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The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Polsha To'q javdar shirin bug'doy Lazy antilopa butun dunyo bo'ylab Xamirturushli xamirturushlar to'plamiga eng yangi qo'shilganini e'lon qilishdan mamnun! Ushbu go'zal Polsha madaniyati Ed Vudning №112-1111567-0042638-sonli Xalqaro Sourdoughs buyurtmasidan sotib olingan, uni Polshaning kichkina novvoyxonasidan sotib olgan. U qovoqli javdarda yetishtirilgan va Bob's Red Mill Organik toshdan maydalangan to'q qora javdar uni bilan oziqlangan. va tegirmon toshlarida yangi maydalangan, u samimiy va o'ziga xos ta'mga ega, biz uning aniq yoshiga ishonchimiz komil emas. Biz uni oziqlantiramiz: Bob's Red Mill Organik tosh maydalangan to'q qora javdar uni, to'liq donli va GMO bo'lmagan - PAREVE va 90/10, 90 qora javdar va 10 Pride of the Prairie Natural S'Wheat Tabiiy shirin bug'doy, bu asl. Farmer Direct Foods, Inc kompaniyasining tosh maydalangan butun oq bug'doy uni. U Kanzasdagi Kosher va GMO bo'lmagan yerdan yetishtiriladi. Bu 100% qattiq oq bug'doy uni (yiliga ikki marta).

To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt Irina's Sourdough Recipe To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt To feed the starter 1/2 cup warm water 3/4 cup All Trumps flour Leave in a warm spot for about 4 hours Let the loaf proof in the refrigerator overnight. Preheat the oven to 450 while you score your bread Bake in your Dutch oven covered for 40 minutes Remove lid and bake another 10 minutes Put the lid back on and let it cool completely for a softer loaf Recipe by: Irina Pyatak

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. Camaldoli monastiridan 1000 yil eski bo'lishi mumkin Italiya Bu italyan xamirturush boshlovchisi, ehtimol, doimiy foydalanishda eng qadimgi hisoblanadi. J.Davenportning mashhur Sourdough boshlanuvchilaridan sotib olingan. Ularning manbasi bu boshlang'ichni o'n yil oldin Toskana Apennin tog' tizmasida joylashgan kichik novvoyxonada sotib olgan; Yaqin atrofdagi Camaldoli monastiridagi rohiblardan yuz yil oldin o'z ishini boshlagan novvoyxona. Bu monastir eramizdan avvalgi 1012 yilda Benedikt rohiblaridan biri bo'lgan Sankt-Romauld tomonidan qurilgan bo'lib, u yolg'iz diniy fikr yuritish uchun joy yaratmoqchi edi. Bugungi kunga qadar Camaldoli Muqaddas Ermitajida Benediktin Camaldolez rohiblari yashaydi, ular shu yerda yashaydilar, ibodat qiladilar va pishiradilar. Afsonaga ko'ra, ular ming yil oldin o'stirgan xamirturush xamiri bugungi kunda ham bu rohiblar tomonidan qo'llanilmoqda va J. Davenportning sa'y-harakatlari bilan ularning xamirturush boshlovchisi go'zal muqaddas tog' yonbag'irlaridan tashqarida ham bo'lishi mumkin. (J. Davenport) Xususiyatlari Afsonada aytilishicha, bu boshlang'ich ming yoshdan oshgan bo'lishi mumkin va monastir birinchi qurilganidan beri doimiy ravishda foydalaniladi. U engil va murakkab va nozik nordon profiliga ega

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

The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Lazy antilopa haqida hamma narsa Taniqli onlayn-do'kon sifatida biz dunyo bo'ylab turli xil tarixiy xamirturushlarni, shuningdek, o'ylangan va samarali xizmat bilan birga yuqori sifatli mahsulotlarni taklif etamiz. Birinchi kundan boshlab biz takliflarimizni kengaytirish va mijozlarimizni eng yaxshi mahsulotlar bilan ta'minlash uchun tinimsiz ishlamoqdamiz. Bizning mukammallikka bo'lgan ishtiyoqimiz bizni boshidan boshlab berdi va bizni oldinga ilhomlantirishda davom etmoqda. The Lazy Antelope jamoasi har bir mahsulot muhimligini biladi va butun xarid tajribasini iloji boricha oson va foydali qilishga intiladi. Bizning do'konimiz va maxsus takliflarni ko'rib chiqing va savollar yoki so'rovlar bilan bog'laning. Biz yordam berishdan xursandmiz! Biz bilan bog'lanish Bizning Jamoamiz Stefani Diksson Liza Verts Metyu Stiglman

