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Cereals and bread from USA
A wheat sourdough starter that the Griffith family says it has kept since 1847, when Carl Griffith's great-grandmother is said to have carried it west on the Oregon Trail. Carl gave it away to anyone who asked, and volunteers now mail it as dried flakes that the receiver revives with flour and water.
A short entry: the sources we found record only what is said here about Carl Griffith's 1847 Oregon Trail sourdough starter itself.
| Dried starter flakes1/2 teaspoon | [carlsfriends-revive] |
| Lukewarm water, added at each of three feeds1 tablespoon, then 3 tablespoons, then 1/3 cup + 1 tablespoon | [carlsfriends-revive] |
| Flour, added at each of three feeds1 tablespoon + 1 teaspoon, then 1/4 cup, then 1/2 cup | About 3:4 water to flour[carlsfriends-revive] |
| Starter | backslop (heritage starter) |
Total time across the recorded steps: 4 h – 12 h
What changes: Water and a little flour bring the dried flakes back until they bubble
Output: a small bubbling starter.
Microbes at work in this step
dried yeasts and lactic acid bacteria rehydrate and start to grow
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A wheat sourdough starter that the Griffith family says it has kept since 1847, when Carl Griffith's great-grandmother is said to have carried it west on the Oregon Trail. Carl gave it away to anyone who asked, and volunteers now mail it as dried flakes that the receiver revives with flour and water. Made in 4 steps over 4 h – 12 h. The longest step, wake the dried starter with water and flour, takes 4–12 h (Carl's Friends (Oregon Trail Sourdough Preser…) and runs at 21–29 °C (Carl's Friends (Oregon Trail Sourdough Preser…). Saccharomyces cerevisiae and Mostly Levilactobacillus brevis, with smaller amounts of eight other lactobacilli do most of the fermenting.
| Main step | 4–12 hReported[carlsfriends-revive] | Wake the dried starter with water and flour |
|---|---|---|
| Temperature | 21–29 °CReported[carlsfriends-revive] | Wake the dried starter with water and flour |
Carl's starter is a single named, long-kept culture passed on by post from one family, not a regional style. Its reported bacteria are mostly L. brevis, which make mainly lactic acid and a milder sourness than starters rich in acetic acid.
The keepers suggest a water temperature that feels neither warm nor cold on the wrist, and filtered water if tap water is heavily chlorinated.
Every number is labelled with how it is known. How this atlas is made
Carl Griffith (born 1919 in Burns, Oregon; died 2000 in Sequim, Washington) said his family had kept the starter for over 150 years, and he gave it to anyone who asked. He became known for it on the Usenet group rec.food.sourdough in the 1990s. After his death, volunteers formed Carl's Friends to keep sending it; the group reports more than 108,000 starts sent since 2000. The 1847 Oregon Trail origin rests on family lore.
