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The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Vse o Leni antilopi Kot znana spletna trgovina ponujamo različne zgodovinske predjedi iz kislega testa z vsega sveta ter visokokakovostne izdelke, ki jih spremlja premišljena in učinkovita storitev. Od prvega dne si neumorno prizadevamo razširiti našo ponudbo in našim strankam zagotoviti najboljše izdelke. Naša strast do odličnosti nas je gnala od začetka in nas še naprej navdihuje naprej. Ekipa The Lazy Antelope ve, da vsak izdelek šteje, in si prizadeva narediti celotno nakupovalno izkušnjo kar se da enostavno in koristno. Preverite našo trgovino in akcijske ponudbe ter nas kontaktirajte z vprašanji ali povpraševanjem. Z veseljem vam pomagamo! Kontaktiraj nas Naša ekipa Stephanie Dixson Lisa Wertz Matthew Stigleman

Finland is a wonderful pumpernickel rye starter; it has an amazing aroma and rises well. This has been fed an 80/20 with rye/wheat twice a year and has been fed daily with pumpernickel rye. FINSKA TEMNA RŽ Finski temni rženi starter je izjemen element tradicije peke kislega testa, saj ponuja izrazite okuse in robusten proces fermentacije, ki privablja tako začetnike kot izkušene peke. Njegov edinstven okusni profil, razvit s skrbnim hranjenjem in pozornostjo do detajlov, omogoča različne načine uporabe, od krepkih hlebcev do hrustljavih prigrizkov. Medtem ko peki nenehno raziskujejo zapletenosti kislega testa, finski rženi starter služi kot dokaz umetnosti in znanosti peke kruha ter vabi vse, da se vključijo v pot gojenja in ustvarjalnosti v svetu kislega testa. Raziskovanje finske temne ržene starter testa Kruh s kislim testom se je iz preprostih začetkov razvil v cenjeno obrt v kulinaričnem svetu, ki slovi po svojih edinstvenih okusih in teksturah. Med različnimi starterji, ki so na voljo pekom, je finski rženi starter znan po svojih edinstvenih lastnostih. Prepoznaven okus in aroma Finski temni rženi starter je izjemen in sestavni del tradicije peke kruha s kislim testom, ki ga odlikujeta edinstven okus in močan proces fermentacije. Ta starter je vzgojen iz polnozrnate ržene moke, ki zagotavlja bogat okus in kompleksen nabor koristnih mikroorganizmov, ki prispevajo k njegovemu značilnemu značaju. Z natančnim hranjenjem in skrbnim ravnanjem peki negujejo starter, da razvije niansiran okusni profil, ki sega od zemeljskih in oreščkastih do rahlo pikantnih. Ta globina okusa pekom omogoča, da pripravijo vse od gostih, rustikalnih hlebcev do lahkih, hrustljavih prigrizkov, kar poudarja vsestranskost startera. Ko se peki poglabljajo v zapletenosti kislega testa, finski rženi starter predstavlja dokaz harmonične mešanice umetnosti in znanosti, ki sta vključeni v peko kruha. Njegova pot od startera do končnega izdelka odraža potrpežljivost in ustvarjalnost, ki sta značilni za to obrt. Vabi peke vseh ravni, da sodelujejo v bogati izkušnji raziskovanja dinamičnega procesa fermentacije in veselja ob ustvarjanju nečesa resnično edinstvenega v živahnem svetu kislega testa. Postopek fermentacije in režim hranjenja Finski temni rženi starter je bistvenega pomena za peko kislega testa, znanega po svojem edinstvenem okusu in močni fermentaciji. Ta starter je izdelan iz polnozrnate ržene moke, ki mu daje bogat okus, in vsebuje koristne mikroorganizme, ki oblikujejo njegov značaj. Peki skrbno hranijo in ravnajo s starterjem, da razvijejo njegov okus, ki je lahko zemeljski, oreščkast ali rahlo pikanten. Ta paleta okusov pekom omogoča ustvarjanje različnih jedi, od krepkih, rustikalnih hlebcev z gosto teksturo do hrustljavih prigrizkov, kar poudarja vsestranskost starterja. Medtem ko peki spoznavajo kislo testo, finski rženi starter pokaže, kako se umetnost in znanost združujeta pri peki kruha. Postopek pretvorbe starterja v končni kruh odraža potrpežljivost in ustvarjalnost, ki sta potrebni v tej obrti. Fermentacija temnega rženega kvasa je fascinantna preplet časa, temperature in vlage. Divje kvasovke uspevajo v vlažnem okolju kvasa in proizvajajo ogljikov dioksid, ki vzhaja testo. Hkrati mlečnokislinske bakterije proizvajajo organske kisline, predvsem mlečno in ocetno kislino, ki sta odgovorni za značilno kislost kruha. Ravnotežje med tema mikroorganizmoma je ključnega pomena, saj določa tako okus kot vzhajanje končnega kruha. Zato izkušeni peki pogosto razvijejo izostren občutek o potrebah svojega kvasa in temu primerno prilagodijo urnike hranjenja in okoljske pogoje. Vsestranskost pri peki Eden najbolj privlačnih vidikov finske ržene starter moke je njena vsestranskost pri različnih pekovskih aplikacijah. Odlikuje se pri ustvarjanju krepkega kruha in se odlično obnese v hrustljavih kruhkih in krekerjih iz kislega testa. Gosta narava ržene moke prispeva k vlažni strukturi drobtin, zaradi česar je kruh bogat in nasiten. Ko se uporabi v hrustljavih kruhkih, starter daje okusno hrustljavost, hkrati pa ohranja globino okusa, ki poudarja to skandinavsko osnovno jed. Temna ržena kvasna mešanica služi kot odlična osnova za eksperimentiranje, ki pekom omogoča vključitev regionalnih sestavin.

