Monthly Archives: February 2013

Travel-Ready Sourdough

Posted on February 8, 2013 by Mark Zeiger

If I may assert that sourdough is particularly associated with Alaska, then transporting sourdough may be said to be a particularly Alaskan problem. The problem with moving sourdough is that motion and warmth activate the yeast, causing expansion. Atmospheric changes … Continue reading →

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What I Ask From a Sourdough Recipe

Posted on February 6, 2013 by Mark Zeiger

As I mentioned in a previous post, we’ve been doing a lot with our sourdough lately. As a result, I’ve been spending more time with our three primary sourdough cookbooks. In this case, familiarity breeds criticism. In my mind, a … Continue reading →

Posted in Food & Drink | Tagged | 3 Comments