1847 Oregon Trail Sourdough Starter Culture

Oregon Trail is a unique and flavorful sourdough starter culture, crafted from the natural wild yeast and bacteria found in a simple mixture of flour and water. Its origins trace back to 1847, when pioneers embarking on the arduous journey from Missouri to Oregon brought this starter with them, passing it down through generations. This culinary tradition reflects the creativity and resourcefulness of those settlers who adapted their food sources during the westward expansion and contributes to a rich legacy of sourdough baking that continues to thrive today. With each loaf made using Oregon Trail, bakers honor the history and resilience of those early settlers, while also enjoying the distinctive tang and texture that only a sourdough starter can provide.
At our facility, we take great pride in the meticulous care of our sourdough starters, which are nurtured daily with precision and attention to detail. Our Oregon Trail starter is housed in a dedicated space, ensuring a controlled environment that fosters their unique development. To prevent any risk of cross-contamination, we utilize specific utensils and mixing bowls for each starter, which are clearly labeled and stored separately. Additionally, our facility is subjected to routine inspections by both internal and external bodies, allowing us to consistently adhere to the highest standards of quality and food safety. This commitment ensures the integrity of our sourdough products and guarantees peace of mind for our valued customers.
 Keeping the starter at room temperature requires feeding every 24 hours, depending on need and preference, resulting in a larger volume and a milder taste. Keeping the starter in the refrigerator requires feeding only once weekly, leading to a smaller volume but a more pungent and sour-tasting loaf. Purchasing a wet starter allows for faster activation than a dehydrated starter, although it still requires 24-hour feedings for a few days on the counter to become fully active. 

- Use a 1:1:1 ratio (starter, flour, water) for feeding. Mix 60 grams of unbleached flour, 60 grams of warm water (78°F to 85°F), and 60 grams of starter, discarding any excess. 
- Place the mixture in a small 16 oz Mason/Ball jar with a loose lid to allow gases to escape. * I do not recommend using fabric or paper as a cover*.
- Feed daily until it doubles in size. A wet starter activates faster than a dehydrated one but requires daily feeding to maintain vitality.
- If your starter appears sluggish, rejuvenate it by combining 25 grams of starter with 50 grams of flour and 50 grams of water. Use a small mason jar with a loose lid.
- Feed daily at room temperature until it is active and consistently doubling in size before refrigeration.  Each starter is guaranteed to thrive with proper care. If you have issues, we’ll assist you.