Perpetual Sourdough

[Todd A. Slee 1,466]

     I got this recipe for sourdough starter from a book by E.H. Kreps, an old days trapper, hunter, mountain man. Makes great biscuits, bread, pancakes, etc.

     Either get a start from someone, or make your own: mix 2 cups flour and 2 cups water, put in a bowl with a screen on top, or cheese cloth, set outside for a few hours to collect wild yeast cells, or use reg yeast to start it. Make whatever you're gonna make, but first, add a cup each of flour and water, over and above what you need right now, mix before adding anything else ( so its just flour and water, dough), put 1 cup into a sealed container and store in a cool, dry place.

     Whenever you want to make something, pull the container out, add it to your flour and water mix (dough), take 1 cup back out and put in container, store. That is your perpetual starter. Mine I've had for a number of years. It'll get liquidy after setting for so long, and smell sour, hence, sourdough. The older it gets, the better it is. Some mountain men carried just a bit in a tiny container tied around their neck, like, orobably a teaspoon, had it for many, many years. It never spoils.

     I just stirred mine and put it in a different container, looks like a light shade of chocolate milk. Seems like I started it in 2005, maybe before.

Edited March 4 by Todd A. Slee

[Todd A. Slee 1,466]

I made a starter in the late 80s, but I think the oldest this could be is from the late 90s, but likely around 2005, can't remember for sure.