Âge
36Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Cripple Creek Gold Rush 1893
Depuis 1988
1988 is when I received Cripple Creek. I took some from an acquaintance and have been making sourdoughs ever since. *I'll be traveling to UK and France in January - June 2017 and bringing Cripple Creek and my local starters with me. Maybe I can come to Belgium.
Caractéristiques
I have traced the origins of this starter to the Gold Rush of Cripple Creek, Colorado, 1893. I am writing a book about the science, history, and geography of sourdough. I have two other starters. One is from 1990 made from local grapes in Northwest Pennsylvania. One is from Saudi Arabia. I use the Cripple Creek starter as a whole wheat starter. You'll see its color below.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
1 cup sourdough, 3/4 cup water, 1 cup flour. Let rise for 12 hours
After 12 hours, 2 cups water, 3 cups flour. Remove one cup. Let rise for 12 hours. Refrigerate the one cup that was pulled out. Add salt and turn the remainder into bread of many varieties.
Méthode de travail
1
Beginning with one cup starter I use only water, organic whole wheat flour, white flour, and salt in varying proportions to make bread.
Result
Photos and stories can be found on my blog.http://sites.allegheny.edu/ericpallant/category/sourdoughs-and-scobys/
Commentaires
Thanks Eric. nice pictures on your blog. If you want to have a 100% complete profile and appear as a orange dot its better to complete here with pictures as well. We would appreciate it a lot.
Hi Karl, I've added some more pictures and brought my sourdough up to 88%. Can you please tell me what pieces I'm still missing so I can finish the process? Thank you.