Ọmọ ilu Scotland ọmọ ọdun 142 yii ni a gbe ni ọwọ lati Provence France ni ọpọlọpọ ọdun sẹyin nipasẹ Corinne Alavekios ti o gba lati ọdọ idile kan lati Ilu Scotland ti o fi silẹ fun ọpọlọpọ awọn iran.
O ti wa ni je Bob ká Red Mill odidi alikama iyẹfun ti o jẹ 100% okuta ilẹ lati dudu ariwa lile pupa alikama, pẹlu gbogbo awọn ti awọn nutritious bran ati germ si tun mule. Yi ga-amuaradagba odidi ọkà iyẹfun ni awọn ayanfẹ wun ti Ayebaye ati ibile akara àkara fun dédé, ga nyara, gbogbo ọkà akara. Ko si GMO ká tabi preservatives.
Ibẹrẹ Ajogunba ara ilu Scotland yii bẹrẹ ni ọdun 1882, ni itan-akọọlẹ ọlọrọ ti Ọdun 142 ati kika!
Burẹdi ekan ara ilu Scotland ti aṣa ti o jẹ mimọ fun sojurigindin ipon rẹ ati adun ekan sere. O tun ti ni ijuwe bi nini eso ti o ni die-die tabi ohun ajẹsara nutty. A ṣe pẹlu alikama rirọ ti o kere si amuaradagba ati nitorinaa akoonu giluteni kekere.
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.
