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This Sourdough Starter is a living, multi-award-winning wild yeast culture. It has been fed daily for an incredible 68 years. In that time, it's raised some of the finest bread. To become a custodian of this edible heritage is priceless. Bristol England 68 Years old from The Hobbs House Bakery The Hobbs House Bakery Sourdough Starter is a living, award-winning wild yeast culture that has been nurtured daily for an impressive 68 years. During this time, it has contributed to the creation of some of the finest bread. Becoming a custodian of this edible heritage is truly invaluable. The starter is cultivated using conventional wholemeal flour made from strong English wheat. The Hobbs House Bakery Sourdough Starter The Legacy of the Hobbs House Bakery Sourdough Starter: A Study in Culinary Heritage In the realm of culinary arts, few elements are as revered as a well-cultivated sourdough starter. The Hobbs House Bakery’s sourdough starter, a living testament to tradition and craftsmanship, thrived for 68 years in Bristol, England. This explores the historical significance, cultural value, and technical intricacies of this award-winning wild yeast culture, asserting that it is much more than an ingredient; it is a custodian of heritage and a symbol of artisanal baking. Historical Context The Hobbs House Bakery, established in 1920, is a family-run institution that has evolved alongside the baking practices of the United Kingdom. The sourdough starter at the heart of this establishment is a living entity continuously fed with wholemeal flour derived from strong English wheat. Its age and consistency underscore a historical narrative that reflects the evolution of baking techniques and the cultural shifts in grain production and consumption in England. As bread has been a staple food for centuries, the methods, ingredients, and recipes associated with it have varied widely, showcasing the adaptability of bakers to the changing agricultural landscape. The Science of Sourdough The unique interaction of wild yeast and lactic acid bacteria present in the sourdough starter is at the core of the Hobbs House Bakery's success. These microorganisms, cultivated from the local environment, contribute to sourdough bread's distinct flavors and textures. The fermentation process enhances the bread's taste and nutritional profile, making it easier to digest and more beneficial in terms of gut health. The daily feeding of the starter with quality wholemeal flour is crucial, as it provides the sustenance the yeast and bacteria require to thrive, thereby perpetuating a cycle that has continued for decades. Cultural Significance Becoming a custodian of such a storied sourdough starter is an endeavor imbued with cultural significance. In an age where industrialized baking has overshadowed traditional methods, the Hobbs House Bakery is a beacon of artisanal craftsmanship. The act of nurturing this starter is not merely about creating bread; it is an engagement with history, tradition, and communal identity. Sourdough bread, often considered the ‘soul of the kitchen,’ serves as a medium for familial connections and cultural exchange. The starter embodies the stories, memories, and rituals of those who have baked with it, making it a living artifact of culinary heritage. Awards and Recognition The accolades received by Hobbs House Bakery's sourdough starter highlight the quality and dedication of the artisans behind it. In baking competitions, this starter has consistently been recognized for the exceptional bread it produces and for preserving traditional practices in a modern context. These achievements emphasize the importance of maintaining skills and knowledge that are at risk of being lost in a rapidly changing food industry. The 68-year-old sourdough starter at Hobbs House Bakery is more than just a culinary tool; it symbolizes resilience and continuity in baking. Its existence challenges the notion of mass-produced bread and encourages a deeper appreciation for the art of baking. As custodians of this edible heritage, the bakers at Hobbs House Bakery contribute to Bristol's gastronomic landscape and a broader dialogue about the significance of preserving traditional food practices in an increasingly homogenized world. Through the lens of this remarkable sourdough starter, we are reminded of the rich history, culture, and science that baking embodies, providing us with a connection to our past and guidance for our culinary future.

Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Stretch and Fold Method Sometimes if I feed my starter early in the morning or I don’t feel like using my stand mixer for whatever reason, I will use the stretch and fold method. Stretching and folding is just what it sounds like. You take your dough and pull it up and out. Then, you fold it over onto itself. Spacing out your stretch and folds and letting the dough rest develops the gluten, making a dough that’s softer and easier to handle. When I use the stretch and fold method, I usually mix my ingredients by hand in a large bowl. Once the ingredients are pulled together into a dough, I cover it with a clean, damp tea towel and let it sit for 20-30 minutes. Then, I begin my series of stretch and folds. How to Stretch and Fold Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Do 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation. Sample Timeline: Day 1: 2PM: Feed starter 8PM: Make dough in stand mixer (starter is active at this time) Overnight: 9PM-9AM: Cover and bulk ferment (let the dough rise) on counter. Day 2: 9AM: Divide and shape loaves to put in floured baskets/bowls in the refrigerator. 5PM: Bread is ready to bake for supper, or you can keep it in the fridge longer for whenever you need it (up to 3-4 days) Sample Timeline 2: Day 1: 8:30AM: Feed starter 1:30ish PM: Mix dough 2PM: Stretch and fold round 1 2:15PM: Stretch and fold round 2 2:30PM: Stretch and fold round 3 3PM: Stretch and fold round 4 3:30PM: Stretch and fold round 5 4PM: Stretch and fold round 6 4-10PM: Bulk ferment 10PM: Divide and shape, place in floured baskets/bowls and leave in fridge overnight or up to 4 days Day 2, 3, 4: Bake when you’re ready! Starting earlier gets the entire mixing, rising, and shaping process out of the way in 1 day. Shaping Dough After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Once it’s shaped, place it face down in a floured proofing basket or bowl. Common Questions: Sourdough Bread Recipes *What is the best flour for sourdough bread? Unbleached all-purpose flour is preferred for maintaining a sourdough starter, although other kinds will certainly work. *When it comes to flour for the dough, a blend of all purpose and bread flour works best. But you can substitute for either one. *How can you reheat sourdough bread? To reheat a loaf that’s already been baked, wrap it in foil and place in a 350° oven for 20 minutes. *Can you freeze sourdough bread? Yes. You can freeze a whole loaf, or you can pre-slice it, wrap it tightly, and freeze. Frozen slices work great for making quick toast. For a whole loaf, the best way to heat it after freezing is to let the loaf thaw on the counter, spritz it all over with water, and place in a very hot oven (around 450°) for 5-10 minutes. Final Tips for Mixing, Rising, Shaping, and Baking Here are a few more random tips that may help you in creating your first sourdough bread loaf! Sourdough is a more sticky, wet dough than typical bread dough. If your dough is not coming together at all (especially in the stand mixer) then add 1/4 cup of flour at a time until it does. Just know that usually, the dough will come together more during the bulk fermentation. Bread flour can be substituted either fully or partially for all- purpose- flour. Bread flour gives the loaf a chewier texture. If you are using mostly whole wheat flour as opposed to just white flour, you may want to decrease the water in the recipe by 1/3-1/2 cup. Keeping the dough in the refrigerator for a long time will help with developing that classic sourdough flavor. I prefer the flavor of loaves that have sat in the refrigerator for 2 or 3 days. Dust the top of your loaf with wheat flour, rice flour, or cornmeal before scoring for a design that pops. Also, don’t expect the scoring pattern to look that pretty if you don’t give the loaf time in the refrigerator first. Play around with the baking times of the lid being off and on to get the level of darkness that you’re looking for. Don’t slice the bread any sooner than 1 hour, or you may end up with a doughy loaf. The middle of the bread will continue to cook as it sits on the counter.

The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Todo sobre O antílope preguiceiro Como unha coñecida tenda en liña, ofrecemos unha variedade de entrantes históricos de masa fermentada de todo o mundo, así como artigos de alta calidade acompañados dun servizo atento e eficiente. Dende o primeiro día, estivemos traballando arreo para ampliar a nosa oferta e ofrecer aos nosos clientes os mellores produtos. A nosa paixón pola excelencia levounos desde o principio e segue inspirándonos para avanzar. O equipo de The Lazy Antelope sabe que cada produto conta e esfórzase para que toda a experiencia de compra sexa o máis sinxela e gratificante posible. Consulta a nosa tenda e as ofertas especiais e ponte en contacto con preguntas ou solicitudes. Estamos encantados de axudar! Contacta connosco O noso Equipo Stephanie Dixson Lisa Wertz Matthew Stigleman

This sourdough starter from Wales is much more than a simple leavening agent; it represents a rich tapestry of history, culture, and science. Its evolution from the ancient Silk Road trades to its modern-day revival encapsulates the enduring human connection to food and fermentation. Sobre Ten unha rica historia oral que se remonta á era dos Oficios da Ruta da Seda. É un cultivo de fermento moi vigoroso que vive e prospera moi ben tanto en grans de trigo como de centeo. Propiedades Orixe: Gales Idade: 1000+ Sabor: picante Activo: Si

