I spent the summer of 1976 in Alaska, on the Yukon, in a cabin, fishing commercially for salmon with three friends. We made everything we ate by scratch. Ground the wheatberries for bread, pancakes and chips (yes, we made chips!). Dried and smoked salmon strips for the bars in Anchorage and Fairbanks, and collected the red roe for the plates of the Japanese. Our lettuce and carrots and potatoes were ready in half the time because of the lovely humus.
The smartest dog I ever knew was Sourdough I the chow/malemute mix father of the dog I had for many years. Sourdough I was chained in the summer (as most sled dogs are) and he would be mercilessly teased by the other unchained dogs of the neighborhood. He would go to the end of the chain and bark and strain trying to get to these uppity teasers that were free. One day we saw the pack circle and bark and prance and tease Sourdough I. He came to the end of his chain like he was possessed, barking and snarling. The pack pranced and teased, then Sourdough struck the leader…the pack never bothered him again. You see, he had three feet of chain left that day-he’d figured it out.
It was a wonderful, wild summer of reindeer sausage and caribou burgers and skinning a bear and commercially salmon fishing with a Japanese fish wheel and a gill net. This is where I learned what sourdough was and how to make it from scratch.
Sourdough Starter
4 C unbleached all-purpose flour
2 tsp sea salt
2 tsp sugar
4 C lukewarm potato water
Place ingredients in a crock or glass jar cover loosely and place in a warm spot for 3-4 days until fermentation takes place (bubbles form). Keep it covered and under refrigeration or freeze some for later use. “Use it or loose it”. If you do loose the starter just make some more. The old Alaska sourdoughs used to do this. Each time you use this, you should let it stand in a warm place before you take some to use. Also, you replenish what you took. Just add 1 C flour and 1 C warm water and let sit for a few hours then refrigerate.
Sourdough Biscuits
2 C unbleached all-purpose flour
1 C starter
2/3 C milk, scalded and cooled to lukewarm
3/4 T sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 T sea salt
1/2 C butter, cold
Mix together 1/2 C flour, 1 C starter, the milk and sugar. Cover and let rest in a warm place for about 18 hours (more if your in a cold house).
When risen, pre-heat oven to 425 degrees. Mix the rest of the flour with baking powder and baking soda and salt. Cut in the butter chopped in little pieces. You want the butter to show in the mixture in little bits. Then add the sourdough mix and more flour if needed to bring to a slightly stiff consistency. Turn out and knead about 10 strokes to bring together. Either form biscuits with your hands or cut with a floured biscuit cutter. Bake 10-12 minutes on an ungreased cookie sheet. Makes about 18 biscuits. (Goes well with bear)
Sourdough Flapjacks
Mix 1 C starter, 1 C flour, 1 egg, 2 T oil, 1/4 C milk (more or less as needed), 1 tsp salt, 1 tsp baking soda, 1 1/2 – 2 T sugar (depending on how sweet you like it). Mix all together and then let sit for awhile until bubbly and foams. Cook on the hot griddle. Yum!
6 Comments
It’s like magic! I post a little request on the Purple Lizard Lounge, and voilà! Directions!
Thank you very much, Scotia. This differs from anything else I’ve read online, and it sounds much easier. I’m starting mine this afternoon!
Oh, and by “potato water” do you mean the water left over from boiling spuds? I don’t mean to be dumb, but would bean water work? (I have some of that at the moment, but no potatoes).
I mean potato water. The starch and bland flavor of white , russet, white rose potato water gives the sourdough character without overpowering what you are making out of the starter. Don’t over salt or over pepper the potatoes while cooking. Actually salt lightly or just add some bland oil like canola while boiling the potatoes to perfection!
Bean water would not work. Potatoes are really cheap after all.
O my, thank you. I’ve always wanted to make sourdough, even though I shouldn’t, but could never figure out the starter. Thanks.
Your summer ’76 sounds perfect!
OMG,
That was a wonderful time. It was a time I became a “Woman Who Runs With The Wolves”.
One time, the other three went up river to “pick” the gill net. I was alone in the cabin. I heard a lone wolf out behind ‘sing a song to his mates–where are you?’. They sang back, ‘we are here.’
OMG, that was a moment in time I visit again and again. I was 20″ from a wolf that was trying to find his/her pack. Thrilling and something I will NEVER forget.
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