1947 Oregon Trail Sourdough Starter¶
 Serves |  Total Time |
|---|---|
| 1 cup | 12.08 hours |
Ingredients¶
- 1 Tbsp (14 g) lukewarm water
0.5 tsp (2 g) dry starter granules
4 tsp (8 g) flour- 1 tsp (5 g) water
- 3 Tbsp (43 g) water
- 0.25 cup (23 g) flour
- 0.33 cup (75 g) water
- 0.5 cup (46 g) flour
Cookware¶
- 1 small container
- 1 larger container
Instructions¶
Step 1¶
In a small container, mix lukewarm water and dry starter granules. Let stand for 5 minutes to soften the starter granules.
Step 2¶
Mix in flour. If needed, add an additional water or 2 tsp until the mixture reaches the consistency of stiff pancake batter (about a 3:4 ratio of water to flour).
Step 3¶
Place the mixture in a warm place between 70 °F and 85 °F (21 °C to 29°C) for 4 to 12 hours until bubbly.
Step 4¶
Transfer to a larger container. Stir in water and flour. Let sit until the mixture rises up.
Step 5¶
Add water plus 1 Tbsp, and flour. Stir well and let sit until bubbly. Once bubbly, you will have about 1 cup of active starter ready for baking or refrigerated storage.
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