Alaska Sourdough, Revised Edition - The Real Stuff by a Real Alaskan

A perennial best seller that's been in print for over 50 years, Alaska Sourdough-part valuable historical reference and part kitschy souvenir-now offers more than 95 recipes with even more interesting facts and Alaskan lore for sourdough fans.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.

List of contents

Contents

Foreword by Addie Studebaker

About This Book

Ruth and Sourdough

The Saga of Sourdough

The Sourdough Pot

Sourdough Starter

Sourdough Hotcakes and Sourdough Surprises

Sourdough Bread

Sourdough Waffles

Baked Alaska and Other Sourdough Desserts

Sourdough Doughnuts, Cakes, and Cookies

Syrups and Sauces for Sourdoughs

Rosehips ‘n’ Sourdough

Index

About the Author

About the author

Ruth Collin Allman was an Alaskan pioneer, author, educator, and sourdough historian. She and her husband Jack lived in Southeast Alaska in Excursion Inlet and established Tongass Lodge, where she developed many of her sourdough recipes. Allman’s Alaska Sourdough has been in print for over thirty-five years and remains a perennial best seller. She passed away in 1989 at the age of eighty-four.Addie Studebaker is an Alaskan writer, food journalist, poet, artist, and educator. Her work has been published in several publications including Edible Alaska, Honey & Lime, Wildheart Magazine, Last Frontier Magazine, Alaska Magazine, and more.

Summary

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.

Foreword

• ADVERTISING: Ingram Advance cookbook issue and PNBA holiday gift guide.


• BLURBS: From relevant sourdough, baking, and history VIPs, also well-known Alaskans like Kirsten Dixon.


• EVENTS: Targeted authorless event kit/baking party/book guide with downloadable tips and tricks slides and YouTube video demos by a contemporary, humorous sourdough baker.


• ONLINE: Publisher blogs including book’s fascinating history, sharable recipe and content posted to Facebook and Instagram, outreach to food bloggers.


• REVIEWS: Features and excerpts targeted from trade, regional, national cooking, men’s/ travel/outdoor adventure media.


• TRADESHOW: Features at PNBA, Alaska and Seattle Wholesale Gift Shows, etc.

Additional text

“Simply and uniquely filled to the bubbling brim with the good stuff, the really, really good, hard-to-find stuff of true pioneering grit, wackiness, and adventure... as well as a few secrets to taming the fabulous food that fueled the fervor: ALASKA SOURDOUGH!”

Product details

• Authors: Ruth Allman, Allman Ruth
• Assisted by: Addie Studebaker (Foreword)
• Publisher: Ingram Publishers Services
• Languages: English
• Product format: Paperback / Softback
• Released: 30.03.2021
• EAN: 9781513262819
• ISBN: 978-1-5132-6281-9
• Illustrations: black and white illustrations
• Subjects: Guides > Food & drink > Baking; baking, COOKING / Methods / Baking, COOKING / Courses & Dishes / Bread, COOKING / Regional & Ethnic / American / Northwestern States, Baking, bread, cakes & pastry, National and regional cuisine