Lesi siqalisi sase-Scottish esineminyaka engu-142 saphathwa ngesandla sisuka eProvence France eminyakeni eminingi edlule nguCorinne Alavekios owasithola emndenini waseScotland owasinikeza izizukulwane eziningi.
Iphakelwa ufulawa kaBob's Red Mill Whole Wheat Flour ongamatshe angu-100% kakolweni obomvu oqinile osenyakatho, nawo wonke ama-bran onomsoco kanye namagciwane asaqinile. Lo fulawa wokusanhlamvu onamaprotheni amaningi uwukukhetha okukhethwa kukho kwababhaki besinkwa bendabuko kanye nezinkwa ezingaguquki, ezikhuphukayo, neziphelele. Awekho ama-GMO noma ama-preservatives.
Le Heritage Scottish Starter yaqala ngo-1882, inomlando ocebile weMinyaka eyi-142 nokubalwa!
Isinkwa senhlama emuncu yendabuko yaseScottish esaziwa ngokuthungwa kwaso okuminyene kanye ne-flavour encane emuncu. Kuphinde kwaphawulwa ngokuba nethoni ephansi enezithelo noma ezinomsoco. Yenziwe ngokolweni othambile onephrotheni ephansi ngakho-ke inokuqukethwe kwe-gluten ephansi.
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.
