Carl Griffith's 1847 Oregon Trail Sourdough Starter
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Rob’s Loaf
Bread made June 21, 2002. Composition was approx. 75% unbleached white flour, with the remainder a combination of rye, whole wheat, and spelt. Only a small amount of (Carl's) starter was used, and the rising was very slow. After overnight refrigeration, the loaf appeared to not have risen much at all. However, a massive oven spring ensued, and the resulting crumb had a fantastic texture with lots of irregular holes. In addition to its striking appearance, the bread tasted great! The third picture is a loaf made the next day, just to prove to myself that the previous loaf was not an accident. It wasn't. It was nearly identical to the previous loaf.