Egyptian Giza culture was a wonderful addition to our collection of authentic sourdough cultures from around the world. "It is one of the oldest cultures we have with a history dating back over 4,500 years. It was collected by Ed and Jean Wood while on a trip for the National Geographic Society to discover how the Egyptians baked in 4500 B.C. Sobre A cultura exipcia de Giza é unha das novas incorporacións dos antílopes preguiceiros á nosa colección de auténticas culturas de masa fermentada de todo o mundo. "É unha das culturas máis antigas que temos cunha historia que se remonta a máis de 5.000 anos. Foi recollida por Ed e Jean Wood durante unha viaxe para a National Geographic Society para descubrir como os exipcios cocían no 4500 a.C. pero mantéñense viables durante moitos meses requirindo alimentación só para reactivalos antes de utilizalos.A panadería onde se atopou esta cultura databa directamente da antigüidade e estaba á sombra das pirámides.Esta é probablemente a cultura que fixo o primeiro pan fermentado do home e é a un que se utilizou para recrear ese primeiro pan para a National Geographic Society" (Sourdough International LLC). Sourdough Starter from Giza, Egypt The art of bread-making is one of humanity’s oldest culinary practices, deeply intertwined with cultural, social, and economic developments across civilizations. Among the various types of bread that have emerged over millennia, sourdough stands out not only for its unique flavor and texture but also for its ancient origins. One remarkable testament to this ancient craft is the sourdough starter that can be traced back to Giza, Egypt, with a history that is more than 4,500 years old. This explores the historical context, cultural significance, and enduring legacy of this exceptional sourdough culture, emphasizing its role in understanding ancient Egyptian baking practices and its implications for contemporary baking. Historical Context of Sourdough in Ancient Egypt The origins of sourdough can be traced back to the earliest civilizations, where the necessity of sustenance led to innovations in food preparation. Archeological evidence suggests that leavened bread emerged in Egypt around 2600 B.C., during the time of the Old Kingdom, coinciding with the construction of the iconic pyramids. It is believed that this sourdough starter, which has been preserved and utilized by The Lazy Antelope, is a direct descendant of the cultures that ancient Egyptian bakers used. Collected by Ed and Jean Wood during a National Geographic Society expedition, this starter offers a rare glimpse into the methods and materials used by Egyptians in their baking rituals. The significance of bread in ancient Egyptian society cannot be overstated. It was a staple food, serving not only as a primary dietary source but also as a symbol of prosperity and community. Bread was often offered to the gods, reflecting its sacred status in rituals and religious practices. The discovery of a bakery that dates to antiquity near the pyramids highlights the connection between the baking process and the monumental achievements of Egyptian civilization, suggesting that bread-making was central to their daily lives and cultural identity. The Science of Sourdough: Fermentation and Flavor At its core, sourdough is a product of natural fermentation, a process that fosters the growth of wild yeast and lactic acid bacteria. The sourdough starter from Giza encapsulates this dynamic relationship, where microorganisms interact with flour and water to create a unique environment conducive to leavening. The fermentation process not only produces carbon dioxide, which causes the dough to rise, but also contributes to the development of distinct flavors and textures that characterize sourdough bread. Refrigerated sourdough cultures, such as the Giza starter, become dormant yet remain viable for extended periods. This ability to pause and reactivate highlights the adaptability of these microorganisms, allowing bakers to harness ancient techniques in modern kitchens. The knowledge gained from ancient Egyptian baking can inform contemporary practices, helping bakers to cultivate and maintain their starters while appreciating the historical roots of their craft. Cultural Significance and Legacy The rediscovery of the Giza sourdough starter has implications that extend beyond the kitchen. It serves as a bridge connecting modern society to ancient culinary practices, emphasizing the continuity of human tradition. By studying such cultures, contemporary bakers can better understand the importance of fermentation in the overall flavor profile of bread, as well as its nutritional benefits. Sourdough fermentation has been linked to improved digestibility and the availability of nutrients, which echoes the dietary wisdom of ancient Egyptians who depended on this staple for survival. Moreover, the excitement surrounding the Giza starter reflects a broader cultural trend that values authenticity and tradition in food production. As people become more aware of the origins of their food, there is a growing movement towards artisanal baking methods that honor age-old practices. This connection fosters a sense of community and shared heritage among bakers and consumers alike, promoting a deeper appreciation for the craftsmanship involved in baking. The sourdough starter from Giza, Egypt, is more than just a culinary artifact; it is a testament to the ingenuity and resilience of ancient cultures. By examining its historical context, scientific principles, and cultural significance, one gains a richer understanding of the integral role that bread has played in human civilization. As we continue to explore and utilize these ancient cultures, we not only preserve a piece of history but also enhance our contemporary culinary experiences. The legacy of Giza’s sourdough culture serves as a reminder that the art of baking is deeply rooted in our collective past, urging us to honor and celebrate the traditions that connect us to our ancestors.

