https://www.oldest.org/food/sourdough-starters/
3. バイエルンの「黒死病」スターター
原産地: ヨーロッパ
年齢: 400
味: 酸味がある
アクティブ: はい
口承によると、このスターターは
ドイツの黒死病（1633年）はオーバーアマガウの町で発生しました。
ここから信頼できるドイツ文化を見つけるのに文字通り何年もかかりました
私はこの菌株をオーバーアマガウ近郊の小さなドイツの町に住む男性から見つけることができた。その男性は、
何世代にもわたって受け継がれてきた。
家庭でパンを作るための市販の酵母は20世紀まで入手できなかった。
世紀。それ以前は、家庭やパン屋が発酵パンを焼く唯一の方法は、信頼できるスターターを用意することでした。市販のイースト菌の出現により、ほとんどの人は何年も使っていたスターターを捨ててしまいました。しかし、私は時折、素晴らしい歴史を持つ古い家庭のスターターに出会います。これは、ほぼ 400 年にわたって 1 つの家族に受け継がれてきた、私が見つけることができた唯一の歴史的なドイツのスターターです。このスターターで発酵したパンは、本当に素晴らしいです。
得られるものは次のとおりです:
活性スターター 1/3 カップ (乾燥していないもの)
QRコードでスターターの給餌と手入れに関する説明を見る
400 年前のバイエルン「黒死病」ダークライ麦サワードウスターター 1633 年頃
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.