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

The Bavarian “Black Death” sourdough starter is more than just a means to produce high-quality bread; it serves as a bridge connecting modern bakers to a rich historical narrative that spans nearly four centuries. Bavariya "Qora o'lim" Haqida Menimcha, bu Yevropaning eng yaxshi boshlovchilaridan biri. U Germaniyaning janubiy qismi bilan bog'langan ajoyib nonni yaratadi. Kutilganidek, u juda qiziqarli va boy tarixga ega. Og'zaki tarix shuni ko'rsatadiki, bu boshlang'ich Germaniyaning Qora o'lim (1633) davriga to'g'ri keladi va Oberammergau shahrida paydo bo'lgan. Bu davrdagi ishonchli nemis madaniyatini kuzatish uchun tom ma'noda yillar kerak bo'ldi. Men bu zotni ko'p avlodlar o'tib kelayotgan bir oiladan topdim. Shuni yodda tutish kerakki, uy nonini tayyorlash uchun tijorat xamirturushlari 20-asrgacha mavjud emas edi. Oilalar va novvoyxonalar bundan oldin xamirturushli nonni pishirishning yagona usuli ishonchli boshlang'ichga ega bo'lish edi. Savdo xamirturushlari paydo bo'lishi bilan, ko'pchilik yillar davomida ishlatgan boshlanuvchilarni tashlab yuborishdi. Ammo vaqti-vaqti bilan men ajoyib tarixga ega eski oila boshlovchisiga duch kelaman. Bu deyarli 400 yil davomida bitta oila orqali o'tib kelgan yagona tarixiy nemis boshlovchisi. U achitqi qiladigan non mutlaqo ajoyib. Men buni Bavariyada (Oberammergaudan uncha uzoq bo'lmagan) tug'ilib o'sgan odamdan sotib oldim, uni topganimdan naqadar baxtiyorman. Bu mening sevimli boshlovchilarimdan biri va endi men uni siz bilan baham ko'raman. Xususiyatlari Kelib chiqishi: Yevropa Yoshi: 400 Ta'mi: achchiq Faol: Ha

