Tugadh an tosaitheoir Albanach 142 bliain d'aois seo de láimh ó Provence na Fraince blianta fada ó shin ag Corinne Alavekios a fuair é ó theaghlach as Albain a thug anuas é ar feadh go leor glúnta.
Tugtar Plúr Cruithneachta Iomlán Bob's Red Mill dó, atá 100% meilte ó chruithneacht dhearg chrua dorcha thuaidh, agus an bran agus na miocróib chothaitheacha go léir slán fós. Is é an plúr gráin iomlán ardphróitéine seo an rogha is fearr le bácálaithe aráin clasaiceacha agus traidisiúnta le haghaidh aráin ghráin iomlána comhsheasmhacha, ard-ardaithe. Gan GMOanna ná leasaithigh.
Cuireadh tús leis an Oidhreacht Albanach seo sa bhliain 1882, agus tá stair shaibhir 142 bliain aige agus tá sé fós ann!
Arán traidisiúnta aráin ghéar Albanach atá aitheanta as a uigeacht dlúth agus a bhlas beagán géar. Tá sé tréithrithe freisin mar cheann a bhfuil blas beagán torthúil nó cnóiteach air. Déantar é le cruithneacht bhog atá níos ísle i bpróitéin agus dá bhrí sin tá cion glútan níos ísle ann.
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.
