Alaska Sourdough: The Real Stuff by a Real Alaskan

Alaska Sourdough: The Real Stuff by a Real Alaskan

by Ruth Allman


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"Sourdough is a magical food," as author Ruth Allman was fond of saying. There are folks in Alaska who claim the staff of life in their sourdough pots is more than 40 years old or date it to the time when Fairbanks was a mining town.  Handwritten to match the old-timers recipes, this book includes directions for several starters that can ripen in varying times, three days to one year.

In this witty and useful last word on sourdough cookery, there are more than 95 recipes, loads of time-tested advice for the novice, and plenty of lore for sourdough fans.

In this classic last word on sourdough cookery, there are recipes for Alaskan frontier staples (hotcakes to doughnuts) with time-tested advice and love.

Product Details

ISBN-13: 9780882400853
Publisher: West Margin Press
Publication date: 06/28/2003
Edition description: Cookbook
Pages: 190
Sales rank: 511,212
Product dimensions: 7.42(w) x 9.01(h) x 0.59(d)

About the Author

Ruth Collin Allman, an Alaskan pioneer, author, and educator was the niece of Alaska territorial judge James Wickersham. Ruth was born in Boston in 1905 and raised in the Territory of Alaska. She graduated from the University of Washington School of Music, and for twenty years she taught art and music in the Juneau schools.

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 fluffy—and baked "Spook Bread."

                                                                                                             —————From Chapter 2, "Saga of Sourdough"

Table of Contents

Ruth and Sourdough      pg 1

Saga of Sourdough        pg 11

Sourdough Pot                pg 24

Sourdough Starter          pg 36

Sourdough Hotcakes     pg 51

Sourdough Bread          pg 81

Sourdough Waffles      pg 103

Sourdough Desserts   pg 118

Sourdough Doughnut-Cakes pg 134

Sourdough syrup           pg 154

Rosehips n' Sourdough  pg 171

Sourdough Hints            pg 185


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