Este entrante escocés de 142 anos foi transportado a man desde a Provenza, Francia, hai moitos anos por Corinne Alavekios, quen o adquiriu dunha familia de Escocia que o transmitiu durante moitas xeracións.
Aliméntase con fariña de trigo integral Bob's Red Mill, 100 % moída en pedra a partir de trigo vermello duro escuro do norte, co farelo e o xerme nutritivos intactos. Esta fariña integral rica en proteínas é a opción preferida dos panadeiros clásicos e tradicionais para obter pans integrais consistentes e de levedación alta. Sen OMG nin conservantes.
Este entrante escocés Heritage comezou en 1882 e ten unha rica historia de 142 anos e segue contando!
Pan de masa nai escocés tradicional, coñecido pola súa textura densa e o seu sabor lixeiramente acedo. Tamén se lle caracterizou por ter un lixeiro matiz afroitado ou de froitos secos. Está feito con trigo brando, que ten un baixo contido en proteínas e, polo tanto, un menor contido en glute.
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.