The Lazy Antelope was founded by a family of bakers who have loved and grown Historical sourdough starters from around the world for many years. We enjoy the experience so much that we thought we would share it with all of you. We are inspired by history and feel that the simple things in life need to be remembered and passed down to future generations. In addition to our starters we also provide a variety of products that stand the test of time. We also carry some of the best Jams and Honey Zgodovinske predjedi iz kislega testa Z vsega sveta TAKOJ NAHRANITI Ko prispe vaša zagata, je lahko tekoča in ima močan vonj, podoben acetonu ali alkoholu – to je povsem normalno in se bo z rednim hranjenjem izboljšalo. KO PRIDE VAŠ ZAGAJALNIK *NAHRANI TAKOJ* V skledo dodajte 1/3 skodelice nebeljene moke in 1/3 skodelice res tople vode okoli 80 do 100°, počakajte približno 10 minut in dodajte 1/3 skodelice predjedi. NAREDITE TO VSAKIH 12 UR NEKAJ DNI. včasih je potrebnih nekaj hranjenj, da se vrne utor po postopku pošiljanja, ne da bi ga nahranili. Pustite pokrov ohlapen. Subscribe Form Join Thanks for subscribing! Spoznajte nas Lazy Antelope je ustanovila družina pekov, ki že vrsto let ljubijo in gojijo predjedi z vsega sveta. Tako uživamo v izkušnji, da smo mislili, da jo bomo delili z vsemi vami. Navdihuje nas zgodovina in menimo, da si moramo preproste stvari v življenju zapomniti in jih prenesti na prihodnje generacije. Poleg naših začetnih izdelkov nudimo tudi različne izdelke, ki prestanejo preizkus časa. Imamo tudi nekaj najboljših marmelad in medu, kar jih lahko najdemo. Z našo izjemno storitvijo in pozornostjo do podrobnosti zagotavljamo, da bo vaša nakupovalna izkušnja brezhibna od začetka do konca. O naših začetnikih Potrudili smo se, da smo našli pristne zgodovinske predjedi kislega testa. Vsi imajo močno ustno zgodovino in zaupamo svojim virom. Nacionalni standardi Resnično vrhunsko Zgodovinske predjedi iz kislega testa iz: Wales Nemčija Združene države Egipt Italija Francija Poljska

We grow it in whole wheat flour. Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. Bahrajnski starter za kislo testo Ta starter je ekstra kisl, dobro vzhaja in iz njega se naredi čudovit kruh. Letnika nimamo, vendar pravijo, da je eden najstarejših v obtoku. The belief that Bahrain may be the ancient Garden of Eden underscores a deeper connection between sourdough bread-making and our cultural heritage. The use of a time-honored sourdough starter, such as the one fed with All Trumps Flour, serves not only a functional purpose in creating delicious bread but also acts as a vessel of historical and cultural significance. As bakers nurture their starters, they partake in a shared journey that celebrates the past while embracing the future. In a world increasingly dominated by fast food and convenience, the slow, deliberate process of cultivating sourdough reaffirms our connection to nature, tradition, and each other, positioning sourdough bread as a timeless treasure in our culinary repertoire. Kulturni in znanstveni pomen kvasne kvasnice v Bahrajnu Kruh s kislim testom, za katerega sta značilna edinstven okus in tekstura, ima starodavne korenine, ki segajo v številne kulture. V Bahrajnu, majhni, a kulturno bogati državi v Arabskem zalivu, praksa priprave kvasnega nastavka odraža kulinarične tradicije