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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 Handla om "150-åriga San Francisco surdegsstartare som har använts kontinuerligt sedan 1850. Historien säger att starteren spårar sina rötter tillbaka till San Franciscos guldrush och har levt och umgåtts med Kensington Markets eklektiska invånare under de senaste flera år. Förrätten kommer från det legendariska bageriet Parisian i San Francisco (vars anspråk på berömmelse kom från San Francisco surdeg) och överlevde jordbävningen i Kalifornien 1906". Ursprung: San Francisco Ålder: 150+ år senare Smak: Tangy Aktiv: Ja Fotokredit till: Joanne Reed Bloom . KREDIT FÖR DENNA FÖRRET HÖR TILL KENSINGTON SOURDOUGH 150 år gammal San Francisco Sourdough Starter köpt den 24 december 2023 FRÅN: KENSINGTON SOURDOUGH Faktura-ID c40346048135257.1 Transaktions-ID 5HU99935UY4683301P

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 Historiska surdegsförrätter Från hela världen FEED IMMEDIATELY When your starter arrives, it may be runny and have a strong smell, similar to acetone or alcohol—this is perfectly normal and will improve with regular feedings. NÄR DIN STARTA KOMMER *MATA OMEDELBART* Tillsätt 1/3 kopp oblekt mjöl i en skål och 1/3 kopp riktigt varmt vatten runt 80 till 100°, vänta cirka 10 minuter och tillsätt 1/3 kopp av förrätten. GÖR DETTA VAR 12:E TIMMAR UNDER NÅGRA DAGAR. ibland krävs det några matningar för att få tillbaka sitt spår efter fraktprocessen utan att matas. Lämna locket löst. Subscribe Form Join Thanks for subscribing! Lär känna oss The Lazy Antilope grundades av en familj av bagare som har älskat och odlat förrätter från hela världen i många år. Vi njuter av upplevelsen så mycket att vi tänkte dela den med er alla. Vi är inspirerade av historien och känner att de enkla sakerna i livet behöver komma ihåg och föras vidare till kommande generationer. Utöver våra förrätter tillhandahåller vi också en mängd olika produkter som står sig över tiden. Vi har också några av de bästa sylt och honung som vi kunde hitta. Med vår exceptionella service och uppmärksamhet på detaljer garanterar vi att din shoppingupplevelse kommer att vara sömlös från början till slut. Om våra förrätter Vi har gjort vårt bästa för att hitta autentiska historiska surdegsförrätter. Dessa har alla en stark muntlig historia och vi litar på våra källor. Nationella standarder Verkligen Top-Notch Historiska surdegsförrätter från: Wales Tyskland Förenta staterna Egypten Italien Frankrike Polen

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. 125-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.

