Alaska Sourdough, Revised Edition: The Real Stuff by a Real Alaskan

By Ruth Allman and Addie Studebaker

A perennial best seller that’s been in print for over 50 years, Alaska Sourdough—part valuable historical reference and part kitschy souvenir—now offers more than 95 recipes with even more interesting facts and Alaskan lore for sourdough fans.

Written by one of Alaska’s most foremost sourdough historians, Alaska Sourdough is a witty and useful primer for sourdough cookery. For decades Alaskans have ordered their lives around their sourdough pots, and Ruth Allman was no different. In this book she shares her own time-tested advice for home cooks and novice bakers, as well as little-known facts and history about sourdough.

Sourdough was a staple in pioneer-era Alaska and without it, folks would not survive. Alaska’s Sourdough features two types of starters and discusses the nuances of time on the starter that only a pioneer can know. The book then walks the reader through how to keep sourdough alive and the dozens of things that can be made from it—from hotcakes and waffles, to breads, rolls, muffins, and coffee cakes. But what was once utilitarian may seem peculiar today—sourdough baked Alaska? It was the only way to make such novelty desserts in pioneer time, and Ruth’s writing offers a charming glimpse back to another era. You’ll want to try some of her favorite recipes for such delights as sourdough cakes, doughnuts, cookies, and dumplings, along with accompanying sauces, syrups, and toppings.

With an all-new foreword by writer and food journalist Addie Studebaker, this new edition transports you back into a nostalgic Alaskan world filled with comfort, love, fun, and, of course, sourdough.

• Language: English
• Publisher: Alaska Northwest Books
• Release date: Mar 30, 2021
• ISBN: 9781513262833

Ruth Allman

Ruth Collin Allman was an Alaskan pioneer, author, educator, and sourdough historian. She and her husband Jack lived in Southeast Alaska in Excursion Inlet and established Tongass Lodge, where she developed many of her sourdough recipes. Allman’s Alaska Sourdough has been in print for over thirty-five years and remains a perennial best seller. She passed away in 1989 at the age of eighty-four.

Book preview

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Reviews for Alaska Sourdough, Revised Edition

[bogreader · Rating: 4 out of 5 stars]

The simplicity of these recipes can be deceptive, as the techniques to make a good sourdough bread (and many other recipes) greatly affects the outcome. Fortunately tips are included and text is humble, inviting the reader to experiment. While this is a practical cookbook, the included history and potential for reminiscing makes it good entertainment as well. The 'Ham and Cheese Sourdoughs' reminds me of my grandmother's bread baked with layers of ham, cheese, and mustard rolled into it. My grandmother also fried dough in a well-oiled cast iron pan. It is the same method featured in 'Sourdough Letters' but not as fancy and just as tasty.

[grrllovesbooks · Rating: 5 out of 5 stars]

Love this book. Recipes are easy to follow. Interesting history included. Beautiful photography and layout. A wonderful addition to any culinary library.