Sourdough starter was a practical choice for the harsh conditions of Alaska because it required no commercial yeast, which was difficult to obtain. Instead, the wild yeast and lactobacilli naturally present in the environment fermented the dough, providing leavening and flavor. Many miners and settlers carried a bit of sourdough starter with them, often keeping it close to their bodies to prevent it from freezing.

Rumor has it that my very own sourdough starter was handed down from my Great-great Grandfather, Robert Burns Mathison. He settled in Hope, Alaska in the 1890’s and whether he brought it with him or was gifted it when he arrived, my sourdough starter could be over 125 years old at this point!

For this recipe you can use either fed sourdough starter or discard. I will be using sourdough discard— the portion of the starter that is typically removed before feeding the remaining starter— this helps reduce food waste in several ways:

1. 1. Maximizing Ingredients: Instead of throwing away the discard, it can be used in various recipes, such as pancakes, waffles, crackers, and even cakes. This practice ensures that all parts of the starter are utilized.

1. 1. Reducing Waste: By repurposing the discard, home bakers can significantly reduce the amount of food waste generated in their kitchens. This is especially important in an era where minimizing waste is a key component of sustainable living.

1. 1. Creative Cooking: Using sourdough discard encourages culinary creativity, allowing bakers to experiment with different flavors and textures in their recipes.