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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.

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Parastina destpêkek tirş bi rêvebirina ekosîstemek hevîrtirşk û bakteriyên mîkroskopî ve girêdayî ye. Ya sereke ji bo misogerkirina destpêkek tirşek tendurist kontrolkirina faktorên ku bandorê li ser zindîbûn û mezinbûna mîkrob dikin e. DESTPÊKÊN XAV NEXWARIN-HEMÛ DESTPÊKÊN ME DI HINDIKÊ DE GENIM HENE Û GLUTEN ZÊDE YE-GER ALERJIYÊN TE GENIM Û/AN ALERJIYÊN GLUTEN Hebin, NEXWERIN. Daxuyaniya Hiqûqî EV XIZMET DIÇE HEWERÊN WERGERÊN JI LI SER XIZMETÊN ALIYÊ SÊYÊ DIN, WEKÎ WERGERA GOOGLE HEYE. The Lazy Antelope HEMÛ BARANTIYÊN BI WERGERÊN WERGERÊN TÊKIRIN, EŞKANÎ AN JI DESTPÊKÎ, TEWLÎ BARANTIYÊN DESTPÊKÎ, PEYBARÎ Û HER GARANTIYÊN NETEWÎ YÊN BAZARIYÊ Û BAZIRÎNÊN XWEZAYÎ, PÊKÎ. Pêvajoyên hilgirtina xwarinên ewledar bikar bînin. Bi alavên metbexê û rûberên paqij dest pê bikin, û malzemeyên kalîteyê bikar bînin. Destên xwe bişon berî ku malzeme û amûran bişon, û her gav paqijî têk diçe. Bi girtina bermahiyên destpêker bi rihetî gemarên hewayê sînordar bikin. Hevîr berhemeke çandiniyê ya xav e. Ji xwe ard ne xwarinek amade ye û divê her dem berî vexwarinê were pijandin. Di zincîra xwarinê de, bi taybetî li malê, dema ku tê desteser kirin, ard dikare li her xalê pîs bibe. Beriya nanpêjandinê tirşika xav tam nekin. Di şûna wê de, pêdivî ye ku xuyangek gewr, bîhnek tûj, domdariya mîna batterê, berfirehbûn, û tomarên gavên amadekariyê werin bikar anîn da ku diyar bikin ka kengî destpêka we amade ye. Pêvajoya fermentasyonê dê destpêkê asîdî bike, ku ji mezinbûna pathogenê re dibe alîkar. Pêngava pijandinê dê her bakteriya heyî bikuje. Hevîrtirşka kovî bi xwezayî li ser hevîr û li hewayê ye. Ne hewce ye ku hevîrtirşk bi qestî ji hewayê were girtin, ne jî hewce ye ku hevîrtirşkê bazirganî dema ku destekek tirş tê çêkirin were zêdekirin. Ev hevîrtirşkên çolê neçalak in, lê di bin şert û mercên guncaw de dê di hebûna avê de çalak bibin. Divê destpêkek qirêj were avêtin. Destpêka hevîrtirşkê ku nîşana qalibê (rengîn û/an qeşeng) nîşan dide, NEBÊ karanîn û berî ku dest pê bike divê konteynir bi tevahî were paqij kirin û şûştin. Dibe ku destpêkek tirş qatek şilek ku bêhna alkolê jê tê çêbike, û ev baş e. Şîrk hilberek ji hevîrtirşka hevîrtirşkê ye û dikare were rijandin an jî were hejandin. Destpêka hevîrtirşkê ku di sarincê de tê hilanîn û bi rêkûpêk nayê xwarin, dibe ku li ser rûyê tebeqeya şilek kulîlkên spî çêbibin ku ew hevîrtirşkên ewle ne. lê ne qalib. Faktorên ku bandorê li mezinbûna mîkroorganîzma dikin bişopînin: Dem: Afirandina destpêkek an nûvekirina destpêkek hişkkirî dê çend rojan xwarina birêkûpêk bigire. Ew ê bişewitîne û rabe, û dema ku amade be bêhnek tirş çêbike. Germahî: Mîkroorganîzmayên fermentandî di germahiyên ku ji we re rehet hîs dikin, germahiya jûreyek germ (dora 70°F) bêtir bikêr in. Fermentasyon dê di germahiyên sartir de hêdî bibe, û pir zû çêdibe an jî dema ku ji bo rehetiya we pir germ be jî raweste. Nembûn: Av bi hevîr re dê hawîrdora ku ji bo çandina hevîrtirşk û bakteriyên kovî hewce dike peyda bike. Destpêkê bi nermî veşêrin da ku pêşkeftina qelewbûnê asteng bikin. Acidîtî: Bakteriyên asîda laktîk ên bikêr (LAB) dê asîda laktîk hilberîne, ku dê asîdiyê zêde bike, pH bi ewlehî dakeve binê 4.6. Ev asîdakirina bilez a destpêka tirşiyê dê bibe alîkar ku mezinbûna mîkroorganîzmayên zirardar, di nav de kulm, sînordar bike. Xwarin: Navberên xwarinê yên bi rêkûpêk hewce ne. Rakirina hin destpêk bi her lêzêdekirina nû ya ard û avê re ji bo mezinbûna mîkrobîkî ya çêtirîn bi gihîştina xurekê re dibe alîkar. Cûreya ardê jî dê bandorek li ser pêşkeftina mîkrobial û hilbera dawîn bike. Oksîjen: Fermentkirina destpêkên tirşikê dê karbondîoksîtê çêbike. Pêdivî ye ku destpêk bi hûrgulî were nixumandin da ku bi ewlehî gazê berde, lê çand hewcedarê oksîjenê nake.

