The Web Content Accessibility Guidelines (WCAG) defines requirements for designers and developers to improve accessibility for people with disabilities. It defines three levels of conformance: Level A, Level AA, and Level AAA. The Lazy Antelope is fully conformant with WCAG 2.2 level AA. Fully conformant means that the content fully conforms to the accessibility standard without any exceptions. Accessibility Statement At The Lazy Antelope, we are dedicated to providing you with a seamless online shopping experience. Our curated collection of products ensures accessibility to unique items that cater to your needs. With a focus on quality and customer satisfaction, we strive to be your go-to online store. Our journey began with a passion for offering exceptional products at affordable prices. Explore our store to find the perfect items for yourself or as gifts for your loved ones. Accessibility Statement for The Lazy Antelope This is an accessibility statement from The Lazy Antelope. Conformance status The Web Content Accessibility Guidelines (WCAG) defines requirements for designers and developers to improve accessibility for people with disabilities. It defines three levels of conformance: Level A, Level AA, and Level AAA. The Lazy Antelope is fully conformant with WCAG 2.2 level AA. Fully conformant means that the content fully conforms to the accessibility standard without any exceptions. Feedback We welcome your feedback on the accessibility of The Lazy Antelope. Please let us know if you encounter accessibility barriers on The Lazy Antelope: E-mail: thelazyantelope@gmail.com Postal Address: 315 Diehl Ave Des Moines, IA 50315 Date This statement was created on 22 February 2026 using

Discover the essential sourdough baking tips to master rustic loaves using a Dutch Oven. Learn to bake with confidence! Baking sourdough bread in a cast iron Dutch oven is a game changer! The heavy lid traps steam, creating a perfect environment your bread to rise. Plus, it promotes a beautifully crispy crust while keeping the inside soft and airy. It's an easy and effective method that will elevate your bread baking experience! "There is a quiet magic in the 24-hour journey of a sourdough loaf. From the first stretch of the dough to the final, crackling 'song' it sings as it leaves the Dutch oven, we believe in the beauty of the process. Our 475°F method ensures a deep, rustic bake that honors the traditional craft of artisan bread-making." The Dutch Oven & Sourdough: A History of the Perfect Crust The pairing of sourdough bread with the cast iron Dutch oven is a story of survival, innovation, and culinary science. While sourdough remains one of the oldest forms of grain fermentation, the Dutch oven revolutionized how we bake it at home. From the Hearth to the Homestead The Dutch oven as we know it emerged in the early 1700s when Abraham Darby patented a sand-casting method that made heavy iron cookware affordable for the masses. In colonial America and during the westward expansion, these pots served as portable "mini-ovens." Without access to permanent brick ovens, pioneers and Klondike “Sourdoughs” used the heavy lids and thick walls of cast iron to bake bread directly over campfire embers. The Science of the "Professional" Home Bake For decades, home bakers struggled to replicate the "oven spring" and blistered crusts of professional bakeries. The secret lay in steam. Modern sourdough enthusiasts popularized the Dutch oven because it effectively mimics a steam-injected commercial oven by: Trapping Moisture: The tight seal captures the water evaporating from the dough, keeping the surface supple so the bread can expand fully before the crust hardens. Radiant Heat: Cast iron’s incredible thermal mass provides the consistent, intense heat necessary for a deep, golden-brown finish. Today, the Dutch oven is the gold standard for artisan sourdough, bridging the gap between ancient fermentation traditions and modern kitchen performance. To master the sourdough bake, you must balance the intense heat needed for the rise with the protection required to prevent a charred base. Preheating for Maximum Rise The 60-Minute Rule: Cast iron takes significantly longer to heat than the air in your oven. Preheat your Dutch oven at 450°F–500°F (230°C–260°C) for at least 45 to 60 minutes before loading the dough. Heat the Lid: Ensure the lid is inside the oven during preheating. A cold lid will immediately drop the internal temperature and reduce the steam effect. Safety First: Use high-heat-resistant silicone oven mitts or heavy-duty suede welding gloves, as the iron will be searingly hot. Preventing a Burnt Bottom Because the bottom of the Dutch oven sits closest to the heating element, it can often scorch the underside of your loaf. The Baking Sheet Shield: The most effective trick is to place a flat baking sheet or pizza stone on the rack directly below your Dutch oven about 20 minutes into the bake. This deflects the direct radiant heat. Cornmeal or Semolina: Sprinkle a thin layer of coarse cornmeal or semolina on the bottom of the pot (or under your parchment paper) to create a small air gap between the dough and the iron. Parchment Paper Slings: Use high-quality parchment paper to lower the dough into the pot. The paper acts as a slight thermal barrier and makes removal much safer.

Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. Ireland Ireland Ireland Ireland 爱尔兰的酸面包 酸面包并非原产于爱尔兰，却有着一段引人入胜的历史，凸显了爱尔兰僧侣在保护和推广这种古老面包制作技艺方面发挥的关键作用。这些僧侣在传承酸面包制作所需的技术和发酵剂方面发挥了重要作用，确保了这种面包始终是烹饪界的主流。随着酸面包的流行，它逐渐融入爱尔兰美食的肌理，并衍生出各种地域风味。这些改良展现了受爱尔兰地理和农业实践影响的独特食材和烘焙方法，反映了该国丰富多样且至今仍在蓬勃发展的烹饪传统。 As the popularity of sourdough spread, it became deeply intertwined with Irish cuisine, leading to the emergence of various regional variations tailored to local tastes and available ingredients. For instance, some regions incorporated locally grown grains, while others adapted techniques that reflected the distinct climate and environmental conditions of their area. This adaptability in sourdough baking highlights the intricate relationship between food, geography, and agricultural practices in Ireland. These adaptations not only demonstrate the ingenuity of Irish bakers but also celebrate the country's rich and diverse culinary heritage. Today, sourdough continues to thrive in Ireland, with artisanal bakeries and home bakers alike experimenting with flavors and techniques, ensuring that this historic bread remains a beloved staple on tables across the nation. 爱尔兰酸面包苏打面包 食谱 食谱 食谱 食谱

This Sourdough Starter is a living, multi-award-winning wild yeast culture. It has been fed daily for an incredible 68 years. In that time, it's raised some of the finest bread. To become a custodian of this edible heritage is priceless. 英国布里斯托尔 霍布斯之家面包店 68 年历史 Hobbs House Bakery 的酸酵头是一种屡获殊荣的活性野生酵母，历经 68 年的精心培育，成就了众多顶级面包的诞生。能够守护这份可食用的传承，实属难能可贵。这款酵头采用英国优质小麦制成的传统全麦面粉进行培养。 霍布斯之家烘焙坊酸面包 霍布斯面包房酸面包的传承：烹饪遗产研究 在烹饪艺术领域，很少有元素能像精心培育的酸酵头那样备受推崇。霍布斯屋烘焙坊的酸酵头，是传统与工艺的鲜活见证，在英国布里斯托尔传承了68年。本书探讨了这种屡获殊荣的野生酵母培养物的历史意义、文化价值和技术复杂性，并强调它不仅仅是一种食材；更是文化遗产的守护者和手工烘焙的象征。 历史背景 霍布斯屋面包房 (Hobbs House Bakery) 成立于 1920 年，是一家家族经营的烘焙机构，与英国的烘焙工艺一同发展。这家店的核心——酸酵头 (sourdough starter) 是一个活体，持续以来自英国优质小麦的全麦面粉为食。它的陈年和质地，突显着一段历史，反映了烘焙技术的演变以及英国谷物生产和消费的文化变迁。由于面包作为几个世纪以来的主食，其制作方法、配料和食谱也千差万别，展现了面包师对不断变化的农业格局的适应能力。 酸面包的科学 霍布斯屋面包房 (Hobbs House Bakery) 成功的核心在于其酸酵头 (sourdough starter) 中野生酵母和乳酸菌的独特相互作用。这些从当地环境中培养的微生物，赋予了酸面包独特的风味和口感。发酵过程提升了面包的口感和营养成分，使其更易于消化，更有利于肠道健康。每天用优质全麦面粉喂养酵头至关重要，因为它为酵母和细菌提供生长所需的营养，从而维持数十年来持续的循环。 文化意义 成为这样一款传奇酸酵头的守护者，是一项充满文化意义的事业。在工业化烘焙取代传统烘焙的时代，霍布斯之家烘焙坊堪称手工技艺的典范。培育这种酵头的意义远不止于制作面包，更是与历史、传统和社群身份认同的契合。酸面包通常被认为是“厨房的灵魂”，是家庭联系和文化交流的媒介。