If you were asked to try food made with something that is over 100 years old, you would probably assume it would be disgusting and decline. That is only because you have never tried Lucille Clarke Dumbrill’s cooking that all starts with her ancient sourdough starter.
Lucille, a resident of Newcastle, Wyoming, received her sour dough starter from her mother, who received it from one of her husband’s students at the University of Wyoming. From there, it can be traced back to a sheepherder’s wagon in 1889 near Kaycee, Wyoming.
While some think that sourdough starter is difficult to maintain, Lucille says it is easier than most think. In an interview with the Casper Star Tribune she said,
You don’t have to bake with it every week to keep it alive or have someone babysit it while you’re on vacation.
Lucille’s 126 year old starter is kept alive and fermenting in her refrigerator. Her children’s fridges, as well as several other fridges around the state, now have some of this timeless starter.
Because of the live yeast and bacteria cultures it contains, sourdough starter is considered a living thing. So much so that part of the maintenance of sourdough starter is referred to as “feeding it.” Because of the maintenance cycle to keep starter alive, Lucille’s sourdough starter is probably the oldest living thing remaining from the time before the forever west gained statehood — a Wyoming legend itself.
To read the original article, visit the Casper Star Tribune’s website.