Will this 91-year-old sourdough starter work? | How to Rehydrate a Dehydrated Sourdough Starter
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- Опубликовано: 25 май 2021
- Learn how to properly rehydrate a dehydrated sourdough starter. Saving a bit of dehydrated starter on hand can save you in a pinch, especially if you happen to kill or neglect your sourdough starter beyond repair.
I received a very special dehydrated sourdough starter from a Pioneering Today Academy member. As I’ve shared before, I love recipes that have history, and what makes this sourdough starter special is that it originally came from a bakery in Lohne Germany, originating at the very least 91 years ago!
These tips that I share today work for reconstituting any dehydrated starter, read more on the blog: melissaknorris.com/rehydratin...
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Links Mentioned:
How to make a sourdough starter (plus tips for success): melissaknorris.com/podcast/5-...
Easy Beginner Sourdough Sandwich Bread: melissaknorris.com/best-begin...
Sourdough Mastery eCourse: melissaknorris.lpages.co/sour...
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
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#sourdough #dehydratedstarter #rehydratingsourdough 
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Sourdough is alive, it always keeps changing, regenerating. Dosent really matter how old is the starter. Unless you are maintaining it in the exact same way under the exact same conditions. After a few feeding with modern flour and modern water it becomes "new".
How unbelievably cool! What an amazing story and piece of history. I can only imagine how delicious it smelled and tasted😍
Will you be offering any of the starter for sale in the future? I'm sure everyone watching would love to have some for their baking. I know I sure would!!!
Since it was a gift and a really old recipe, I wouldn't have thought she would sell it at least not without permission.
@@alexisd8190
I'm just curious why you would think she'd need permission? When you give someone a gift, it belongs to the person to whom you give it. It no longer belongs to you and the person is free to do with it as they wish. If the giver puts conditions on it then it's not a gift. On a different note, the more people who have some of it there is less of a chance of it being lost forever. As good as she describes it to be, it would be a real shame if the culture were lost. These are just my thoughts on the topic and everyone is entitled to their own opinion. They are all correct and they are all wrong depending on your view point.
@@johnNJ4024 she might not need permission because as you said it was a gift but if it was me I would probably ask just because it was kind of like a part of the givers life so to say. But it would be great if more people could experience it and so it won’t be lost forever.
@@alexisd8190
Yes, you're correct, asking first would be the polite thing to do.
Loved seeing your excitement! Like a kid in a candy shop! So happy for you!
That’s so awesome!! I dehydrated some of my starter for safe keeping but I’m going to follow these steps to make sure it rehydrates then make a new batch of dehydrated when my starter is at it’s peak 😄
Wow Andrea! Perhaps 91 years from now family members will be rehydrating your starter! How exciting to imagine!
Melissa, I did a quick scan through the comments and I didn't see anyone blown away by the MockMill you are using. Then I googled MockMill and I see they are $200-700, what model are you using? can it grind flint corn on the first pass? how easy is it to use? can it dehull oats and barley? is it stone or steel? Whole wheat berries to flour in one pass is a game changer, I was totally blown away went you poured whole wheat and it was coming out flour without screening and regrinding, respacing wheels, and regrinding. Tell us more about your MockMill!
I was so excited as I watched your video! I’ll have to see if I can get my hands on an older starter!!
We got gifted a sourdough starter from a friend of ours a few years ago and it is supper active as well. The flavor and rise is amazing and every week when I bake bread I am so excited to see how it comes out. You could tell you had the same excitement when baking your bread.
I wish I could smell that, it looks incredible. What a wonderful gift!
That is so pretty...i love your excitement about the bubbles😁looks great gonna try my own with my grinder
I finally found the best way to get good slices in a hurry!! I use an electric knife and a cutting board.
And whatever is not used that day goes immediately in the freezer and then used directly out of the freezer.
Set out to thaw room temperature for soft bread or popped under the broiler for toasted bread.
Or a toaster of course.
Looks beautiful!! 😍
To cut the bread easier. Use a cutting board instead of the wire rack. It looked like the wire rack was causing the struggle. :)
Also starting to cut on the bottom or side makes it easier
I'm drooling! Thanks for sharing!
Wow. Great piece of history. 💘
Wow .. how lucky and thoughtful gift. Sure wish that bakery would sell.
Thank you for sharing! Wish I could try the sourdough starder from 91 years old..
Wow that was amazing 🤩
Wow so cool and exciting to try the bread bread. 🍞
Wonderful !
Having spent quite a lot of time in Germany... 4 trips of 3-4 weeks, I really fell for the German Breads~! I have yet to find anyone making the wonderful sourdough and DARK rye breads here in my state of Oregon... You are very lucky to get that starter! I should have tried it when I was over there. LOVE GERMAN BREAD!!! oh.. did I already say that? :)
I have an original Rye Sourdough Starter. It is made with Rye and Whole Wheat. I sell starters, several flour types, and Dehydrated starters. PM me for more info!
