この文化が発見されたパン屋は古代にまで遡り、ピラミッドの影にありました。これはおそらく人類初の発酵パンを作った文化であり、ナショナル ジオグラフィック協会のためにその最初のパンを再現するために使用されたものです。これは 5,000 年以上の歴史を持つ、人類最古の文化です。これは、ナショナル ジオグラフィック協会の旅行中に、紀元前 4500 年にエジプト人がどのようにパンを焼いていたかを調べるためにエドとジーン ウッドによって収集されました。
1/3カップ以上のウェットサワードウスターターが手に入ります
QRコードによる説明
ギザエジプトサワードウスターター
オールトランプ小麦粉 - 高グルテン（無漂白、無臭素化）コーシャで飼育。年に数回、無漂白AP 80と全粒小麦20の80/20ブレンドを同じ比率で飼育します。1.1.1
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.
