Carl Griffith's 1847 Oregon Trail Sourdough Starter
Back to Photos and Illustrated Instructions
How We Dry Our Starter
1. Grow starter (overnight should suffice) Makes 100 starts = 100 t
2 C water, non-cholorinated
2+ C flour, unbleached
½ - 1 C Active starter
1. Active starter, ready to dry
Mix in glass or plastic bowl. Cover loosely and let sit until bubbly at about 70F – 85F.
2. Dry Starter Takes a couple of days http://www.nyx.net/~dgreenw/canifreezeordrymystarter.html
a. Save a couple tablespoons in refrigerator
2. Storage Starter
b. Spread on wax paper on flat trays 1/8 to ¼ inch thick
3. Spread onto waxed paper
c. Let dry at 70 – 85F until brittle (a fan can help the drying)
4. Starter drying with fan.
d. May stir partially dried start to facilitate drying
f. Put dried starter into bowl, use bottom of jar or a pestle to crush into smaller pieces
5. Putting the dried starter into a bowl
e. When brittle, grind gently in blender using the pulse to keep heat friction to a minimum
f. Store in airtight container in freezer
3. Test Starter
Repeat the Revive Starter process.
Successful if wet starter bubbles in 12 hours at 70F
a. Add ¼ teas. to a tablespoon of water to soften
6. Soften dried starter to test
b. Add about 1 tablespoon of flour, mix
7. Flour mixed in, ready to proof
c. Cover loosely and let sit until bubbly at about 70F – 85F.
8. Successful test