Klondike Sourdough Starter Bread

Name: Klondike Sourdough Starter Bread
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Northern Canadian
Ingredients: 300 ml Active sourdough starter; 250 ml warm water; 600 g All-purpose flour; 2 tsp Salt; 1 tbsp Sugar; 2 tbsp Cornmeal

A tangy, chewy loaf made from a long-kept sourdough starter, the kind Klondike-era miners and modern Dawson City bakers alike have relied on for bread when yeast wasn't reliably available.

🇨🇦Canada· Yukon

Prep: 45 min
Cook: 40 min
Total: 85 min
Servings: 10
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•mixing bowl
•loaf pan or baking sheet
•kitchen towel
•oven

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 1 g
carbs: 36 g
protein: 5 g
calories: 180

Instructions

1
In a large bowl, mix the starter with warm water until dissolved.
2
Stir in flour and salt to form a shaggy dough, then knead 8–10 minutes until smooth and elastic.
3
Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled, 4–8 hours.
4
Punch down, shape into a round or oval loaf, and place on a cornmeal-dusted tray.
5
Cover and let rise again until puffy, about 2–3 hours.
6
Preheat oven to 220°C and score the top of the loaf with a sharp knife.
7
Bake 35–40 minutes until deep golden and the loaf sounds hollow when tapped.
8
Cool completely on a rack before slicing.

Chef's tips

Sourdough rising times depend heavily on how active your starter is and the temperature of your kitchen, so watch the dough rather than the clock, and feed your starter with equal parts flour and water the night before baking for the best rise.