Denver sourdough longterm storage

Unsalted starter at peak activity is spread thinly across the surface of plasticine wrap. The storage wrap makes it very easy to remove.

Processed to powder. My little processor is not so sharp so reduced to chunks this time.

This batch was revived from powder stored frozen in the wasabi tin for what must have been years, say, five or possibly six years. Provided water and scant flour to form a thick sludge and heat from a 40W fluorescent lamp the starter leapt back to life within 24 hours. This is remarkably fast. By comparison the freeze-dried starters from Sourdough International can take up to three days to revive.  Similarly, Carl Griffith's 1847 Oregon trail can take up to two days

I believe this is the Denver starter that was collected over a period of a few days during winter. 

There was more powder than could fit in the tiny wasabi tin. This is extra. This is about double the amount you will receive if you order Carl Griffith's (memorial) sourdough starter online. Carl's starter is free. It is distributed by Friends of Carl to keep the memory of his generosity alive. The starter is vaguely similar in characteristics to regular Denver sourdough starter, although not so cold-inured as this winter collection. But then why wouldn't it be? The Oregon trail begins in Independence Missouri going through the center of Wyoming immediately north of Denver, so pretty much the same or similar weather systems the whole way. Except Carl settled and lived most of his life on the western coast and their sourdough starters there are markedly different. Incidentally, of all of the sourdough starters I've tried, San Francisco is the weakest of them all. Even just inland from San Francisco, at Antioch, and the Northwest, and Alaska have all been sturdier, more reliable, more active, less touchy than the three San Francisco starters I've tried. So how is it that San Francisco is the most famous of all? Marketing. That's how.

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