I had mine going for a long time I do mine the way that would drive people nuts I feed mine wait 24 hours then stick in the fridge then forget it for months I stir the alcohol back in when I take it out after it gets to room temperature I feed it wait another 24 hours then use it I sterilize the jar while keeping it in a bowl then put the extra back in the jar and back it goes once in awhile when I do use it if it’s not as bubbly I add the cider vinegar but I love carls sourdough
I am excited. Just started my sourdough journey. Using an easy method I found. Have dough resting as we speak. (my first on day 6) The sourdough fell but it is still working. You can imagine my delight. Love your video. Continue to enjoy these wonderful experiences of life.❤️💪
Sourdough is a fun adventure. It takes some practice but it’s worth it. I appreciate you reading the info page, it had some tips I hadn’t heard and some I had forgotten. I can’t wait to see how it goes for you.
I ordered some and received it a couple of weeks ago. My instructions were very different and it didn't include the pamphlet with all the recipes. I am struggling to get it super active and happy. It has some activity but not as much as the starter that I began 8 months ago. I will try the recommendations from your letter. Such as adding potato, milk, sugar or vinegar. I did not know that could help revive it when its sickly 😁
really cool that the original yeast colony started back then but the yeast today from it has nothing to do with the original as in just four to five feedings the yeast is entirely different due to the new yeast from the flours you use and as well as the sporadic wild yeast in your area. Kinda col though.
I immidiately thought about ship of Theseus, i'd be interested for someone to do actual lab analisys of this starter to determine whether the yeast is still genetically consinstent with the strains they would use in 1847.
There is a sourdough museum in Belgium where you can buy sourdoughs from around the world and the ages. Amazon also has some interesting ones including a 500 year old one from England and 900 year old from Holland.
@LordS20000 They have a TH-cam series. I made a playlist called Bread Geography where they present some of their more exotic sourdoughs and how they were collected as well as the Sourdough Library itself. It is at the Puratos Centre for Bread Flour in Sankt-Vith 4780, Belgium, on Prümer Strasse 42a.
It's a lot of work, and cost, I am sure, providing this to people. I think it would be a great kindness, if you can, to provide a donation of $5, or $10 for a great sourdough starter. I got some in 4 years ago and it took right off. If you keep feeding it before it's able to eat it's meal then all you are doing is diluting the mixture. Mind your temperature, and let the wild culture work!
Lots of myths associated with sourdough starters. Stories abound of legendary heirloom starters from the Yukon trail, gold rush of California etc. Scientific proof has shown that once your starter has been exposed to your air environment for a year or more, it's picked up the natural bacteria from your area's atmosphere. That means that your bacteria will overtake the bacteria from where the strain originated from, so that heirloom starter you have, is no better than the one Joe breadmaker's started from scratch just down the road. Also, San Fran starter bacteria has been found in starters in all 50 states as a FYI. Look it up if you don't believe. Don't get conned.
That history got me even more excited about this, how cool! Can’t wait to see a video with how it turns out! :) 🙌
I heard about this Oregon Trail sourdough starter & your video is the first one to come up in my search, so thank you very much!
It’s a crazy story and a very cool starter! Glad you enjoyed and you’re very welcome!
I had mine going for a long time I do mine the way that would drive people nuts I feed mine wait 24 hours then stick in the fridge then forget it for months I stir the alcohol back in when I take it out after it gets to room temperature I feed it wait another 24 hours then use it I sterilize the jar while keeping it in a bowl then put the extra back in the jar and back it goes once in awhile when I do use it if it’s not as bubbly I add the cider vinegar but I love carls sourdough
I am excited. Just started my sourdough journey. Using an easy method I found. Have dough resting as we speak. (my first on day 6) The sourdough fell but it is still working. You can imagine my delight. Love your video. Continue to enjoy these wonderful experiences of life.❤️💪
Sourdough is a fun adventure. It takes some practice but it’s worth it. I appreciate you reading the info page, it had some tips I hadn’t heard and some I had forgotten. I can’t wait to see how it goes for you.
I’m glad you liked the reading parts. I’m very much looking forward to getting this started soon!
I ordered some and received it a couple of weeks ago. My instructions were very different and it didn't include the pamphlet with all the recipes. I am struggling to get it super active and happy. It has some activity but not as much as the starter that I began 8 months ago. I will try the recommendations from your letter. Such as adding potato, milk, sugar or vinegar. I did not know that could help revive it when its sickly 😁
And updates?
really cool that the original yeast colony started back then but the yeast today from it has nothing to do with the original as in just four to five feedings the yeast is entirely different due to the new yeast from the flours you use and as well as the sporadic wild yeast in your area. Kinda col though.
I immidiately thought about ship of Theseus, i'd be interested for someone to do actual lab analisys of this starter to determine whether the yeast is still genetically consinstent with the strains they would use in 1847.
Yeah I figured it would change to whatever I’m feeding it but agreed that’s it’s pretty next regardless!
@@spencers-adventures oh absolutely, having a colony survive continuously for that long is very impressive nonetheless!
I recently found your channel. I liike your cozy videos and low tech lifestyle. Keep going! Greetings from Finland.
Thanks for the comment buddy, I’m glad you’re enjoying!
There is a sourdough museum in Belgium where you can buy sourdoughs from around the world and the ages. Amazon also has some interesting ones including a 500 year old one from England and 900 year old from Holland.
What is the name of it?
@LordS20000 They have a TH-cam series. I made a playlist called Bread Geography where they present some of their more exotic sourdoughs and how they were collected as well as the Sourdough Library itself. It is at the Puratos Centre for Bread Flour in Sankt-Vith 4780, Belgium, on Prümer Strasse 42a.
Maybe this is a dumb question but is potato water just water that had potatoes cooked in it?
I just requested mine yesterday! Never been so excited to make bread lol! Great video!
This makes me so happy to hear! Glad you liked the video!
those instructions are historical (ie. wrong). the web site has something simpler.
This is fascinating, I also love history too!
Glad you enjoyed! Im excited to start baking with it soon!
That's crazy! Who knew you could keep bread this long lol! My mind is blown tbh 😅😂
It's a lot of work, and cost, I am sure, providing this to people. I think it would be a great kindness, if you can, to provide a donation of $5, or $10 for a great sourdough starter. I got some in 4 years ago and it took right off. If you keep feeding it before it's able to eat it's meal then all you are doing is diluting the mixture. Mind your temperature, and let the wild culture work!
Well I am stonkered. Have you road (trail) tested it?
Not yet, but I’ll get it going likely after Christmas and then make and update video soon after!
Lots of myths associated with sourdough starters. Stories abound of legendary heirloom starters from the Yukon trail, gold rush of California etc. Scientific proof has shown that once your starter has been exposed to your air environment for a year or more, it's picked up the natural bacteria from your area's atmosphere. That means that your bacteria will overtake the bacteria from where the strain originated from, so that heirloom starter you have, is no better than the one Joe breadmaker's started from scratch just down the road. Also, San Fran starter bacteria has been found in starters in all 50 states as a FYI. Look it up if you don't believe. Don't get conned.
Feeding it milk??
The guy has his own system for sure! The potatoes was a new one for me ha
I just found out about it and I sent my envelope to get some starter
This makes me so happy! I hope it goes well for you!
Texas checking in!
And I say -
GO FOR IT !!
YES,
I would love to see if this works!
If it does, I'll order some too.
Let's see how this goes!
Okay I’ll for sure make an update video once I get this going! Thanks for the comment!