https://www.oldest.org/food/sourdough-starters/
É o número 2 na lista dos entrantes de masa fermentada máis antigos,
Orixe: Gales
Idade: 1000+
Sabor: picante
Activo: Si
Este é un iniciador xeracional con lazos familiares de Gales. Incluso ten unha historia que se remonta á era dos oficios da Ruta da Seda, e é unha cepa que se remonta a 1.000 anos.
Prosperando tanto en grans de trigo como de centeo, este entrante pode satisfacer aos principiantes que buscan afondar na forma de arte que é cultivar o pan de masa fermentada, ata os veteranos máis experimentados do xogo que buscan condimentar o seu repertorio de receitas. Manter o teu entrante a temperatura ambiente requirirá unha alimentación cada 12-24 horas, dependendo da necesidade e das preferencias. Isto dará como resultado un volume de iniciación moito máis suave e un sabor máis suave. Manter o teu entrante na neveira só requirirá unha alimentación unha vez por semana. Isto dará lugar a un menor volume de entrante pero un pan de sabor máis picante e ácido.
O que conseguirás,
1. 1/3 cunca de iniciador de masa fermentada fresca (non seca) moi activa
2. Instrucións claras e fáciles de seguir sobre como "Manter o teu iniciador de masa fermentada" mediante un código QR
Entrante de masa fermentada de Gales de 1000 anos
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.