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Manufactured in a facility that also uses wheat. All starters have contained wheat at some point. With the exception of the Gluten Free Starter. Ingredients depending on the starter could contain: King Arthur unbleached All-Purpose flour, dark rye flour, pumpernickel flour, 00 Italian flour, T55, All Trumps Flour—High Gluten (Unbleached, Un bromated), Kosher. Varnostne informacije Proizvedeno v obratu, ki uporablja tudi pšenico. Vse predjedi so nekoč vsebovale pšenico. Sestavine, odvisno od predjedi, lahko vsebujejo: Nebeljena večnamenska moka King Arthur, temna ržena moka, moka pumpernickel, italijanska moka 00 Pravna izjava o omejitvi odgovornosti Izjave o prehranskih dopolnilih niso bile ocenjene s strani FDA in niso namenjene diagnosticiranju, zdravljenju ali preprečevanju kakršne koli bolezni ali zdravstvenega stanja. Informacije o alergenih Gluten, pšenica

What flour do we use? My starter didn't rise: My starter isn't increasing! pogosta vprašanja Poiščite odgovore tukaj Ko pride vaš začetnik Nahrani ga. Morda bo potrebnih nekaj hranjenj, da se mu spet povrne ritem, ampak bo. Razmerje hranjenja je 1:1:1 (kvasni kvas : moka : voda), 60 gramov nebeljene moke (moka, ki je primerna za kupljeni kvasni kvas), 60 gramov tople vode in 60 gramov kvasnega kvasa. Maso dajte v kozarec z rahlo zaprtim pokrovom; pustite stati na pultu nekaj ur, da se količina podvoji. Takoj ko je kvasni kvas srečen in aktiven, ga lahko pečete. Da imate dovolj kvasnega kvasa za svoj recept, ga ne zavrzite. Poskrbite, da boste 60 gramov shranili kot kvasni kvas in pecite s preostankom. Nato ga lahko postavite v hladilnik; privijte pokrov in ga hranite tedensko, razen če veliko pečete in ga želite izpustiti z rednimi dnevnimi hranjenji. Moj starter se ni dvignil To je lahko posledica nekaj različnih razlogov: 1) Če je temperatura prenizka, poskusite starter shraniti na drugem mestu. Zgornji del hladilnika je primeren. 2) Če ste uporabili beljeno moko in so belilna sredstva uničila nekatere žive kulture, preklopite na nebeljeno moko. 3) Uporabili ste prečiščeno vodo. Včasih je bila voda iz pipe prečiščena s klorom. Poskusite z neobdelano vodo. Ne uporabljajte destilirane vode. Če vse drugo ne uspe, poskusite ponastaviti tako, da: V kozarec dajte 25 gramov kvasa in mu dodajte 50 gramov moke in 50 gramov vode. S tem razmerjem bi se moral kvas v približno 12–24 urah podvojiti. Moj zaganjalnik se ne povečuje! Količina kvasne mešanice se sama od sebe ne poveča; njena velikost se bo podvojila in nato izpuhtela. Če želite več kvasne mešanice – pri naslednjem hranjenju je ne zavrzite, stehtajte kvasno mešanico in ji dajte enake količine moke in vode. 24-urno hranjenje ponavljajte, dokler je ne boste imeli dovolj za peko kruha. Poskrbite, da boste shranili 60 gramov kvasne mešanice kot "matično kvasno mešanico". To mešanico hranite v hladilniku kot glavno kvasno mešanico (obvezno jo dajte) v razmerju 1:1:1.

Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors 2. Color Changes 3. Separation of Liquid 4. Mold Growth LAHKO SE KISLI ZAGAJALNIK POKVARI? Does a Sourdough Starter Go Bad? Sourdough bread, known for its distinctive tangy flavor and chewy texture, is made possible through a symbiotic culture of bacteria and yeast (SCOBY) known as a sourdough starter. The starter, which is essentially a mixture of flour and water that has been fermented over time, acts as a leavening agent, providing the unique flavors and leavening properties characteristic of sourdough. An intriguing question arises for bakers and enthusiasts alike: does a sourdough starter go bad? The answer to this query is multifaceted, encompassing aspects of microbiology, food safety, and practical baking considerations. Microbiological Dynamics of a Sourdough Starter To understand whether a sourdough starter can "go bad," one must first consider the ecological dynamics at play within the starter. A typical sourdough starter is home to a variety of microorganisms, primarily lactic acid bacteria (LAB) and wild yeasts. The LAB are responsible for the sour flavor profile through the production of lactic and acetic acids, while the yeasts contribute to the fermentation that causes the dough to rise. The balance of these microorganisms is delicate and can be influenced by several factors including temperature, hydration level, and feeding frequency. Under ideal conditions—consistent feeding with fresh flour and water, and appropriate storage temperatures—a sourdough starter can thrive indefinitely. However, external stresses can disrupt this balance, leading to undesirable changes. Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors : A healthy starter typically emits a pleasantly sour aroma, reminiscent of yogurt or vinegar. If a starter develops a foul or putrid odor, it may indicate contamination or improper fermentation. 2. Color Changes: The presence of pink, orange, or any other unusual coloration can signal the growth of harmful bacteria or molds, suggesting that the starter is no longer safe to use. 3. Separation of Liquid: While some separation (often referred to as "hooch") is normal and can be stirred back in, excessive liquid that is dark in color and has an off-putting smell may indicate that the starter has been neglected and could be on the verge of spoilage. 4. Mold Growth: Visible mold on the surface of the starter is a clear indicator that it has gone bad. Mold can produce toxins that are harmful if ingested. Safety Considerations and Practical Use From a food safety perspective, the consumption of a compromised sourdough starter poses health risks. While the wild yeasts and LAB in a healthy starter are generally safe, the potential presence of pathogenic microorganisms associated with spoilage can lead to foodborne illnesses. It is essential for bakers to practice due diligence when assessing the viability of their starter. Those who are new to sourdough baking should familiarize themselves with the sensory characteristics of a healthy starter and understand that, when in doubt, it is best to err on the side of caution. Discarding a questionable starter is a safer option than risking health complications. Reviving a Neglected Sourdough Starter Interestingly, even if a sourdough starter exhibits signs of deterioration, it may still be possible to revive it if the core culture remains intact. This can often be achieved through a process of refeeding and careful monitoring. A starter that has separated or has developed hooch can often be reactivated by discarding some of the old mixture and refreshing it with fresh flour and water in a conducive environment. This process not only reinvigorates the microbial community but also allows bakers to reclaim their starter from a state of dormancy. while a sourdough starter can go bad under certain conditions, it is a resilient culture that can often be salvaged with proper care and attention. Understanding the microbial dynamics at play and recognizing the indicators of spoilage are crucial for any sourdough enthusiast. By maintaining a healthy starter and practicing food safety, bakers can enjoy the benefits of this ancient leavening method for years to come, creating bread that is as delicious as it is nourishing. Ultimately, the fate of a sourdough starter lies in the hands of its caretaker, embodying a fascinating interplay of microbiology, culinary art, and food science.