它承载着那些用它烘焙的人的故事、记忆和仪式，使其成为烹饪遗产中鲜活的文物。 奖项与表彰 霍布斯之家面包店的酸酵头所获的赞誉凸显了其背后工匠的品质和奉献精神。在烘焙比赛中，这种酵头一直因其制作的卓越面包和在现代环境下保留传统做法而获得认可。这些成就强调了在快速变化的食品行业中传承濒临失传的技能和知识的重要性。霍布斯之家面包店这款拥有 68 年历史的酸酵头不仅仅是一种烹饪工具；它象征着烘焙的韧性和延续性。它的存在挑战了大规模生产面包的观念，并鼓励人们更深入地欣赏烘焙艺术。作为这一食用遗产的守护者，霍布斯之家面包店的面包师们为布里斯托尔的美食景观做出了贡献，并更广泛地探讨了在日益同质化的世界中保留传统饮食习惯的重要性。通过这种非凡的酵母发酵剂，我们回忆起烘焙所蕴含的丰富历史、文化和科学，它为我们提供了与过去的联系，并为我们的烹饪未来提供了指导。

At The Lazy Antelope Milling Co., we redefine artisanal baking with freshly milled, organic flours produced daily for peak nutrition. Based in Iowa, we specialize in stone-ground grains, including ancient Einkorn, Kamut, and nutrient-dense Dark Rye. We preserve history through heritage sourdough cultures—from the 1893 Gold Rush to Icelandic traditions. By milling our own non-GMO grains, we provide a superior, artisanal foundation for every baker. The Lazy Antelope is a company committed to responsible practices in all of our products. We offer items that not only meet your needs but also support fair trade and environmentally friendly initiatives. Together, we can make a positive impact on the world while enjoying high-quality, ethically crafted goods. Explore our selection and join us in celebrating conscious consumerism! Welcome Welcome Welcome Welcome We are deeply committed to nurturing and protecting our planet, understanding the intricate balance of ecosystems and the vital role they play in sustaining all forms of life. We recognize the inherent beauty of nature—its diverse landscapes, rich biodiversity, and the profound connections between species—including humans. Our dedication extends to promoting sustainable practices that honor and preserve this delicate balance. Natural foods that nourish the body are a direct reflection of this commitment. They are sourced from the earth in a way that respects the environment, emphasizes organic farming methods, and supports local communities. By choosing natural, whole foods, we not only support our health and well-being but also contribute to the health of our planet. Each bite is a step towards fostering a sustainable future, where we appreciate and protect the environment that sustains us all. Our philosophy embraces a holistic approach, advocating for food systems that are not only healthy but also ethically responsible and environmentally friendly.

