Alaskan Sourdough Bread

Preparation info
  • Makes


    • Difficulty


    • Ready in

      54 hr

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

The settlers relied on home-made starters to leaven their bread. A paste made with flour, potato water and perhaps hops was left to ferment and produce a yeast. A commercial yeast became available in 1868 but pioneers and prospectors heading to new frontiers were still dependent on their sourdough starters. A good starter was precious and pioneers tooks great care of them, often sleeping with them in cold weather to keep them alive. The term ‘sourdough’ became associated with the prospector