I wish I could reach through my phone and grab a slice! That looks so good
Yep, that's a gorgeous loaf! :)
Very cool! I am curious as to how long had the starter been dehydrated? This would be a good idea to keep some extra sourdough starter on-hand in case of a big OOPS. :)
I actually just read the other day in Peter Reinhart's "Bread Revolution" book about a guy named Mike Pappas who makes a "trap" starter with foods like fresh fruit, Parmesan cheese, and coffee beans to obtain different flavor profiles. It is quite fascinating, though it is a more complicated process for everyday baking. Your comment about the cheesy flavor of the bread made me think of it. :)
I have a culture that I started back about 2006. I started it with a recipe from Peter Reinhart. He instructs to start it with rye and pineapple juice and feed ite very day for the first 3 days with pineapple juice and then only use filtered or distilled water as chlorine in tap water will kill it. I dried some of that culture after proving it was good and keep it in the pantry in a glass container and now have used it a number of times as laziness or long vacations would kill my mother.It still is working after all these years.I don't make much bread these days but I make waffles and freeze them for convenience.I make a great sourdough cinnamon roll with it as well.Pancakes are an easy recipe and if done correct will have to be protected from wind because they will float away,lol.I use mostly More Bread brand of flour for white type of sourdough bread and organic AP from Costco for pancakes and waffles and sweet rolls.I haven' used rye but a few times to make bread as it's not the favorite of my family.Ruben sandwiches is what I mainly use the rye bread for. I use a no kneed type of bread recipes that were hard to learn and every flour behaves a bit differently. I got some ideas on sourdough pizza on YT and tried them.The last one was very good but you have to learn to handle very wet and slack types of dough to get the best results.Neopolitian types of pizza aren't for the home baker as the oven temps required. My oven maxes at 550f and in Naples they use almost twice temp. that and the pizza is in the oven for less than 2 minutes. My pizza dough made using my sourdough starter and a bit of instant yeast was great after letting it mature in the fridge for a couple days before making.Crisp crust and better than any you can buy from the chains but little hint of sourdough.Most of the famous pizza houses use a culture but the many chains that I've tried were lacking if flavor or crispness.One exception was Sborro which had a decent crust and toppings by the slice. They were located at a local mall which has closed now.They had an enormous mound of dough that they were cutting off to make the pies.No machines to shape it but throwing it by hand and only putting it on the pans to serve.It was good unlike so many places that sell "pizza" and chicken wings,lol. Next thing you should try is bagels.Not those Costco or chain store bagels that are nothing but white bread shaped to look like a bagel, but real ones.Everyone who has tried one of mine wanted me to make them a bunch so they could buy them,I am retired and never was a pro baker so I offered to teach them but most didn't want to learn how. I let a couple friends buy me flour and we made them a couple hundred as they will keep in a good freezer if you know how to keep them.Popped into a bagel toaster right out of the freezer and you'd swear they were just made.
That is a treasure.
Wow I didn't even know you could do this!
I'm going to give making a sourdough starter another go. I tried one back in feb but it kept smelling a bit like sick, it would be ok straight after feeding it but then it would smell again so I had to throw it out as my dad wasn't happy. Hopefully this try will be better.
How AWESOME would LOVE TO GET SOME OF THE STARTER!!!
Yeah, I second that emotion
Wonderful video. So would I. I’ve been having difficulty trying to revive my old starter I left for several years while I’ve been dealing with a lot of health issues. I wanted to get it so I can teach my daughter how to use it & make great bread.
I have a few questions. How do you treat the starter after you used it? Did it go in refrigerator or counter? Did you feed it again. Just curious of the process? Can you dehydrate it to share? Since it is super special and aged, I am curious. Enjoyed the video!
WOW!!!
Where did you get the jacket you wear in your videos?
YUM
How about giving us the link where to buy the starter?
Confused about reconstituting. You showed what you did the first day. Did you follow a regular routine for starters after that? ( feeding and taking away for several days?)
I noticed it looks like you used all the starter. Do you have to start over with a fresh batch again?
She always leaves about 2 tablespoons left in the jar to build back up again
So how can we get our hands on this starter?
Hi Melissa, have you determined how to share Monica’s starter? May I suggest either you or a few trusted subscribers accept Stamped Self Addressed Envelopes (SASE) with $10 for some starter? With Monica’s permission, I think you deserve it for all the time, education, and excellent content you provide.
How do I contact that bakery??!?? How cool!
Brandi x2
Will U do a 📹 video on how to make hydrated sourdough starter 😊 😃
Are you willing to share some of that starter? I would love some. !
That's a good idea, I'll have to see about the best way to do so
@@MelissaKNorris I would love love that!!!
@@MelissaKNorris Hi Melissa, I found your recipe for starter. I'm new to sourdough starter and actually have my first ever starter going, following your recipe and instruction! It's 5 days old. It's beginning to bubble pretty good already.
Anyway, I too would be interested in getting some of that starter. How cool and exciting for you to get some of that precious starter!
I have German ancestry on Dad's side. He was in WW-ll Europe and he was there in Lohne, which is a short train ride from Cologne. He spoke of his US Army unit looking down on the town, which by that time was in ruins from the bombing. They couldn't believe their eyes, the only thing left standing was a huge beautiful Cathedral, left mostly untouched from the allied bombers. This would have been 1944 - 1945. So your starter is from before WW-ll ! WOW, you hit the jackpot!!
Me three.
I Love the descriptions you shared. I felt like I was next to you through the process...the smell, the bubbles as the culture awakened. I feel I missed out on the tasting. How can I complete the experience? Ty for including me in your journey.
Would love it, if you could share! Let us know!
😲
Holy moly, I bet your house smells l heavenly. 😋
I heard you should not use metal when mixing up Sourdough.
It's fine, you wouldn't use aluminum but stainless steel is not an issue.
Your gonna sell this starter...yes!?😁
It's always better to stir with a fork.
who cuts a bread like that?
Haha you can't keep flavor forever. Starter is alive and it will change in different environment.