I was blown by a starter that was a 170 or more years old! I received carl from the 1847 Oregon Trail Sourdough Preservation and Society, at carl’s friends.net, and have been maintaining it myself for six years. What started out as a way to feed my family has turned into a small cottage Bakery Because I can’t stop baking!

Caratteristiche

Since carl is extremely old, he likes a routine and prefers to be fed once a week if kept in the fridge and once a day if kept on the counter. He is very robust and produces lots of bubbles and has a bit of a sulphur smell at its peak. It produces a clearer-ish yellow hooch, and works well when used as a stiffer starter. Have made Lievito Madre with it and it performed well.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

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Ingredienti per il rinfresco

I keep it on the counter, and feed it every 24 hours- I discard half and feed it 1/2 cup organic all purpose flour, and 1/3 cup water.

Metodo di lavorazione

Strongest starter I’ve ever used, produces mild tang, and can be used for sweet recipes. Fed with flour and water, only. Discard and Feed every 24 hrs if kept on the counter, weekly if refrigerated. 1/2 cup organic all purpose flour, 1/3 cup 60-70 degree spring water Allow 4-24 hours to reach peak, depending on ambient temperatures

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Once maintained and starter is active, I tend to eyeball my measurements and play with a little more flour, building strength over several feedings to create a Lievito Madre (extremely stiff starter)