Carl Griffith's 1847 Oregon Trail Sourdough Starter
Eva Durakova sent us the above photo of a mixed-flour, free-form loaf, baked in an iron vessel. This is all she has told us about it, so far:"I made this loaf using combination of rye, wholemeal and white unbleached flour. The crust looks fantastic and the bread has a nice sour taste. However it was a bit stiff inside as I didn’t let it rise fully. The bread still had a great taste." "I did only one rising and baked the bread on 200 C in all iron casserole dish with the lid on for 1 hour, which gives it the nice crust."