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.

Charakteristische Eigenschaften

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

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

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.

Aufarbeitung

Beginning with one cup starter I use only water, organic whole wheat flour, white flour, and salt in varying proportions to make bread.

Ergebnis

Photos and stories can be found on my blog.http://sites.allegheny.edu/ericpallant/category/sourdoughs-and-scobys/

Cripple Creek Gold Rush 1893 first overview

Cripple Creek Gold Rush 1893 second overview

Cripple Creek Gold Rush 1893 first slice

Cripple Creek Gold Rush 1893 second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Karl De Smedt

Thanks Eric. nice pictures on your blog. If you want to have a 100% complete profile and appear as a orange dot its better to complete here with pictures as well. We would appreciate it a lot.

Eric Pallant

Hi Karl, I've added some more pictures and brought my sourdough up to 88%. Can you please tell me what pieces I'm still missing so I can finish the process? Thank you.