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Alaskan Sourdough Bread


Alaskan Sourdough

Alaskan Sourdough

I am working with the Alaskan Sourdough Starter and I have updated the Alaskan Bread recipe which is on my web site. This is a really scrumtious bread and a little different for a change of pace. This sourdough bread has a gentle sweetness and is very mild. It is similar to a sheepherders bread. My kids went crazy over it. Here is the updated version:

Alaska Sourdough Bread
Start by 2 – 3 p.m. to get this into the refrigerator by 7:00pm
  • 2 cups vigorous Alaskan sourdough starter – 18 oz
  • 1.5 cups warm water – 12 oz
  • one half cup 1/2 and 1/2 milk (scalded and cooled) or evaporated milk – 4 oz
  • 2 Tablespoons sugar – .9oz
  • 1 Tablespoon + 1 teaspoon salt – .8 oz
  • 2 Tablespoons melted butter (cooled) – 1 oz
  • 7.75 cups bread flour – 34 oz
Add the above to your dough machine, mix all ingredients together and then autolyse for 20 minutes (which means allow dough to rest 20 minutes), then process for 1 – 2 minutes more.
Allow dough to bulk ferment for 4 – 6 hours or until doubled.
Form loaves, cover with plastic bags and refrigerate overnight.
Next morning, remove plastic bags, warm up loaves and proof for 1 – 2 hours. When proofed, slash, spray, bake. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole(for glazing the crust, see below).
Bake at 450f degrees for 15 minutes using roasting pan method, (or if not using roasting lid method, humidify oven with water spray several times during the first 8 minutes).
Turn oven down to 425f degrees and bake for about 15 more minutes,if using roasting pan method (otherwise bake for 25 more minutes),
turning bread half way.
To glaze the bread, follow the direction for making the glaze when you start baking the first loaf. During the last eight minutes of the bake, brush the glaze all over the crust three times spaced about two minutes apart. Finish the bake,cool, enjoy ! This recipe will make two large loaves slightly over 2 lbs each and is 66.8% hydration.
The glaze:
  • 1/2 cup water
  • 3/4 teaspoon corn starch
  • 3/4 teaspoon sugar

To make the glaze, add sugar and cornstarch to the water and boil for one minute, take off burner and cool.

Alaskan Sourdough Bread

Alaskan Sourdough Bread

Alaska Crumb

Alaska Crumb

Distinctive Slashes

Distinctive Slashes

This recipe is on my site, Northwest Sourdough , and has been there a long time. I have just updated it, but it is in the same place. It is somewhat hard to find. I will send an Alaskan Sourdough starter to the first person who posts the URL on a comment to this blog post. Have fun baking, I know I do!

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  1. northwestsourdoughnorthwestsourdough
    October 8, 2013    

    I did a search on the wordpress.org site and came up with this: http://wordpress.org/search/captcha

  2. March 1, 2012    

    I would like to try your recipe for the Alaskan Sourdough and the Sour Rye, but I need to know what hydration starter you are using. I usually use a stiff starter at 68% hydration.

  3. AntigoneAntigone
    January 15, 2012    

    dear northwestsourdough,

    could you be so kind as to assist me with the following:
    I have just been given a True Alaskan Souroudough starter kit, which has the following instructions:
    “Simply mix the dry ingredients contained within with 1/4 cup lukewarm water and 6 ounces of beer – place the container in a warn spot and wait for 3 full days – stir 3 times daily…”

    firstly, I’m afraid I only understand grams and litres – how many grams is 1/4 of Alaskan cup? might you know?

    secondly, which bread recipe can I follow with this Alaskan starter?
    I understand that the percentage of hydration plays a very important role in sourdough making and my only recipe ( http://ifthatsdinnerivehadit.com/recipe.php?id=47 ) is for my current starter which I believe has 175% hydration (I feed it 100gr water and 75gr flour)

    many thanks

    • AntigoneAntigone
      January 15, 2012    

      … forgot to mention that the “dry ingredients” in the kit weight 211gr

  4. Jenny TrainerJenny Trainer
    May 29, 2011    

    Please tell me where I can get the recipe (or a reasonable faqcimile of your sourdough starter? I don’t know how to knead bread, so I mess around with the recipe to accomidate it for my Sunbeam bread machine …. would that be alright to do?… I mean changing the recipe to work in a bread machine? I haven’t done it yet as I’m waiting for the starter recipe, so I won’t/can/t change ANYTHING until then !! Soooo , can I get the recipe from you? Please? Or do you object to my changes in the recipe? Let me know. Thanks for any help you can give this ametuer/wanna-be bread maker.
    Jenny Trainer

  5. Terri BurchetteTerri Burchette
    October 17, 2010    

    Where can I obtain Alaskan sourdough besides traveling all the way to Alaska?

  6. JannekeJanneke
    March 17, 2010    

    Hey, your bread looks very good. Nice tip about the glaze, I did not know that one yet. How do you get those big air holes in the bread? My breads are usually more dense although still soft; they do have air bubbles but not so many as your bread has.

  7. November 12, 2008    

    Hi Alan, “Half and Half “is bought in a regular store and can be found next to the cream in the milk section. It is half milk and half cream. You can substitute evaporated milk for it or cream. It is heavier than regular milk with extra fat which makes the crumb lighter and more tender. Teresa

  8. Alan WilliamsAlan Williams
    November 12, 2008    

    Alaska Jacks Famous sourdough Flapjacks.
    I was sent a small starter pack, which the instructions are ok, but on the recipe card, giving the list of ingredients, the 6th line shows:
    1/3 cup half and half…?? of what.
    Hope you can help.

    Mean time I will try your bread recipe.


  9. EliEli
    October 14, 2008    

    kinda hidden on the pix (the link) in the bread and the red ink. I think that is what you were asking for.

  10. EliEli
    October 14, 2008    
  11. October 14, 2008    

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