Carl Griffith's 1847 Oregon Trail Sourdough Starter
From: Marty Snow
To: CarlsFriends
Subject: Thanks
Date: Mon, 22 Sep 2003 19:33:18 -0400
Hi,
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
Massachusetts
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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.