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. Xamirturush boshlovchisini saqlash mikroskopik xamirturush va bakteriyalar ekotizimini boshqarishni o'z ichiga oladi. Sog'lom xamirturushni ta'minlashning kaliti mikroblarning omon qolishiga va o'sishiga ta'sir qiluvchi omillarni nazorat qilishdir. XOM BOSHLASHTIRISHNI ISHLAB CHIQMANG - BARCHA BAŞLASHLARIMIZNING TARKIBIDA BUG‘O‘DA BO‘LGAN VA Kleykovina ko‘p – AGAR SIZDA bug‘doy va/yoki kleykovina allergiyasi bo‘lsa iste’mol qilmang. Huquqiy rad etish USHBU XIZMAT BOSHQA UCHUNCHI TARAF XIZMATLARI TARJIMALARINI O‘ZRDA ETISHI MUMKIN, MUSAN, GOOGLE TRANSLATE. Lazy Antelope TARJIMALARGA BAĞLI BARCHA KAFOLATLARDAN, JUMLADAN ANQIQLIK, ISHLAB CHIQARILGAN KAFOLATLARNI VA TOVAR, MUVOFIQLIK VA MUVOFIQLIK VA MUVOFIQ KAFOLATLARNI RAD ETDI. Oziq-ovqat bilan ishlashda xavfsiz protseduralardan foydalaning. Toza oshxona jihozlari va sirtlari bilan boshlang va sifatli ingredientlardan foydalaning. Ingredientlar va jihozlar bilan ishlashdan oldin qo'lingizni yuving va har qanday vaqtda tozalik buziladi. Starterni mahkam yopib qo'yish orqali havodagi ifloslantiruvchi moddalarni cheklang. Un qishloq xo'jaligi xom ashyosi hisoblanadi. Unning o'zi tayyor ovqat emas va uni har doim iste'mol qilishdan oldin pishirish kerak. Un oziq-ovqat zanjirining istalgan nuqtasida, ayniqsa uyda ishlov berish paytida ifloslanishi mumkin. Pishirishdan oldin xom xamirturushni tatib ko'rmang. Buning o'rniga, boshlang'ichingiz qachon tayyor ekanligini aniqlash uchun pufakchali ko'rinish, o'tkir hid, xamirga o'xshash mustahkamlik, kengayish va tayyorlash bosqichlari yozuvlaridan foydalanish kerak. Fermentatsiya jarayoni boshlang'ichni kislotalaydi, bu patogen ko'payishini oldini olishga yordam beradi. Pishirish bosqichi mavjud bo'lgan barcha bakteriyalarni o'ldiradi. Yovvoyi xamirturush tabiiy ravishda un va havoda. Xamirturushni havodan qasddan tortib olish kerak emas, shuningdek, xamirturushli xamirturush tayyorlashda tijorat xamirturushini qo'shish kerak emas. Bu yovvoyi xamirturushlar faol emas, lekin mos sharoitlarda suv borligida faollashadi. Kontaminatsiyalangan starterni tashlab yuborish kerak. Har qanday mog'or belgisini (rangli va/yoki loyqa) ko'rsatadigan xamirturushli xamirdan foydalanilmasligi kerak va idishni qaytadan boshlashdan oldin yaxshilab tozalash va chayish kerak. Sourdough starter alkogol hidli suyuqlik qatlamini rivojlanishi mumkin va bu yaxshi. Suyuqlik fermentatsiya qiluvchi xamirturushning qo'shimcha mahsuloti bo'lib, uni to'kib tashlash yoki aralashtirib yuborish mumkin. Sovutgichda saqlanadigan va muntazam ravishda berilmaydigan xamirturush suyuq qatlam yuzasida xavfsiz xamirturushlar bo'lgan oq rangli bo'laklar paydo bo'lishi mumkin. lekin mog'or emas. Mikroorganizmlarning rivojlanishiga ta'sir qiluvchi omillarni kuzatib boring: Vaqt: Boshlang'ichni yaratish yoki quritilgan boshlang'ichni qayta tiklash bir necha kun muntazam ovqatlanishni talab qiladi. U pufakchaga aylanadi va ko'tariladi va foydalanishga tayyor bo'lganda yoqimli nordon hid paydo bo'ladi. Harorat: Fermentatsiya qiluvchi mikroorganizmlar siz uchun qulay bo'lgan haroratlarda, issiq xona haroratida (taxminan 70 ° F) ko'proq hayotiydir. Fermentatsiya sovuqroq haroratlarda sekinlashadi va juda tez sodir bo'ladi yoki o'zingizning qulayligingiz uchun juda issiq bo'lganda ham to'xtaydi. Namlik: un bilan birlashtirilgan suv yovvoyi xamirturush va bakteriyalarni etishtirish uchun zarur bo'lgan muhitni ta'minlaydi. Mog'or paydo bo'lishiga yo'l qo'ymaslik uchun starterni yopiq holda saqlang. Kislotalik: Foydali sut kislota bakteriyalari (LAB) sut kislotasini ishlab chiqaradi, bu kislotalikni oshiradi va pH ni xavfsiz tarzda 4,6 dan pastga tushiradi. Xamirturush xamirining tez kislotalanishi zararli mikroorganizmlarning, shu jumladan mog'orlarning o'sishini cheklashga yordam beradi. Oziq moddalar: Muntazam ravishda intervalgacha ovqatlanish oralig'i kerak. Har bir yangi un va suv qo'shilishi bilan bir oz boshlang'ichni olib tashlash, mikroblarning optimal rivojlanishi uchun ozuqa moddalariga kirishga yordam beradi. Un turi ham mikroblarning rivojlanishiga va yakuniy mahsulotga ta'sir qiladi. Kislorod: xamirturushli xamirturushlarni achitish karbonat angidridni hosil qiladi. Gazni xavfsiz chiqarish uchun starter bo'shashmasdan qoplanishi kerak, ammo madaniyat kislorodga muhtoj emas.

Xavfsizlik ma'lumotlari Bug'doydan ham foydalanadigan korxonada ishlab chiqariladi. Barcha boshlanuvchilar bir vaqtning o'zida bug'doyni o'z ichiga olgan. Boshlang'ichga qarab ingredientlar quyidagilarni o'z ichiga olishi mumkin: Qirol Artur oqartirilmagan barcha maqsadli un, quyuq javdar uni, qovoq uni, 00 italyan uni Huquqiy rad etish Oziq-ovqat qo'shimchalari haqidagi bayonotlar FDA tomonidan baholanmagan va har qanday kasallik yoki sog'liq holatini tashxislash, davolash, davolash yoki oldini olish uchun mo'ljallanmagan. Allergen haqida ma'lumot Kleykovina, bug'doy . .

