The Heritage Scottish Starter is a unique sourdough culture that has an impressive history of being nurtured for 142 years. Originally owned by Corinne Alavekios, it has been passed down through generations of a Scottish family, who have cherished it and eventually shared it with the Lazy Antelope.
This starter is maintained using The Lazy Antelope Milling Co. Wheat Flour, which is 100% stone-ground from dark northern hard red wheat. This flour retains all of its nutritious bran and germ, making it an excellent choice for classic bread bakers. It is high in protein, free from GMOs, and contains no preservatives, ensuring a wholesome baking experience.
Traditional Scottish sourdough bread, made with this starter, is celebrated for its dense texture and subtly sour flavor, often featuring slight fruity or nutty undertones. The use of soft wheat in its preparation results in a lower protein and gluten content, contributing to its unique characteristics.
1882 Scotland
Sourdough bread was a staple in Scotland for centuries before commercial yeast became widely available, particularly in areas where wheat was not the primary grain. Evidence of its continued use can be found in The Lazy Antelopes 1882 Sourdough Starter. Modern bakers are committed to preserving traditional methods, resulting in Scottish loaves that feature a dense texture and a characteristic sour flavor.
The history of Scottish bread reflects a journey of adaptation, beginning with ancient Bannocks made from oats and barley, which were cooked on a stone griddle. This practice eventually evolved into the industrial production of "plain breid" in the 19th century, as well as the transformation of shortbread from a simple biscuit bread into a luxurious treat.
Originally, flatbreads like Bannocks were primarily made with barley and oat flour, while finer white wheat bread was typically reserved for the wealthy. The tradition of Bannocks laid the foundation for subsequent developments in Scottish bread.
