Bakaríið þar sem þessi menning fannst var frá fornöld og var í skugga pýramídanna. Þetta er líklega menningin sem gerði fyrsta súrdeigða brauð mannsins og er sú sem var notuð til að endurskapa það fyrsta brauð fyrir National Geographic Society. Þetta er elsta menning okkar með sögu sem nær yfir 5.000 ár aftur í tímann. Ed og Jean Wood söfnuðu því þegar þeir voru á ferð fyrir National Geographic Society til að uppgötva hvernig Egyptar bökuðu árið 4500 f.Kr.
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Giza Egyptaland súrdeigsforréttur
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The sourdough starter from Giza, Egypt, was obtained from one of the world's most renowned doctors. This doctor, who held both an M.D. and a Ph.D., was a physician, research scientist, and pathologist dedicated to applying his extensive education throughout his life. In 1991, a remarkable opportunity arose when archaeologists unearthed an ancient bakery in Giza, believed to have provided food for tens of thousands of pyramid builders around 4500 B.C. Intrigued by this discovery, he contacted an archaeologist and proposed scraping the walls of the old bakery to find the earliest form of natural leaven. After extensive digging, he successfully retrieved the Giza culture. This process and the replication of ancient baking practices were documented in the January 1995 edition of National Geographic. The Giza sourdough culture is more than just a culinary artifact; it represents the remarkable ingenuity and enduring resilience of ancient cultures. By exploring its historical context, scientific principles, and cultural significance, we can gain a deeper appreciation for the essential role that bread has played throughout human civilization. As we engage with these ancient traditions, we preserve a vital piece of history and enrich our modern culinary experiences. The legacy of Giza's sourdough culture is a powerful reminder that baking is intricately woven into our shared past, encouraging us to honor and celebrate the customs that connect us to our ancestors.
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 Giza Egypt 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.
- 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.