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.

Характеристики

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.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

Ингредиенты для обновления

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.