Imiphumela Yokusesha

Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. Ukolweni waseNingizimu Afrika Kusuka eKenilworth, indawo engaphansi kweKapa, eNingizimu Afrika Izici Eziyingqayizivele Nezicelo Ze-South African Wheat Sourdough Starter evela e-Kenilworth Ukolweni uyinhlamvu ebalulekile eye yakha imikhuba yokupheka kanye nomnotho wezolimo emhlabeni wonke. Phakathi kwezinhlobonhlobo zikakolweni olinywa emhlabeni wonke, ukolweni waseNingizimu Afrika ovela endaweni engaphansi kwe-Kenilworth eKapa uthole ukunakwa okukhulu ngezakhiwo zawo ezihlukile. Lokhu kuhloswe ukuhlola izici ezihlukile zikakolweni we-Kenilworth, ukusetshenziswa kwawo ekubhakeni, kanye nezinzuzo zawo ezingaba khona kubo bobabili ababhaki abangochwepheshe nabasebenza ngobuciko. Umongo Womlando Nokutshala I-Kenilworth iyidolobha elicebile ngomlando wezolimo, elinesimo sezulu nesimo sendawo esivumela ukutshalwa kukakolweni. Isimo sezulu saseMedithera sase-Cape Peninsula, esibonakala ngobusika obumanzi nehlobo elomile, sinikeza indawo ekahle yokutshala izinhlobo zikakolweni ezisezingeni eliphezulu. Abalimi bakulesi sifunda baye bacija izindlela zabo zokulima ezizukulwaneni ngezizukulwane, begxile ezinhlobonhlobo ezibonisa ukukhuthazela kanye namaphrofayili e-flavour ahlukile. Ukolweni ovela e-Kenilworth waziwa kakhulu ngofulawa wawo kakolweni, owamukelwa ababhaki abazigaya okusanhlamvu, okuphawula ukushintshela ezinkambisweni zokubhaka ezenziwe ngobuciko ezibeka phambili ikhwalithi nephunga ngaphezu kokukhiqizwa ngobuningi. Izici ezihlukile ze-Kenilworth Wheat Sourdough Starter Enye yezimfanelo ezibaluleke kakhulu zikakolweni we-Kenilworth yimvubelo yayo ephezulu uma iqhathaniswa nofulawa omhlophe ojwayelekile. Kuthiwa ufulawa kakolweni wonke okhiqizwa kulezi zinhlobonhlobo ubilisa ngokuphumelelayo, okwenza uthandeke kakhulu kulabo abenza inhlama emuncu nezinye izinqubo zokubhaka ezisekelwe ekuvubeleni. Okuqukethwe kwamaprotheni amaningi kafulawa kakolweni we-Kenilworth, kuhlanganiswe nesakhiwo sayo esiyingqayizivele se-gluten, kuvumela ukwakhiwa kwesinkwa esinomoya nesithambile esigcina uqweqwe oluhlafunwayo. Ngaphezu kwalokho, iphrofayili ye-flavour kakolweni we-Kenilworth ibonakala ngokugqama kwamantongomane, okuqhubekayo ngenqubo yokubhaka. Lokhu kunambitheka okuhlukile kugcwalisa izimpahla ezibhakiwe ngekhwalithi ecebile, yomhlaba evame ukungabikho kufulawa omhlophe ojwayelekile. Amanothi omuncu atholakala ezinqubweni