Sourdough... Start Your Engines

After The Sourdough That Wasn't because the Post Office mangled it, the wonderfully kind folks, known as Carls' Friends, at Carl Griffith's 1847 Oregon Trail Sourdough Starter sent me a replacement packet of dried starter.  After worrying for a couple of weeks that my house wouldn't be warm enough (I'm only heating it to 55F because I don't love the gas company enough to give them all my money this winter then wearing a sweater and using a space heater in the area where I'm working) I took the plunge this afternoon and started the starter.

First I found a suitable container.  The directions on the website say use glass or plastic NOT metal.  I came up with a vintage food service jelly jar my Mom probably brought home from one of the many diners she worked at in rural Southeast Idaho.  Here's the very simply printed lid.  The bottom of the bottle is stamped Pure Food Manufacturing Svc. Co., Denver Colo.  This bottle holds several cups.  It's from the good old days before the plastic single serve cups were even invented... back when we trusted restaurant workers to know that washing their hands after using the restroom was not just sanitary but simple good manners without a dozen posters in various languages to remind them.  I barely remember those days but I miss the simpler, and in many ways wiser, times.

Once everything was washed, the instructions told me to dissolve the packet contents in 3/4 cup warm water.  I added both to the jelly bottle and let it sit for a few minutes.  I admit it.  I am a very curious person.  I took a sniff.  And no, it didn't smell sour at all!  Next, I added 3/4 cup plain white flour and 1 tsp sugar and used a plastic scraper/spatula to mix it all into a moist dough.

To keep it warm enough, the website suggested setting it in the oven with the light on.  I draped a tea towel over the top just in case there is stray dust or a bug (since the spiders are coming out the past couple of weeks).  And I guess, we'll see what happens.

The 48 hours is up on Thursday between 3:30 and 4:00 p.m.  At that point I will need to feed it again and then it can be kept in the fridge until I'm ready to try my hand at breadmaking.

Can hardly wait until next week when it will be ready to use!


I LOVE SOURDOUGH BREAD!!


I've linked this post to The Country Homemaker Hop - Week 9 at White Wolf Summit Farmgirl.