The Sourdough That Wasn't...

For the past couple of weeks I've been wondering what happened to the sourdough starter I ordered...  Now I know.

Pre-printed on the back of the envelope, here is what the Post Office has to say about it:

DEAR VALUED POSTAL CUSTOMER:

I want to extend my sincere apologies as your Postmaster for the enclosed document that was inadvertently damaged in handling by your Postal Service.

We are aware how important your mail is to you.  With that in mind, we are forwarding it to you in an expeditious fashion.

The U.S. Postal Service handles over 202 billion pieces of mail each year.  While each employee makes a concerted effort to process, without damage, each piece of mail, an occasional mishap does happen.  We are constantly working to improve our processing methods so that these incidents will be eliminated.  You can help us greatly in our efforts if you will continue to properly prepare and address each letter or parcel that you enter into the mailstream.

We appreciate you cooperation and understanding and sincerely regret any inconvenience that you have experienced.

YOUR POSTMASTER


Pfft

I think they should at least comp the 4 stamps this mishap cost me.  It took 2 to send the request to Oregon Trail Sourdough and 2 on the SASE that the Post Office destroyed.

Back to the drawing board on this quest...  And after much searching I've decided to give this recipe a try and make my own starter.

• Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
• Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
• Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
• Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

It comes from the Breadtopia website.  As does this information about the care and feeding of a sourdough starter.