1847 Oregon trail Sourdough Starter

This starter is actually the same as used on the Oregon trail back in 1847

its a strong starter and is delicious

To start it, Add 2tbl flour and water, wait for about an hour then add an equivalent volume of water and flour and you’re ready to use!

my bread recipe is 100g starter, 350g water (or whey) and 500mg flour, 10g salt.
mix and wait. I usually leave on the counter for a few hours and do 1 set of stretch & folds and then keep in the fridge for up to 3 days. Bake 450 25min w lid on, lower temp to 425 finish w lid off for 22-25min

I also keep my starter in the fridge, and feed before I need it. I just stir in the liquid on top and use, meaning I dont have discard. You can keep it in the fridge for months between uses!