150 Jahre alter Sauerteig aus San Francisco, der seit 1850 ununterbrochen verwendet wird. Der Geschichte zufolge geht der Ursprung des Sauerteigs auf den Goldrausch in San Francisco zurück und er lebt und verkehrt seit einigen Jahren mit den eklektischen Bewohnern des Kensington Markets. Der Sauerteig stammt aus der legendären Bäckerei Parisian in San Francisco (die berühmt wurde, weil sie den Sauerteig aus San Francisco erfunden hat) und hat das Erdbeben in Kalifornien von 1906 überstanden.

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150 Jahre alter Sauerteig aus San Francisco

Name: 150 Jahre alter Sauerteig aus San Francisco
SKU: prod-394b86a22226c59883225c9dffd190

12,00 $

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Whole Wheat Sourdough Starter:
A 174-Year Journey from the Gold Rush to Culinary Icon, this San Francisco sourdough starter, which has been in continuous use since 1850, not only tells the tale of the region's gastronomic heritage but also serves as a testament to resilience and adaptation. With roots tracing back to the San Francisco Gold Rush, the story of this living artifact intertwines with significant historical events, notably the 1906 California earthquake, making it a unique subject of study in the realms of food history and microbiology.
Keeping the starter in the refrigerator requires feeding only once weekly, leading to a smaller volume but a more pungent and sour-tasting loaf.
Fed with The Lazy Antelope Milling Co. Stone Ground Wheat, which is an organic, non-GMO, fine-grain whole wheat flour using high-protein spring wheat and stone-ground mills with quartz millstones that preserve the grain's integrity. The slow milling method not only enhances the flour's rich and robust flavor but also preserves its essential nutrients, which are important for health and baking performance.
This whole-grain wheat flour retains the grain's bran, germ, and endosperm throughout the milling process. The bran provides dietary fiber, promoting digestive health, while the germ is rich in vitamins, healthy fats, and antioxidants. The endosperm contributes to the flour's baking qualities, ensuring a balanced texture and structure in baked goods. The Lazy Antelope's whole wheat flour is not just a staple ingredient; it represents both tradition and health, making it an excellent choice for wholesome baking.
It has a protein level of 13.8%.
Keeping the starter in the refrigerator requires feeding it only once a week, leading to a smaller volume but a more pungent and sour-tasting loaf.
Purchasing a wet starter allows for faster activation than a dehydrated starter, although it still requires 24-hour feedings for a few days on the counter to become fully active.
- Use a 1:1:1 ratio (starter, flour, water) for feeding. Mix 60 grams of unbleached flour, 60 grams of warm water (78°F to 85°F), and 60 grams of starter, discarding any excess.
- Place the mixture in a small 16-oz Mason/Ball jar with a loose lid to allow gases to escape. * I do not recommend using fabric or paper as a cover*.
- Feed daily until it doubles in size. A wet starter activates faster than a dehydrated one but requires daily feeding to maintain vitality.
- If your starter appears sluggish, rejuvenate it by combining 25 grams of starter with 50 grams of flour and 50 grams of water. Use a small mason jar with a loose lid.
- Feed daily at room temperature until it is active and consistently doubling in size before refrigeration. Each starter is guaranteed to thrive with proper care. If you have issues, we’ll assist you.