The word ‘sourdough’ has two meanings. First of all, it was a widely-used name for the Alaskan miners in the 19th century. These hardy men were the Canadian or Alaskan prospectors who fought the elements and other hardships of the great Northwest Territories. The second meaning of the word applies to a form of yeast which is maintained in a sourdough pot and used to make delicious pancakes and breads. Sourdough pancakes, waffles, and biscuits are delicious and different. The flavor is unique and, although some people have to acquire a taste for it, most people like it the first time they try it. Sourdough is without question a man’s way of cooking, and we can’t quite imagine a woman using such a masculine ingredient as sourdough. On the pages that follow, we will first tell you how to make your own sourdough starter, and then how to make pancakes, waffles, and biscuits that will have you busting your buttons with pride. 53Ey SOURDOUGH STARTER About the only way to get real Alaskan sourdough starter is to go to Alaska, find a prospector, and ask him for a piece of his starter. It’s just possible that there is someone somewhere with ‘starter’ that goes all the way back to the early 1800s. The next best way is to make your own starter, and we have devised an easy method. Take 1 package of powdered yeast and mix it in a medium-sized bowl with 1 cup of flour and 3/4 cup of warm water. Cover the bowl and leave it ina warm place in your kitchen for at least 3 days. Stir it around a little bit whenever you get the urge. When it smells sour, it’s ready. Put your starter in a small pot. The type used for cheesespreads works well, however any small jar will do. Do not fill the jar (or pot) over 3/4 full. Place it in your refrigerator, and it will keep forever. If you use it occasionally and it doesn’t get moldy, you may well have this starter for the rest of your life. 54iS SOURDOUGH WAFFLES In our family, sourdough waffles are everyone's favorite. There is no question but that these are the lightest, crispest waffles that you have ever tasted. They are not heavy. If you allow them to get fairly brown, they are good and crisp. The recipe is very simple. Just add 2 more T of oil to the pancake batter described on the next page, and you have sourdough waffle batter. Spoon it onto your preheated waffle iron and get ready for the accolades. Have a variety of jams and jellies, as well as syrup and honey, on the table. An usually delectable combination for waffles is your favorite jam with a topping of sour cream. For waffles deluxe, try two waffles with a slice of ham in the center, topped with a slice of pineapple, and covered with maple syrup.f 1 | SOUFMOUGH PANCAKES On Saturday afternoon or evening, get out a large mixing bowl and put 2 1/2 cups of flour and 2 cups of warm water into it. Add all of your sourdough starter. Mix it with a spoon for a few minutes. You don’t have to get it really smooth. Then cover it with a plate and let it set overnight in a warm place. On Sunday morning, you can leisurely saunter into the kitchen, remove the cover from the bowl, and you will find that the lumpy mixture of the night before has become perfectly smooth, due to the yeasty action of the sourdough. What you now have is well over a quart of sourdough, since you have multiplied your original starter into this larger quantity. The first thing you must do, and you should never forget to do it or you will lose your scurdough starter, is to place a portion of your sourdough back in your starter pot and put it in the refrigerator for your next use. Then add one egg, 2 1/2 T of cooking oil, 1/4 cup of milk, 1 t salt, 1 t baking soda, and 3 T sugar, to the remaining batter and mix well. 56