in zapleten odnos med regionalno identiteto in znanostjo fermentacije. Zgodovinsko ozadje kislega testa v Bahrajnu Tradicijo peke kruha v Bahrajnu lahko zasledimo tisočletja nazaj, kar je vzporedno z zgodovino človeške civilizacije. Kot eno najzgodnejših trgovskih središč na Arabskem polotoku je Bahrajn priča stičišču različnih kultur, od katerih je vsaka prispevala h kulinarični krajini. Uvedba metod peke kruha s kislim testom je verjetno nastala zaradi interakcij s starodavnimi civilizacijami, kot sta Mezopotamci in Feničani, ki so za peko kruha uporabljali naravne fermentacijske procese. Zgodovinski zapisi kažejo, da je bil kruh osnovna hrana v prehrani zgodnjih bahrajnskih skupnosti, kar kaže na njegovo bistveno vlogo v družbenem razvoju. V sodobnem Bahrajnu je kislo testo ponovno pridobilo na priljubljenosti zaradi globalnega gibanja obrtniškega kruha. Mnogi peki in domači navdušenci ponovno odkrivajo starodavne tehnike in združujejo tradicionalne prakse s sodobnimi kulinaričnimi inovacijami. Ta preporod ni zgolj trend, temveč globoka vrnitev h koreninam peke kruha, s poudarkom na trajnosti, zdravju in okusu. Kulturni pomen kvasnega kvasa Ustvarjanje in negovanje starterja iz kislega testa je v Bahrajnu kulturno pomembno. Družine pogosto prenašajo starterje iz roda v rod, pri čemer jim dodajo osebne zgodovine in spomine. Vsak starter je edinstven in nanj vpliva lokalno okolje, vključno s specifičnimi sevi divjih kvasovk in bakterij v zraku in moki. Ta pojav biotske raznovrstnosti vodi do tako imenovanega "mikrobnega terroirja", koncepta, ki poudarja povezavo med geografijo in značilnostmi fermentiranih živil. Proizvodnja kruha iz kislega testa v Bahrajnu pogosto vključuje skupne dejavnosti, kjer se družine in prijatelji zberejo, da bi delili tehnike in recepte. Ta družabni vidik krepi vezi v skupnosti in spodbuja občutek pripadnosti. Tradicionalno bahrajnsko kislo testo, pogovorno znano kot 'khubz', je pomembno v lokalni kuhinji in se pogosto postreže z omakami, kot je humus, ali z enolončnicami. Vključitev kislega testa v vsakodnevne obroke ponazarja, kako služi kot hrana in sredstvo za kulturno izražanje. Biokemični proces fermentacije kislega testa Znanost, ki stoji za kvasnim kvasom, vključuje kompleksno medsebojno delovanje mikroorganizmov, predvsem divjih kvasovk in mlečnokislinskih bakterij. Ko se moka in voda združita in pustita fermentirati, se v mešanici naseli naravno prisotni kvasovki, kar povzroči vzhajanje testa. Kvasovke sladkorje pretvorijo v ogljikov dioksid in alkohol, mlečnokislinske bakterije pa proizvajajo organske kisline, ki prispevajo k kislemu okusu kislega testa. V Bahrajnu ima lokalno podnebje – visoka vlažnost in temperatura – ključno vlogo pri dinamiki fermentacije. Toplo okolje pospešuje mikrobno aktivnost, kar ima za posledico močan starter, ki lahko da kruh z izrazitim okusom. Razumevanje teh biokemijskih procesov izboljšuje tehnike peke in vpliva na ohranjanje lokalnih starterjev, endemičnih za Bahrajn. Tradicija kislega testa v Bahrajnu je bogata tapiserija, stkana iz zgodovinskih vplivov, kulturnih praks in znanstvenih načel. Kot bistvena sestavina bahrajnske kuhinje kislo testo uteleša kulinarično dediščino naroda, hkrati pa spodbuja povezave med skupnostmi in osebne pripovedi. Raziskovanje mikrobne dinamike v lokalnih kvasnih kruš ...