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The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Polonia Centeo Negro Trigo Doce O Lazy Antelope ten o pracer de anunciar a nova incorporación á nosa colección de entrantes de masa fermentada de todo o mundo. Esta fermosa cultura polaca foi adquirida da orde International Sourdoughs de Ed Wood n.º 112-1111567-0042638, que a adquiriu dunha pequena panadería polaca. Cultivouse con centeo pumpernickel e alimentouse con fariña de centeo escuro moído en pedra orgánica de Bob's Red Mill, que é de grans enteiros e non está verificado transxénico. e recén moído en moas ten un sabor contundente e distintivo, non estamos seguros da súa idade exacta. Aliméntanos: Fariña de centeo escuro moída de pedra orgánica de Bob's Red Mill, que é de grans enteiros e non está verificada sen transxénicos- PAREVE e un 90/10 con 90 de centeo escuro e 10 de trigo natural doce natural Pride of the Prairie. fariña de trigo branco integral moída en pedra de Farmer Direct Foods, Inc. Cultívase a partir de terras en Kansas, é kosher e non transxénicos. É unha fariña de trigo integral branco 100% duro (dúas veces ao ano).

Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. Ireland Sourdough in Ireland Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. As sourdough gained popularity, it became woven into the fabric of Irish cuisine, leading to the development of various regional variations. These adaptations showcase the unique ingredients and baking methods influenced by Ireland's geography and agricultural practices, reflecting the country's rich and diverse culinary heritage that continues to thrive today. Irish Sourdough Soda Bread Recipe Recipe Recipe Recipe

​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Cocer masa madre nun forno holandés . . Un forno holandés é moi importante cando se cocen pans rústicos. Prefiro o ferro fundido, pero podes usar o DO que elixas. Quenta o forno a 475 ° antes de cocer. Prequento o forno co meu forno holandés dentro. Cando saques a túa masa da neveira (ou xusto despois de darlle forma se tes présa), transfórmaa da cesta de fermentación a un anaco de papel pergamino. A parte superior da masa está na parte inferior da cunca ou da cesta mentres se proba. O lado que estaba cara arriba na cesta ou cunca agora estará cara abaixo no mostrador. Baixa coidadosamente o pan no forno holandés quente. Pon a tapa, colócao no forno e coce durante 30 minutos. Despois diso, retira a tapa e enforna outros 20-25 minutos. A temperatura interna debe ser de polo menos 195 °F. Saca o pan con coidado do forno holandés inmediatamente para evitar que a codia inferior se escureza demasiado. Podes colocalo nunha reixa de arrefriamento ou nunha táboa de cortar. A continuación, deixe arrefriar o pan polo menos unha hora antes de cortalo. Usa un coitelo de pan para cortar e unha guía se tes.

King Arthur Baking Affiliate Partner- "At King Arthur Baking Company, we believe in the power of baking to make a difference — for people and the planet. We work to build stronger communities and increase access and connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability".

