https://www.oldest.org/food/sourdough-starters/
Është #2 në listën e fillestarëve më të vjetër të brumit të thartë,
Origjina: Uells
Mosha: 1000+
Shija: Tengy
Aktiv: Po
Ky është një fillestar brezash me lidhje familjare nga Uellsi. Madje ka një histori që daton që nga epoka e Tregtisë së Rrugës së Mëndafshit, dhe është një lloj që daton në 1000 vjet.
I lulëzuar si në kokrra gruri ashtu edhe në thekër, ky fillestar mund të kënaqë fillestarët që kërkojnë të zhyten në formën e artit që është kultivimi i bukës së thartë, madje edhe veteranët më të kalitur të lojës që kërkojnë të shijojnë repertorin e tyre të recetave. Mbajtja e starterit tuaj në temperaturën e dhomës do të kërkojë një ushqyerje çdo 12-24 orë në varësi të nevojës dhe preferencës. Kjo do të rezultojë në vëllim shumë më të madh fillestar dhe një shije më të butë. Mbajtja e starterit në frigorifer do të kërkojë ushqim vetëm një herë në javë. Kjo do të rezultojë në një vëllim më të ulët të fillestarit, por një bukë më të athët dhe më të thartë.
Ajo që do të marrësh,
1. 1/3 filxhan Starter i freskët (jo i tharë) shumë aktiv i brumit të thartë
2. Udhëzime të qarta dhe të lehta për t'u ndjekur se si të "Mbajtja e fillimit të brumit të thartë" nëpërmjet kodit QR
Filles për brumin e thartë të Uellsit 1000 vjeçar
The sourdough starter culture from Wales is more than just a leavening agent; it carries a rich historical and cultural legacy. It connects to the ancient Silk Road, facilitating the exchange of goods and ideas between East and West. Beginning in the Han Dynasty around the 2nd century BCE, this trade network serves as a reminder of a time when cooperation transcended borders. This sourdough culture gives baked goods a strong, tangy flavor. It develops a complex taste and texture as it ferments, enhancing each loaf. This starter reflects a shared heritage that unites people across time. Every loaf we bake engages us in a tradition of collaboration and creativity. Purchasing a wet starter allows quicker activation than a dehydrated one, but it still requires feeding for 24 hours over a few days to get it going.
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 Wales 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.
this starter is fed daily with All Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher flour.
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 Italian 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.Fed with All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher flour
Keeping 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.