MOKA General Mills The Lazy Antelope Milling Co. Bob's Red Mill Francine Jovial Polselli Jovvily Janie's Mill King Arthur Affiliate Partner Kakšno moko uporabimo? Wales Saudi Arabia Oregon Trail Bahrain Alaska Egypt Italy France General Mills Gold Medal All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, a couple of times a year, we will do an 80/20 blend of 80 All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, to 20 whole wheat with the same ratios for feeding 1.1.1 Kamut Egypt This flour is made from freshly ground Kamut, which comes from Khorasan wheat, a relative of durum wheat. Small farmers in Egypt have historically cultivated Khorasan wheat. Unlike modern wheat, which has been bred for higher yields at the expense of nutritional value, Khorasan wheat retains its original nutrients. The Kamut flour is milled at The Lazy Antelope Milling Co., but it is currently unavailable for sale. However, you can find Kamut flour at other retailers. San Francisco New Zealand Wheat Scotland South Africa This flour is a blend of General Mills Gold Medal All Trump flour and General Mills Gold Medal Stoneground wheat. It features a fine granulation and is a whole-grain flour made from high-protein spring wheat. Bakers who aim to create nutritious whole-grain baked goods appreciate this flour, which has a protein content of 13.8%. Poland Finland New Zealand Rye Dark Rye Flour milled in the USA by The Lazy Antelope Milling Co. Dark Rye Flour is a nutrient-rich, high-fiber flour made from whole rye grains, preserving the bran, endosperm, and germ. Its unique flavors and textures make it versatile for creating complex breads, muffins, and bagels. The Lazy Antelope's Dark Rye Flour is an excellent choice for traditional European rye breads, celebrated for their authenticity and robust flavor. Coarsely ground from rye berries, this flour maintains essential nutrients and natural oils, resulting in a product that is rich in fiber, vitamins, and minerals. It's perfect for making hearty rye bagels, rustic loaves, and artisan breads. Breads made with Dark Rye Flour have a dense, soft crumb, a dark crust, and a rich flavor profile. Its earthy notes complement multigrain products, enhancing the overall taste experience. Dark Rye Flour is ideal for both home bakers and professionals looking to create authentic, delicious rye-baked goods. Ingredients: Rye Flour. Contains Wheat. We will conduct a blend of 80/10/10 (Dark Rye/Wheat/General Mills Gold Medal All-Trumps) twice a year, maintaining the same ratios for feeding 1.1.1. Ireland Australia Sweden We feed these starters daily with Jovvily White Rye, which is made from pure food-grade ingredients without additives or preservatives. Twice a year, we blend it with an 80/20 mix of General Mills Gold Medal All Trumps Flour—High Gluten (Unbleached, Unbromated) Kosher flour to strengthen the gluten. SPECIAL ORDER ONLY- Italy 00 Fed weekly Italian all-natural Polselli Classica 00 soft wheat flour. A couple of times a year, we create an 80/20 blend using 80% high-gluten General Mills Gold Medal All Trumps Flour (unbleached and unbromated) and 20% Italian all-natural Polselli Classica 00 soft wheat flour. Germany Bavarian “Black Death” Pumpernickel Fed with flour Milled in the USA by The Lazy Antelope Milling Co., this premium-quality whole-grain rye flour from The Lazy Antelope is an exceptional choice for baking traditional European rye bread. Renowned for its authentic and robust flavor, this flour contributes to a wholesome appearance and a beautifully moist texture, making it ideal for pumpernickel bread. Sourced from clean, well-scoured rye, this flour is specifically designed for specialty baking applications. It excels in creating pumpernickel bread and 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 create a variety of baked goods, from hearty pumpernickel bagels and loaves to artisan breads, specialty buns, and rolls. Breads made with this flour feature a dense crumb, a dark and inviting crust, and a deeply rich and satisfying flavor profile. This flour is an excellent choice for anyone exploring the depths of rye baking and looking to create authentic and delectable baked treats. We will perform a blend of 80/10/10 with pumpernickel, wheat, and General Mills Gold Medal All-Trumps twice a year, maintaining the same ratios for feeding 1:1:1. SPECIAL ORDER ONLY- France T55 We feed it weekly with Francine BIO Farine De Blé T55. A few times a year, we also provide a blend of 80% Francine BIO Farine De Blé T55 and 20% General Mills Gold Medal All Trumps High-Gluten (unbleached, unbromated) flour. Einkorn France Fed weekly with Janie's Mill Einkorn flour, this freshly stone-ground organic Einkorn flour is soft and airy, featuring a creamy color and delicate sweetness. Einkorn is the earliest cultivated form of wheat. Its unique flavor, impressive nutritional profile, and low gluten content have made it increasingly popular among both home and professional bakers. Einkorn flour is highly versatile and suitable for a variety of baked goods, including yeast and sourdough bread, chapati, naan, waffles, pancakes, and shortbread cookies! Milled From: Organic Einkorn (Ancient Wheat) Protein: 17.4% Extraction: 100% Moisture: 10.7% Ash Content: 2.3% Falling Number: 380/sec Whole Kernel. Low Gluten Potential Gluten-Free Fed daily with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is a specially formulated blend of gluten-free flour, starches, and xanthan gum, designed to replace wheat flour on a one-to-one basis. This flour allows you to easily convert traditional recipes for cookies, cakes, brownies, muffins, and pancakes into delicious gluten-free versions. Gluten-Free Buckwheat Fed weekly with Bob's Red Mill Buckwheat flour. Bob's Red Mill Buckwheat flour is an organic, whole grain, and naturally gluten-free baking staple. It provides a rich and nutty flavor, making it ideal for crepes, pancakes, and yeast breads. This flour is made using traditional grinding methods, which means the black specks you see come directly from the ground seed hull. It is an excellent source of dietary fiber and essential amino acids, enhancing the nutritional profile of your meals. Bob's Red Mill utilizes every part of the kernel in its certified organic and non-GMO whole grain pantry staples, ensuring that your diet benefits from added vitamins, minerals, fatty acids, and dietary fiber.

