Hierdie 142 jaar oue Skotse voorgereg is baie jare gelede met die hand uit Provence, Frankryk, gedra deur Corinne Alavekios, wat dit van 'n familie uit Skotland verkry het wat dit vir baie geslagte oorgelewer het.
Dit word gevoer met The Lazy Antelope Milling Co. Koringmeel wat 100% klipgemaal is van donker noordelike harde rooi koring, met al die voedsame semels en kiem steeds ongeskonde. Hierdie hoë-proteïen volgraanmeel is die voorkeurkeuse van klassieke en tradisionele broodbakkers vir konsekwente, hoogrysende volgraanbrode. Geen GMO's of preserveermiddels nie.
Hierdie Erfenis Skotse Voorgereg het in 1882 begin en het 'n ryk geskiedenis van 142 jaar en tel steeds!
Tradisionele Skotse suurdeegbrood wat bekend is vir sy digte tekstuur en effens suur geur. Dit word ook gekenmerk as 'n effens vrugtige of neutagtige ondertoon. Dit word gemaak met sagte koring wat laer in proteïen is en dus 'n laer gluteninhoud het.
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.
