Date Posted: September 22, 2013 Categories:49 History
Susannah Dowds, as part of her research for her dissertation, Alaska Sourdough: Bread Beards and Yeast, is gathering sourdough starters from across the state. If you have a starter and a story, bring both to the 2013 Museums Alaska and Alaska Historical Society Conference and become part of the narrative!
Photo credit: Sheldon Museum & Cultural Center
Sourdough starter is easily transported when dehydrated; here are instructions on how to dry your yeast:
1. Feed your starter a few hours beforehand, so that it’s at its peak ripeness.
2. Drop about two tablespoons of the starter onto a sheet of parchment paper or a clean and use a flexible spatula to spread it as thinly as you can all over the sheet.
3. Place the sheet on a cooling rack and set aside until dry. (This could take anywhere from a few hours to a day.)
4. Break the dehydrated starter into pieces, place in a freezer bag and put in a baggie.
If you have any questions, please contact Susanna at firstname.lastname@example.org. Susanna is currently completing a Master’s Degree in Northern Studies at the University of Alaska Fairbanks.