https://www.oldest.org/food/sourdough-starters/
3. L'antipasto bavarese della "Morte Nera".
Origine: Europa
Età: 400
Gusto: piccante
Attivo: sì
La storia orale indica che questo antipasto risale al periodo di
La peste nera tedesca (1633) e ha avuto origine nella città di Oberammergau.
Mi ci sono voluti letteralmente anni per rintracciare una cultura tedesca affidabile da questo
periodo di tempo. Ho potuto trovare questo ceppo da un uomo di una cittadina tedesca vicino a Oberammergau che lo ottenne da un'unica famiglia che era stata
tramandandolo attraverso molte generazioni. Bisogna ricordarlo
il lievito commerciale per la panificazione casalinga non era disponibile fino al 20
secolo. L’unico modo in cui le famiglie e i panifici potevano cuocere il pane lievitato prima di allora era avere un antipasto affidabile. Con l’avvento del lievito commerciale, la maggior parte delle persone semplicemente buttò via gli antipasti che usavano da anni. Ma ogni tanto mi imbatto in un vecchio capofamiglia con una grande storia. Questo è l'unico antipasto storico tedesco che sono riuscito a individuare che è stato tramandato da un'unica famiglia per quasi 400 anni. Il pane che lievita è assolutamente favoloso.
Ciò che ottieni è:
1/3 di tazza di antipasto attivo (non secco)
Istruzioni su come nutrire e prendersi cura del tuo antipasto tramite codice QR
Pasta madre bavarese di 400 anni della "Morte Nera" di segale scura, risalente al 1633 circa
The Bavarian “Black Death” sourdough starter is more than just a means to produce high-quality bread; it serves as a bridge connecting modern bakers to a rich historical narrative that spans nearly four centuries. As we continue to navigate a rapidly changing culinary landscape, the importance of preserving these historic food cultures cannot be overstated. The story of the Bavarian sourdough starter from Oberammergau is a poignant reminder of the resilience of human creativity and the significant role that food plays in shaping our identities and cultural heritages. In sharing this starter, we participate in a vibrant tradition, ensuring that the legacy of our ancestors continues to rise, just like the bread it leavens. The bread produced using the Bavarian “Black Death” starter is characterized by a unique flavor profile that blends the tanginess of lactic acid with the richness obtained from long fermentation processes. The microbial diversity of the starter contributes to the complex interplay of flavors, yielding a loaf that is not only delightful in taste but also nutritious, promoting gut health through the presence of probiotics. Artisan bakers and home enthusiasts alike are increasingly recognizing the value of historical starters such as the Bavarian “Black Death” in their baking. The fermentation process inherent in sourdough bread-making not only enhances the flavor but also allows for a more digestible form of bread compared to its commercial counterparts. The revival of interest in sourdough, particularly in light of the recent global shift towards artisanal food preparation, is a testament to the enduring legacy of traditional baking practices.
Fed with: Pumpernickel flour milled in the USA at The Lazy Antelope Milling Co.
This premium-quality whole-grain rye flour from The Lazy Antelope stands out as an exceptional choice for crafting traditional European rye bread. Renowned for its authentic and robust rye flavor, this flour also contributes to a wholesome appearance and a beautifully moist texture, making it a perfect fit for pumpernickel bread. Sourced from clean, well-scoured rye, this flour is specifically designed for specialty baking applications. It excels in creating not just pumpernickel bread but also multigrain products that benefit from its rich, earthy taste. Pumpernickel flour is produced by coarsely grinding whole rye berries, which preserves much of the grain’s natural nutrients and oils. The result is a flour that allows bakers to produce a diverse array of baked goods, from hearty pumpernickel bagels and loaves to artisan breads, specialty buns, and rolls. The characteristics of bread made with this flour include a dense crumb, a dark, inviting crust, and a flavor profile that is deeply rich and satisfying. This flour is an excellent choice for anyone looking to explore the depths of rye baking and create authentic and delectable baked treats.
Allergen Information:
Gluten, wheat
Specialty-VeganKeeping 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.