Daughter of the Nile (1 oz)

Inspired by the baker–priestesses of Thebes and the quiet rise along the Nile, this heritage culture delivers loaves with a nutty, subtly sweet, slightly floral profile—made to shine with ancient grains like emmer and einkorn.

Flavor & Traits

• Profile: Nutty, honey-adjacent sweetness with gentle floral notes.
• Crumb: Tender, cohesive slices that toast beautifully.
• Best With: Emmer, einkorn, spelt, khorasan—also plays well with modern bread flour blends.
• Use Cases: Country loaves, batards, flatbreads, pitas, enriched celebration breads.

The Story

A tomb painting near Thebes shows women stirring dough beneath the gaze of Ra. Legend tells of Nefret, who left her dough by the river overnight; the bread rose “like the breath of Isis.”
Centuries later, Egyptian bakers kept that spirit alive using emmer—a grain as old as the river’s myths. Daughter of the Nile honors that lineage: a starter that tastes like the earliest stories of bread—grain, water, time, and patient hands.

Why Bakers Choose Daughter of the Nile

• Ancient-Grain Friendly: Naturally complements emmer and einkorn, lifting their nutty depth without bitterness.
• Elegant, Approachable Tang: Gentle acidity keeps flavors round and aromatic—ideal for families and brunch tables.
• Versatile Dough Behavior: Strong fermentation with predictable timing for flatbreads, hearth loaves, and enriched doughs.
• Showpiece Aromatics: Warm baking notes of toasted grain, date, and wildflower soften into a fragrant crumb.

How It Works (Simple 48-Hour Activation)

1. Awaken – Stir dehydrated starter with warm water and flour; rest.
2. Build – Feed until bubbly, domed, and fragrant.
3. Bake – Mix, bulk, shape, and bake your first Nile-kissed loaf.

Hands-on time: ~15–20 minutes spread over two days.

Pro Tips for Ancient Grains

• Hydration Love: Emmer/einkorn prefer gentler handling and slightly lower hydration than modern bread flour.
• Mix & Match: Start with 30–50% ancient grain and build up as you learn your dough.
• Flatbread Magic: Hot stone or steel + brief bakes = gorgeous pitas and amphora-worthy flatbreads.

What You Get

• Dehydrated Egyptian Emmer starter (keep forever with regular feeds)
• Clear activation & feeding guide
• Beginner-friendly recipes for emmer/einkorn loaves and pitas

Bake a loaf that remembers the river.
Bring home Daughter of the Nile and taste the quiet power of the world’s earliest bread—nutty, floral, and unmistakably alive.