What flour do we use? My starter didn't rise: My starter isn't increasing! 常见问题解答 在这里找到答案 当你的开胃菜到达时 喂它。可能需要喂几次才能让它恢复状态，但它会恢复的。 发酵剂比例为 1:1:1（酸酵头：面粉：水），60 克未漂白面粉（与您购买的酵头相匹配的面粉），60 克温水，以及 60 克酵头。将酵头放入玻璃罐中，盖子不要盖紧；将其放在台面上几个小时，直至发酵至两倍大。酵头充分发酵后即可用于烘焙。为了保证您的食谱有足够的酵头，请勿丢弃。务必保留 60 克酵头作为您的酵头，并将其余的酵头用于烘焙。之后，您可以将其放入冰箱；拧紧盖子，每周进行一次发酵，除非您经常烘焙，希望将其与日常发酵一起进行。 我的开胃菜没有升起 这可能由以下几个不同的原因造成： 1) 如果温度太低，请尝试将发酵剂存放在其他地方。冰箱顶部效果很好。 2) 如果您使用了漂白面粉，并且漂白剂杀死了一些活性菌，请换用未漂白面粉。 3) 您使用了处理过的水。有时，自来水会经过氯处理。请尝试使用未经处理的水。切勿使用蒸馏水。 如果其他方法均失败，请尝试通过以下方式重置： 将25克酵头放入罐中，加入50克面粉和50克水。按照这个比例，酵头的体积大约在12-24小时内就会翻倍。 我的启动器没有增加！ 酸酵头本身不会自行膨胀；它会膨胀一倍，然后收缩。如果你想要更多酵头，下次喂食时不要丢弃，称量酵头，并加入等量的面粉和水。重复24小时的喂食，直到你有足够的酵头来烘焙你的面包。确保保留60克酵头作为你的“母酵头”。将其放入冰箱作为你的主酵头（务必按1:1:1的比例喂食）。

Master the art of the perfect bake with The Lazy Antelope. Our starters are a living symphony of wild yeast and lactic acid bacteria, delivering that signature artisanal tang and an airy, open crumb. For a successful recovery, using a 16oz glass jar is critical; it provides the ideal environment for your starter to thrive. Fill it to 40–45% capacity to ensure perfect gas expansion and microbial growth. Experience the flavor complexity and golden, shattering crust of true sourdough. 野生酵母和乳酸菌（LAB）共同作用，使酸面团发酵。这些微生物会产生气体，赋予面包独特的蓬松质感，同时产生酸，为面包增添令人愉悦的酸味，带来独特的体验。野生酵母消耗面粉中的糖分时，会释放二氧化碳，在面团内部形成无数微小气泡。这一过程最终形成轻盈、疏松的面包屑，这正是优质酸面团的标志。 与此同时，乳酸菌也会消耗这些糖分，但它们的作用远不止发酵。它们会产生风味酸，不仅能提升口感，还能通过降低pH值来延长面包的保质期。这种酸化作用还能强化面筋网络，使面团拥有更好的结构和稳定性。 为了达到最佳发酵效果，请将发酵罐装至容量的40-45%——不多不少——以便有足够的空间供气体膨胀和微生物生长。在喂养酸酵头时，使用较小的空间至关重要。发酵时间越长，酸酵头烘焙的风味复杂性和消化率就越高。 最终成品堪称杰作：酥脆的金棕色表皮，每一口都令人愉悦地裂开，露出湿润耐嚼的内部，让酸面包从众多面包中脱颖而出。每一条面包都展现了其独特的环境和食材，使酸面包成为一项真正独特的烘焙尝试。 天然气在酵母发酵剂中的重要性 A 16 oz glass jar with a ring lid is crucial for the recovery of a sourdough starter after shipping. 新款 Lazy Antelope Starters 需要一个带环盖的 16 盎司罐子

Egyptian Giza culture was a wonderful addition to our collection of authentic sourdough cultures from around the world. "It is one of the oldest cultures we have with a history dating back over 4,500 years. It was collected by Ed and Jean Wood while on a trip for the National Geographic Society to discover how the Egyptians baked in 4500 B.C. 关于 埃及吉萨文化是懒羚羊在我们来自世界各地的正宗酵母文化收藏中的最新成员之一。 “它是我们拥有的最古老的文化之一，其历史可以追溯到 5,000 多年前。它是由 Ed 和 Jean Wood 在国家地理学会旅行期间收集的，目的是探索公元前 4500 年埃及人如何烘烤冷藏酵母文化变得休眠但可以存活数月，只需在使用前喂食即可重新激活它们。发现这种文化的面包店可以追溯到古代，位于金字塔的阴影下。这可能是制作人类第一个发酵面包的文化，也是它被用来为国家地理学会重新制作第一个面包”（Sourdough International LLC）。 The Lazy Antelope has been asked about the acquisition of the Egyptian sourdough culture. We are proud to confirm that we personally purchased this culture from Dr. Ed Wood many years ago and have diligently cared for and fed it daily ever since. Dr. Ed Wood, who held both an MD and a PhD, was a distinguished pathologist and research scientist celebrated for his work on wild yeasts and sourdough baking. His interest in ancient sourdough cultures began in the 1980s when he was practicing in Saudi Arabia, where he launched extensive research to trace the origins of bread. Dr. Wood obtained his PhD at Cornell