South African Wheat

The Lazy Antelopes culture traces its origins back to Kenilworth, a picturesque suburb of Cape Town that is renowned for its diverse array of sourdough cultures and artisanal baking traditions. This vibrant community is not just a backdrop for skilled bakers; it is also deeply rooted in a rich agricultural heritage that has shaped its identity over the years.

Kenilworth's landscape is characterized by its fertile soils, nurtured by a Mediterranean climate that presents wet winters and dry summers—ideal conditions for cultivating high-quality wheat. Generations of dedicated farmers have cultivated their craft here, meticulously refining their techniques to grow wheat varieties that are resilient against fluctuating weather patterns while also boasting exceptional taste and texture. The wheat harvested in this region is particularly distinguished for its exceptional whole wheat flour, a staple among bakers who value the quality inherent in freshly milled grains. This commitment to using superior ingredients has sparked a vibrant movement within the baking community, where artisanal practices are celebrated, and quality is prioritized over the expedience of mass production.

At the heart of this movement lies the Lazy Antelopes starter, a product of Kenilworth's rich baking legacy. Crafted with care using local Kenilworth wheat, this starter has become a cherished element of many bakers' kitchens. It is regularly nourished with flour sourced from The Lazy Antelope Milling Co., which specializes in producing fine-grain whole grain flour milled from high-protein spring wheat. This particular flour, with an impressive protein content of 13.8%, is sought after by bakers aiming to create wholesome, nutritious, and flavorful baked goods. By incorporating this high-quality flour into their recipes, bakers are not only enhancing the nutritional value of their products but also embracing the rich flavors that come from the heart of Kenilworth’s agricultural heritage.