OK so maybe it's not completely authentic Alaskan Sourdough, since my sourdough comes from a chain that came across on the wagon trails west. But it sure does taste yummy!
After 6 months of 100% neglecting my starter in the fridge I figured I probably killed it. But I thought I would try to revive it, since my husband and I both recently have had mild reactions to unsprouted wheat.
Per the advice of the helpful folks on this forum I saved only 1 TBS of the old starter and made a new batch. It didn't smell like sourdough, but like apple cider. Interesting.
But it worked! My sourdough is still alive and kicking and to prove it this morning I made real Alaskan Hotcakess from a neat little book I have, Alaska Sourdough- The real stuff by a real Alaskan. By Ruth Allman.
The story of how I got this book it pretty funny. One evening my mom gave me a pretty good sized stack of cookbooks that she no longer wanted, so that I could sort through and see if I wanted any. I didn't have time at the moment to sort through them, and the only place that could "neatly" hold that large of a stack was near the ceiling. Out of sight, out of mind....
6 MONTHS later my brother comes home from a local bookstore and excitedly tells me about one of his finds, the before-mention sourdough book. I look through it and get pretty excited too, I had just sent off a letter requesting a free sourdough starter, and would be receiving it within a few weeks. So I proceeded to hand copy just about every recipe in the book. After a number of hours I finish, and stretching I look up and see my very dusty bookshelf and decide to dust it. Of course that means bringing down all those cookbooks, and what do I find in those cook books? My very own copy of the Alaska Sourdough book....
Hehe oh well without further ado, the best hotcakes you ever had.
2 C sourdough starter
2 Tbs Sugar
4 TBS oil (I used melted butter)
1 egg
1/2 tsp salt
Stir these ingredients together. When you are seconds away from putting the batter on the griddle gently fold in 1 scant tsp baking soda that has been diluted in 1 TBS water. Do not beat. Bake on hot griddle until seal brown. *Use 1 full tsp if sourdough is very sour.
They didn't taste like something made from sourdough. They were SO yummy I had to share them with my family, and best of all they are "sprouted", so no tummy troubles.