zokuvutshelwa abuye athuthukiswe uma usebenzisa le koro, okuholela ekuhlangenwe nakho kokunambitheka okuyinkimbinkimbi kwesinkwa senhlama emuncu. Izicelo ku-Baking Ufulawa kakolweni we-Kenilworth uguquguquka kakhulu futhi ungasetshenziswa ngempumelelo ngokuhambisana nezinye izinhlobo zokusanhlamvu, ezifana nesipelingi ne-Kamut. Amandla okuvubela alo kolo ayenza ifanelekele ababhaki abafuna ukuhlola ama-nuances wezinhlamvu zasendulo, njengoba ivubela isipelingi kanye ne-Kamut kahle kakhulu. Izinkwa eziwumphumela zigcina ukunambitheka kwe-flavour, lapho umsoco we-Kenilworth kakolweni uhambisana nezici ezihlukile ze-spelled ne-Kamut, okwenza umkhiqizo onokunambitheka kokubili futhi ohlukile. Ababhaki abasebenzisa ufulawa kakolweni we-Kenilworth bavame ukubika ukuthuthukiswa kwekhwalithi iyonke yemikhiqizo yabo. Izinkwa ezimhlophe zenhlama emuncu ezenziwe ngalo fulawa zihluke ngokuphawulekayo kulezo ezenziwe ngofulawa omhlophe ovamile, okubonisa ukuthungwa okugqame kakhulu kanye nephrofayili yokunambitheka. Ukwengeza, yonke ingxenye yezinhlamvu zikakolweni we-Kenilworth inegalelo enanini lokudla okunomsoco emikhiqizweni yokugcina, okwenza ingagcini nje ngokuba mnandi kodwa futhi ibe nempilo. Ukolweni otshalwa e-Kenilworth, eNingizimu Afrika, umele ukuphambana okumangalisayo kwamagugu ezolimo kanye nokuqanjwa kabusha kwezolimo. Imvubelo yayo eyingqayizivele, ehambisana nephrofayili ye-flavour ehlukile kanye nokuguquguquka kwezicelo zokubhaka, iyibeka njengesithako esibaluleke kakhulu kubo bobabili ababhaki abayizingcweti kanye nezindawo zokupheka ezichwepheshile. Njengoba isidingo sezinga eliphezulu, izithako ezinambithekayo siqhubeka sikhula, ukolweni waseKenilworth unikeza inketho ephoqelelayo kulabo abafuna ukuphakamisa ukubhaka kwabo ngokusebenzisa ufulawa kakolweni. Igcizelela ukubaluleka kokuqonda nokusebenzisa okusanhlamvu, indaba kakolweni waseKenilworth ayibonisi nje kuphela ifa elicebile lezolimo eNingizimu Afrika kodwa futhi igqamisa amathuba okuthuthukisa ulwazi lokubhaka jikelele. Lesi siqalisi senziwe futhi sathuthukiswa nge-Kenilworth kakolweni; manje isiphakelwa ngengxube kafulawa okuhlanganisa neGeneral Mills Gold Medal Stoneground wheat. Iwumbudumbudu kafulawa ophelele wokusanhlamvu ogaywe kusuka ku-high protein spring wheat. Lo fulawa uthakaselwa ngababhaki abafisa ukukhiqiza izinto ezibhakwe okusanhlamvu okunomsoco kakhulu. Lo fulawa uqukethe izinga lamaphrotheni elingu-13.8%.

