>> title: 1947 Oregon Trail Sourdough Starter
>> author: Carl Griffith
>> source: https://carlsfriends.net/revive.html
>> category: ingredients
>> servings: 1 cup

In a #small container{}, mix @lukewarm water{1%Tbsp} and @dry starter granules{1/2%tsp}. Let stand for ~{5%minutes} to soften the starter granules.

Mix in @flour{4%tsp}. If needed, add an additional @water{1%tsp} or 2 tsp until the mixture reaches the consistency of stiff pancake batter (about a 3:4 ratio of water to flour).

Place the mixture in a warm place between 70°F and 85°F (21°C to 29°C) for 4 to ~{12%hours} until bubbly.

Transfer to a #larger container{}. Stir in @water{3%Tbsp} and @flour{1/4%cup}. Let sit until the mixture rises up.

Add @water{1/3%cup} plus 1 Tbsp, and @flour{1/2%cup}. Stir well and let sit until bubbly. Once bubbly, you will have about 1 cup of active starter ready for baking or refrigerated storage.