Ushbu 142 yoshli Shotlandiya starterini ko'p yillar oldin Frantsiyaning Provans shahridan Korin Alavekios qo'l bilan olib kelgan, u uni Shotlandiyadan bir oiladan sotib olgan va uni ko'p avlodlarga meros qilib olgan.
U Bobning qizil tegirmonining butun bug'doy uni bilan oziqlanadi, u to'q shimoliy qattiq qizil bug'doydan 100% tosh maydalangan, to'yimli kepagi va urug'i saqlanib qolgan. Bu yuqori proteinli butun don uni klassik va an'anaviy non pishiruvchilarning doimiy, baland ko'tarilgan, butun donli nonlar uchun afzal tanlovidir. GMO yoki konservantlar yo'q.
Ushbu Heritage Scottish Starter 1882 yilda boshlangan, 142 yillik boy tarixga ega!
An'anaviy Shotlandiya xamirturushli non, uning zich tuzilishi va engil nordon ta'mi bilan mashhur. Bundan tashqari, u bir oz mevali yoki yong'oqli rangga ega bo'lganligi bilan ajralib turadi. U yumshoq bug'doydan tayyorlangan bo'lib, oqsil miqdori past va shuning uchun kleykovina miqdori past.
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.
