Ovaj škotski starter star 142 godine ručno je donesen iz Provanse u Francuskoj prije mnogo godina od strane Corinne Alavekios, koja ga je nabavila od porodice iz Škotske koja ga je prenosila generacijama.
Hrani se Bob's Red Mill integralnim pšeničnim brašnom koje je 100% mljeveno na kamenu od tamne sjeverne tvrde crvene pšenice, sa svim hranjivim mekinjama i klicama koje su ostale netaknute. Ovo visokoproteinsko integralno brašno je preferirani izbor klasičnih i tradicionalnih pekara za konzistentan, visoko narastajući hljeb od integralnog zrna. Bez GMO-a ili konzervansa.
Ovaj škotski starter Heritage započeo je 1882. godine i ima bogatu historiju dugu 142 godine, a broj raste!
Tradicionalni škotski kruh od kiselog tijesta poznat je po svojoj gustoj teksturi i blago kiselom okusu. Također je okarakteriziran blago voćnim ili orašastim prizvukom. Pravi se od meke pšenice koja ima manje proteina i stoga ima niži sadržaj glutena.
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.
