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Susan on Jan 24, 2024 5 out of 5 stars This starter was held up due to our ice storm, so it took 10 days to get here. But I fed it immediately and it doubled in six hours! Robust, sweet smelling, and I can hardly wait to bake with it! Susan 24ê Çile, 2024 5 ji 5 stêrk Ev destpêk ji ber bahoza meya qeşayê hat sekinandin, ji ber vê yekê 10 roj derbas bûn ku em gihîştin vir. Lê min ew tavilê xwar û di şeş saetan de du qat zêde bû! Zexm, bîhnxweş, û ez bi zorê nikarim li bendê bim ku pê re bipije! Lê min tenê 1/3 kasa emir kir, ji ber vê yekê ez komek mezintir diçînim. Bê guman serketî ye. Riley Jones Serlêdanek lê zêde bike Me çawa kir? Would you recommend us to your friends? Yes No Submit Thanks for submitting!

King Arthur Baking Affiliate Partner- "At King Arthur Baking Company, we believe in the power of baking to make a difference — for people and the planet. We work to build stronger communities and increase access and connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability".

​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice. Di firna holendî de tirşîk çêdikin , , Dema ku nanên rustîk dipêjin, Ovenek Hollandî pir girîng e. Ez hesin tercîh dikim, lê hûn dikarin DO ya bijartina xwe bikar bînin. Berî ku bipêjin, firna xwe di 475° de germ bikin. Ez firinê bi firna xweya Hollandî di hundirê xwe de germ dikim. Dema ku hûn hevîrê xwe ji sarincê derdixin (an jî tavilê piştî teşekirinê ger hûn lez bikin), wê ji selika rastkirinê veguherînin ser kaxizek pergamentê. Serê hevîrê li binê tas an selikê ye wekî ku îspat dike. Aliyê ku di selik an tasê de ber bi jor ve bû, dê niha li ser rûkê ber bi jêr ve be. Nan bi baldarî daxin firina Holandî ya germ.Pêpa wê deynin, têxin firinê û 30 hûrdeman bipêjin.Piştî wê qapaxê jê bikin û 20-25 deqîqeyên din jî bipijin. Germahiya hundurîn divê herî kêm 195 ° F be. Bi baldarî tavilê nan ji firina Hollandî derxin da ku qalikê binê pir tarî nebe. Hûn dikarin wê li ser refikek sarkirinê an panelek birrîn bixin. Dûv re, bila nan bi kêmî ve saetekê sar bibe berî ku biçirînin. Ji bo perçiqandinê kêrê nan bikar bînin û heke we hebe jî rêberek bikar bînin.