Xavfsizlik ma'lumotlari Bug'doydan ham foydalanadigan korxonada ishlab chiqariladi. Barcha boshlanuvchilar bir vaqtning o'zida bug'doyni o'z ichiga olgan. Boshlang'ichga qarab ingredientlar quyidagilarni o'z ichiga olishi mumkin: Qirol Artur oqartirilmagan barcha maqsadli un, quyuq javdar uni, qovoq uni, 00 italyan uni Huquqiy rad etish Oziq-ovqat qo'shimchalari haqidagi bayonotlar FDA tomonidan baholanmagan va har qanday kasallik yoki sog'liq holatini tashxislash, davolash, davolash yoki oldini olish uchun mo'ljallanmagan. Allergen haqida ma'lumot Kleykovina, bug'doy . .

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 Xamirturushli nonning asosiy retsepti Bu xamirturushli non retsepti yangi boshlanuvchilar uchun juda mos keladigan rustik, hunarmand nonni yaratadi! Tayyorgarlik vaqti 15 daqiqa Pishirish vaqti 50 daqiqa Dam olish / ko'tarilish vaqti 18 soat Jami vaqt 19 soat 5 daqiqa Porsiya: 10 Kaloriya: 364 kkal Ingredientlar 7,5 stakan non uni hamma maqsadli unni almashtirishi mumkin 1 stakan nordon xamirturush faol va ko'pikli 3 stakan suv 4 osh qoshiq dengiz tuzi Ko'rsatmalar QO'SHIMCHI: Un, suv va xamirturushni katta idishda yoki mikser idishida aralashtiring va tuz qo'shishdan oldin avtolizlash uchun (yaxshiroq kleykovina rivojlanishi uchun) 30 daqiqa turing. Agar siz avtoliz jarayonini amalga oshirayotgan bo'lsangiz, 30 daqiqadan so'ng tuz qo'shing. Agar yo'q bo'lsa, barcha ingredientlarni katta idishga soling. SOZISH VA-QATLASH USUL (agar stendli mikser ishlatilsa, 6-bosqichga o'ting): qattiq yog'och qoshiq yoki qo'llaringiz bilan qalin xamir hosil bo'lguncha aralashtiring. Toza, nam choy sochiq bilan yoping va 20 daqiqaga qoldiring. SOZISH VA BUKLASH USULI: Xamirning bir chetidan ushlab, iloji boricha mahkam tortib, xamirni sindirmasdan, keyin uni katlayarak 1 ta buklanish to‘plamini bajaring. Idishni chorak burilish bilan aylantiring va butun yo'lni aylanib chiqmaguningizcha takrorlang. UZISH-VA-QATLASH USULI: 4-bosqichni har 15 daqiqada 3 tur davomida takrorlang. Keyin yana 3 tur uchun har 30 daqiqada takrorlang. Esda tutingki, vaqt mukammal bo'lishi shart emas (yuqorida o'qing) STAND MIKSER USUL: Xamir ilgagidan foydalanib, mikserni eng past tezlikka qo'ying va 10-15 daqiqa davomida yoğurun. Idishni polietilen plyonka bilan yoping va xamir kamida ikki baravar ko'payguncha 6-12 soat davomida xamirturushga qoldiring. Ko'tarilgandan so'ng, skameykali qirg'ichdan foydalaning, uni ozgina unlangan ish yuzasiga aylantiring. Xamirni 2 ta teng qismga bo'ling. Bir vaqtning o'zida xamirning bir burchagini oling va uni o'ziga soling. Buni to'rtta teng tomondan qilgandan so'ng, xamirni burmalar pastki qismida bo'lishi uchun aylantiring. Uni qo'llaringiz bilan soat yo'nalishi bo'yicha aylantiring, kerak bo'lganda ko'proq qismini ostiga qo'ying. Shakllangan xamirni yuzini pastga qaratib, savat yoki idishga soling. Plastik o'ram bilan yoping va muzlatgichga kamida 12 soat qo'ying. Sovutgich vaqti ixtiyoriy, lekin tavsiya etiladi! Pishirish uchun duxovkani ichida Gollandiyalik pech bilan 475° ga oldindan qizdiring. Xamirni pergament qog'oziga aylantiring va ustara yoki o'tkir pichoq bilan o'rang (to'plashdan oldin tepaga ozgina un yoki makkajo'xori uni qo'shsangiz, naqsh yanada ajralib turishiga yordam beradi). Ehtiyotkorlik bilan xamirni issiq gollandiyalik pechga tushiring va qopqog'ini yoping. Qopqoq bilan 25 daqiqa pishirib, so'ngra qopqog'ini yopib, yana 25 daqiqa pishiring. Nonning ichki harorati pechdan chiqarilgandan so'ng darhol kamida 195 ° F bo'lishi kerak. Gollandiyalik pechdan nonni ehtiyotkorlik bilan olib tashlang (men uni yog'och o'ymakorlik taxtasiga aylantiraman) va tilimga kesishdan oldin kamida 1 soat sovushini kuting.

