Klondike recipe

Klondike

Whitehorse, Canada
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Age

Unknown year
Color

Country of origin Canada

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Mixture

50%
50%
Liquid Flour Other
Klondike

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Since Unknown

Yukon is rich with history about Sourdough bread. As a born and bred Yukoner, we all grew up eating sourdough pancakes and breads. This sourdough starter dates back to before the 1898 Klondike Gold Rush. I distribute this dried starter around the world for people to experiment with. The Puratos Sourdough Library contains this exact starter; it is one of the oldest on record and still widely used.

Characteristics

Klondike takes a while to become active from a dormant, cold state. Long, cool fermentation works the best with this starter. The breads I make are fermented in the fridge for up to 72 hours and sweet doughs made from Klondike are best fried. The crumb on bread made with this starter is softer because of the sugar which makes great sandwich bread, dinner buns, pancakes and donuts.

Taste & flavour

Klondike top shot

Recipe

Starting ingredients

  • 100% Unbleached all purpose canadian wheat enriched
  • 100% Tap water
  • 2% White beet sugar

Feeding ingredients

1
Take out of fridge and leave and room temperature to warm gradually. Feeding is always based on using 1/2 cup (volume) or 125g of starter, 2 cups of AP flour or 340g gives you better results, 2 cups warm tap water or 340g gives you better results and 2 Tablespoons or 26g of white sugar.

Working method

1
My starter is from Ione Christensen 1898 Yukon gold rush sourdough starter (you met her last year). I started with one cup of her starter in June 2018. I feed it monthly and keep it dormant in the fridge. I dry it and send it all over the world for people who want to try it. It takes at least 2 days to properly activate and multiple feedings including sugar.
100% Unbleached all purpose canadian wheat enriched 100% Tap water 2% White beet sugar
2
Once properly active, I remove 1/2 cup of starter (about 125g) and return to the fridge. The rest I dry and use at bread baking classes at my business or send it around the world to other sourdough bread makers to experiment with.

Result

Klondike Bites

Fermented dough made with all purpose flour and cracked wheat. Fermented minimum 72 hours in fridge. Fried in Canola oil
Klondike Klondike Bites first overview
Klondike Klondike Bites second overview
Klondike Klondike Bites first slice

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Comments

Catherine Mcinroy

I send this sourdough in a dormant, dried state all over the world. If you would like a free sample please contact me at www.wellbread.ca
You can watch a video on my website of how active this starter can get. The original starter lives in the Puratos Sourdough lab in Belgium and has been dna tested. It dates back to 1898 and has been kept alive since that time. It is related to SanFrancisco sourdoughs and was most likely obtained in Seattle, WA or Skagway, Alaska when the gold miners hiked the Chilkoot Trail to Dawson City, Yukon for the 1898 gold rush.

Catherine Mcinroy

I'd love to find someone in California who is using the same sourdough starter!