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, Lênêrîna Destpêk & Xwarin Maintenance tirş û Rêbernameya When it arrives, put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water), 60 grams of unbleached flour or flour to meet your needs, such as unbleached organic or gluten-free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc., 60 grams warm water, and 60 grams starter. Let it sit on the counter for a few hours until it is rising and falling (doubled is not a literal requirement; sometimes they don't "double," and sometimes they rise more than double); you can then place it in the refrigerator with weekly feedings unless you bake a lot and wish to leave it out with regular daily feedings. At this feeding, you will not discard. The Art of Sourdough: Maintenance and Usage of Bread Starters Baking sourdough bread has surged in popularity over recent years, not just as a culinary endeavor but as a form of art that encapsulates patience, science, and the joy of creation. Central to this process is the sourdough starter, a living culture of flour and water that houses wild yeast and bacteria, giving rise to the distinctive tangy flavor and airy texture of sourdough bread. This aims to elucidate the maintenance and effective use of a sourdough starter, providing insights based on personal experience and established practices within the baking community. It is essential to note that this method may not be the only way to cultivate a starter, but it represents a viable approach that has proven successful for many home bakers. Understanding the Sourdough Starter The sourdough starter is a symbiotic culture of bacteria and yeast that develops through a fermentation process. When one first acquires a starter—often obtained through shipping or sharing with a friend—it may appear dormant due to the shipping process, necessitating a revival period characterized by multiple feedings. Upon receipt, the starter should be immediately fed to initiate its activity, even if it is to be subsequently refrigerated. The initial feeding ratio of 1:1:1 (equal parts sourdough starter, flour, and water) is crucial in reestablishing a robust culture. To illustrate, a standard feeding involves mixing 60 grams of unbleached flour with 60 grams of warm water and 60 grams of the starter. Various flour types can be used depending on the desired outcome; for example, dark rye flour is often favored in Poland, while a mix of rye and pumpernickel flour is popular in Germany. It is important to stave off discouragement during this revival process, as it may take several feedings for the starter to exhibit signs of vitality—such as rising and falling consistently. Sourdough Maintenance To ensure a healthy and thriving starter, certain practices should be adhered to while others should be avoided. For instance, it is crucial to steer clear of reactive metal bowls or utensils, as the acidity of sourdough can cause adverse reactions, damaging both the tools and the starter. Instead, one should opt for plastic or glass containers and use wooden or plastic spoons for stirring. Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24-28°C (75-82°F) to encourage growth, as excessively hot water can kill the yeast. Moreover, keeping the starter covered with a breathable lid is vital. This allows gases produced during fermentation to escape while preventing contamination. Feeding Your Sourdough Starter The frequency of feedings largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature generally requires daily feeding, while a refrigerated starter can suffice with weekly feedings. To feed a live starter, one would typically discard a portion while retaining enough to keep the culture active. After ensuring that hooch (a byproduct of fermentation) is stirred back into the starter, one can introduce fresh flour and water to invigorate the mix. If the starter appears sluggish or unresponsive, more frequent feedings—every 12 hours—can help revive its vigor. Furthermore, any significant buildup of hooch should be addressed; while it can simply be stirred back in, excessive amounts may warrant pouring off some before the next feeding. Utilizing Your Sourdough Starter When it comes to baking with a sourdough starter, the process diverges from conventional bread-making methods. To create a basic 1 lb. loaf, one requires 1 cup of sourdough starter, 2 cups of bread flour, 1/3 cup of warm water, and 1 tsp of salt. The absence of sugar in sourdough recipes is notable—natural yeasts are adept at breaking down the carbohydrates present in flour, negating the need for added sweeteners. The preparation involves mixing the ingredients to form a smooth dough, which should then be kneaded for approximately 15 minutes, allowing the gluten to develop. Following the initial rise, the dough is punched down, reshaped, and allowed to rise again before baking. To bake, preheating the oven with a water pan can create steam, aiding in the development of a crispy crust. Timing is crucial; the bread should be baked until it achieves a golden-brown exterior, taking approximately 30-45 minutes. RECIPE To make a 1lb loaf, you need the following ingredients (double for 2lb loaf). 