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Old 09-07-2007, 09:28 PM   #1
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Default Carl Griffith's 1847 Oregon Trail Sourdough Starter

Hey folks,

Just curious, because I know there is a lot of overlap between homebrewers and sourdough bakers...

Has anyone tried out Carl Griffith's 1847 Oregon Trail Sourdough Starter, that you get for free with a SASE? See http://home.att.net/~carlsfriends/source.html

I'm just wondering what kind of flavor, rise, texture, and other characteristics anyone who has used it has experienced. I just requested a packet, and I'm curious as to what I should expect.

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Old 09-07-2007, 09:32 PM   #2
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Excellent question for which I have no answer. I'm moving this to the Cooking and Pairing Forum...

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Old 09-07-2007, 09:39 PM   #3
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olllllo,

Sorry, there are some many categories I got lost.

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Old 09-07-2007, 09:57 PM   #4
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No need to apologize. The topic just needs to be front and center where it can get the most attention.

I am trying to get my wife to bake bread as a companion to my brewing. It has not worked out as I had planned. .

I'll probably be the one sending ion the SASE in the end.

I know that Cheyco has been known to bake a loaf of treberbrot.

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Old 09-10-2007, 12:55 PM   #5
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Wow, that is pretty cool. One funny thing about sourdough though is that it tends to localize. What I mean by that is your local wild strains eventually dominate. I have read stories of people literally a stones throw away from one another sharing starter. The one ladies starter would always turn very sour no matter what she did, while the other lady who sourced it to her would always have a very mild one.

At our house, the starter never gets sour. It would be interesting to hear of anyones results on this.

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Old 09-30-2007, 09:17 PM   #6
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Well, the stuff came the other day, and I have to say, I'm impressed. It started faster than any other sourdough starter I've tried, and it smells amazing.

I'm going to make a batch of pancakes with it tomorrow night, and once it has a few feeding cycles down I'll make some bread or pizza dough with it to test it out.

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Old 10-02-2007, 12:44 AM   #7
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ok - i need some help here. i got mine (at the suggestion of this very post!) and i have it sitting in H2O and flour (i DO follow instructions to the letter) and nothing.... ummmm am i doing something wrong?

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Old 10-05-2007, 10:32 PM   #8
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Melana,

How long has it been? What kind of flour did you use? Around what temperature is it where your yeast is? Have you been shaking it up a little once and a while?

It shouldn't take more than a few days. Mine fired up almost immediately, but I've had some starters take almost a week.

If it has been more than 3-4 days, I'd suggest moving the yeast somewhere warmer, around 75-80 degrees, but no warmer than 85, adding a little sugar or honey, and giving it a few more days. Anything more than 10 days and I'd ditch it, and write them for a new starter.

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Old 10-07-2007, 02:19 PM   #9
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i think it's been a week or so. it smells pretty sour... i added some sugar and will wait and see. it's not too warm in my house these days (60-70 tops).
thanks for the advice. i'll give it a little more time.

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Old 10-07-2007, 02:56 PM   #10
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Melana,

It smells sour? Did it froth up or anything, because a sour smell from a sourdough starter (unless you used milk) usually indicates that it is working...

If there is space, add a half cup of flour and a half cup of warm water (like 80ish) to the starter. It may have started working and quickly exhausted its supply of food. Mine started so fast that I can imagine this happening.

I'd almost suggest trying to make something with it. It may be alive, just not showing the signs you are expecting. After a week it *should* have started.

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