Alaska Sourdough

Make the most sublime waffles - crispy outside, creamy inside, and with a flavor that beats anything else. So good that my children want them even as plain unheated leftovers later in the morning.

I found a copy of this cookbook at a local used book store and mixed up a sourdough starter the following day. It was bubbling away the next morning and I can't wait to try it in a few more days... The directions in this book are simple to follow. The anecdotes and history provided are entertaining. The recipes all sound delicious! I'll be working my way through many of these, starting of course with the sourdough hotcakes and bread. The handwritten format just adds to the charm of the book. If you're interested in learning to make sourdoughs, this book will give you all the information you'll need.

My poor dogeared, stained copy of this book came to me by way of my dad and brother after their trip to Alaska in 1989. Dad acquired some starter in about 1959 that its guardian said had been going since the days of the 49ers. I know it's been bubbling since then. All Dad made, though, were bread and rubbery pancakes. He, unfortunately, didn't buy a copy for himself, although I'd give anything to have him make another meal of them! You see, that's the magic of sourdough, the romance, the stories, the memories! I've not yet been to Alaska, but Ruth Allman has taken me from Cheechako to Sourdough by generously sharing her recipes and her stories with me. I read this book just for the enjoyment of it sometimes. We had her waffles this morning. I made her Flower Rolls recipe into Danish rolls for my famously fussy father-in-law. What better tribute could I make to this cook and her book than to say that he loved them! My two year old son and I will make a little fire in the woods and bake a sourdough version of bannock in Dad's old Dutch oven this week and make some memories of our own.

Ruth Allman has written an excellent book about Alaskan sourdough history and provided very tasty receipes. As a resident of Kodiak,Alaska I have been lucky enough to get some of Ruth Allmans sourdough starter. I have tried her receipes and all I can say is , wow! San Francisco look out. You get a real sense of the struggle of the pioneers with this book, and the way she describs the receipes, you can just imagine spreading the butter and jam on the bread. My favorite receipe is the hot griddle cakes with fresh strawberries. As Ruth says, the art of mixing the batter with air, and the timing of slopping it on the grill is a skill learned over time. The Baked Alaska with sourdough waffles (which by the way is how it was actually first made) is a dessert from heaven. This is a book that every sourdough making Alaskan owns.

I have been using this book since 1988, the eighth printing, and I can honestly say it is the best sourdough cookbook I have seen. The recipe's are easy to follow and the history lessons are entertaining as well. Ms. Allman has written a really fun book and I do mean written. The entire book is hand written ! Truly an Alaskan cookbook.