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour. Method • Mix ingredients until a smooth dough is formed, then knead by hand for approximately 15 minutes. Use only as much water as necessary to make a workable dough – depending on the consistency of the starter, sometimes I need no water at all. • Dust the outside of the dough with flour, place in a plastic or glass bowl, and cover with cling film. • Rest in a warm place for 6-8 hours or until the dough has doubled in size. • Remove the dough from the bowl, place it on a floured surface, and punch it down (knocking out the air in it). Then, knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, repeat, and continue until gluten forms—this is when the dough is smooth, shiny, and stretchy. • Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth • Leave in a warm place for 5-6 hours or until dough has doubled in size. • With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly • Place the roasting dish on the bottom shelf of the oven, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven. • When the oven is hot and the water is steaming, place the dough in the middle of the oven and bake for 30-45 minutes until done. • Allow to cool for at least an hour before slicing. If It All Goes Wrong If you feel that your sourdough bread has become too sour in taste, try one of the following: • Start pouring off the hooch daily before feeding the starter, and see if this improves things. • Take a cup of the old starter to make a new starter, as instructed below. Make sure that the new starter takes before pouring the old one away. If your sourdough starts growing mold or the hooch turns red/pink/orange, it has gone bad, and you should pour it away and start afresh. For this reason, it is a good idea to have some frozen starter from when the sourdough was good and working well. I've been doing this with some success by freezing in single-cup portions. It is worth having a couple of portions in the freezer in case the first one doesn't take. However, I've recently read that a more reliable method is to dry the starter first by spreading it out on a layer of cooking parchment or similar and then freezing it. • To create a new starter from a frozen portion, defrost at room temperature for two days, and then follow the instructions below. Making A New Starter from An Existing One You may want to do this either to revive a sour starter or to share your starter with a friend. • In a clean container, stir one cup of starter, one cup of flour, and one cup of warm water. Cover and leave in a warm place. • After 4 hours, stir in another cup of flour and another cup of warm water. • After another 4 hours, stir in yet another cup of flour and another cup of warm water. • Leave overnight, and the next day, pour away one cup of starter and replace with half a cup of flour and half a cup of warm water. • Repeat that last step for 7 days, after which you should have a new healthy starter. Bread Machines Sourdough, like all wild yeasts, needs longer to prove than commercial baker's yeast. For this reason, sourdough is not immediately suitable for making in a standard bread machine. One way around this is if your machine has “dough only” and “bake only” settings. In this case, you can use the dough setting to knead the dough, then leave it for 5-6 hours before using the bake setting. Some bread machines have user-programmable settings, which may allow you to set a long enough period for the various stages. I've read other reports of people successfully using a “French Bread” setting with decent results. Alternatively, a small amount of instant yeast (¼ teaspoon) may be mixed into the water at the initial mixing, together with 1 teaspoon of sugar. This is a bit of a cheat in that you are now relying upon the sourdough for taste only and the instant yeast and sugar as the rising agent. I have also read of people using baking soda (¼ teaspoon) instead of instant yeast/sugar. I haven't tried any of these methods, but feel free to experiment. Should the sourdough bread develop an overly sour taste, there are strategies to remedy this. Implementing a daily routine of pouring off the hooch or creating a new starter using a portion of the old starter may help achieve a more balanced flavor profile. If undesirable colors appear—indicative of spoilage—such as red or orange mold, it is imperative to discard the starter and begin anew. The process of maintaining and utilizing a sourdough starter reveals the intricate balance of science and art inherent in bread-making. By adhering to the outlined methods and guidelines, bakers can cultivate a lively starter that serves as the foundation for creating flavorful, artisanal loaves. Whether sharing a portion of starter with friends or experimenting with new recipes, the journey of sourdough baking is as rewarding as the result—a delicious, hearty loaf steeped in tradition and care. With patience and practice, anyone can embrace this craft and enjoy the fruits of their labor, one loaf at a time.

