About two months ago I requested some starter, which arrived promptly. It took me a few tries to get it right but here is a picture of the results. This was made using (almost) the Alaska sourdough receipt that you provide. On the third try, when things got going good I had too much bread for my two 4 x 4 x 13 pullman pans so this weekend I started off with 2 cups of water in place of the listed 2 1/2, I added 1/2 cup of wheat germ and used a little less than 7 cups of flour total. Last week I baked it at the recommended 375 (°F.)and in 40 minutes it was dark and the crust was thick. This week I baked it at 350 and checked the internal temperature after 25 minutes, it was 190 degrees so I un-panned them and you can see the results. Great stuff!
Years ago (I guess around 1972) I had some from Sourdough Sam. That stuff had the most wonderful aroma! ... So far Carl's stuff hasn't developed any aroma but I guess that comes with time. Works great in all the important ways.
Thanks again and keep up the good work.Marty Snow
Thanks Marty. Very nice bread, very nice photo. BTW, we do not expect that Carl's starter will develop any aroma that it does not have to start. -ED.