University under the mentorship of nutrition expert Dr. Clive McCay, and by 1983, he was appointed Chairman of Pathology at a hospital in Riyadh. While residing in the Middle East, Dr. Wood and his wife, Jean, devoted themselves to sourcing traditional wild sourdough cultures, collecting starter samples and recipes from diverse regions worldwide. In 1993, Dr. Wood collaborated with Egyptologist Dr. Mark Lehner to recreate early leavened breads at an archaeological baking site in Egypt. Dr. Woods' research resulted in the isolation of a wild yeast culture known as "La Giza," which is believed to predate the construction of the pyramids. This journey was documented by National Geographic Magazine, and the article can be found in the January 1995 edition. He dedicated his efforts to promoting the consumption of healthy bread, aiming to enhance overall health and nutrition for people worldwide. At The Lazy Antelope, we continue his mission of sharing a piece of history with all of you. Sourdough Starter from Giza, Egypt The art of bread-making is one of humanity’s oldest culinary practices, deeply intertwined with cultural, social, and economic developments across civilizations. Among the various types of bread that have emerged over millennia, sourdough stands out not only for its unique flavor and texture but also for its ancient origins. One remarkable testament to this ancient craft is the sourdough starter that can be traced back to Giza, Egypt, with a history that is more than 4,500 years old. This explores the historical context, cultural significance, and enduring legacy of this exceptional sourdough culture, emphasizing its role in understanding ancient Egyptian baking practices and its implications for contemporary baking. History Sourdough in Ancient Egypt The origins of sourdough can be traced back to the earliest civilizations, where the necessity of sustenance led to innovations in food preparation. Archeological evidence suggests that leavened bread emerged in Egypt around 2600 B.C., during the time of the Old Kingdom, coinciding with the construction of the iconic pyramids. This sourdough starter, which has been preserved and utilized by The Lazy Antelope, is a direct descendant of the cultures that ancient Egyptian bakers used. Collected by Ed and Jean Wood during a National Geographic Society expedition, this starter offers a rare glimpse into the methods and materials used by Egyptians in their baking rituals. The significance of bread in ancient Egyptian society cannot be overstated. It was a staple food, serving not only as a primary dietary source but also as a symbol of prosperity and community. Bread was often offered to the gods, reflecting its sacred status in rituals and religious practices. The discovery of a bakery that dates to antiquity near the pyramids highlights the connection between the baking process and the monumental achievements of Egyptian civilization, suggesting that bread-making was central to their daily lives and cultural identity.