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. I-Ireland I-Sourdough e-Ireland Isinkwa se-Sourdough, nakuba singezona esase-Ireland, sinomlando othakazelisayo ogqamisa indima ebalulekile yezindela zase-Ireland ekulondolozeni nasekukhuthazeni lolu hlobo lwakudala lokwenza isinkwa kulo lonke elaseYurophu. Lezi zindela zaba nesandla ekugcineni amasu kanye namasiko okuqala adingekayo enhlama emuncu, eqinisekisa ukuthi isinkwa sihlala siyisisekelo sokupheka. Njengoba inhlama emuncu ithola ukuthandwa, yalukwa yaba yindwangu yase-Irish cuisine, okwaholela ekuthuthukisweni kwezinhlobonhlobo zezifunda. Lokhu kuzivumelanisa nezimo kubonisa izithako eziyingqayizivele nezindlela zokubhaka ezithonywa indawo yase-Ireland nezinqubo zezolimo, okubonisa ifa lezwe elicebile nelihlukahlukene lezokupheka eliqhubeka lichuma namuhla. Isinkwa sase-Irish Sourdough Soda Indlela yokupheka Indlela yokupheka Indlela yokupheka Indlela yokupheka

Susan on Jan 24, 2024 5 out of 5 stars This starter was held up due to our ice storm, so it took 10 days to get here. But I fed it immediately and it doubled in six hours! Robust, sweet smelling, and I can hardly wait to bake with it! USusan ngoJanuwari 24, 2024 5 kwezinkanyezi ezi-5 Lesi siqalisi samiswa ngenxa yesiphepho sethu seqhwa, ngakho kuthathe izinsuku eziyi-10 ukufika lapha. Kodwa ngayipha ukudla ngokushesha futhi yaphindeka kabili ngamahora ayisithupha! Iqinile, inuka kamnandi, futhi angisakwazi nokulinda ukubhaka ngayo! Kodwa ngi-ode kuphela inkomishi engu-1/3, ngakho-ke ngihlakulela inqwaba enkulu. Nakanjani owinile. U-Riley Jones Engeza Isibuyekezo Senze kanjani? Would you recommend us to your friends? Yes No Submit Thanks for submitting!

EST 1870 PARISIAN SOURDOUGH "This comes from a little boulangerie in Paris that has been baking and selling its sourdough since 1870". EST 1790 PARISIAN SOURDOUGH I-FRANCE "Lokhu kuvela ku-boulangerie encane eParis ebibhaka futhi ithengisa inhlama emuncu kusukela ngo-1790". Lesi siqalo sithengwe ngabangane bethu esibathembayo kwa-J. Davenport's Famous Sourdough Starters. Ngokusho kwabo kulandelelwe emuva yonke indlela eya ku-1790 Paris. "Ilula futhi imnandi futhi iphatha kahle uqweqwe olushisayo. Ayinayo iphrofayili ye-flavour emuncu kakhulu, kodwa lokhu kuyenza ilungele izinkwa eziningi zasogwadule kanye nezinkwa ezijwayelekile". LESI khredithi yenhlama emuncu siya kuyo U-J. DAVENPORT UDUMILE ABAQALI BE-SOURDOUGH

These starters are robust and well-established, indicating that they have reached a strong level of fermentation. When you notice that they are bubbly and have doubled in size, it is a clear sign that they are ready to be incorporated into your baking. This stage is crucial, as it ensures that the starters will contribute optimal flavor and rise to your recipes.. Isikhathi sokusebenzisa isiqalisi sakho Lezi ziqalo ziqinile futhi zimi kahle, okubonisa ukuthi sezifinyelele ezingeni eliqinile lokuvutshelwa. Uma uqaphela ukuthi zinamagwebu futhi ziphindwe kabili ngosayizi, kuwuphawu olucacile lokuthi zikulungele ukufakwa ekubhakeni kwakho. Lesi sigaba sibalulekile, njengoba siqinisekisa ukuthi abaqalayo bazofaka ukunambitheka okuhle futhi bakhuphukele ekuphekeni kwakho.