FLOUR General Mills The Lazy Antelope Milling Co. Bob's Red Mill Francine Jovial Polselli Jovvily Janie's Mill King Arthur Affiliate Partner What flour do we use? Wales Saudi Arabia Oregon Trail Bahrain Alaska Egypt Italy France General Mills Gold Medal All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, a couple of times a year, we will do an 80/20 blend of 80 All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, to 20 whole wheat with the same ratios for feeding 1.1.1 Kamut Egypt This flour is made from freshly ground Kamut, which comes from Khorasan wheat, a relative of durum wheat. Small farmers in Egypt have historically cultivated Khorasan wheat. Unlike modern wheat, which has been bred for higher yields at the expense of nutritional value, Khorasan wheat retains its original nutrients. The Kamut flour is milled at The Lazy Antelope Milling Co., but it is currently unavailable for sale. However, you can find Kamut flour at other retailers. San Francisco New Zealand Wheat Scotland South Africa This flour is a blend of General Mills Gold Medal All Trump flour and General Mills Gold Medal Stoneground wheat. It features a fine granulation and is a whole-grain flour made from high-protein spring wheat. Bakers who aim to create nutritious whole-grain baked goods appreciate this flour, which has a protein content of 13.8%. Poland Finland New Zealand Rye Dark Rye Flour milled in the USA by The Lazy Antelope Milling Co. Dark Rye Flour is a nutrient-rich, high-fiber flour made from whole rye grains, preserving the bran, endosperm, and germ. Its unique flavors and textures make it versatile for creating complex breads, muffins, and bagels. The Lazy Antelope's Dark Rye Flour is an excellent choice for traditional European rye breads, celebrated for their authenticity and robust flavor. Coarsely ground from rye berries, this flour maintains essential nutrients and natural oils, resulting in a product that is rich in fiber, vitamins, and minerals. It's perfect for making hearty rye bagels, rustic loaves, and artisan breads. Breads made with Dark Rye Flour have a dense, soft crumb, a dark crust, and a rich flavor profile. Its earthy notes complement multigrain products, enhancing the overall taste experience. Dark Rye Flour is ideal for both home bakers and professionals looking to create authentic, delicious rye-baked goods. Ingredients: Rye Flour. Contains Wheat. We will conduct a blend of 80/10/10 (Dark Rye/Wheat/General Mills Gold Medal All-Trumps) twice a year, maintaining the same ratios for feeding 1.1.1. Ireland Australia Sweden We feed these starters daily with Jovvily White Rye, which is made from pure food-grade ingredients without additives or preservatives. Twice a year, we blend it with an 80/20 mix of General Mills Gold Medal All Trumps Flour—High Gluten (Unbleached, Unbromated) Kosher flour to strengthen the gluten. SPECIAL ORDER ONLY- Italy 00 Fed weekly Italian all-natural Polselli Classica 00 soft wheat flour. A couple of times a year, we create an 80/20 blend using 80% high-gluten General Mills Gold Medal All Trumps Flour (unbleached and unbromated) and 20% Italian all-natural Polselli Classica 00 soft wheat flour. Germany Bavarian “Black Death” Pumpernickel Fed with flour Milled in the USA by The Lazy Antelope Milling Co., this premium-quality whole-grain rye flour from The Lazy Antelope is an exceptional choice for baking traditional European rye bread. Renowned for its authentic and robust flavor, this flour contributes to a wholesome appearance and a beautifully moist texture, making it ideal for pumpernickel bread. Sourced from clean, well-scoured rye, this flour is specifically designed for specialty baking applications. It excels in creating pumpernickel bread and multigrain products that benefit from its rich, earthy taste. Pumpernickel flour is produced by coarsely grinding whole rye berries, which preserves much of the grain's natural nutrients and oils. The result is a flour that allows bakers to create a variety of baked goods, from hearty pumpernickel bagels and loaves to artisan breads, specialty buns, and rolls. Breads made with this flour feature a dense crumb, a dark and inviting crust, and a deeply rich and satisfying flavor profile. This flour is an excellent choice for anyone exploring the depths of rye baking and looking to create authentic and delectable baked treats. We will perform a blend of 80/10/10 with pumpernickel, wheat, and General Mills Gold Medal All-Trumps twice a year, maintaining the same ratios for feeding 1:1:1. SPECIAL ORDER ONLY- France T55 We feed it weekly with Francine BIO Farine De Blé T55. A few times a year, we also provide a blend of 80% Francine BIO Farine De Blé T55 and 20% General Mills Gold Medal All Trumps High-Gluten (unbleached, unbromated) flour. Einkorn France Fed weekly with Janie's Mill Einkorn flour, this freshly stone-ground organic Einkorn flour is soft and airy, featuring a creamy color and delicate sweetness. Einkorn is the earliest cultivated form of wheat. Its unique flavor, impressive nutritional profile, and low gluten content have made it increasingly popular among both home and professional bakers. Einkorn flour is highly versatile and suitable for a variety of baked goods, including yeast and sourdough bread, chapati, naan, waffles, pancakes, and shortbread cookies! Milled From: Organic Einkorn (Ancient Wheat) Protein: 17.4% Extraction: 100% Moisture: 10.7% Ash Content: 2.3% Falling Number: 380/sec Whole Kernel. Low Gluten Potential Gluten-Free Fed daily with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is a specially formulated blend of gluten-free flour, starches, and xanthan gum, designed to replace wheat flour on a one-to-one basis. This flour allows you to easily convert traditional recipes for cookies, cakes, brownies, muffins, and pancakes into delicious gluten-free versions. Gluten-Free Buckwheat Fed weekly with Bob's Red Mill Buckwheat flour. Bob's Red Mill Buckwheat flour is an organic, whole grain, and naturally gluten-free baking staple. It provides a rich and nutty flavor, making it ideal for crepes, pancakes, and yeast breads. This flour is made using traditional grinding methods, which means the black specks you see come directly from the ground seed hull. It is an excellent source of dietary fiber and essential amino acids, enhancing the nutritional profile of your meals. Bob's Red Mill utilizes every part of the kernel in its certified organic and non-GMO whole grain pantry staples, ensuring that your diet benefits from added vitamins, minerals, fatty acids, and dietary fiber.

