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 The Lazy Antelope Milling Co. 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 GMOs 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.