120 Year-Old Alaskan Sourdough recipe

Black & white image of 120 Year-Old Alaskan Sourdough instructions. Paula McGee got this starter when she was in Alaska and has had it for over 40 years and used it in her restaurant Morning Ray Cafe & Bakery; Park City, Utah.

Sourdough is a simple, wonderful foodstuff. As a matter of fact it's simply wonderful! These are a few tips to keep it happy and healthy. I) The starter needs to be "fed" on a regular basis. It's diet consists of flour and water. You can use all white (or unbleached) flour or whole wheat flour or a combination of the two. Feel free to experiment with other flours. After you use the starter you must rep/.enish or feed it. All you have to do is add flour and water to the starter until you reach a thick pancake batter consistency. Mix it with a wooden spoon or plastic utensil, and don't worry about the lumps. Never use a metal utensil to feed the starter! You can however use metal for mixing your batter or dough. Just be sure it never comes in direct contact with the "mother." 2) Feed the starter at least 8 hours before you want to use it; overnight works well. The tonger it sits, the more sour it gets. If you only use the starter periodically you can feed it, refrigerate it and pull it out overnight to activate at room temperature. When the starter is sitting out leave it loosely covered; just don't tighten down the lid, allowing it to breathe. 3) ALWAYS reserve a little bit of starter for next time! Never use it all! You can scrape by with just a tablespoon if need be. 4) If flying with starter try to avoid the X-Ray machines. Bring a utensil so security can stir it to make sure you're not hiding something nasty. Leave plenty of room in the container for expansion. AUTHENTIC SOURDOUGH HOTCAKES 2 Cups starter 27 sugar 2-4T oil l/2tsalt I egg A little baking soda dissolved in a little water Mix everything except the baking soda together. Add the liquid soda to a small amount of batter every time you grill more hotcakes .