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, Začetna nega in hranjenje Vzdrževanje kislega testa in navodila When it arrives, put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water), 60 grams of unbleached flour or flour to meet your needs, such as unbleached organic or gluten-free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc., 60 grams warm water, and 60 grams starter. Let it sit on the counter for a few hours until it is rising and falling (doubled is not a literal requirement; sometimes they don't "double," and sometimes they rise more than double); you can then place it in the refrigerator with weekly feedings unless you bake a lot and wish to leave it out with regular daily feedings. At this feeding, you will not discard. The Art of Sourdough: Maintenance and Usage of Bread Starters Baking sourdough bread has surged in popularity over recent years, not just as a culinary endeavor but as a form of art that encapsulates patience, science, and the joy of creation. Central to this process is the sourdough starter, a living culture of flour and water that houses wild yeast and bacteria, giving rise to the distinctive tangy flavor and airy texture of sourdough bread. This aims to elucidate the maintenance and effective use of a sourdough starter, providing insights based on personal experience and established practices within the baking community. It is essential to note that this method may not be the only way to cultivate a starter, but it represents a viable approach that has proven successful for many home bakers. Understanding the Sourdough Starter The sourdough starter is a symbiotic culture of bacteria and yeast that develops through a fermentation process. When one first acquires a starter—often obtained through shipping or sharing with a friend—it may appear dormant due to the shipping process, necessitating a revival period characterized by multiple feedings. Upon receipt, the starter should be immediately fed to initiate its activity, even if it is to be subsequently refrigerated. The initial feeding ratio of 1:1:1 (equal parts sourdough starter, flour, and water) is crucial in reestablishing a robust culture. To illustrate, a standard feeding involves mixing 60 grams of unbleached flour with 60 grams of warm water and 60 grams of the starter. Various flour types can be used depending on the desired outcome; for example, dark rye flour is often favored in Poland, while a mix of rye and pumpernickel flour is popular in Germany. It is important to stave off discouragement during this revival process, as it may take several feedings for the starter to exhibit signs of vitality—such as rising and falling consistently. Sourdough Maintenance To ensure a healthy and thriving starter, certain practices should be adhered to while others should be avoided. For instance, it is crucial to steer clear of reactive metal bowls or utensils, as the acidity of sourdough can cause adverse reactions, damaging both the tools and the starter. Instead, one should opt for plastic or glass containers and use wooden or plastic spoons for stirring. Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24-28°C (75-82°F) to encourage growth, as excessively hot water can kill the yeast. Moreover, keeping the starter covered with a breathable lid is vital. This allows gases produced during fermentation to escape while preventing contamination. Feeding Your Sourdough Starter The frequency of feedings largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature generally requires daily feeding, while a refrigerated starter can suffice with weekly feedings. To feed a live starter, one would typically discard a portion while retaining enough to keep the culture active. After ensuring that hooch (a byproduct of fermentation) is stirred back into the starter, one can introduce fresh flour and water to invigorate the mix. If the starter appears sluggish or unresponsive, more frequent feedings—every 12 hours—can help revive its vigor. Furthermore, any significant buildup of hooch should be addressed; while it can simply be stirred back in, excessive amounts may warrant pouring off some before the next feeding. Utilizing Your Sourdough Starter When it comes to baking with a sourdough starter, the process diverges from conventional bread-making methods. To create a basic 1 lb. loaf, one requires 1 cup of sourdough starter, 2 cups of bread flour, 1/3 cup of warm water, and 1 tsp of salt. The absence of sugar in sourdough recipes is notable—natural yeasts are adept at breaking down the carbohydrates present in flour, negating the need for added sweeteners. The preparation involves mixing the ingredients to form a smooth dough, which should then be kneaded for approximately 15 minutes, allowing the gluten to develop. Following the initial rise, the dough is punched down, reshaped, and allowed to rise again before baking. To bake, preheating the oven with a water pan can create steam, aiding in the development of a crispy crust. Timing is crucial; the bread should be baked until it achieves a golden-brown exterior, taking approximately 30-45 minutes. RECIPE To make a 1lb loaf, you need the following ingredients (double for 2lb loaf). 