How to Rehydrate a Dehydrated Sourdough Starter: Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. How to Rehydrate a Dehydrated Sourdough Starter Sourdough bread, celebrated for its unique flavor and texture, relies on a well-cultivated sourdough starter. For bakers who have dried their starter for preservation or transport, rehydrating it is crucial to reclaim its fermentative power. This elucidates the steps involved in effectively rehydrating a dehydrated sourdough starter, exploring the biochemical processes involved and the best practices to ensure a successful revival. Understanding Dehydration and Its Impact on Yeast and Bacteria Dehydration of a sourdough starter entails removing moisture to inhibit microbial activity while preserving the starter's yeast and lactic acid bacteria (LAB) in a dormant state. This preservation method can extend the starter's shelf life for months or even years when kept in a cool, dry environment. However, the dormancy of yeast and LAB during dehydration requires careful management during the rehydration process to reactivate these organisms effectively. The central players in a sourdough starter are Saccharomyces cerevisiae (yeast) and various LAB species, predominantly Lactobacillus. Yeast is responsible for alcohol fermentation and the leavening of bread, while LAB contributes to the characteristic sour flavor through lactic acid production. Research indicates that the rehydration process significantly influences the microbial community dynamics and the subsequent fermentation performance of the starter (Cohen et al., 2018). Step-by-Step Guide to Rehydrating a Dehydrated Sourdough Starter 1. Preparation of the Environment: Begin by ensuring that all tools and containers are sanitized to prevent contamination during the rehydration process. Using glass or food-grade plastic containers is advisable. The ideal rehydration temperature is between 70°F and 85°F (21°C to 29°C), which favors yeast and LAB activity. 2. Rehydration Process: - Add Water: Measure out a ratio of 1:4 of dehydrated starter to lukewarm water (e.g., 10 grams of dehydrated starter to 40 grams of water). The water should be non-chlorinated, as chlorine can inhibit yeast and bacterial activity. - Gentle Mixing: Stir the mixture gently to dissolve the dehydrated starter. Avoid vigorous mixing which could damage the delicate microorganisms. 3. Initial Fermentation: Allow the mixture to sit at the ambient temperature for approximately 30 minutes to 1 hour. During this time, the dormant organisms begin to rehydrate and metabolize the available sugars. 4. Feeding the Starter: After the initial resting period, feed the starter with equal weights of water and flour (e.g., for every 50 grams of water, add 50 grams of flour). Whole wheat flour or rye flour is often preferred as they contain more nutrients and enzymes that support yeast and LAB growth. 5. Observation and Maintenance: Monitor the starter for signs of activity—bubbles, a rise in volume, and a pleasant sour aroma are indicators of a healthy fermentation process. This initial feeding may need to be repeated every 12 to 24 hours for several days to fully reactivate the microbial community. 6. Stabilizing the Starter: Once the starter consistently doubles in volume within a few hours of feeding, indicating robust activity, transition it to a maintenance feeding schedule. This typically involves feeding it once every 12 to 24 hours, depending on the ambient temperature and desired fermentation strength. Potential Challenges and Solutions Rehydrating a dehydrated sourdough starter is not without challenges. Factors such as insufficient temperature, incorrect flour types, and inadequate feeding ratios can hinder the revival process. If the starter shows signs of slow activity (e.g., lack of bubbles or sour smell), consider adjusting the water-to-flour ratio or incorporating a small amount of fresh starter from an active culture to introduce viable microorganisms into the mix. Moreover, some bakers may experience a temporary imbalance in the microbial community during rehydration, leading to off-flavors or undesirable characteristics in the bread. To mitigate this, maintaining a close observation of the fermentation process and making iterative adjustments is paramount. Rehydrating a dehydrated sourdough starter is a nuanced process that combines both art and science. By understanding the microbial dynamics and following systematic steps, bakers can successfully reactivate their dormant starters, allowing them to produce flavorful, artisanal bread once again. This process not only revives the starter itself but also reinforces the connection between fermentation science and culinary practice, preserving the rich tradition of sourdough baking for future generations. References Cohen, S. et al. (2018). The impact of storage conditions on the viability of dehydrated sourdough starters. *International Journal of Food Microbiology*, 266, 1-10.

