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​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. 在荷兰烤箱中烘烤酸面团 烘焙乡村面包时，荷兰烤箱非常重要。我更喜欢铸铁，但您可以使用您选择的 DO。烘烤前将烤箱预热至 475°。我用里面的荷兰烤箱预热烤箱。当你把面团从冰箱里拿出来时（或者如果你赶时间的话，就在成型后），把它从打样篮转移到一张羊皮纸上。发酵时，面团的顶部位于碗或篮子的底部。篮子或碗中朝上的一面现在将朝下放在柜台上。小心地将面包放入热荷兰烤箱中。盖上盖子，放入烤箱中烘烤 30 分钟。之后，取下盖子，再烘烤 20-25 分钟。内部温度应至少为 195°F。立即小心地将面包从荷兰烤箱中取出，以防止底部外壳变得太黑。您可以将其放在冷却架或切板上。然后，让面包冷却至少一个小时，然后再切片。使用面包刀切片，如果有的话，请使用指南。

Manufactured in a facility that also uses wheat. All starters have contained wheat at some point. With the exception of the Gluten Free Starter. Ingredients depending on the starter could contain: King Arthur unbleached All-Purpose flour, dark rye flour, pumpernickel flour, 00 Italian flour, T55, All Trumps Flour—High Gluten (Unbleached, Un bromated), Kosher. 安全信息 在也使用小麦的设施中制造。所有的开胃菜都在某个时候含有小麦。 根据发酵剂的不同，成分可能包含： 亚瑟王未漂白通用面粉、黑麦面粉、粗麦粉、 00 意大利面粉 法律免责声明 有关膳食补充剂的声明未经 FDA 评估，且无意用于诊断、治疗、治愈或预防任何疾病或健康状况。 过敏原信息 麸质、小麦

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! 苏珊 于 2024 年 1 月 24 日 5 颗星（满分 5 颗星） 由于我们的冰暴，这道开胃菜被耽搁了，所以花了 10 天才到达这里。但我立即喂它，六个小时内它就翻倍了！坚固，气味香甜，我迫不及待地想用它烘烤！但我只订购了 1/3 杯，所以我正在培养更多的批次。绝对是赢家。 莱利·琼斯 添加评论 我们做得怎么样？ Would you recommend us to your friends? Yes No Submit Thanks for submitting!

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.

安全信息 在也使用小麦的设施中制造。所有的开胃菜都在某个时候含有小麦。 根据发酵剂的不同，成分可能包含： 亚瑟王未漂白通用面粉、黑麦面粉、粗麦粉、 00 意大利面粉 法律免责声明 有关膳食补充剂的声明未经 FDA 评估，且无意用于诊断、治疗、治愈或预防任何疾病或健康状况。 过敏原信息 麸质、小麦

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: 准备用于制作面包的酵母发酵剂 您必须确保发酵剂有气泡且有活性，然后才能用它制作面包。如果发酵剂是平的（处于“丢弃”阶段），酵母就不活跃，无法在面包中很好地发酵。 如何让你的启动器达到峰值活性，以及如何知道它何时准备就绪： 在用发酵剂烤面包前几天，要定期（每 12-24 小时）喂一次发酵剂。我建议每 12 小时喂一次。 每次喂食的量至少应等于您手头现有的发酵剂量。这意味着，如果您有大约 1/2 杯发酵剂，每次喂食时至少加入 1/2 杯水和 1/2 杯未漂白面粉。（请记住，如果经过此过程后您最终得到多余的发酵剂，您始终可以制作出绝佳的弃料配方。 喂食后 4-6 小时检查发酵剂。我的发酵剂在 4 小时后最活跃。确保看到大量气泡。 （漂浮测试）将一汤匙酵母放入一杯水中，看看它是否漂浮，以此测试您的活性酵母。如果它浮到玻璃杯顶部，就可以制作面包了！