Search Results

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.

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.

What flour do we use? My starter didn't rise: My starter isn't increasing! FAQ Atrodiet atbildes šeit Kad pienāk jūsu starteris Pabarojiet to, iespējams, būs vajadzīgas pāris barošanas reizes, lai atgūtu rievu, bet tas notiks. Barošanas attiecība ir 1:1:1 (ieraugu iesācējs: milti: ūdens) 1/3 glāzes nebalinātu AP vai nebalinātu maizes miltu, 1/3 glāzes silta ūdens un 1/3 glāzes startera. Ļaujiet nostāvēties uz letes dažas stundas, līdz tas dubultojas, un pēc tam ievietojiet to ledusskapī, ja vien necepat daudz un nevēlaties to atstāt ārpusē, regulāri barojot katru dienu. Kādus miltus mēs izmantojam? Mans starteris nepacēlās Tam var būt vairāki dažādi iemesli: 1) Temperatūra ir pārāk zema, izmēģiniet citu vietu startera glabāšanai. Ledusskapja augšdaļa darbojas labi. 2) Jūs esat izmantojis balinātus miltus un balinātāji ir iznīcinājuši dažas dzīvās kultūras, pārejiet uz nebalinātiem miltiem. 3) Jūs esat izmantojis attīrītu ūdeni. Dažreiz mūsu krāna ūdens ir apstrādāts ar hloru, izmēģiniet neapstrādātu ūdeni. Sazinieties ar atbalsta dienestu Kā mēs varam palīdzēt? Choose an Issue Get in Touch Thanks for submitting!

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

When to use your starter These starters are robust and well-established, indicating that they have reached a strong level of fermentation. When you notice that they are bubbly and have doubled in size, it is a clear sign that they are ready to be incorporated into your baking. This stage is crucial, as it ensures that the starters will contribute optimal flavor and rise to your recipes..

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.

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.

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, Iesācēju kopšana un barošana Skāba kopšana un instrukcijas 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.

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 Skābmaizes pamatrecepte Ar šo saldskābmaizes recepti tiek izveidots zemniecisks, amatniecisks klaips, kas ir lieliski piemērots iesācējiem! Sagatavošanās laiks 15 minūtes Gatavošanas laiks 50 minūtes Atpūtas/pieaugšanas laiks 18 stundas Kopējais laiks 19 stundas 5 minūtes Porcijas: 10 Kalorijas: 364 kcal Sastāvdaļas 7,5 glāzes maizes miltu var aizstāt universālos miltus 1 glāze saldskāba iesācēja aktīva un burbuļojoša 3 glāzes ūdens 4 tējkarotes jūras sāls Instrukcijas IZVĒLES: apvienojiet miltus, ūdeni un saldskābju traukā lielā bļodā vai statīva miksera bļodā un pirms sāls pievienošanas ļaujiet nostāvēties 30 minūtes, lai autolizētos (labākai lipekļa attīstībai). Ja veicat autolīzes procesu, pievienojiet sāli pēc 30 minūšu beigām. Ja nē, apvienojiet visas sastāvdaļas lielā bļodā. IZSTIEPŠANAS UN LOKOŠANAS METODE (ja izmantojat statīvu mikseri, pārejiet uz 6. darbību): samaisiet ar izturīgu koka karoti vai rokām, līdz izveidojas pinkaina mīkla. Pārklājiet ar tīru, mitru dvieli un ļaujiet nostāvēties 20 minūtes. STIEPĀŠANAS UN LOKOŠANAS METODE: pabeidziet 1 izstiepšanas un locīšanas komplektu, satverot vienu mīklas malu un stingri pavelkot uz augšu, cik vien iespējams, mīklai nelūstot, un pēc tam to pārlokot. Pagrieziet bļodu par ceturtdaļu apgrieziena un atkārtojiet, līdz esat apgājis visu ceļu. IZSTIepšanas un salocīšanas metode: atkārtojiet 4. darbību ik pēc 15 minūtēm 3 apļus. Pēc tam atkārtojiet ik pēc 30 minūtēm vēl 3 kārtas. Atcerieties, ka laikam nav jābūt ideālam (lasiet iepriekš) STANDĪVĀ MIKSĒJA METODE: Izmantojot mīklas āķi, iestatiet mikseri uz mazāko ātrumu un mīciet 10-15 minūtes. Pārklājiet bļodu ar plastmasas apvalku un ļaujiet mīklai rūgt 6-12 stundas, līdz tā ir vismaz dubultojusies. Pēc pacelšanās izmantojiet skrāpi, lai to izgrieztu uz viegli miltiem nokaisītas darba virsmas. Sadaliet mīklu 2 vienādās daļās. Ņem pa vienam mīklas stūrītim un saloka to sevī. Kad tas ir izdarīts no četrām vienādām pusēm, apgrieziet mīklu otrādi, lai krokas būtu apakšā. Ritiniet to ar rokām, griežot pulksteņrādītāja virzienā, pēc vajadzības vairāk pavelkot zem tā. Ievietojiet izveidoto mīklu ar priekšpusi uz leju raudzēšanas grozā vai bļodā. Pārklājiet ar plastmasas apvalku un ievietojiet ledusskapī vismaz 12 stundas. Ledusskapja laiks nav obligāts, bet ieteicams! Lai ceptu, uzkarsē cepeškrāsni ar holandiešu krāsni iekšā līdz 475°. Izklājiet mīklu uz pergamenta papīra un ar skuvekli vai asu nazi iedaļējiet (pirms skaldīšanas pievienojot nedaudz miltu vai kukurūzas miltu, raksts izcelsies vairāk). Uzmanīgi ielieciet mīklu karstā holandiešu krāsnī un uzlieciet vāku. Cep ar vāku 25 minūtes, pēc tam ar noņemtu vāku vēl 25 minūtes. Tūlīt pēc maizes izņemšanas no krāsns iekšējai temperatūrai ir jābūt vismaz 195 °F. Uzmanīgi izņemiet maizi no holandiešu krāsns (es to vienkārši izgriežu uz koka griešanas dēļa) un ļaujiet atdzist vismaz 1 stundu pirms sagriešanas.

King Arthur Baking Affiliate Partner- "At King Arthur Baking Company, we believe in the power of baking to make a difference — for people and the planet. We work to build stronger communities and increase access and connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability".

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! Sjūzena 2024. gada 24. janvārī 5 no 5 zvaigznēm Šis starteris tika aizturēts mūsu ledus vētras dēļ, tāpēc bija nepieciešamas 10 dienas, lai nokļūtu šeit. Bet es to uzreiz pabaroju un sešu stundu laikā tas dubultojās! Robusts, saldi smaržojošs, un es nevaru sagaidīt, kad ar to cepšu! Bet es pasūtīju tikai 1/3 tasi, tāpēc es kultivēju lielāku partiju. Viennozīmīgi uzvarētājs. Railijs Džounss Pievienojiet atsauksmi Kā mums gāja? Would you recommend us to your friends? Yes No Submit Thanks for submitting!