How to Rehydrate a Dehydrated Sourdough Starter: Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. Indlela Yokuvuselela I-Dehydrated Sourdough Starter Sourdough bread, celebrated for its unique flavor and texture, relies on a well-cultivated sourdough starter. For bakers who have dried their starter for preservation or transport, rehydrating it is crucial to reclaim its fermentative power. This elucidates the steps involved in effectively rehydrating a dehydrated sourdough starter, exploring the biochemical processes involved and the best practices to ensure a successful revival. Understanding Dehydration and Its Impact on Yeast and Bacteria Dehydration of a sourdough starter entails removing moisture to inhibit microbial activity while preserving the starter's yeast and lactic acid bacteria (LAB) in a dormant state. This preservation method can extend the starter's shelf life for months or even years when kept in a cool, dry environment. However, the dormancy of yeast and LAB during dehydration requires careful management during the rehydration process to reactivate these organisms effectively. The central players in a sourdough starter are Saccharomyces cerevisiae (yeast) and various LAB species, predominantly Lactobacillus. Yeast is responsible for alcohol fermentation and the leavening of bread, while LAB contributes to the characteristic sour flavor through lactic acid production. Research indicates that the rehydration process significantly influences the microbial community dynamics and the subsequent fermentation performance of the starter (Cohen et al., 2018). Step-by-Step Guide to Rehydrating a Dehydrated Sourdough Starter 1. Preparation of the Environment: Begin by ensuring that all tools and containers are sanitized to prevent contamination during the rehydration process. Using glass or food-grade plastic containers is advisable. The ideal rehydration temperature is between 70°F and 85°F (21°C to 29°C), which favors yeast and LAB activity. 2. Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. 3. Initial Fermentation: Allow the mixture to sit at the ambient temperature for approximately 30 minutes to 1 hour. During this time, the dormant organisms begin to rehydrate and metabolize the available sugars. 4. Feeding the Starter: After the initial resting period, feed the starter with equal weights of water and flour (e.g., for every 50 grams of water, add 50 grams of flour). Whole wheat flour or rye flour is often preferred as they contain more nutrients and enzymes that support yeast and LAB growth. 5. Observation and Maintenance: Monitor the starter for signs of activity—bubbles, a rise in volume, and a pleasant sour aroma are indicators of a healthy fermentation process. This initial feeding may need to be repeated every 12 to 24 hours for several days to fully reactivate the microbial community. 6. Stabilizing the Starter: Once the starter consistently doubles in volume within a few hours of feeding, indicating robust activity, transition it to a maintenance feeding schedule. This typically involves feeding it once every 12 to 24 hours, depending on the ambient temperature and desired fermentation strength. Potential Challenges and Solutions Rehydrating a dehydrated sourdough starter is not without challenges. Factors such as insufficient temperature, incorrect flour types, and inadequate feeding ratios can hinder the revival process. If the starter shows signs of slow activity (e.g., lack of bubbles or sour smell), consider adjusting the water-to-flour ratio or incorporating a small amount of fresh starter from an active culture to introduce viable microorganisms into the mix. Moreover, some bakers may experience a temporary imbalance in the microbial community during rehydration, leading to off-flavors or undesirable characteristics in the bread. To mitigate this, maintaining a close observation of the fermentation process and making iterative adjustments is paramount. Rehydrating a dehydrated sourdough starter is a nuanced process that combines both art and science. By understanding the microbial dynamics and following systematic steps, bakers can successfully reactivate their dormant starters, allowing them to produce flavorful, artisanal bread once again. This process not only revives the starter itself but also reinforces the connection between fermentation science and culinary practice, preserving the rich tradition of sourdough baking for future generations. References Cohen, S. et al. (2018). The impact of storage conditions on the viability of dehydrated sourdough starters. *International Journal of Food Microbiology*, 266, 1-10.

The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Poland I-Dark Rye Ukolweni Omnandi I-Lazy Antelope iyajabula ukumemezela okungeziwe okusha eqoqweni lethu le-Sourdough Starters evela emhlabeni wonke! Lesi siko lesi-Polish elithandekayo lathengwa ku-oda lika-Ed Wood's International Sourdoughs #112-1111567-0042638 elithole ebhikawozi elincane lasePoland. Yayitshalwe ku-pumpernickel rye futhi yaphakelwa ufulawa werye omnyama we-Bob's Red Mill okusanhlamvu okuphelele futhi okungeyona i-GMO. futhi isanda kugaywa kumatshe okugaya ine-flavour yenhliziyo futhi ehlukile, asinaso isiqiniseko ngobudala bayo obuqondile. Siyayondla: I-Bob's Red Mill Organic Stone Ground Dark Rye Flour okusanhlamvu okuphelele futhi OKUNGEYONA-GMO- PAREVE & 90/10 ne-90 emnyama rye kanye 10 Ukuziqhenya Kwe-Prairie Natural S'Wheat Kakolweni Omnandi Ngokwemvelo okuyiqiniso Itshe likafulawa kakolweni omhlophe ovela ku-Farmer Direct Foods, Inc. Ulinywa endaweni yase-Kansas yi-Kosher kanye ne-NON-GMO. Kungu-100% ufulawa kakolweni oqinile omhlophe oqinile (kabili ngonyaka).

