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!
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 stdowds@alaska.edu.
Susanna is currently completing a Master’s Degree in Northern Studies at the
University of Alaska Fairbanks.
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