Snow on groundaniuq
How to make Sourdough Starter
Now, just in case there is no sourdough starter available – just make your own. It’ s fun and easy!
First, how to make Potato Water (you’ll need this for the starter recipe)
- Boil potatoes with jackets on until they fall to pieces.
- Lift skins out; mash potatoes into a puree.
- Let cool. Add more water to obtain a more liquid consistency, if necessary. The richer the potato water, the richer the sourdough.
Now, take 2 cups of the potato water and mix in the pot with 2 tbsp. sugar and 2 cups flour. Beat until the batter is smooth and creamy. Set aside in warm location to ferment.
A variation on the classic sourdough starter:
Grated Potato Starter:
- Grated 2 raw potatoes into the bottom of the sourdough pot.
- Add 1 yeast cake, diluted in 2 cups warm water, 2 tbsp. sugar, and enough flour to make the batter smooth and creamy.
- Beat well, eliminating all lumps.
- Cover and place in a warm location free from draughts to ferment.
This starter takes a bit longer to start working, but it’ll start bubbling in a week.
Just how long does it take for sourdough starter to become “ripe” – in prime working condition? Experts differ.
- 3-day starter: Sourdough starter can be used now, provided those little enzymes have started working. It’s better to wait a few more days, however. Toss in extra fuel for the sourdough to work on – a spoonful of sugar along with a couple of spoonfuls of flour. Add water if the batter is too thick. Leave in the warm location to keep fermenting.
- 1-week starter: Starter is now effervescing with lots of bubbles. Looks and smells like sour cream.
- 2-week starter: Disciples of sourdough claim that waiting this extra time gives extra flavor, which can’t be compared to any other batter.
- 3-week starter: The batter is now bubbling like the old witch’s cauldron.
- 1-month starter: Sourdough is now a rich, creamy batter that is honeycombed with bubbles.
- 1-year starter: Old-timers claim a year must elapse before the sourdough matures and offer the distinctive taste that nothing else can imitate.
How to Start a Sourdough Starter
Obtain a cup of starter from an active working sourdough pot. Even a “smidgen of a cup” of starter will get the busy little enzymes working to build up a bubbling sourdough pot. Dump starter in a jar or crock to be used as the sourdough pot. Add:
- 2 cups rich potato water
- 2 cups flour
- 2 tbsp. sugar
Salt is omitted for it retards the action. Sugar is used to speed up the action – not to sweeten – and to brown the sourdough.
See Part 2 for instructions on how to make sourdough starter!
This grilled salmon is the perfect addition to any summer barbecue. The flavors of lemon juice and brown sugar are complemented by the smokiness of a charcoal grill. The result is a moist salmon that bursts with flavor.
Pair this simple salmon dish with fresh salad or grilled vegetables such as zucchini or summer squash for an unforgettable and light meal!
- 4 (1/2lb) salmon steaks, 1-inch thick.
- 3/4 cup of brown sugar
- 2 tablespoons of lemon juice and fresh lemon slices for garnish
- 2 tablespoons butter, melted
- 1 tablespoon minced garlic
- Sprig of parsley if desired, for garnish
- Prepare charcoal grill
- In a small bowl combine sugar, lemon juice, butter, and minced garlic.
- In small saucepan cook butter mixture over low heat, stirring constantly until sugar has dissolved.
- Place salmon steaks on a large piece of tinfoil, brushing both sides liberally with butter sauce. Seal foil, and place salmon on the grill.
- Cook for approximately 15 minutes on each side or until fish flakes easily. Serve immediately, topping with remaining butter sauce and garnishing with lemon slices and parsley if desired.
Akutaq Ice Cream Dessert Recipe:
Recipe Type: Desert, Regional Specialty
Cuisine: Alaska (Alaskan Native-Indigenous People)
Yields: Serves Many
Prep Time: 15 min
- 1 cup solid vegetable shortening*
- 1 cup granulated sugar
- 1/2 cup water, berry juice, or 2 cups loose snow (optional)
- 4 cups fresh berries (blueberries, cloudberries, cranberries, salmon berries, or blackberries) **
*Criso solid vegetable shortening is preferred.
**Use one or more different types of berries.
***Traditionally, Alaskan natives like to add red or white salmon to the Akutaq or eat it along with smoked salmon strips. Make sure to remove small bones in the salmon meat if added to the Akutaq.
- In a large bowl, cream vegetable shortening and sugar until fluffy. Add water, berry juice, or snow and beat until well combined.
- Fold in berries, 1 cup at a time, until blended.
- Place in freezer to firm up before blending.