Hoc fermentum Scoticum, centum quadraginta duos annos natum, ex Provincia Gallia manu a Corinne Alavekios portatum est, multis abhinc annis; haec autem a familia Scotica acquisivit, quae illud per multas generationes tradidit.
Nutritur farina tritici integri "Bob's Red Mill", quae centum centesimis ex tritico rubro duro septentrionali, lapide molita est, furfure et germine nutrientibus adhuc integris. Haec farina integralis, proteinis abundantis, est electio praeferenda a pistoribus classicis et traditis, ut panes integri, constantes et altos, ferveant. Nullae mutationes genetice modificatae (GMO) nec conservantia.
Haec fercula Scotica Heritage Starter anno 1882 coepta, historiam divitem 142 annorum et adhuc numeratur!
Panis fermentatus Scoticus traditus, textura densa et sapore leviter acido notus. Etiam subtonum leviter fructuosum vel nucis habere descriptus est. Ex tritico molli, quod minus proteinis continet et ideo minus glutinis continet, conficitur.
1882 Scotland
Sourdough bread was a staple in Scotland for centuries before commercial yeast became widely available, particularly in areas where wheat was not the primary grain. Evidence of its continued use can be found in The Lazy Antelopes 1882 Sourdough Starter. Modern bakers are committed to preserving traditional methods, resulting in Scottish loaves that feature a dense texture and a characteristic sour flavor.
The history of Scottish bread reflects a journey of adaptation, beginning with ancient Bannocks made from oats and barley, which were cooked on a stone griddle. This practice eventually evolved into the industrial production of "plain breid" in the 19th century, as well as the transformation of shortbread from a simple biscuit bread into a luxurious treat.
Originally, flatbreads like Bannocks were primarily made with barley and oat flour, while finer white wheat bread was typically reserved for the wealthy. The tradition of Bannocks laid the foundation for subsequent developments in Scottish bread.