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This information can include your IP address, browser type, domain names, access times, and referring website addresses. This information is used for the operation of the service, to maintain quality of the service, and to provide general statistics regarding the use of the Company's website. Security of your Personal Information The Company secures your personal information from unauthorized access, use, or disclosure. The Company uses the following methods for this purpose: - SSL Protocol When personal information (such as a credit card number) is transmitted to other websites, it is protected through the use of encryption, such as the Secure Sockets Layer (SSL) protocol. We strive to take appropriate security measures to protect against unauthorized access to or alteration of your personal information. Unfortunately, no data transmission over the Internet or any wireless network can be guaranteed to be 100% secure. As a result, while we strive to protect your personal information, you acknowledge that: (a) there are security and privacy limitations inherent to the Internet that are beyond our control; and (b) the security, integrity, and privacy of any and all information and data exchanged between you and us through this site cannot be guaranteed. Right to Deletion Subject to certain exceptions set out below, on receipt of a verifiable request from you, we will: - Delete your personal information from our records; and - Direct any service providers to delete your personal information from their records. Please note that we may not be able to comply with requests to delete your personal information if it is necessary to: - Complete the transaction for which the personal information was collected, fulfill the terms of a written warranty or product recall conducted in accordance with federal law, and provide a good or service requested by you, or reasonably anticipated within the context of our ongoing business relationship with you, or otherwise perform a contract between you and us; - Detect security incidents, protect against malicious, deceptive, fraudulent, or illegal activity; or prosecute those responsible for that activity; - Debug to identify and repair errors that impair existing intended functionality; - Exercise free speech, ensure the right of another consumer to exercise his or her right of free speech, or exercise another right provided for by law; - Comply with the California Electronic Communications Privacy Act; - Engage in public or peer-reviewed scientific, historical, or statistical research in the public interest that adheres to all other applicable ethics and privacy laws, when our deletion of the information is likely to render impossible or seriously impair the achievement of such research, provided we have obtained your informed consent; - Enable solely internal uses that are reasonably aligned with your expectations based on your relationship with us; - Comply with an existing legal obligation; or - Otherwise use your personal information, internally, in a lawful manner that is compatible with the context in which you provided the information. Children Under Thirteen The Company does not knowingly collect personally identifiable information from children under the age of 13. If you are under the age of 13, you must ask your parent or guardian for permission to use this website. Email Communications From time to time, the Company may contact you via email for the purpose of providing announcements, promotional offers, alerts, confirmations, surveys, and/or other general communication. If you would like to stop receiving marketing or promotional communications via email from the Company, you may opt out of such communications by clicking on the unsubscribe button. Changes to This Statement The Company reserves the right to change this Policy from time to time. For example, when there are changes in our services, changes in our data protection practices, or changes in the law. When changes to this Policy are significant, we will inform you. You may receive a notice by sending an email to the primary email address specified in your account, by placing a prominent notice on our The Lazy Antelope, and/or by updating any privacy information. Your continued use of the website and/or services available after such modifications will constitute your: (a) acknowledgment of the modified Policy; and (b) agreement to abide and be bound by that Policy. Contact Information The Company welcomes your questions or comments regarding this Policy. If you believe that the Company has not adhered to this Policy, please contact the Company at: The Lazy Antelope _________________ Des Moines, Iowa 50315 Email Address: thelazyantelope@gmail.com Phone Number: 7579852699 Effective as of April 09, 2024