Key Terms to Embrace on Your Baking Journey Understanding the Art of Bread-Making: A Journey of Flavor and Technique Exploring the world of breadmaking is a culinary adventure that combines creativity with scientific principles. Understanding specific terminology is essential to crafting a variety of breads that satisfy both taste and texture. Key Terms to Embrace on Your Baking Journey Understanding the Art of Bread-Making: A Journey of Flavor and Technique Exploring the world of breadmaking is a culinary adventure that combines creativity with scientific principles. To craft a variety of breads that satisfy both taste and texture, it's essential to understand specific terminology. Each aspect of the bread-making process, from ingredient selection to technique, plays a crucial role in determining the final product's quality and flavor. Here’s a closer look at some key elements of bread-making. Key Terms

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.. 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..

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. 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 culture rises moderately well and has one of the most distinctive flavors of all our cultures. Saudi Arabia We have obtained a sourdough culture from this region through a company that has an impeccable reputation for authentic sourdough starters. This culture rises moderately well and has one of the most distinctive flavors of all our cultures. In the history of bread, Arabic bread holds a prominent position. The ancient civilizations of the Middle East, such as the Sumerians, Babylonians, Phoenicians, Hittites, Arameans, Assyrians, Egyptians, and Nabateans, contributed to the development of Arabic bread. In the Arabic language, bread is commonly referred to as ‘Khubz’ or ‘Khoubz.’ One of the oldest examples of Arabic bread is the traditional Shrak or Markook flatbread, which has been prepared at home for centuries. It is extremely popular in the Levant and the Arabian Peninsula. Formed by mixing cereal and grain flour with water, the obtained dough would then be baked over a fire. This process has stood the test of time, and to this day, Arabic bread remains a staple in many homes across the Middle East. In Saudi Arabia, ‘khubz’ is the most common type of bread. It is similar to pita bread and features a round shape and a pocket, perfect for stuffing with various ingredients like shawarma, falafel or salads. Another notable bread in Saudi Arabia is the ‘mamoul,’ a sweet pastry filled with dates or sesame paste. Although this may not be a traditional bread like the others mentioned, it is still a beloved dessert option that showcases the region’s diverse flavors.

EST 1870 PARISIAN SOURDOUGH "This comes from a little boulangerie in Paris that has been baking and selling its sourdough since 1870". EST 1790 PARISISK SURDEG FRANKRIKE "Detta kommer från en liten boulangerie i Paris som har bakat och sålt sin surdeg sedan 1790". Denna förrätt köptes genom våra pålitliga vänner på J. Davenports berömda surdegsförrätter. Enligt dem har det spårats tillbaka ända till 1790 Paris. "Den är lätt och söt och hanterar en ångad skorpa vackert. Den har inte den syrligaste smakprofilen, men det gör den perfekt för många ökenbröd såväl som mer standardlimpor". DENNA SOURDOUGH-KREDIT GÅR TILL J. DAVENPORTS KÄNDA SOURDEG FÖRRÄTTER