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour. Method • Mix ingredients until a smooth dough is formed, then knead by hand for approximately 15 minutes. Use only as much water as necessary to make a workable dough – depending on the consistency of the starter, sometimes I need no water at all. • Dust the outside of the dough with flour, place in a plastic or glass bowl, and cover with cling film. • Rest in a warm place for 6-8 hours or until the dough has doubled in size. • Remove the dough from the bowl, place it on a floured surface, and punch it down (knocking out the air in it). Then, knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, repeat, and continue until gluten forms—this is when the dough is smooth, shiny, and stretchy. • Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth • Leave in a warm place for 5-6 hours or until dough has doubled in size. • With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly • Place the roasting dish on the bottom shelf of the oven, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven. • When the oven is hot and the water is steaming, place the dough in the middle of the oven and bake for 30-45 minutes until done. • Allow to cool for at least an hour before slicing. If It All Goes Wrong If you feel that your sourdough bread has become too sour in taste, try one of the following: • Start pouring off the hooch daily before feeding the starter, and see if this improves things. • Take a cup of the old starter to make a new starter, as instructed below. Make sure that the new starter takes before pouring the old one away. If your sourdough starts growing mold or the hooch turns red/pink/orange, it has gone bad, and you should pour it away and start afresh. For this reason, it is a good idea to have some frozen starter from when the sourdough was good and working well. I've been doing this with some success by freezing in single-cup portions. It is worth having a couple of portions in the freezer in case the first one doesn't take. However, I've recently read that a more reliable method is to dry the starter first by spreading it out on a layer of cooking parchment or similar and then freezing it. • To create a new starter from a frozen portion, defrost at room temperature for two days, and then follow the instructions below. Making A New Starter from An Existing One You may want to do this either to revive a sour starter or to share your starter with a friend. • In a clean container, stir one cup of starter, one cup of flour, and one cup of warm water. Cover and leave in a warm place. • After 4 hours, stir in another cup of flour and another cup of warm water. • After another 4 hours, stir in yet another cup of flour and another cup of warm water. • Leave overnight, and the next day, pour away one cup of starter and replace with half a cup of flour and half a cup of warm water. • Repeat that last step for 7 days, after which you should have a new healthy starter. Bread Machines Sourdough, like all wild yeasts, needs longer to prove than commercial baker's yeast. For this reason, sourdough is not immediately suitable for making in a standard bread machine. One way around this is if your machine has “dough only” and “bake only” settings. In this case, you can use the dough setting to knead the dough, then leave it for 5-6 hours before using the bake setting. Some bread machines have user-programmable settings, which may allow you to set a long enough period for the various stages. I've read other reports of people successfully using a “French Bread” setting with decent results. Alternatively, a small amount of instant yeast (¼ teaspoon) may be mixed into the water at the initial mixing, together with 1 teaspoon of sugar. This is a bit of a cheat in that you are now relying upon the sourdough for taste only and the instant yeast and sugar as the rising agent. I have also read of people using baking soda (¼ teaspoon) instead of instant yeast/sugar. I haven't tried any of these methods, but feel free to experiment. Should the sourdough bread develop an overly sour taste, there are strategies to remedy this. Implementing a daily routine of pouring off the hooch or creating a new starter using a portion of the old starter may help achieve a more balanced flavor profile. If undesirable colors appear—indicative of spoilage—such as red or orange mold, it is imperative to discard the starter and begin anew. The process of maintaining and utilizing a sourdough starter reveals the intricate balance of science and art inherent in bread-making. By adhering to the outlined methods and guidelines, bakers can cultivate a lively starter that serves as the foundation for creating flavorful, artisanal loaves. Whether sharing a portion of starter with friends or experimenting with new recipes, the journey of sourdough baking is as rewarding as the result—a delicious, hearty loaf steeped in tradition and care. With patience and practice, anyone can embrace this craft and enjoy the fruits of their labor, one loaf at a time.