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Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Vzdrževanje starterja za kislo testo vključuje upravljanje ekosistema mikroskopskih kvasovk in bakterij. Ključ do zagotavljanja zdrave predjedi kislega testa je nadzor dejavnikov, ki vplivajo na preživetje in rast mikrobov. NE UŽIVAJTE SUROVE PREJEDI-VSE NAŠE PREJEDI SO V NEKI TOČKI VSEBOVALE PŠENICO IN IMAJO VISOKO VSEBNOST GLUTENA-NE UŽIVAJTE, ČE STE ALERGIJA NA PŠENICO IN/ALI GLUTEN Pravna izjava o omejitvi odgovornosti TA STORITEV LAHKO VSEBUJE PREVODE, KI JIH OMOGOČAJO DRUGE STORITVE TRETJIH OSEB, KOT JE GOOGLE TRANSLATE. The Lazy Antelope ZAVRAČA VSAKA JAMSTVA POVEZANA S PREVODI, IZRECNA ALI NAZNAČENA, VKLJUČNO Z KAKRŠNIMI NAZNAČENIMI JAMSTVI GLEDE TOČNOSTI, ZANESLJIVOSTI IN VSEH NAZNAČENIH JAMSTEV GLEDE PRODAJE, PRIMERNOSTI ZA DOLOČEN NAMEN IN NEKRŠITVE. Uporabljajte varne postopke za ravnanje s hrano. Začnite s čisto kuhinjsko opremo in površinami ter uporabite kakovostne sestavine. Pred rokovanjem s sestavinami in opremo si umijte roke, saj je čistoča kadar koli ogrožena. Omejite onesnaževalce v zraku tako, da zaganjalnik pustite ohlapno pokrit. Moka je surovi kmetijski proizvod. Moka sama po sebi ni živilo, pripravljeno za uživanje, zato jo je treba pred zaužitjem vedno skuhati. Moka se lahko kontaminira na kateri koli točki v prehranjevalni verigi, zlasti doma pri rokovanju. Pred peko ne okusite surovega kislega predjedi. Namesto tega je treba za določitev, kdaj je vaša predjed pripravljena, uporabiti videz mehurčkov, oster vonj, konsistenco testa, ekspanzijo in zapise korakov priprave. Postopek fermentacije bo zakisal starter, kar pomaga preprečiti rast patogenov. Faza pečenja bo uničila vse prisotne bakterije. Divji kvas je naravno na moki in v zraku. Kvasa ni treba namerno zajemati iz zraka, niti komercialnega kvasa ni treba dodajati pri pripravi starterja za kislo testo. Te divje kvasovke so neaktivne, vendar se pod ustreznimi pogoji aktivirajo v prisotnosti vode. Kontaminiran starter je treba zavreči. NE uporabljajte starterja za kislo testo, ki kaže kakršne koli znake plesni (obarvan in/ali mehak), posodo pa je treba temeljito očistiti in splakniti, preden začnete znova. Pri predjedi kislega testa se lahko pojavi tekoča plast, ki diši po alkoholu, kar je v redu. Tekočina je stranski produkt fermentirajočega kvasa in jo lahko bodisi odlijete ali vmešate. Pri starterju kislega testa, ki ga hranite v hladilniku in ga ne dovajate redno, se lahko na površini tekoče plasti pojavijo belkaste grudice, ki so varne kvasovke, vendar ne plesen. Spremljajte dejavnike, ki vplivajo na rast mikroorganizmov: Čas: Ustvarjanje starterja ali rehidracija posušenega starterja bo trajalo več dni rednega hranjenja. Ko bo pripravljeno za uporabo, bo brbotalo in naraslo ter razvilo prijeten kisel vonj. Temperatura: Mikroorganizmi, ki fermentirajo, so bolj sposobni preživeti pri temperaturah, ki so za vas ugodne, pri topli sobni temperaturi (okoli 70 °F). Fermentacija se bo pri nižjih temperaturah upočasnila in se bo zgodila prehitro ali celo ustavila, ko bo prevroče za vaše udobje. Vlaga: voda v kombinaciji z moko bo zagotovila okolje, potrebno za gojenje divjega kvasa in bakterij. Zaganjalnik naj bo ohlapno pokrit, da preprečite razvoj plesni. Kislost: Koristne mlečnokislinske bakterije (LAB) bodo proizvedle mlečno kislino, ki bo povečala kislost in varno znižala pH pod 4,6. To hitro nakisanje predjedi kislega testa bo pomagalo omejiti rast škodljivih mikroorganizmov, vključno s plesnijo. Hranila: Potrebni so redni intervali hranjenja. Odstranitev nekaj starterja z vsakim novim dodatkom moke in vode pomaga pri dostopu hranil za optimalno rast mikrobov. Vrsta moke bo prav tako vplivala na razvoj mikrobov in končni izdelek. Kisik: Fermentacija predjedi kislega testa bo proizvedla ogljikov dioksid. Zaganjalnik mora biti ohlapno pokrit, da se plin varno sprosti, vendar kultura ne potrebuje kisika.

