“Bodie” the Sourdough Starter Profile
(Currently in the Serendipity Seed Box)
Origins:
+Originally bought on Etsy, original listing: https://www.etsy.com/listing/745699350/239yr-old-authentic-san-francisco-dried
+A 239 + year old historic/heirloom/heritage San Francisco type sourdough starter
Notes on Our Experience With 'Bodie'
+Our main starter is currently, live + active, being maintained in Gainesville, FL (Zone 9A)
+We dehydrated the starter before it hit it’s peak rise; these offerings were obtained from many feedings
Feeding Ratio:
+We always feed a ratio of: 10 g starter, 25 g of all purpose flour, 25 g room temperature water. We like to keep a little starter on hand to save monies on flour
Flavor:
+Mild in flavor and hasn’t been too strong/ pungent/offensive scented
Hootch:
+Hasn’t developed any hootch yet when left out after a feeding at room temperature. My previous sourdough starter that was made from scratch always developed hootch after a feeding. Bodie doesn’t
+Still has bubbles as discard in the fridge and still no hootch;
Update, a tiny layer of hootch has formed but not a lot in the jar of discard in the fridge. This was after 2 weeks plus of discard collection.
Rise:
+Almost always triples in size daily, after every feeding
+Rises reliably at 70 to 74° Fahrenheit; we live in the first floor of a two-story apartment complex, and in-full shade
+When it gets too cold outside during winter time, I keep it at a warm spot near the fridge and mini oven to help get a rise
Uses:
+Have only made pizza, pancakes and crepes with it so far. Will try making bread when we feel more confident
This is a photo of our discard pizza, recipe is from Lisa of ‘Farmhouse on Boone’