Chaidh an tòiseach Albannach 142 bliadhna a dh'aois seo a ghiùlan le làimh à Provence san Fhraing iomadh bliadhna air ais le Corinne Alavekios a fhuair e bho theaghlach à Alba a thug sìos e airson iomadh ginealach.
Tha e air a bhiadhadh le Flùr Cruithneachd Slàn Bob's Red Mill, 100% air a bleith bho chruithneachd dhearg dorcha cruaidh tuathach, leis a’ bhran agus na gràinean beathachail uile slàn. ’S e am flùr gràin slàn àrd-phròtain seo an roghainn as fheàrr le luchd-fuine arain clasaigeach is traidiseanta airson aran gràin slàn cunbhalach, àrd-èirigh. Gun GMO no stuthan-gleidhidh.
Thòisich an Dualchas Albannach seo ann an 1882, agus tha eachdraidh bheairteach aige de 142 bliadhna agus barrachd!
Aran sourtough traidiseanta Albannach a tha ainmeil airson a inneach dùmhail agus blas beagan searbh. Tha e cuideachd air a chomharrachadh mar rud le fo-thòn beagan measanach no cnòthach. Tha e air a dhèanamh le cruithneachd bog aig a bheil nas ìsle ann am pròtain agus mar sin tha susbaint gluten nas ìsle 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.
