DAWSON CITY SOURDOUGH STARTER AND SOURDOUGH BREAD

Dawson City Sourdough Starter and Sourdough Bread image

Straight out of the Klondike, this recipe has been around for a long time. The process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile. You'll probably find that at suppertime you'll sit yourself down with a loaf of hot, fresh bread and a pound of butter and wonder how you ever got by without sourdough bread! The Dawson City Historical Complex commemorates the history of the Klondike, including the Gold Rush and the years that followed. Sourdough was an integral part of the harsh life of a miner during the Gold Rush.

Provided by Annacia * @Annacia

Number Of Ingredients 12

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Ingredients

STARTER
- flour
- warm water (water at about body temperature, like a bottle for a baby)
BREAD
4 cup(s) flour (900 g)
1/4 cup(s) sugar (100 g)
1 teaspoon(s) salt (5 g)
2 cup(s) dawson city sourdough starter (500 ml)
1 - egg (optional)
3-4 teaspoon(s) melted lard (15-20 ml, can use oil)
2-2 1/2 cup(s) warm water (500-625 ml )
4 cup(s) additional flour (400 g)

Steps:

STARTER:
Mix equal amounts flour and blood-warm water in a container larger enough for the mixture to double. The container should be glass or crockery. Do not screw the lid on tight; the gases will need to escape. A plastic container could also be used, just don't fit the lid on tight.
Place the container in a warm spot for 2 or 3 days, until it has started to bubble and become smooth. Yes, you're basically waiting for it to go bad! A layer of alcohol - yes, alcohol - will develop on top; stir this down before using. The more potent your sourdough, the more alcohol you'll get, so be proud: you are making yeast, and it will smell like it! If it grows green mold, you can scoop it out or stir it in, it won't hurt you. However, if it turns orange, throw it away and start over.
Replenish your starter each time you use it, or once a week. Remember: it is a living thing! You have to feed it regularly. If you don't use it, take out one cupful and replace with ½ cup of flour and ½ cup of water.
Keep the starter on a warm shelf. If you are not going to use it, store it in the fridge, but remove it a day before you want to use it so it will become active again. When you use your sourdough, replace what you took out with 1/2 cup of blood-warm water and 1/2 cup of flour. A daily stir is a good idea when it's first staring out.
BREAD:
In a large bowl, combine the flour, sugar and salt. Make a well in the center, and add the sourdough starter, egg, oil and warm water. Stir together and add more water or flour as necessary to form a pancake batter-like consistency. Cover with greased waxed paper and a towel and set in a warm place to rise.
When doubled and all bubbly, mix in enough flour (about 4 cups) to enable it to be kneaded into a smooth elastic ball. Let this rise again until doubled, about 4 hours, and then punch down and shape into loaves or biscuits.
Let this rise again until doubled and then bake in a 400°F (200°C) oven for about 10 minutes and then turn the oven down to 300°F (150°C) and let bake 30-40 minutes longer until the loaves sound hollow when you knock on them. Brush the loaves with butter.
CREDITS: Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism. This traditional recipe was submitted by Parks Canada staff at Dawson Historical Complex National Historic Site.