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. 安全信息 在也使用小麦的设施中制造。所有的开胃菜都在某个时候含有小麦。 根据发酵剂的不同，成分可能包含： 亚瑟王未漂白通用面粉、黑麦面粉、粗麦粉、 00 意大利面粉 法律免责声明 有关膳食补充剂的声明未经 FDA 评估，且无意用于诊断、治疗、治愈或预防任何疾病或健康状况。 过敏原信息 麸质、小麦

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 伊琳娜的酸面包食谱 制作酸面包 1 杯发酵好的起泡发酵剂 1 1/2 杯温水 3杯威诺纳未漂白面粉 2茶匙盐 喂发酵剂 1/2 杯温水 3/4 杯 All Trumps 面粉 放在温暖的地方约 4 小时 将面包放入冰箱冷藏一夜。 在切面包的同时，将烤箱预热至 450 度 盖上盖子，放入荷兰烤箱烘烤 40 分钟 取下盖子，再烤10分钟 盖上盖子，让面包完全冷却，使面包更柔软 食谱作者：Irina Pyatak

There are a few tools that help making sourdough bread easier to do, although they aren’t required. 制作酵母面包所需的工具 有一些工具可以帮助使酵母面包更容易制作，尽管它们不是必需的。我喜欢使用立式搅拌机，因为它可以节省我很多时间。可以用手混合；我只是喜欢让我的手臂休息一下。如果你没有立式搅拌机，但仍然想在不用手揉捏的情况下制作面包，我将分享一种称为拉伸和折叠的方法，无需揉捏。 我在制作酵母面包时一直使用的其他东西是班尼顿篮子、台式刮刀、跛子和温度计。如果你家周围的篮子能容纳大致相同体积的面团，你就可以使用它们。当我必须一次做很多面包时，我也有不锈钢碗。 台式刮刀可以方便地将面团从碗中刮出，将面团分成多个面包，并在成型时刮擦柜台。 糖果或肉类温度计已成为我的必需品。有时我会发现我的面包由于某种原因没有完全烤到中间。 Lame（发音为 LAHM，法语中的意思是“刀片”）通常是一根细长的棍子，用于固定金属剃刀，用于切割或刻划面包面团，以帮助控制面包在烘烤时的膨胀。 Bannetons 和 Brotforms 是欧洲的发酵篮，用于手工面包烘焙，它们可以互换使用。 （这些术语有时也可以互换使用。）“Banneton”是此类篮子的法语名称，而“Brotform”是德语。 The Secret to Starter Success- To help a shipped starter recover from the stress of transit, the right environment is crucial. We recommend using a 16 oz glass jar with a ring lid. This provides the necessary headspace for expansion and allows for vital gas exchange. The Recovery Feeding: Mix your starter using a 1:1:1 ratio by weight. For a 16 oz jar, the ideal balance is: 60g Shipped Starter 60g Flour 60g Water Ideally between 78 and 85°F (25-29°C). Stir until no dry flour remains and secure the ring lid loosely to allow gases to escape.

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 THE LAZY ANTELOPE MILLING CO. Discover Historical & Unique Sourdough Starters FROM AROUND THE WORLD 店铺 店铺 OUR STORY Heritage Grains, Timeless Starters Inspired by the historical significance of bread-making, we believe that life's simple pleasures such as sharing a freshly baked loaf of sourdough with loved ones should be cherished and passed down through generations. At The Lazy Antelope, we strive to honor this tradition by providing excellent sourdough starters and fostering a connection to the diverse baking practices that have shaped our culinary heritage. 店铺 ABOUT OUR STARTERS Researched, sourced and supported by oral histories I Thoroughly researched We have thoroughly researched and sourced authentic historical sourdough starters. II Oral histories Oral histories from reputable experts and communities support each one. III Origins & traditions These sources provide valuable insights into the origins and traditions surrounding each starter. IV Cultural importance By prioritizing these credible accounts, we honor the rich heritage of sourdough baking and share its cultural importance with others. NATIONAL STANDARD· TRULY TOP-NOTCH 真正一流的 EXPLORE STARTER ORIGINS Historical & Unique Sourdough Starters from Alaska READ THE ORIGIN Australia READ THE ORIGIN Bahrain READ THE ORIGIN Bristol England READ THE ORIGIN Cripple Creek Colorado READ THE ORIGIN Giza Egypt READ THE ORIGIN Finland READ THE ORIGIN Paris France READ THE ORIGIN Germany READ THE ORIGIN Iceland READ THE ORIGIN lowa (Gluten Free) READ THE ORIGIN Ireland READ THE ORIGIN Italy READ THE ORIGIN New Zealand READ THE ORIGIN Poland READ THE ORIGIN Russia READ THE ORIGIN San Francisco