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. Južnoafriška pšenica Iz Kenilwortha, predmestja Cape Towna v Južni Afriki Zgodovinski kontekst in gojenje Kenilworth je predmestje z bogato kmetijsko zgodovino, s podnebnim in geografskim profilom, ki je ugoden za gojenje pšenice. Sredozemsko podnebje polotoka Cape, za katerega so značilne vlažne zime in suha poletja, zagotavlja idealno okolje za gojenje visokokakovostnih sort pšenice. Kmetje v tej regiji so skozi generacije izpopolnjevali svoje tehnike gojenja in se osredotočili na sorte, ki kažejo odpornost in izjemne okusne profile. Pšenica iz Kenilwortha je znana predvsem po polnozrnati moki, ki so jo sprejeli peki, ki sami meljejo zrna, kar pomeni premik k obrtniškim pekovskim praksam, ki dajejo prednost kakovosti in okusu pred množično proizvodnjo. Posebnosti kvasnega kvasa Kenilworth Wheat Sourdough Starter Ena najpomembnejših lastnosti pšenice Kenilworth so njene boljše lastnosti vzhajanja v primerjavi s konvencionalno belo moko. Polnozrnata moka, proizvedena iz te sorte, naj bi učinkoviteje vzhajala, zaradi česar je še posebej privlačna za tiste, ki se ukvarjajo s peko s kislim testom in drugimi pekovskimi postopki, ki temeljijo na fermentaciji. Visoka vsebnost beljakovin v pšenični moki Kenilworth v kombinaciji z edinstveno strukturo glutena omogoča ustvarjanje zračnega in teksturiranega kruha, ki ohrani prijetno žvečljivo skorjo. Poleg tega je okusni profil pšenice Kenilworth značilen po izraziti oreščkasti aromi, ki se ohranijo skozi ves proces peke. Ta izrazit okus daje pekovskim izdelkom bogat, zemeljski pridih, ki ga v standardni beli moki pogosto ni. Pri uporabi te pšenice se okrepijo tudi kisle note, ki nastanejo zaradi fermentacijskih procesov, kar vodi do bolj kompleksne okusne izkušnje pri kruhu s kislim testom. Uporaba pri peki Pšenična moka Kenilworth je še posebej vsestranska in jo je mogoče učinkovito uporabljati v kombinaciji z drugimi vrstami žit, kot sta pira in kamut. Zaradi fermentacijskih sposobnosti te pšenice je primerna za peke, ki želijo raziskati nianse starodavnih žit, saj izjemno dobro fermentira piro in kamut. Nastali hlebi kruha ohranjajo ravnovesje okusov, kjer oreščkast okus pšenice Kenilworth dopolnjuje edinstvene značilnosti pire in kamuta, kar ustvarja izdelek, ki je hkrati okusen in prepoznaven. Peki, ki uporabljajo pšenično moko Kenilworth, pogosto poročajo o izboljšanju splošne kakovosti svojih izdelkov. Beli kruh s kislim testom, narejen iz te moke, se bistveno razlikuje od kruha iz običajne bele moke, saj ima bolj izrazito teksturo in okus. Poleg tega polnozrnatost pšenice Kenilworth prispeva k hranilni vrednosti končnih izdelkov, zaradi česar niso le okusni, ampak tudi zdravi. Pšenica, gojena v Kenilworthu v Južni Afriki, predstavlja izjemno stičišče kmetijske dediščine in kulinaričnih inovacij. Zaradi svojih edinstvenih lastnosti vzhajanja, skupaj z značilnim okusnim profilom in vsestranskostjo pri peki, je neprecenljiva sestavina tako za obrtne peke kot za profesionalna kulinarična okolja. Ker povpraševanje po visokokakovostnih in okusnih sestavinah še naprej narašča, pšenica Kenilworth ponuja prepričljivo možnost za tiste, ki želijo izboljšati svoje pekovske sposobnosti z uporabo polnozrnate moke. Zgodba o pšenici Kenilworth, ki poudarja pomen razumevanja in uporabe žit, ne le odraža bogato kmetijsko dediščino Južne Afrike, temveč poudarja tudi potencial za izboljšanje celotne pekovske izkušnje. Ta starter je bil narejen in razvit s pšenico Kenilworth; zdaj je dodan mešanici moke, ki vključuje pšenico General Mills Gold Medal Stonemround. Gre za fino granulirano polnozrnato moko, mleto iz visokobeljakovinske jarme pšenice. To moko cenijo peki, ki želijo izdelati polnozrnate pekovske izdelke z visoko hranljivo vsebnostjo. Ta moka vsebuje 13,8 % beljakovin.

To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt Irinin recept za kislo testo Za pripravo kruha iz kislega testa 1 skodelica napolnjene in mehurčkaste starter mešanice 1 1/2 skodelice zelo tople vode 3 skodelice nebeljene moke Winona 2 čajni žlički soli Za hranjenje zaganjalnika 1/2 skodelice tople vode 3/4 skodelice moke All Trumps Pustite na toplem mestu približno 4 ure Hlebček pustimo vzhajati v hladilniku čez noč. Medtem ko režete kruh, segrejte pečico na 230 stopinj Celzija. Pecite v pokriti lončeni pečici 40 minut. Odstranite pokrov in pecite še 10 minut Za mehkejši kruh postavite pokrov nazaj in pustite, da se popolnoma ohladi. Recept: Irina Pyatak