FREE WITH PURCHASE AND ORDERED CORRECTLY Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Carl's starter has a long history, dating back at least to 1847, when it was carried along the Oregon Trail by settlers from Missouri to Oregon. It was then passed down as an heirloom within the family of Carl Griffith. 1847 Oregon Trail The Oregon Trail sourdough starter is a fascinating piece of culinary history. As settlers journeyed along the Oregon Trail in the mid-19th century, they often brought essential supplies, including ingredients for bread-making. The specific origin of the Oregon Trail starter can be traced back to 1847, when pioneers carried it from Missouri to Oregon, symbolizing their resilience and resourcefulness. Over the years, this old culture has been preserved and passed down through generations, demonstrating the importance of sourdough in pioneer life. The fermentation process allowed them to create nourishing bread and helped improve the shelf life of their baked goods, which was essential for long journeys. Today, the Oregon Trail sourdough starter is valued not just for its unique flavor profile but also for its historical significance. Bakers and enthusiasts often seek out heritage starters like this one to cultivate that same classic taste and connection to the past. Using this starter in modern baking allows for the continuation of traditions stretching back over a century and adds a rich depth of flavor to various breads and baked goods.

Servings: 1 Loaf Ingredients 475 grams or 3 1/2 cups All-purpose flour 100 grams or 1/2 cup sourdough starter active and bubbly 325 grams or 1 1/3 cups water 10 grams or 2 tsp salt Bingehîn Reçeteya Nanê tirşiyê Ev reçeteya nanê tirşikê nanê gundî, hunerî çêdike ku ji bo destpêkek bêkêmasî ye! Dema Amadekirinê 15 deqîqe Cook Time 50 deqîqe Dema Bêhnvedanê / Rabûnê 18 saet Total Time 19 saet 5 deqîqe Xizmet: 10 Kalorî: 364 kcal Ingredients 7,5 qedeh ardê nan dikare şûna ardê hemî-armanc bike 1 kasa destpêkerê hevîrtirşkê çalak û bibişkiv 3 qedeh av 4 tsp xwêya deryayê Instructions BİXWÎNE: Berê ku xwê lê zêde bikin, ard, av û tirşikê di tasek mezin an tasek mîksera standê de ard, av û tirşikê bixin nav hev û bihêlin 30 hûrdeman rûnin da ku otolyse bikin (ji bo pêşkeftina çêtir a glutenê). Ger hûn pêvajoya otolîzê dikin, piştî ku 30 hûrdem xilas bûn xwê lê zêde bikin. Heke ne, hemî malzemeyên xwe di taseyek mezin de tevlihev bikin. RÊBAZ DIKIN Û KIRIN (heke mîkserek standê bikar bînin derbasî gava 6-an bibin): Bi kevçikek darîn a stûr an bi destên xwe tevlihev bikin heta ku hevîrê şêlû çêbibe. Bi destmala çayê ya paqij û şil veşêrin û 20 deqîqeyan bihêlin. RÊBA DÎŞANDIN Û XWEŞÎNIN: 1 setek ji hevîrê xêzkirin û qutkirinê tije bikin, bi yek keviya hevîrê bigrin û bi hişkî heta ku ji destê we tê bê ku hevîr bişkê bikişîne, dûv re jî bipêçe. Kasê çaryekê bizivirînin û dubare bikin heta ku hûn tev li dora xwe biçin. RÊBAZÊ DÎŞANDIN Û QÎTIN: Pêngava 4’an her 15 deqîqeyan carekê ji bo 3 geryan dubare bikin. Paşê her 30 hûrdeman 3 gerên din dubare bikin. Bînin bîra xwe, dem ne pêdivî ye ku bêkêmasî be (li jor bixwînin) RÊBAZÊ MÎKSERÊ STAND: Bi çengelê hevîrê, mîkserê bi leza herî nizm saz bikin û 10-15 hûrdeman hevîr bikin. Kulîlkê bi pêça plastîk veşêrin û bihêlin hevîr 6-12 saetan tevde bibe heta ku qebareya wê bi kêmanî du qat zêde bibe. Piştî ku rabe, xêzikek rûnkê bikar bînin da ku wê li ser rûxeyek xebatê ya ku bi sivikî ard lêkirî bizivirînin. Hevîr bikin 2 beşên wekhev. Yek bi yek goşeyekî hevîrê hildin û di nava xwe de bipêçin. Piştî ku vê yekê li çar aliyên wekhev bikin, hevîrê bizivirînin da ku qat li jêr bin. Bi destên xwe bi tevgerek li gorî demjimêrê wê li dora xwe bizivirînin, li gorî hewcedariyê bêtir wê bixin bin. Hevîrê teşekirî ber bi jêr ve bixin nav selikek an tasekê de. Bi kefenê plastîk vekin û herî kêm 12 saetan têxin sarincê. Dema sarincokê vebijarkî ye lê tê pêşniyar kirin! Ji bo pijandinê, firna bi firna Hollandî di hundurê 475° de germ bikin. Hevîrê bizivirînin ser kaxizek pargamentê û bi rîzek an kêrê tûj bixin (li jor lê zêde bikin piçek ard an jî ceyran li jor dê bibe alîkar ku nimûne bêtir derkeve holê). Hevîrê bi baldarî daxin nava firineke Holandî ya germ, û qapaxa xwe deynin ser. Bi qapaxa 25 deqeyan, paşê bi qapaxa 25 deqîqeyên din jî bipijin. Germahiya navxweyî ya nan piştî derxistina nan divê herî kêm 195 °F were xwendin. Bi baldarî nan ji firna Hollandî derxînin (ez tenê wê dizivirînim ser tabloyek daringî) û berî ku bibirim bi kêmî ve 1 demjimêran sar bike.

Agahiyên Ewlekariyê Di tesîseke ku genim jî tê de tê çêkirin. Hemû destpêk di demekê de genim hene. Materyalên ku li gorî destpêkê ve girêdayî dibe ku hebe: Kral Arthur ardê Hemî Mebestê yê nezelalkirî, ardê cehî yê tarî, ardê pompernickel, 00 ardê Îtalî Daxuyaniya Hiqûqî Daxuyaniyên di derbarê lêzêdekirina parêzê de ji hêla FDA ve nehatine nirxandin û ne ji bo teşhîskirin, dermankirin, dermankirin, an pêşîlêgirtina nexweşiyek an rewşek tenduristiyê ne. Agahdariya Allergen Gluten, Genim , ,

Agahiyên Ewlekariyê Di tesîseke ku genim jî tê de tê çêkirin. Hemû destpêk di demekê de genim hene. Materyalên ku li gorî destpêkê ve girêdayî dibe ku hebe: Kral Arthur ardê Hemî Mebestê yê nezelalkirî, ardê cehî yê tarî, ardê pompernickel, 00 ardê Îtalî Daxuyaniya Hiqûqî Daxuyaniyên di derbarê lêzêdekirina parêzê de ji hêla FDA ve nehatine nirxandin û ne ji bo teşhîskirin, dermankirin, dermankirin, an pêşîlêgirtina nexweşiyek an rewşek tenduristiyê ne. Agahdariya Allergen Gluten, Genim , ,

Agahiyên Ewlekariyê Di tesîseke ku genim jî tê de tê çêkirin. Hemû destpêk di demekê de genim hene. Materyalên ku li gorî destpêkê ve girêdayî dibe ku hebe: Kral Arthur ardê Hemî Mebestê yê nezelalkirî, ardê cehî yê tarî, ardê pompernickel, 00 ardê Îtalî Daxuyaniya Hiqûqî Daxuyaniyên di derbarê lêzêdekirina parêzê de ji hêla FDA ve nehatine nirxandin û ne ji bo teşhîskirin, dermankirin, dermankirin, an pêşîlêgirtina nexweşiyek an rewşek tenduristiyê ne. Agahdariya Allergen Gluten, Genim , ,