EST 1870 PARISIAN SOURDOUGH "This comes from a little boulangerie in Paris that has been baking and selling its sourdough since 1870". EST 1790 PARIŠKO KISLO TESTO FRANCIJA "To prihaja iz majhne boulangerie v Parizu, ki peče in prodaja svoje kislo testo že od leta 1790." To predjed so kupili naši prijatelji, ki jim zaupamo, pri J. Davenport's Famous Sourdough Starters. Po njihovem mnenju naj bi ga izsledili vse do leta 1790 v Parizu. "Je lahek in sladek ter se čudovito spopada s parjeno skorjo. Nima najbolj kiselkastega profila okusa, vendar je zaradi tega popoln za številne puščavske kruhe, pa tudi za bolj standardne štruce." TA DOBRIG ZA KISLO TESTO JE NAMENJEN ZNANE PREDJEDI J. DAVENPORTA IZ KISNEGA TESTA

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. Verjetno 1000 let staro iz samostana Camaldoli Italija Ta italijanska predjed iz kislega testa je verjetno ena najstarejših v stalni uporabi. Kupljeno pri J.Davenport's Famous Sourdough starters. Njihov vir je to predjed kupil pred desetletjem v majhni pekarni v toskanskem gorovju Apeninov; pekarna, ki so jo pred sto leti začeli pripravljati menihi v bližnjem samostanu Camaldoli. Ta samostan je okoli leta 1012 našega štetja zgradil sv. Romauld, benediktinski menih, ki je želel ustvariti prostor za samotno versko razmišljanje. V sveti samoti Camaldoli še danes živijo benediktinski kamaldolski menihi, ki tam živijo, častijo in pečejo. Legenda pravi, da predjed iz kislega testa, ki so jo negovali pred tisoč leti, ti menihi še vedno uporabljajo danes, s prizadevanji J. Davenporta pa se lahko njihova predjed iz kislega testa deli tudi zunaj njihovega čudovitega svetega pobočja. (J. Davenport) Lastnosti Legenda pravi, da je lahko ta zaganjalnik star več kot tisoč let, saj je bil v stalni uporabi, odkar je bil samostan zgrajen. Je lahka in ima kompleksen in nežen profil kislosti

There are a few tools that help making sourdough bread easier to do, although they aren’t required. Orodja, potrebna za pripravo kruha iz kislega testa Obstaja nekaj orodij, ki pomagajo pri lažji pripravi kruha iz kislega testa, čeprav niso potrebna. Rad uporabljam samostoječi mešalnik, ker mi prihrani veliko časa. Mešate lahko ročno; Svojim rokam rad dam oddih. Če nimate stoječega mešalnika in vseeno želite pripraviti kruh brez ročnega gnetenja, vam bom predstavil metodo, imenovano raztezanje in zlaganje, ki odpravlja potrebo po gnetenju. Druge stvari, ki jih ves čas uporabljam pri pripravi kruha iz kislega testa, so banneton košare, namizno strgalo, lame in termometer. Uporabite lahko samo košare, ki jih imate doma, če vsebujejo približno enako količino testa. Imam tudi nerjavne sklede, ko moram narediti veliko štruc hkrati. Namizno strgalo je priročno za strganje testa iz sklede, razdeljevanje testa na več hlebcev in strganje po pultu pri oblikovanju. Termometer za sladkarije ali meso je zame postal obvezen. Včasih sem ugotovil, da moj kruh iz kakršnega koli razloga ni bil pečen do konca. Lame (izgovarja se LAHM, kar v francoščini pomeni »rezilo«) je običajno dolga tanka palica, izdelana za držanje kovinske britvice, ki se uporablja za rezanje ali zarezovanje testa za kruh, ki pomaga nadzorovati širjenje štruce med peko. Bannetons in Brotforms so evropske košare za vzhajanje, namenjene obrtniški peki kruha in jih je mogoče uporabljati izmenično. (Izraza se včasih uporabljata tudi zamenljivo.) »Banneton« je francosko ime za takšne košare, medtem ko je »Brotform« nemško.

This starter dates back to 1882 Scotland, it is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. 1882 Škotska To 142 let staro škotsko starter je pred mnogimi leti iz Provanse v Franciji ročno prinesla Corinne Alavekios, ki jo je pridobila od družine iz Škotske, ki jo je prenašala iz roda v rod. Hrani se z Bob's Red Mill polnozrnato moko, ki je 100 % mleta na kamnu iz temne severne trde rdeče pšenice, pri čemer so vsi hranljivi otrobi in kalčki še vedno nedotaknjeni. Ta visokobeljakovinska polnozrnata moka je priljubljena izbira klasičnih in tradicionalnih pekov kruha za enakomerne, visoko vzhajane polnozrnate hlebce. Brez GSO ali konzervansov. Ta škotska začimba Heritage Starter se je začela leta 1882 in ima bogato zgodovino, ki traja že 142 let! Tradicionalni škotski kruh s kislim testom, znan po svoji gosti teksturi in rahlo kislem okusu. Zanj je značilen tudi rahlo saden ali oreščkast pridih. Narejen je iz mehke pšenice, ki ima manj beljakovin in zato nižjo vsebnost glutena.

