Alaskan Sourdough Bread Machine Mix
This bread makes famous deli sandwiches and fabulous grilled cheese sandwiches.
Welcome to Alaskan sourdough. Here, you'll get to know Alaska's frontier sourdough. This will help you make terrific sourdough sandwiches.
- Welcome to Alaskan Sourdough
- Your Questions about Alaskan Sourdough
- What Customers Say
- How to Make Better Sandwiches: The Role of Condiments
- A Historical Note to Alaskan Sourdough
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Alaskan sourdough is different than San Francisco sourdough. Alaskan is milder, more mellow--taste instead of tang. It's like comparing a medium cheddar to a sharp cheddar.
Still, it's a very good bread with more taste than most breads. It adds flavor to your sandwich and is satisfying with a meal.
"Grew up in Alaska . . . this product does an excellent job of duplicating the Alaskan style of Sourdough."--
"I did not expect this bread to be so light and yet crusty at same time! Not overpowering sourdough flavor either." --
"Not sure what makes it Alaskan, but it is full of an almost buttery flavor. We ordered 2 this time."--
There's nothing quite like Alaskan sourdough. This is a frontier bread, a country comfort bread that the whole family will enjoy, even the kids. You can make marvelous sandwiches--from after-school PBJ's to fabulous, colorful sandwiches.
It works when friends come over for dinner as well as for toast in the mornings. It's got a touch of sour--like San Francisco Sourdough but not nearly as strong.
It's a creamy white bread that's moist and soft with a nice, open crumb.
Make this bread in your oven or bread machine. See how to make this bread in the oven in three easy steps.
Your Questions about Alaskan Sourdough
- What does it taste like? Well, it's homemade bread. It has a sourdough flavor but is not as sharp and tangy as in San Francisco sourdough.
- What's this bread like? Well, it's a creamy-white loaf with a light-colored crust. The crust is lightly crunchy and chewy, like artisan bread. The interior is soft and white and moist.
- Will my kids like it? I think so. It's a white bread, no whole wheat. Kids like mild, soft, and moist. This is tame enough that it can handle peanut butter and jam.
- How tall is it? With the right water temperature, it's six or seven inches tall in your bread machine. Get the water right and the bread will be right.
- Why is the water temperature important? The ideal temperature for yeast is 79 degrees. Yeast performs best in a relatively narrow temperature range around 79 degrees. Start with the mix at room temperature and then use a thermometer.
- What if I don't have a bread machine? It's easy to make in your oven.
- Where does the tangy come from? In Alaska, as in San Francisco, it comes from yeast spores. As the wild yeast grows in the dough, it gives off a gas that makes the bread rise and an alcohol-like by-product that gives bread its flavor.
- It says "no preservatives." How long will it last? It doesn't have three weeks of preservatives like in the stores. We recommend not more than five days on the counter. If you're not going to use it all, slice it and put it in the freezer. Thaw it in the toaster.
Dennis Weaver
Incidentally, sourdough loves cheese. They are complementary flavors. (I'm not sure how I feel about the ketchup.)
What customers say!
This sourdough bread mix was easy and delicious. The directions were exact, and the bread is amazing. --
Delicious. The Alaskan Sourdough Bread is delicious with just the right amount of tanginess. --
These all work great in my Zojorishi 2 lb bread loaf machine. Total prep time from package to bread maker is around 3 minutes. Go out to a movie and I’ve got fresh bread upon my return! --
My family eats a lot of sourdough bread thanks to Prepared Pantry. I couldn't resist checking out the Alaskan Sourdough. It isn't as heavy as the San Francisco or Old World Sourdough, but it will definitely be a repeat buy. --
We recommend that you try this bread with Black Currant Jelly! Warm, fresh out of the oven, spread with butter and a sweet jam; this is incredible.
Sandwich notes: The Role of Condiments
The difference between a really good sandwich and an everyday sandwich is often the condiments. For a great sandwich, use more and better condiments. Mayo is okay. In fact, mayo is a great carrier for flavors. You can add flavors to the mayo. But if you are using Alaskan sourdough instead of San Franciso sourdough, don't add too many or too strong of flavors to the mayo.
- Vinagarette is always a great spark to mayo. Just don't use too much--a hint, not a wash.
- If you're making a ham sandwich, consider adding a little honey to your mayo. Ham loves sweet. Instead of honey, you could add raspberry jam.
- If you're making a turkey sandwich or a beef, consider adding some Thai sweet chili to your mayo.
- For a tuna sandwich, add a little dill or chopped tarragon to the mayo. My mother added dill relish. For fish sandwiches, I mix tartar sauce with the mayo. Lemon always works.
If you have a dynamite condiment that works with the fillings, it will carry the sandwich. Use plenty of it. Spread it on both slices of bread. Spread it on the turkey or ham. Spread it on the cheese. You'll have a great sandwich.
A Historical Note to Alaskan Sourdough Bread
Russians know bread. They've been at it for a long time.
When the Europeans were settling in Jamestown, the Russians were settling in Alaska. The fur trade and trade with China brought to Alaska. They settled in western Alaska and the Aleutian Islands. They used the Aleutians to harvest sea otters.
They brought their culture and religion, building towns and churches that are still found in coastal areas. They also brought their love of bread. But wheat doesn't grow well in Alaska. Barley grows well, but wheat doesn't.
So, they founded a colony in central California. (And hence, we have the Russian river.) They grew wheat in California and shipped it back to their colonies in Alaska so that Russians could make bread.
Alaska Sourdough bread has roots going back over 200 years.