Friday, September 16, 2011

Sourdough Stories: Breakfast Recipes


Many Alaskan Bed and Breakfasts include sourdough pancakes or waffles in their menus.  They often tell the history of their particular starter and boast about its age.  At Big Bear B&B in Anchorage, I use two sourdough starters alternately. 

My “Homestead” starter was started by my Mother over 50 years ago in the 1950’s.  My Dad preferred Sourdough pancakes for breakfast every morning – the first one with gravy from moose roast and the second with wild blueberry sauce.  He enjoyed picking blueberries every year until he died at 97 years old. 

Since we had celebrated the Centennial of the Klondike and Alaskan Gold Rushes between 1994 and 2004, I call my other starter the “Gold Rush Starter”.  It was given to me in 1995 by a lady who got it in Nome in 1979.  At the time, she said it was documented to be 167 years old.  The starter had originated in Michigan and traveled across the plains by covered wagon to the California Gold Rush in 1849.  It came to the Klondike by way of Skagway and the Chilkoot Trail in 1898 and then traveled down the frozen Yukon River in the winter of 1899-1900 to the Gold Rush on the beaches at Nome.

Big Bear Sourdough Waffles


1 ¼ c. sourdough sponge (fill a glass one cup measure to brim) 
2 egg yolks, place whites in small bowl to be beaten
1 T. sugar
1/3 c. dry milk powder
¼ c. vegetable oil
½ t. soda dissolved in 1 T. water
In medium glass mixing bowl, mix well all ingredients except dissolved soda and beaten egg whites.  Fold in soda and egg whites gently and quickly to provide optimum lightness.  Do not over mix.  Do not stir as dip 2-3 spoonfuls batter onto heated waffle iron.  They rise more than baking powder waffles and will overflow and won’t be as light if too full.  Bake to desired crispness.  I serve each guest a quarter at a time so they can try each of the wild berry sauces and syrups over whipped topping with a freshly baked waffle.

Sourdough Pancakes

1 ¼ c. sourdough sponge (fill a glass one cup measure to brim)
1 whole egg
1 T. sugar
1/3 c. dry milk
2 T. vegetable oil
½ t. soda

In medium glass mixing bowl, mix well all ingredients.  

Carol Ross of Big Bear B&B is a long-time Innkeeper in Alaska, and a member of the Anchorage Alaska Bed & Breakfast Association

0 comments:

Post a Comment