A Slice of Alaskan Tradition: The History of Sourdough in Alaska and How to Make Your Own

Sourdough has a legendary history in Alaska, tracing back to the days of the Gold Rush when it became a lifeline for miners and pioneers alike. Today, the legacy lives on as a delicious tradition, with Alaskan sourdough being celebrated in kitchens across the state. Here’s a look at why sourdough became so popular here, the lore around it, and how to start your own piece of Alaskan heritage with a couple of easy recipes!

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Sourdough in Alaska: A History of Adventure and Survival

Sourdough’s roots in Alaska go back to the late 1800s during the Klondike Gold Rush. Back then, miners journeyed across harsh and remote regions with only basic provisions. Traditional leavening agents like yeast were hard to come by in isolated areas, so they relied on sourdough starter—a natural culture of wild yeast and bacteria—to make bread. The starter was not only practical; it was durable. Sourdough could last indefinitely with regular care, surviving the long, frigid treks in a miner’s pack or a cabin pantry.

Miners even earned the nickname “sourdoughs” because of their reliance on this fermented dough. It was common for them to keep a bit of starter on them at all times, often close to their bodies to keep it warm in the bitter cold. They carried it with pride, sharing and preserving it for future generations. In fact, sourdough starters were often passed down as family heirlooms, holding years of flavor and memories in each batch.

Recently I have learned that you can save your own started by spreading it very thinly on parchment paper and drying it in the oven with just the light on, no heat. Last year when I knew I was going to be gone longer than my starter would like, I tried this with my batch that a friend gifted me. She says it was originally my dad’s starter from over twenty five years ago! And this is exactly how she kept some it for many years. Check out this post for more information.

A Beginner’s Guide to Alaskan Sourdough

Creating a sourdough starter from scratch may take a bit of patience, but once established, it’ll be your trusty kitchen companion. Here’s how to make your own starter, followed by recipes for classic sourdough bread and sourdough pancakes.

In our shop is a lovely 30 page Sourdough Baking Planner that you can purchase and download. Find it here!

How to Make a Sourdough Starter

There are a few ways, using such ingredients as potato water, etc, but this is the easiest. To start, you only need two ingredients: flour and water. Here’s how to get it going:

Ingredients:

• 1/2 cup whole grain flour (like rye or whole wheat, for a stronger start)

• 1/4 cup water (filtered if possible)

Instructions:

1. Day 1: In a glass jar or bowl, mix the flour and water until smooth. Cover loosely with a cloth or paper towel and let it sit at room temperature.

2. Day 2: You should see some bubbles beginning to form, which means wild yeast is at work. Discard half of the mixture and feed the starter with 1/2 cup of all-purpose flour and 1/4 cup of water. Stir and cover again.

3. Days 3-7: Repeat the discarding and feeding process daily. By day 5 or 6, you should notice a pleasantly sour smell and bubbles forming consistently after feeding.

4. Ready to Use: Your starter is ready when it doubles in size about 4-6 hours after feeding. From here, you can keep it in the fridge and feed it weekly or leave it on the counter for daily baking.

Recipe 1: Classic Sourdough Bread

Once your starter is ready, it’s time to bake! This recipe makes one loaf of sourdough bread.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)

• 1 1/2 cups warm water

• 4 cups bread flour

• 2 teaspoons salt

Instructions:

1. In a large bowl, combine the sourdough starter and water, mixing until fully combined. Add the flour and salt, mixing until you have a rough dough.

2. Cover the bowl with a damp cloth and let it rest for 30 minutes.

3. Knead the dough on a lightly floured surface for about 5-10 minutes, or until smooth.

4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.

5. Preheat your oven to 450°F (232°C). Place a Dutch oven with a lid inside to heat.

6. Shape your dough into a round loaf and let it rest for 30 minutes.

7. Carefully transfer the dough into the preheated Dutch oven, score the top with a knife, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.

8. Let the bread cool before slicing and enjoy your piece of Alaskan history!

Recipe 2: Alaskan Sourdough Pancakes

These pancakes are a popular Alaskan breakfast tradition, known for their tangy flavor and fluffy texture. This was an every Saturday morning breakfast for me growing up!

Ingredients:

• 1 cup sourdough starter (active and bubbly)

• 1 cup all-purpose flour

• 1 cup milk

• 1 egg

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• Butter or oil for cooking

Instructions:

1. The night before, mix the sourdough starter, flour, and milk in a bowl. Cover and let it sit overnight.

2. In the morning, whisk in the egg, sugar, and salt.

3. Just before cooking, add the baking soda and stir well. The batter will become light and bubbly.

4. Heat a skillet or griddle over medium heat and add a little butter or oil. Pour batter onto the griddle and cook until bubbles form on the surface, then flip and cook until golden brown.

5. Serve warm with butter and syrup or your favorite toppings.

Preserving a Piece of Tradition

Sourdough isn’t just a way to make delicious bread or pancakes; it’s a connection to Alaska’s rugged history, a way to keep the spirit of the old sourdoughs alive. By keeping a starter of your own, you’re part of a tradition that’s been passed down through generations of Alaskans who knew the value of resourcefulness, hard work, and a good loaf of bread. So go ahead, give it a try, and taste a bit of Alaskan history in each bite.

With these recipes, you’re all set to dive into sourdough and experience firsthand why it’s such an Alaskan staple. Happy baking!