Servings: 1 Loaf Ingredients 475 grams or 3 1/2 cups All-purpose flour 100 grams or 1/2 cup sourdough starter active and bubbly 325 grams or 1 1/3 cups water 10 grams or 2 tsp salt Osnovni recept za kruh iz kislega testa Ta recept za kruh iz kislega testa ustvari rustikalno obrtniško štruco, ki je popolna za začetnike! Čas priprave 15 minut Čas kuhanja 50 minut Čas mirovanja/vzhajanja 18 ur Skupni čas 19 ur 5 minut Obroki: 10 Kalorije: 364 kcal Sestavine 7,5 skodelice moke za kruh lahko nadomesti večnamensko moko 1 skodelica aktivne in peneče predjedi kislega testa 3 skodelice vode 4 žličke morske soli Navodila NEOBVEZNO: V veliki skledi ali skledi stoječega mešalnika zmešajte moko, vodo in kislo testo ter pustite stati 30 minut, da se avtolizira (za boljši razvoj glutena), preden dodate sol. Če izvajate postopek avtolize, dodajte sol po 30 minutah. Če ne, zmešajte vse sestavine v veliko skledo. METODA RAZTEGNI IN ZLOŽI (če uporabljaš stoječi mešalnik, preskoči na korak 6): Mešaj s trdno leseno žlico ali rokami, dokler ne nastane kosmato testo. Pokrijte s čisto, vlažno kuhinjsko krpo in pustite stati 20 minut. METODA RAZTEGNI IN ZLOŽI: Dokončajte 1 niz raztegnjenih in prepognjenih testa tako, da primete en rob testa in močno povlečete navzgor, kolikor lahko, ne da bi se testo zlomilo, nato pa ga prepognete. Obrnite skledo za četrt obrata in ponavljajte, dokler ne pridete do konca. METODA RAZTEGNI IN ZLOŽI: Ponovite korak 4 vsakih 15 minut v 3 krogih. Nato ponovite vsakih 30 minut še 3 kroge. Ne pozabite, da ni nujno, da je čas popoln (preberite zgoraj) METODA S STOJEČIM MEŠALNIKOM: S kavljem za testo nastavite mešalnik na najnižjo hitrost in mesite 10-15 minut. Skledo pokrijte s plastično folijo in pustite, da masa testa fermentira 6-12 ur, dokler se vsaj ne podvoji. Ko vzhajate, ga s pomočjo namiznega strgala zvrnite na rahlo pomokano delovno površino. Testo razdelite na 2 enaka dela. Vzemite en vogal testa naenkrat in ga zložite vase. Ko to naredite na štirih enakih straneh, obrnite testo tako, da so gube na dnu. Z rokami ga zavrtite naokoli v smeri urinega kazalca in ga po potrebi potisnite pod. Oblikovano testo z licem navzdol položite v vzhajalno košaro ali skledo. Pokrijemo s plastično folijo in postavimo v hladilnik za vsaj 12 ur. Čas v hladilniku ni obvezen, vendar priporočljiv! Za peko segrejte pečico z Dutch Oven notri na 475°. Testo prevrnite na pergamentni papir in zarežite z britvico ali ostrim nožem (če dodate malo moke ali koruznega zdroba na vrh pred zarezovanjem, bo vzorec bolj izstopal). Testo previdno položite v vročo nizozemsko pečico in pokrijte. Pokrito pečemo 25 minut, nato še 25 minut s pokrito. Notranja temperatura kruha mora biti vsaj 195 °F takoj po tem, ko ga vzamete iz pečice. Previdno odstranite kruh iz nizozemske pečice (jaz ga samo obrnem na leseno desko za rezljanje) in pustite, da se ohladi vsaj 1 uro, preden ga narežete.

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. This sourdough starter has a rich oral history that dates back to the era of Silk Road trade. It is a vigorous yeast culture that thrives in all-purpose flour but can also adapt well to wheat and rye grains. Lastnosti Izvor: Wales Starost: 1000+ Okus: Oster Aktiven: Da

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

Whole Wheat Sourdough Starter: A 150-Year Journey from the Gold Rush to Culinary Icon The San Francisco sourdough starter, particularly the one notable for its lineage back to the famed Parisian bakery, encapsulates a rich tapestry of history, culture, and culinary innovation. This starter, which has been in continuous use since 1850 O tem "150 let stara predjed iz kislega testa iz San Francisca, ki je bila v neprekinjeni uporabi od leta 1850. Zgodba pravi, da predjed izvira iz zlate mrzlice v San Franciscu in da je zadnjih nekaj let živela in se družila z eklektičnimi prebivalci trga Kensington Markets Predjed prihaja iz legendarne pekarne Parisian v San Franciscu (katere sloves je bila izdelava kislega testa iz San Francisca) in je preživela potres v Kaliforniji leta 1906. Izvor: San Francisco Starost: 150+ let pozneje Okus: Oster Aktiven: Da Avtor fotografije: Joanne Reed Bloom ZALOGA ZA TO PREJEDJO PRIPADA KENSINGTON SOURDOUGH 150 let stara predjed iz kislega testa San Francisco, kupljena 24. decembra 2023 IZ: KISLO TESTO KENSINGTON ID računa c40346048135257.1 ID transakcije 5HU99935UY4683301P

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.