How To make Carl's Sourdough Bread
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
-from dried. 1 T Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 T Sugar
2 t Salt
1 t Baking soda
OPTIONAL 1/4 c Hops
The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won't take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
How To make Carl's Sourdough Bread's Videos
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Why should you give your sourdough a bath? Discover how and why in this video
Meet the Man Behind the World’s Only Sourdough Library | Gastro Obscura
According to Karl De Smedt, the man behind the world’s only sourdough library, sourdough belongs to the entire world. Burbling away in refrigerators are over 100 sourdough starters from around the globe, all chosen due to their renown, unusual origins, and often, estimated age.
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Sourdough Starter is Ready For Baking
I am Sharing My Dehydrated Homestead Style Natural Sourdough Starter ...
This is The Last Step Before You Start Baking ... Next Series I will Be Baking
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Now Available On My Etsy Store ... here is the Link
This Video Series Takes You From Receiving Your Starter Thru Activating, Feeding and Baking Your First Bread Loaf. All the Tricks I Have Learned and What to Look For During the Process.
This is a List of My Recommended Supplies to Have on Hand Before Receiving Your Starter Package:
1) a quart wide mouth jar works best as it gives the most room to work but a regular mouth jar works if that is all you have ... also need a lid for it
2) a flexible scraper or spatula that fits inside your jar (legend has it that metal containers and utensils are a no no with sourdough)
3) I found that Stone Ground Whole Wheat and Dark Rye Flours are the most active so far but any flour you choose to use will work
4) optional things I use but are not necessary ... thermometer for water temperature, digital scale (I like using weight vs measuring)
The Big Problem with YouTube Sourdough Recipes
Have you ever wondered why your dough doesn't look the same as the one in the YouTube video you are following? I cover four of the major problems in the video and explain how a sourdough calculator can help you out of a sticky situation!
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Carl Griffith's Sourdough Starter
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, who shared it via Usenet in the 1990s. Since the year 2000, it has been maintained and shared by a dedicated historical preservation society; its volunteers keep the starter alive, feeding the organisms flour and water, and mail free samples worldwide on request for use by bakers in seeding their own cultures.