Book Review: “Alaska Sourdough, The Real Stuff by a Real Alaskan,” revised edition, by Ruth Allman (forward by Addie Studebaker)

If you have ever thought about making your own sourdough bread, but were intimidated by the online instructions and videos detailing the complicated method involved in creating and keeping a living starter, then this is the book for you. I admit the whole process seemed daunting and mysterious to me. I really didn’t want my life to revolve around feeding a sourdough starter morning and evening for a whole month before even trying to bake bread. If you do some research you will discover that there are dozens of ways to create, and kill, a sourdough starter, and I wasn’t willing to take any chances after that investment of time and effort. This book is perfect for people like me — like you?

Alaska Sourdough, the Real Stuff by a Real Alaskan was first printed in 1976, but has recently been revised for the modern reader. I love the wisdom and charm of Ruth Allman’s notes and advice. She makes everything seem simple, and her common sense style of writing will convince you that yes, even you can bake your own sourdough bread. Throughout this book she intersperses the history of early Alaskan pioneers who depended on their sourdough starter to keep them alive through bone-chilling winters on the frozen tundra. These early pioneers were not expert chefs or bakers. They were in Alaska to homestead, find adventure, and hopefully strike it rich. They did not have the luxury of allowing their sourdough efforts to fail. Their very lives depended on the success of their sourdough, and the author is generous in sharing their many no-nonsense tips and tricks for success.

So, encouraged by their efforts, I dove in and made the starter using her potato water recipe. I expected to wait and feed the starter daily for at least one week before baking. Well, by the second day my starter had nearly doubled in size, and by the third day I had to bake, or it would have overflowed the quart jar where it was bubbling and brewing like a witch’s cauldron. The two loaves of bread I made on the third day came out great! I continued to feed the starter following the author’s simple instructions, and two days later used some to make delicious sourdough hotcakes for three hungry adults. All this in less than one week! I have plans for more bread and sourdough pretzels in the near future. If I can do this, you can, too. I highly recommend Alaska Sourdough, the Real Stuff by a Real Alaskan, by Ruth Allman, and wish you much success on your bread baking adventure!