The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Konke mayelana ne-Lazy Antelope NjengeSitolo Se-inthanethi esaziwa kakhulu, sinikezela ngezinhlobonhlobo zeziqalo zenhlama emuncu ezivela emhlabeni wonke kanye nezinto zekhwalithi ephezulu ezihambisana nesevisi ecabangelayo nephumelelayo. Kusukela ngosuku lokuqala, besisebenza ngokungakhathali ukuze sandise iminikelo yethu futhi sinikeze amakhasimende ethu imikhiqizo ehamba phambili. Uthando lwethu lokwenza okuhle lusiqhube kwasekuqaleni futhi lusaqhubeka nokusikhuthaza ukuya phambili. Ithimba e-The Lazy Antelope liyazi ukuthi yonke imikhiqizo ibalulekile, futhi lilwela ukwenza konke ukuzizwisa kokuthenga kube lula futhi kuvuze ngangokunokwenzeka. Bheka isitolo sethu nezipesheli, futhi uthinte imibuzo noma izicelo. Siyajabula ukusiza! Xhumana nathi Ithimba lethu UStephanie Dixson Lisa Wertz Matthew Stigleman

Örebro, Sweden Limpa rye bread, known as “Limpabröd” in Swedish, has a rich history that dates back to the Middle Ages. It originated in the Swedish province of Småland, where rye was the main grain used. The Lazy Antelope has an exceptional sourdough culture from a charming little bakery in Örebro, Sweden. E-Örebro, Sweden Isinkwa se-Limpa rye, esaziwa ngokuthi "i-Limpabröd" ngesi-Swedish, sinomlando ocebile osuka eNkathini Ephakathi. Yavela esifundazweni saseSweden iSmåland, lapho i-rye yayiwukudla okusanhlamvu okuyinhloko. I-Lazy Antelope inesiko lenhlama emuncu engavamile evela ebhikawozi elincane elibukekayo e-Örebro, e-Sweden. Isinkwa se-Limpa rye, noma i-“Limpabröd” ngesi-Swedish, sinomlando othakazelisayo obonisa kokubili imikhuba yezolimo namasiko aseSweden. Ukusukela emuva eNkathini Ephakathi, lesi sinkwa besiwukudla okuyisisekelo emakhaya aseSweden amakhulu eminyaka. Izimpande zawo zitholakala esifundazweni sase-Småland, lapho isimo sezulu nesimo senhlabathi sasifaneleka kakhulu ukutshalwa kwe-rye. I-Rye yaba okusanhlamvu okuhamba phambili e-Småland ngenxa yokuqina kwayo nekhono lokuchuma emhlabathini ongavundile kancane, okuyenza ibe umthombo onokwethenjelwa wokondliwa kwemiphakathi yendawo. Inqubo yokwenza i-Limpa ihlanganisa inhlanganisela eyingqayizivele kafulawa we-rye, amanzi, usawoti, futhi ngokuvamile kuhlanganisa ukuthinta kwe-molasses noma isiraphu, okukunikeza ukunambitheka okumnandi kancane. Ukwengeza, izinongo ezifana ne-anise noma imbewu ye-caraway zivame ukungezwa, okuthuthukisa ukunambitheka kwayo okuhlukile. Ngokwesiko, i-Limpa yayibhakwa iyindilinga futhi inokwakheka okuminyene, okuswakeme, ilungele ukudla okunenhliziyo enhle. Njengengxenye yesiko lesi-Swedish, lesi sinkwa sivame ukujatshulelwa ushizi, inyama ephelisiwe, noma sifakwe ibhotela, okusenza sihambisane nezitsha ezihlukahlukene. Ngokuhamba kwesikhathi, isinkwa se-Limpa rye siye saqhubeka nokuvela, nezifunda ezahlukene zaseSweden zithuthukisa ukuhlukahluka kwazo, kodwa ukubaluleka kwaso kuhlala kuqinile. Ivamise ukuhlotshaniswa namadili amaholide nezikhathi ezikhethekile, igcizelela indima yayo hhayi nje njengomthombo wokudla kodwa futhi njengophawu lwamagugu aseSweden. Namuhla, amabhikawozi amaningi eSweden ayaziqhenya ngokwenza lesi sinkwa sendabuko, egcina ifa laso liphila ukuze izizukulwane ezintsha zilijabulele.

