This is an historic starter used by the Daniel Boone family initially in the latter part of the 18th century. All family members received samples of the starter for their use. I received a portion in 1973 from Richard Ireland from Oregon who was a descendant of Boone family members that left Missouri in the 1840s to go on the Oregon Trail.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20% Nd high protein spring wheat flour

Zutaten für die Auffrischung

I use it every 1-3 weeks and regenerate it when mixed with flour and water. No separate feeding is used.

Aufarbeitung

North Dakota spring hard wheat flour from the ND Mill and Elevator, mixed with water, and stored in the refrigerator in a pint jar. The starter is mixed with fresh flour and water, sits overnight and then 2/3 pint is taken out to be stored again in the refrigerator. The remaining sourdough is then used for bread, pancakes, crepes or galettes when mixed with other seeds, grains, and flours.

20% Nd high protein spring wheat flour

Ergebnis

Bread, galette

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Douglas Miller

Versatile, all around starter