Security of your Personal Information: The Company secures your personal information from unauthorized access, use, or disclosure. Siyaseta nepenîtiyê 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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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 24ê Çile, 2024 5 ji 5 stêrk Ev destpêk ji ber bahoza meya qeşayê hat sekinandin, ji ber vê yekê 10 roj derbas bûn ku em gihîştin vir. Lê min ew tavilê xwar û di şeş saetan de du qat zêde bû! Zexm, bîhnxweş, û ez bi zorê nikarim li bendê bim ku pê re bipije! Lê min tenê 1/3 kasa emir kir, ji ber vê yekê ez komek mezintir diçînim. Bê guman serketî ye. Riley Jones Serlêdanek lê zêde bike Me çawa kir? Would you recommend us to your friends? Yes No Submit Thanks for submitting!

Agahiyên Ewlekariyê Di tesîseke ku genim jî tê de tê çêkirin. Hemû destpêk di demekê de genim hene. Materyalên ku li gorî destpêkê ve girêdayî dibe ku hebe: Kral Arthur ardê Hemî Mebestê yê nezelalkirî, ardê cehî yê tarî, ardê pompernickel, 00 ardê Îtalî Daxuyaniya Hiqûqî Daxuyaniyên di derbarê lêzêdekirina parêzê de ji hêla FDA ve nehatine nirxandin û ne ji bo teşhîskirin, dermankirin, dermankirin, an pêşîlêgirtina nexweşiyek an rewşek tenduristiyê ne. Agahdariya Allergen Gluten, Genim , ,

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: Ji bo Çêkirina Nanê Destpêka tirşiya xwe amade dikin Berî ku hûn pê nan çêkin, divê hûn pê ewle bin ku destpêk şil û çalak e. Ger destpêk pêve be (di qonaxa "hilweşandinê" de), hevîrtirşk ne çalak e û dê di nan de baş ranebe. Meriv çawa destpêka xwe bigihîne çalakiya lûtkeyê, û meriv çawa dizane kengê ew amade ye: Berî ku nan pê bipêjin, çend rojan berê xwe bi domdarî (her 12-24 saetan carekê) bixwin. Ez her 12 demjimêran pêşniyar dikim. Her gav bi kêmanî mîqdarek bi qasî destpêka ku we li ber dest heye bixwin. Ev tê wê wateyê ku heke we bi qasî 1/2 kasa destpêk heye, di her xwarinê de herî kêm 1/2 kasa av û 1/2 kasa ardê nezelalkirî tev bidin. (Û ji bîr mekin, heke hûn piştî derbasbûna vê pêvajoyê bi destpêkek zêde bi dawî bibin, hûn dikarin her gav şîretek avêtinê ya ecêb çêkin. 4-6 saetan piştî xwarinê li destpêka xwe kontrol bikin. Ya min piştî 4 saetan ya herî çalak e. Piştrast bikin ku hûn gelek bilbilan dibînin. (Testa Float) Destpêka xweya çalak bi xistina kevçîyek xwarinê di piyalek avê de biceribînin da ku bibînin ka ew diherike. Ger heya serê camê biherike, ew ji bo çêkirina nan amade ye!