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This is an old-fashioned book with old-fashioned sourdough techniques. It offers the perspective that if old goldminers could successfully make sourdough, so can anyone. The recipe for the starter may not be what modern bread makers would consider legitimate sourdough, and yet I'm convinced that the methodology they described was successful in producing good bread. I appreciate the primitive instructions and the devotion many showed to their sourdough in maintaining it for decades and generations. It includes a number of anecdotes about life with sourdough in the old goldmining days when sourdough afforded the best and essential nutrition available in circumstances of extreme deprivation. This is good information that can be just as useful today as then. I also appreciate that the author wrote it in longhand (very legible) to emphasize that sourdough is or can be a truly no-frills wholesome activity. Vollständige Rezension lesen
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I have bought five or six copies of this book to give to friends and family and will be buying more. Everyone that eats my sourdough pancakes out of this book LOVES them even though they are VERY different in texture and flavor from the usual USA pancake. In the winter, I have been known to feed a group of neighbors each morning just because they LOVE these pancakes but few people are willing to deal with the idea of a "starter". Alaskan sourdough is started from a potato - and you allow it to create its OWN yeast. I love the woman that wrote the book - I met her years ago on a tour of the Govenor Mansion in Juneau, AK, where I lived and where she gave the tours for many years. I love the fact that the book is not in type-print but in her handwriting/print. I love the stories she tells about the gold rush days and would LOVE to believe it is true that the enzymes IN the sourdough actually digest the flour added - turning it into a protein. That is why you always have to give the starter any added flour needed in a recieve at least 12 hours BEFORE you make the recipe. It takes the little enzymes that long to digest the flour. During the gold rush days of Alaska many a man and his mule or horse lived off nothing but sourdough pancakes but WITHOUT the pleasure of eggs, salt and sugar added. If baking and cooking is more of an art project and adventure to you - you will love to make breads, muffins and pancakes from your own personal sourdough. (I found the breads and other recipes not as easy to master first time around.) You can name YOUR starter after YOUR town because, after all, the yeast will be coming out of the air where YOU start it - not in Alaska. I call mine "San Sebastian Sourdough" because I live in Baja on San Sebastian Bay where I started my "starter". This is a great book just to read but you will become KNOWN for its pancakes if you start making them for company. My grandkids LOVE to add the baking soda to the pancake mix. You first dilute it in a small amount of water and then pour it in and gently stir it. The bowl becomes ALIVE with bubbles and evervesants - it is so neat to watch. It turns into a puffy, airy batter like none you have ever encountered. (or at least I never had).Vollständige Rezension lesen
This is really a great book. Learned lots of things I didn't know about sourdough. Made some of the receipes, easy to fallow instructions, and they are delicious. Easy to fallow instructions on how to care for the starter, am going to try keeping it in my flour just to see if it will work. Thank you very much, Best regards.
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The stories and history of sourdough is almost more enjoyable than the recipes. I highly recommend this book. I have purchased a dozen or so of this book to give to family and friends when I give them some sourdough starter.
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i like the book a lot and am using it now. interesting that it all hand printed..and the stories and facts are fun
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