|Publisher:||West Margin Press|
|Product dimensions:||7.42(w) x 9.01(h) x 0.59(d)|
About the Author
In 1949, she married Alaska pioneer Jack Allman. They lived in Southeast Alaska in Excursion Inlet and established Tongass Lodge, a remote base for hunters and fisherman forty miles northwest of Juneau. It was here that Ruth developed many of her sourdough recipes including her “flaming sourdough waffles.”
After her husband died in 1953, Ruth devoted herself to being hostess and caretaker of the House of Wickersham, the judge's home on the hill overlooking Juneau and what shortly thereafter became the state capital. Ruth Allman passed away in 1989 at the age of eighty-four. She was one of Alaska's foremost sourdough historians. Her ALASKA SOURDOUGH cookbook has been in print for over thirty-five years and remains a perennial best seller.
Read an Excerpt
"Sourdough is an international pioneer food. Alaska has made it more significant than any other section-the last frontier. California pioneers called it "Sourdough," but the cattle called it "Chuck Wagon Bread." South Dakota pioneers referred to their bread as "Cellar Biscuits or Bread" as they always kept thier sourdough in the cellar. In Philadelphia, the pioneer could buy a cup of "yeast dough" for one penny. Kentucky called it "Spook yeast" because so airy and fluffyand baked "Spook Bread."
From Chapter 2, "Saga of Sourdough"