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Manter un iniciador de masa fermentada implica xestionar un ecosistema de lévedos e bacterias microscópicas. A clave para garantir un iniciador de masa fermentada saudable é controlar os factores que inflúen na supervivencia e o crecemento microbiano. NON CONSUMA ENTRANTE CRU - TODOS OS NOSOS ENTRANTES CONTÍN NALGUN MOMENTO TRIGO E TEN ALTOS EN GLUTE - NON CONSUMA SE TEDES ALERXÍAS AO TRIGO E/OU O GLUTE Descargo de responsabilidade legal ESTE SERVIZO PODE CONTER TRADUCIÓNS PROPORCIONADAS POR OUTROS SERVIZOS DE TERCEROS, COMO GOOGLE TRANSLATE. The Lazy Antelope RENUNCIA A TODA GARANTÍA RELACIONADA COAS TRADUCIÓNS, EXPRESAS OU IMPLÍCITAS, INCLUIDA CALQUERA GARANTÍA DE PRECISIÓN, FIABILIDADE E CALQUERA GARANTÍA IMPLÍCITA DE COMERCIABILIDADE, ADECUACIÓN PARA UN FIN PARTICULAR E NON INFRACCIÓN. Use procedementos seguros de manipulación de alimentos. Comeza con equipos e superficies de cociña limpas e utiliza ingredientes de calidade. Lave as mans antes de manipular ingredientes e equipamentos e en calquera momento a limpeza vese comprometida. Limite os contaminantes no aire mantendo o motor de arranque pouco cuberto. A fariña é un produto agrícola en bruto. A fariña en si non é un alimento listo para comer e sempre debe cociñarse antes de consumir. A fariña pode contaminarse en calquera punto da cadea alimentaria, especialmente na casa cando se manipula. Non probes o iniciador de masa fermentada cru antes de cocer. En vez diso, debe usarse un aspecto burbullante, un cheiro picante, unha consistencia similar á masa, unha expansión e os rexistros dos pasos de preparación para determinar cando está listo o seu entrante. O proceso de fermentación acidificará o iniciador, o que axuda a evitar o crecemento dos patóxenos. O paso de cocción matará todas as bacterias presentes. O fermento salvaxe está naturalmente na fariña e no aire. O lévedo non necesita ser capturado intencionadamente do aire, nin o lévedo comercial é necesario engadir ao facer un iniciador de masa fermentada. Estes lévedos silvestres están inactivos, pero en condicións adecuadas activaranse en presenza de auga. Débese descartar o iniciador contaminado. NON se debe usar un iniciador de masa fermentada que presente algún signo de mofo (de cor e/ou borroso) e o recipiente debe ser limpo e enxágüe ben antes de comezar de novo. O iniciador de masa fermentada pode desenvolver unha capa líquida que cheira a alcohol, e isto está ben. O líquido é un subproduto da levadura en fermentación e pódese verter ou axitar. Un iniciador de masa fermentada que se garda no frigorífico e non se alimenta regularmente pode desenvolver grumos esbrancuxados na superficie da capa líquida que son levaduras seguras. pero non mofo. Vixiar os factores que inflúen no crecemento dos microorganismos: Tempo: crear un entrante ou rehidratar un entrante seco levará varios días de alimentación regular. Burbullará e subirá, e desenvolverá un cheiro agradablemente agre cando estea listo para usar. Temperatura: os microorganismos en fermentación son máis viables a temperaturas que se senten cómodas para ti, unha temperatura ambiente cálida (uns 70 °F). A fermentación ralentizarase a temperaturas máis frías e ocorrerá demasiado rápido ou incluso parará cando sexa demasiado quente para o seu propio confort. Humidade: a auga combinada coa fariña proporcionará o ambiente necesario para cultivar a levadura e as bacterias silvestres. Manteña o iniciador pouco cuberto para evitar o desenvolvemento de mofo. Acidez: as bacterias beneficiosas do ácido láctico (LAB) producirán ácido láctico, o que aumentará a acidez, baixando o pH con seguridade por debaixo de 4,6. Esta rápida acidificación do iniciador de masa fermentada axudará a limitar o crecemento de microorganismos nocivos, incluído o mofo. Nutrientes: son necesarios intervalos de alimentación espaciados regularmente. A eliminación dalgún iniciador con cada nova adición de fariña e auga axuda ao acceso de nutrientes para un crecemento microbiano óptimo. O tipo de fariña tamén terá un impacto no desenvolvemento microbiano e no produto final. Osíxeno: a fermentación dos iniciadores de masa madre producirá dióxido de carbono. O iniciador debe estar cuberto lixeiramente para liberar o gas de forma segura, pero o cultivo non require osíxeno.

You must make sure that the starter is bubbly and active before making bread with it. If the starter is flat (in the “discard” stage), the yeast is not active and will not rise well in bread. How to get your starter to peak activity, and how to know when it’s ready: Preparando o teu entrante de masa madre para a elaboración de pan Debes asegurarte de que o entrante estea burbullante e activo antes de facer pan con el. Se o entrante é plano (na fase de "descartar"), a levadura non está activa e non subirá ben no pan. Como facer que o teu principiante acade o pico de actividade e como saber cando está listo: Alimente o seu entrante de forma consistente (cada 12-24 horas) durante uns días antes de cocer pan con el. Recomendo cada 12 horas. Alimente sempre polo menos unha cantidade igual ao entrante que tes a man. Isto significa que se tes preto de 1/2 cunca de entrante, mestura polo menos 1/2 cunca de auga e 1/2 cunca de fariña sen branquear por alimentación. (E recorda, se acabas cun exceso de iniciador despois de pasar por este proceso, sempre podes facer unha receita de descarte marabillosa. Comprobe o seu iniciador 4-6 horas despois da alimentación. O meu é o máis activo despois dunhas 4 horas. Asegúrate de ver moitas burbullas. (A proba do flotador) Proba o teu iniciador activo deixando caer unha culler de sopa nun vaso de auga para ver se flota. Se flota na parte superior do vaso, ¡está listo para facer pan!