https://www.oldest.org/food/sourdough-starters/
Il est n°2 sur la liste des levains les plus anciens,
Origine : Pays de Galles
Âge : 1000+
Goût : Piquant
Actif : Oui
Il s’agit d’un démarreur générationnel avec des liens familiaux originaires du Pays de Galles. Son histoire remonte même à l'époque des métiers de la Route de la Soie et il s'agit d'une souche qui remonte à 1 000 ans.
S'épanouissant à la fois dans les grains de blé et de seigle, cette entrée peut satisfaire les débutants qui souhaitent se plonger dans la forme d'art qu'est la culture du pain au levain, même les vétérans les plus chevronnés du jeu qui cherchent à pimenter leur répertoire de recettes. Garder votre entrée à température ambiante nécessitera une alimentation toutes les 12 à 24 heures selon les besoins et les préférences. Cela se traduira par un volume de démarrage beaucoup plus important et un goût plus doux. Conserver votre entrée au réfrigérateur ne nécessitera qu'une tétée une fois par semaine. Cela se traduira par un volume de démarreur plus faible mais un pain au goût plus piquant et aigre.
Ce que vous obtiendrez,
1. 1/3 tasse de levain frais (non séché) très actif
2. Instructions claires et faciles à suivre pour « entretenir votre levain » via le code QR.
Démarreur au levain du Pays de Galles vieux de 1000 ans
The sourdough starter culture from Wales is more than just a leavening agent; it carries a rich historical and cultural legacy. It connects to the ancient Silk Road, facilitating the exchange of goods and ideas between East and West. Beginning in the Han Dynasty around the 2nd century BCE, this trade network serves as a reminder of a time when cooperation transcended borders. This sourdough culture gives baked goods a strong, tangy flavor. It develops a complex taste and texture as it ferments, enhancing each loaf. This starter reflects a shared heritage that unites people across time. Every loaf we bake engages us in a tradition of collaboration and creativity. Purchasing a wet starter allows quicker activation than a dehydrated one, but it still requires feeding for 24 hours over a few days to get it going.
At our facility, we take great pride in the meticulous care of our sourdough starters, which are nurtured daily with precision and attention to detail. Our Wales starter is housed in a dedicated space, ensuring a controlled environment that fosters their unique development. To prevent any risk of cross-contamination, we utilize specific utensils and mixing bowls for each starter, which are clearly labeled and stored separately. Additionally, our facility is subjected to routine inspections by both internal and external bodies, allowing us to consistently adhere to the highest standards of quality and food safety. This commitment ensures the integrity of our sourdough products and guarantees peace of mind for our valued customers.
this starter is fed daily with All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour.
At our facility, we take great pride in the meticulous care of our sourdough starters, which are nurtured daily with precision and attention to detail. Our Italian starter is housed in a dedicated space, ensuring a controlled environment that fosters their unique development. To prevent any risk of cross-contamination, we utilize specific utensils and mixing bowls for each starter, which are clearly labeled and stored separately. Additionally, our facility is subjected to routine inspections by both internal and external bodies, allowing us to consistently adhere to the highest standards of quality and food safety. This commitment ensures the integrity of our sourdough products and guarantees peace of mind for our valued customers.Fed with All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher flour
Keeping the starter at room temperature requires feeding every 24 hours, depending on need and preference, resulting in a larger volume and a milder taste. Keeping the starter in the refrigerator requires feeding only once weekly, 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.