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
I found 175 YEAR OLD sourdough starter
Have you heard of heirloom sourdough starters? Well watch this video and find out about how I got a dried starter dating back to 1847 on the Oregon Trail!
Learn more and get Carl Griffith's starter here:
*Note that all historical-type footage used in this video was general stock footage and are meant to capture the feeling of the era and not truly the people mentioned in the story.
The photo of Carl is real though!*
How to give a bath to your sourdough
Why should you give your sourdough a bath? Discover how and why in this video
Sourdough ... Start ... er to Finish Part 1
I am Sharing My Dehydrated Homestead Style Natural Sourdough Starter ...
Now On Etsy 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)
Directions:
Break apart Dehydrated Starter so that it can absorb water more readily and put it into your Jar
Add 40 Grams 90-95 degree f water to the Jar and Dehydrated starter and stir
Let the Starter Absorb the water for at least an hour stirring several times until a creamy texture is observed
Now Add 50g whole wheat flour and 50g dark Rye flour and 100g warm (90-95*f ) water
Mix together until a smooth texture between peanut butter and pancake consistency is obtained - you may have to add more water as different flours will absorb water differently
Now cover and put the Jar in a warm Place ...
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.
Sourdough Hacks - Karl's Bakehouse
Join Karl Tessendorf, a writer, recipe developer, author and baker founder at Karl's Bakehouse. He fell in love with bread 4 years ago and he’s been baking almost every week since.
Karl exudes passion and his eyes light up when bread is on the agenda. He is determined to share his knowledge and open the doors to sourdough salvation with his bake at home workshops.
Tune in for the Talk & Q&A 10h00 on Sunday the 26th July
What is Fermented Fest 2020?
A weekend of free demos and talks by South African Fermenters. Hosted on 24th -26th July on Youtube. Subjects range from mead to wine and from Kimchi to Koji.
Become a Fermented Patreon
If you sign up for as Patron (2nd membership tier and up) to during the festival weekend you will receive on top of the standard membership benefits;
15% Off Karl's Bakehouse live Sourdough Workshops
After 3 months membership receive a Free Fermented Merch
Receive a Fermented Festival Recipe E-Book with recipes from the host at the fest.
Discounts on products and workshops from our Fest hosts.
All funds generated by your membership will go towards making Fermented a sustainable platform that generates original and thought-provoking content and events that shine a light on small entrepreneurial businesses who have authentic stories of passion and perseverance.