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A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. [1]
A sourdough starter is “live fermented culture of fresh flour and water,” according to The Clever Carrot. Once the two ingredients are mixed together, the mix ferments and creates a natural yeast.
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The most common source of leavening in antiquity was to retain a piece of dough from the previous day to utilize as a form of sourdough starter. [15] Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples".
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
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It is the first WWW resource-discovery tool to combine the three essential features of a web search engine (crawling, indexing, and searching). [13] [14] [18] 1994 January New web directory: Yahoo!, founded by Jerry Yang and David Filo, launches Yahoo! Directory. [14] It becomes the first popular Web directory. [19] New web search engine ...
Sourdough Starter Week Day 1. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container.