This sourdough starter from Wales is much more than a simple leavening agent; it represents a rich tapestry of history, culture, and science. Its evolution from the ancient Silk Road trades to its modern-day revival encapsulates the enduring human connection to food and fermentation. O tem Ima bogato ustno zgodovino, ki sega v obdobje trgovanja na svilni cesti. Je zelo močna kultura kvasovk, ki zelo dobro živi in uspeva v pšeničnih in rženih zrnih. Lastnosti Izvor: Wales Starost: 1000+ Okus: Oster Aktiven: Da

This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. It is said to be 100 years old and is organic all natural. It is fed Bob's Red Mill Organic Unbleached All-Purpose Flour. 125 let star aljaški kisli kvas This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. Although we do not know the exact history of this culture; it did come with a nice history of sourdough in Alaska: Zapuščina kislega testa na Aljaski: Kulturno in kulinarično raziskovanje Praksa peke kislega testa na Aljaski sega v konec 19. stoletja, ko so se med zlato mrzlico v regijo zgrinjali iskalci zlata in rudarji. Ostre aljaške zime so predstavljale edinstvene izzive, zaradi katerih so bili ti obmejni prebivalci nujno potrebni za razvoj trajnostnih virov hrane. Tradicionalno so ti zgodnji naseljenci kot zanesljivo sredstvo za vzhajanje kruha uporabljali kisli kvas, mešanico moke in vode, fermentirano z naravno prisotnimi divjimi kvasovkami in mlečnokislinskimi bakterijami. Omenjeno je, da so posamezniki okoli vratu nosili vrečke s kvasnim kvasom, da bi ga zaščitili pred hudim mrazom, nekatere legende pa celo nakazujejo, da so rudarji spali s svojim kvasnim kvasom, da ne bi zmrznil. Ta globoko zakoreninjena povezava med Aljaščani in kislim testom se odraža v sodobni uporabi izraza "sourdough" za opis izkušenih prebivalcev države. Označuje kulinarično povezanost in cenjenje iznajdljivosti ter odpornosti, ki sta bili značilni za življenja zgodnjih iskalcev zlata, rudarjev in lovcev. Takšni posamezniki so utelešali duh raziskovanja in preživetja, ki danes odmeva v aljaški kulturi. Aljaški starter za kislo testo: sestava in pomen Ta divja kvasna mešanica, gojena v Anchorageu, ni znana le po svojem zgodovinskem pomenu, temveč tudi po edinstveni sestavi. Narejena iz 100 % organskih sestavin in ledeniške vode, ta kvasna mešanica predstavlja združitev naravnih virov in tradicionalnih praks. Ledeniška voda, znana po svoji čistosti in vsebnosti mineralov, prispeva k edinstvenemu okusu kvasne mešanice in njeni robustni fermentacijski kakovosti. Gojenje takšne kvasne mešanice odraža širši trend v sodobnem pekarstvu, ki daje prednost organskim in trajnostnim sestavinam, kar pekom omogoča ustvarjanje izdelkov, ki spoštujejo tradicijo in so odgovorni za okolje. Aljaški kvasni zalogaji so pogosto stari več sto let, prenašajo se iz roda v rod in utelešajo živo zgodovino, ki povezuje današnje peke z njihovimi predniki. Ta tradicija poudarja idejo, da je kislo testo več kot le sredstvo za vzhajanje; je kulturni artefakt, ki zajema zgodbe in izkušnje tistih, ki so prišli pred nami. Ko se posušijo, lahko takšne sorte kislega testa mirujejo več let, kar še dodatno odraža trajno naravo te kulinarične tradicije. Na današnji Aljaski ostaja kruh s kislim testom stalnica, saj njegov oreščkast in blag okus privlači tako prebivalce kot obiskovalce. Peki so sprejeli bogato dediščino kislega testa in uporabili mirujoče starterje, zbrane od starejših generacij, za izdelavo obrtniškega kruha, ki odraža okuse regije. Postopek peke kruha s kislim testom vključuje spretnost in globoko povezanost z zemljo in njeno zgodovino, saj je proces fermentacije neločljivo povezan z lokalnim okoljem. Poleg tega se je praksa uporabe kislega testa razširila preko meja tradicionalne peke kruha. Aljaški peki eksperimentirajo s kislim testom v različnih receptih, vključno s palačinkami, vaflji in celo pecivom, kar kaže na vsestranskost te starodavne metode vzhajanja. Ponovni porast zanimanja za peko s kislim testom med pandemijo COVID-19 je še dodatno poudaril kulturni pomen te prakse, saj so mnogi posamezniki iskali tolažbo in povezanost s peko. Zgodba o kislem testu na Aljaski je dokaz človeške iznajdljivosti, odpornosti in moči tradicije. Od časov zgodnjih obmejnih prebivalcev, ki so se za preživetje zanašali na svoje kvasne začetke, do sodobnih pekov, ki spoštujejo to zapuščino, ima kislo testo bistveno vlogo v kulturni in kulinarični identiteti regije. Aljaški kvasni začetek, skrbno gojen in prežet z zgodovino, služi kot opomnik na trajne povezave med hrano, skupnostjo in okoljem. Ko se ta bogata tradicija razvija, nas opominja na pomen ohranjanja naše kulinarične dediščine ob hkratnem sprejemanju sedanjih inovacij. V svetu, ki je vse bolj odklopljen od svojih korenin, aljaški kisli testo ponuja okusno povezavo s preteklostjo in zagotavlja, da zapuščina "kislega testa" živi naprej.