AlaskanSanta recipe

AlaskanSanta

Ketchikan, United States

Age

7Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
AlaskanSanta

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Since 2012

I have been using sourdoughs off and on for more than 50 years

Characteristics

Nice mild tangy taste

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
Remove from refrigerator 24 to 36 hours before usage and feed it every 12 hours with 1/3 cup dark rye Flout and 1/3 cup bottled water at room temp. Put it in a Brod & Taylor Proofer at 72 degrees until working well.

Working method

1
Purchased Alaskan Sourdough starter a couple of years ago maintained with AP flour and bottled water up until a couple of weeks ago when I started using Dark Rye Flour to maintain it. Kept n the refrigerator between used and then fed at least twice before usage in a rceipe.

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Comments

This is one of four sourdough starters that I use, I also have a San Francisco starter that I purchased on line, one that I started with water that was used to cook sweet potatoes and AP flour, and one that I started from a tablespoon each of the Alaskan Sourdough, the San Francisco sourdough and a sourdough starter that I had gotten from my sister many years ago.

Thank you James! You know you can register more than one sample. That way you can keep an online inventory ;-)