The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1847 Oregon Sourdough Starter

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Yeasty Boy's picture
Yeasty Boy

Hello. I'm a noob to this forum and I'd like first to thank everyone here for such informative content as I've found it rather easy to navigate and research the information necessary to score a perfect success with my very first baking effort ever, and to produce the finest pizza I have ever had the priveledge to bake and eat.

bobchristenson's picture

Friends of Carl Starter....here we go!

January 21, 2011 - 5:26am -- bobchristenson

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!

Adrian.Walton's picture

Seeking Advice on Creating a Whole Wheat Starter from Carl's Dried Starter

May 17, 2010 - 10:05am -- Adrian.Walton

Hi Everyone.


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.

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