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 Iresiphi ka-Irina's Sourdough Ukwenza isinkwa senhlama emuncu 1 inkomishi ye-feeded and bubbly starter 1 1/2 izinkomishi zamanzi afudumele kakhulu 3 izinkomishi Winona unbleached ufulawa 2 tsp. Usawoti Ukondla isiqalisi 1/2 indebe yamanzi afudumele 3/4 indebe Wonke ufulawa we-Trumps Shiya endaweni efudumele cishe amahora angu-4 Vumela ubufakazi besinkwa esiqandisini ubusuku bonke. Shisisa i-ovini ibe ngu-450 ngenkathi ubhala isinkwa sakho Bhaka kuhhavini wakho we-Dutch ombozwe imizuzu engu-40 Susa isembozo bese ubhake enye imizuzu eyi-10 Faka isivalo futhi usivumele siphole ngokuphelele ukuze uthole isinkwa esithambile Iresiphi ngu: Irina Pyatak

This starter dates back to 1882 Scotland, it is fed Bob's Red Mill Whole Wheat Flour that is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. No GMO's or preservatives. 1882 Scotland 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.

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. Cishe Iminyaka eyi-1000 ubudala ukusuka eCamaldoli Monastery Italy Lesi siqalisi senhlama emuncu yase-Italy kungenzeka singesinye sezindala ezisetshenziswa njalo. Kuthengwe kwabaqalayo baka-J.Davenport's Famous Sourdough. Umthombo wabo uthenge lesi siqalisi eminyakeni eyishumi edlule ebhikawozi elincane elishutheke ezintabeni zaseTuscan Apennine; ibhikawozi eliqale eminyakeni eyikhulu ngaphambili ezindela eCamaldoli Monastery eseduze. Lesi sigodlo sakhiwa cishe ngo-1012 AD nguSt. Romauld, indela yamaBenedictine, owayefuna ukwakha indawo yokubonisana yedwa ngokwenkolo. Kuze kube namuhla, i-Sacred Hermitage yaseCamaldoli isaqhubeka nokuhlalisa izindela zaseBenedictine Camaldolese, ezihlala, zikhulekele futhi zibhake endaweni. Inganekwane ibamba ukuthi inhlama emuncu abayinakekelwa eminyakeni eyinkulungwane edlule isasetshenziswa yilezi zindela namuhla, futhi ngemizamo ka-J. Davenport isiqalo sabo senhlama emuncu singabelwa ngale kwentaba yabo enhle engcwele. (J. Davenport) Izakhiwo Inganekwane ithi lesi siqalisi singaba ngaphezu kweminyaka eyinkulungwane ubudala, sisetshenziswa njalo kusukela isigodlo sezindela saqala ukwakhiwa. Ilula futhi inephrofayili yobumuncu eyinkimbinkimbi futhi ethambile