Was getting tired of challah, struan, and ciabatta, so revived my frozen, powdered Oregon Trail sourdough and made pain au levain using the recipe in Peter Reinhart's Artisan Breads. Took three days but WOW! I wouldn't have believed that plain flour, water, and salt could taste so good.
1847 Oregon Sourdough Starter
Whelp. I've been baking bread for a couple years now and am just starting to get more serious about it. After weeks of anticipation my 1847 "Friends of Carl" starter just arrived in the mail and, tomorrow is the big day. Any gotchas or advice from anyone before I start?
I figured this momentous occasion was a good reason for my first post on the site. Looking forward to having a real, living (hopefully!) starter in my fridge!
I recently received my Carl's starter in the mail and I would like to use it to create a whole wheat starter. The instructions to revive Carl's starter indicate to use all-purpose flour (here is a link to the instructions if you are interested, http://carlsfriends.net/revive.txt). Please correct me if I am wrong, but what I have read on this forum is that whole wheat and all-purpose flour seem to need different amounts of water because of they way they absorb water.