1947 Oregon Trail Sourdough Starter

🥘 Ingredients

• lukewarm water 1 Tbsp
• dry starter granules ½ tsp
• flour 4 tsp
• water 1 tsp
• water 3 Tbsp
• flour ¼ cup
• water 0.33 cup
• flour ½ cup

1. 1

   In a small container , mix lukewarm water and dry starter granules . Let stand for 5 minutes to soften the starter granules.
2. 2

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

   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.
4. 4

   Transfer to a larger container . Stir in water and flour . Let sit until the mixture rises up.
5. 5

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