I was looking through my King Arthur Flour catalog the other day, and they sell a sourdough culture which they claim goes back 200 years. It wasn't made exactly clear, but it seems they were saying that their culture has literally been culture-ing for that long. There was a slight nuance that might be interpreted to say, "this type of culture has been used in New England for 200 years."
So I was wondering... do any of you know of someone who has a sourdough culture to which they claim this sort of longevity? Maybe a culture which you can attribute to a Mormon pioneer seven generations ago? Or even a Daughter of the Revolution?
Cassava bread in 17th C Barbados.
2 days ago