Sourdough Red’s special recipes...

“Sourdough” is another word for an Alaskan pioneer. It is also a yeasty batter which was a staff of life for the early Alaskans. Bread could not be made without a starter so the starter became a precious possession.

Alaskans took the starter to bed with them during the frigid winter nights to keep it going for the next morning’s pancakes. They wore it in bags around their necks against their bodies when they traveled on long, cold journeys. They even tanned hides with it.

Sourdough starter works best if used at least twice a month. Always add a teaspoon of sugar to the starter when you replenish it and never mix anything in the original starter but 1 cup flour, 3/4 cup water, and the teaspoon of sugar.

Sourdough Bread

Set sponge as for hotcakes and let stand overnight or at least 6 hours. Put aside 1/2 cup for your next starter. Dissolve in 1 cup water:

1 teaspoon salt

2 Tablespoons sugar

2 Tablespoons shortening or oil

Add starter which should be 1 1/2 cup to 2 cups. Then add 6 cups flour and warm water if necessary, to make a soft dough.

If using whole wheat, use 2 cups whole wheat and 4 cups of white flour, but bread will be considerably heavier.

Knead until smooth and elastic.

Put in a greased bowl covered with a towel and let rise in a warm place until doubled.

Shape into 2 loaves and put in loaf pans. Let rise again, covered, in a warm place until it rises to the top of the pans.

Bake at 200 for 15 minutes and then 350 for 1 hour or until done.

More special sourdough recipes
are available in the Saga of Sourdough Red

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More on the Saga of Sourdough Red is over here.