A perennial best seller that's been in print for over 50 years,
Alaska Sourdough--part valuable historical reference and part kitschy
souvenir--now offers more than 95 recipes with even more interesting
facts and Alaskan lore for sourdough fans.
Written by one of Alaska's most foremost sourdough historians, Alaska
Sourdough is a witty and useful primer for sourdough cookery. For
decades Alaskans have ordered their lives around their sourdough pots,
and Ruth Allman was no different. In this book she shares her own
time-tested advice for home cooks and novice bakers, as well as
little-known facts and history about sourdough.
Sourdough was a staple in pioneer-era Alaska and without it, folks would
not survive. Alaska's Sourdough features two types of starters and
discusses the nuances of time on the starter that only a pioneer can
know. The book then walks the reader through how to keep sourdough alive
and the dozens of things that can be made from it--from hotcakes and
waffles, to breads, rolls, muffins, and coffee cakes. But what was once
utilitarian may seem peculiar today--sourdough baked Alaska? It was the
only way to make such novelty desserts in pioneer time, and Ruth's
writing offers a charming glimpse back to another era. You'll want to
try some of her favorite recipes for such delights as sourdough cakes,
doughnuts, cookies, and dumplings, along with accompanying sauces,
syrups, and toppings.
With an all-new foreword by writer and food journalist Addie Studebaker,
this new edition transports you back into a nostalgic Alaskan world
filled with comfort, love, fun, and, of course, sourdough.