READ THE ORIGIN Saudi Arabia READ THE ORIGIN Scoland READ THE ORIGIN South African READ THE ORIGIN Sweden READ THE ORIGIN Wales READ THE ORIGIN Oregon Trail READ THE ORIGIN THE SHOP Starters, Flour & More 店铺 Dehydrated Sourdough Starter 25 g. From $12.00 Excluding Sales Tax VIEW National Geographic January 1995 - Featuring our Egypt starter, - NO MAP $30.00 Excluding Sales Tax VIEW Freshly milled Pumpernickel flour NET WT 48OZ (3LBS) 1.36 kg From $12.21. Excluding Sales Tax VIEW Freshly milled White Rye flour NET WT 48OZ (3LBS) 1.36 kg From $9..31 Excluding Sales Tax VIEW Freshly milled Dark Rye flour NET WT 48OZ (3LBS) 1.36 kg From $9.31 Excluding Sales Tax VIEW Russian Dark Rye Wet Sourdough Starter Culture $14.00 Excluding Sales Tax VIEW Irish White Rye Sourdough Starter From $14.21. Excluding Sales Tax VIEW Bristol England Wheat SD Starter From $12.00 Excluding Sales Tax VIEW Garden of Eden Bahrain Sourdough Starter From $12.00 Excluding Sales Tax VIEW Australia White Rye Sourdough Starter From $12.00 Excluding Sales Tax VIEW EST. 1870 PARISIAN FRANCE Sourdough Starter culture From $12.00 Excluding Sales Tax VIEW Icelandic Dark Rye Wet Sourdough Starter Culture From $14.00 Excluding Sales Tax VIEW 1847 Oregon Trail Sourdough Starter Culture From $12.00 Excluding Sales Tax VIEW 125-year-old Alaska Organic Sourdough Starter From $12.00 Excluding Sales Tax VIEW Cripple Creek, Colorado 1893 Sourdough Starter From $12.00 Excluding Sales Tax VIEW 1882 Scotland Wheat Sourdough Starter From $12.00 Excluding Sales Tax VIEW Swedish White Rye Sourdough Starter From $14.00 Excluding Sales Tax VIEW 1000-year-old Italy sourdough starter culture From $12.00 Excluding Sales Tax VIEW Polish Dark Rye Wet Sourdough Starter From $14.00 Excluding Sales Tax VIEW 174-Year-Old San Francisco Sourdough Starter From $12.00 Excluding Sales Tax VIEW Finland Dark Rye Sourdough Starter From $14.00 Excluding Sales Tax VIEW Iowa Gluten-Free Sourdough Starter Culture From $14.00 Excluding Sales Tax VIEW 1000 Year old Wales Sourdough Starter From $12.00 Excluding Sales Tax VIEW Bavarian “Black Death” Sourdough Starter 1633 Dark Rye-Pumpernickel From $12.00 Excluding Sales Tax VIEW GET TO KNOW US Founded by a family of bakers The Lazy Antelope was founded by a family of bakers dedicated to cultivating authentic, ancient, and unique sourdough starters from various regions around the world. Our journey into the world of sourdough has been enriching, filled with wonderful flavors and captivating stories. We are excited to share this experience with all of you. ABOUT US THE SCIENCE OF STARTER START HERE New to sourdough? Begin in order 01 First Steps Directions Starter care Jar Size When to use starter Tools Click for Help Page (PDF) 02 Dehydrated Starter Dehydrated starter Dehydrated GF Starter Dehydrated Directions (PDF) 03 Baking & Recipes Recipes Sourdough Bread Recipe Stretch and Fold Baking in a Dutch Oven Flour Scale vs. Cups (PDF) 04 Learn & Troubleshoot Helpful Information Ultimate FAQs The Science of Starter Terminology Age of a starter Can a Sourdough Starter go Bad? Safety & Allergen Information START HERE Subscribe to our newsletter! Don't miss out on updates and recipes! Email* Join I want to subscribe to your mailing list. * Historical & Unique Sourdough Starters From Around The World 店铺