What flour do we use? My starter didn't rise: My starter isn't increasing! Vanliga frågor Hitta svaren här När din förrätt kommer Mata den, det kan ta ett par matningar för att få tillbaka spåret, men det kommer att göra det. Utfodringsförhållandet är 1:1:1 (surdegsstart: mjöl: vatten) 1/3 kopp oblekt AP eller oblekt brödmjöl 1/3 kopp varmt vatten och 1/3 kopp starter. Låt sitta på bänken i några timmar tills den fördubblats och ställ den sedan i kylen om du inte bakar mycket och vill lämna den med regelbunden daglig matning. Vilket mjöl använder vi? Min förrätt gick inte upp Detta kan bero på ett par olika anledningar: 1) Temperaturen är för låg, prova en annan plats för att förvara din startmotor. Kylskåpets ovansida fungerar bra. 2) Du har använt blekt mjöl och blekmedlen har dödat några av de levande kulturerna, byt till oblekt mjöl. 3) Du har använt behandlat vatten. Ibland har vårt kranvatten behandlats med klor, prova ett obehandlat vatten. Kontakta supporten Hur kan vi hjälpa? Choose an Issue Get in Touch Thanks for submitting!

Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. South African Wheat From Kenilworth, a suburb of Cape Town, South Africa The Unique Characteristics and Applications of South African Wheat Sourdough Starter from Kenilworth Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. Historical Context and Cultivation Kenilworth is a suburb rich in agricultural history, with a climatic and geographical profile conducive to wheat cultivation. The Mediterranean climate of the Cape Peninsula, characterized by wet winters and dry summers, provides an ideal environment for growing high-quality wheat varieties. Farmers in this region have honed their cultivation techniques over generations, focusing on varieties that exhibit resilience and exceptional flavor profiles. Wheat from Kenilworth is primarily known for its whole wheat flour, which has been embraced by bakers who grind their own grains, marking a shift towards artisanal baking practices that prioritize quality and flavor over mass production. Distinctive Characteristics of Kenilworth Wheat Sourdough Starter One of the most significant qualities of Kenilworth wheat is its superior leavening properties when compared to conventional white flour. The whole wheat flour produced from this variety is said to leaven more effectively, making it particularly appealing for those engaged in sourdough and other fermentation-based baking processes. Kenilworth wheat flour's high protein content, coupled with its unique gluten structure, allows for the creation of airy and textured bread that retains a delightfully chewy crust. Furthermore, the flavor profile of Kenilworth wheat is characterized by a pronounced nuttiness, which persists through the baking process. This distinct flavor imbues baked goods with a rich, earthy quality that is often absent in standard white flour. The sour notes derived from fermentation processes are also enhanced when using this wheat, leading to a more complex taste experience in sourdough bread. Applications in Baking Kenilworth wheat flour is particularly versatile and can be used effectively in conjunction with other grain types, such as spelt and Kamut. The fermentation capabilities of this wheat make it suitable for bakers looking to explore the nuances of ancient grains, as it ferments spelt and Kamut exceptionally well. The resulting loaves of bread maintain a balance of flavors, where the nuttiness of Kenilworth wheat complements the unique characteristics of spelt and Kamut, creating a product that is both flavorful and distinctive. Bakers who utilize Kenilworth wheat flour frequently report an enhancement in the overall quality of their products. White sourdough breads made with this flour differ markedly from those made with conventional white flour, exhibiting a more pronounced texture and flavor profile. Additionally, the whole grain aspect of Kenilworth wheat contributes to the nutritional value of the final products, making them not only flavorful but also wholesome. The wheat cultivated in Kenilworth, South Africa, represents a remarkable intersection of agricultural heritage and culinary innovation. Its unique leavening properties, coupled with a distinctive flavor profile and versatility in baking applications, position it as an invaluable ingredient for both artisanal bakers and professional culinary environments. As the demand for high-quality, flavorful ingredients continues to grow, Kenilworth wheat offers a compelling option for those seeking to elevate their baking through the use of whole wheat flour. Emphasizing the importance of understanding and utilizing grains, the story of Kenilworth wheat not only reflects the rich agricultural legacy of South Africa but also highlights the potential for enhancing the overall baking experience. This starter was made with and developed with Kenilworth wheat; it is now fed with a flour blend including General Mills Gold Medal Stoneground wheat. It's a fine granulation whole grain flour milled from high protein spring wheat. This flour is appreciated by bakers who wish to produce whole-grain baked goods that are highly nutritious. This flour contains a 13.8% protein level.

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