ同じ量の生地が入る場合は、家にあるバスケットをそのまま使用できます。一度にたくさんのパンを作らなければならないときは、ステンレスのボウルも持っています。 ベンチスクレーパーは、ボウルから生地をこすり落としたり、生地を複数のパンに分割したり、成形するときにカウンターをこすったりするのに便利です。 お菓子や肉の温度計は私にとって必需品になりました。何らかの理由でパンが真ん中まで焼き上がっていないことに時々気づくことがありました。 ラメ (LAHM と発音、フランス語で「刃」を意味します) は通常、パンを焼く際のパンの膨張を制御するために、パン生地をカットまたは切り込みを入れるために使用される金属かみそりを保持するために作られた細長い棒です。 Bannetons と Brotforms は、職人スタイルのパン焼き用のヨーロッパの発酵バスケットで、互換的に使用できます。 (この用語は同じ意味で使用されることもあります。)「Banneton」はそのようなバスケットのフランス語名で、「Brotform」はドイツ語です。

The Lazy Antelope was founded by a family of bakers who have loved and grown Historical sourdough starters from around the world for many years. We enjoy the experience so much that we thought we would share it with all of you. We are inspired by history and feel that the simple things in life need to be remembered and passed down to future generations. In addition to our starters we also provide a variety of products that stand the test of time. We also carry some of the best Jams and Honey 歴史あるサワー種スターター 世界中から As soon as you receive your wet starter, please feed it immediately to ensure its vitality and readiness for use. スターターが到着したら *すぐに給餌してください* ボウルに、漂白していない小麦粉 1/3 カップと、80 ～ 100° 程度の非常に温かい水 1/3 カップを入れ、約 10 分間待ってからスターター 1/3 カップを加えます。これを数日間、12 時間ごとに繰り返します。出荷プロセスで餌を与えなかった場合、元の状態に戻るまでに数回の餌を与える必要がある場合があります。蓋は緩めにしておきます。 Subscribe Form Join Thanks for subscribing! 私たちについて知る The Lazy Antelope は、長年にわたって世界中からスターターを愛し、栽培してきたパン屋の家族によって設立されました。私たちはこの経験をとても楽しんでおり、それを皆さんにも共有したいと考えました。私たちは歴史からインスピレーションを受けており、人生の単純なことは記憶され、将来の世代に受け継がれる必要があると感じています。スターター製品に加えて、時の試練に耐えるさまざまな製品も提供しています。最高のジャムやハチミツも取り揃えております。当社の卓越したサービスと細部への配慮により、お客様のショッピング体験が最初から最後までシームレスであることを保証します。 スターターについて 私たちは、本物の歴史あるサワードウスターターを見つけるために最善を尽くしました。これらはすべて強力な口述履歴を持っており、私たちは情報源を信頼しています。 国家規格 まさに一流 歴史あるサワー種スターター: ウェールズ ドイツ アメリカ エジプト イタリア フランス ポーランド