Last edited by Sakazahn
Tuesday, April 28, 2020 | History

2 edition of Sourdough Jack"s Alaskan cookery. found in the catalog.

Sourdough Jack"s Alaskan cookery.

Jack Mabee

Sourdough Jack"s Alaskan cookery.

  • 317 Want to read
  • 30 Currently reading

Published by Mathis/Osborn/Woods in Nevada City, Calif .
Written in English

    Subjects:
  • Bread.,
  • Cookery (Sourdough),
  • Cookery, American -- Pacific Northwest style.,
  • Cookery -- West (U.S.),
  • Cookery -- Alaska.,
  • Cookery -- Anecdotes.

  • Edition Notes

    GenreAnecdotes.
    The Physical Object
    Pagination36 p. :
    Number of Pages36
    ID Numbers
    Open LibraryOL23042243M


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Sourdough Jack"s Alaskan cookery. by Jack Mabee Download PDF EPUB FB2

Sourdough Jack's starter is a great find. I was lucky enough to find someone that had been doing it since the late 's. Wow, great for bread, pancakes, waffles. Now trying it with old style bagels. Will report back how that works out. There's a problem loading this 5/5(1).

A number of years ago I bought Sourdough Jack's Cookery And Other Things along with a packet of sourdought starter. I activated the starter the way Jack said and it was wonderful.

The background and stories he included about the sourdough and the people who used it were fascinating and the book was worth the price for those alone/5(9).

This is a marvelous book about sourdough lore, as well as a cookbook for using a sourdough starter, for many more things than bread (and for bread too). It originally came with a packet of dry starter mix, but you can create your own starter by leaving a batter of flour and water out exposed to the air (wild yeast) overnight or for a day/5(5).

Ruth Allman passed away in at the age of eighty-four. She was one of Alaska's foremost sourdough historians. Her ALASKA SOURDOUGH cookbook has been in print for over thirty-five years and remains a perennial best seller/5(81). I discovered that "Sourdough Jack" is named for the author (commencing in ) of many editions and revisions of Sourdough Jack's Cookery, "Sourdough Jack" Mabee.

To make a long story short, he was given an old starter by an (almost) equally old Alaska prospector and liked it so much that he found a way to commercially propagate and sell it, i 5/5(1).

Sourdough Jack's Cookery & Other Things [Mabee, Jack] on *FREE* shipping on qualifying offers. Sourdough Jack's Cookery & Other Things. Sourdough Jack's Cookery From His Country Kitchen Spiral-bound – January 1, by Sourdough Jack Mabee (Author)/5(5).

Sourdough Jack Cookery and Other Things book. Read reviews from world’s largest community for readers. Plastic Spiral Bound, 96 pagesRecipes, stories, a 5/5(1). Sourdough Jack Cookery and Other Things by Canet, Dorothy and a great selection of related books, art and collectibles available now at Sourdough Jack's Cookery - AbeBooks Passion for books.

Alaska Sourdough by Richard Morenus is probably one of my most favorite book of all time. It is a story about a man named "Slim" Williams who goes to Alaska during the gold rush. Finding that few people actually get rich off of gold, he decides to raise dogs and trap instead/5(15).

Orange Liqueur Sauce from Sourdough Jack's Cookery,If I had this sauce for breakfast, I think I'd have to go back to bed. Yes, we have the cookbook. See it here: Sourdough Jack's Cookery Sourdough Jack’s Cookery,this copy is from the.

For your enjoyment is this very nice cookbook titled Sourdough Jack's Cookery. Authentic Sourdough Cookery. This one does have the sealed packet of starter attached inside the cover. I can make no guarantees as to its condition. This one is rated a B with some wear. Item # CB ISBN #: N/A Cr.

11th printing # Of Pages: 48 Color. Sourdough Jack’s Cookery and Other Things. Featuring Authentic Sourdough Cookery. by Judith & Evan Jones. Fourth Printing, vintage plastic comb softcover, 96 pages. good condition considering age of book. unique Alaskan and Western recipes and.

Saratoga Jacks Living Sourdough Starter. Highly proofed, hardy Sourdough Starter which originated from the Czech Republic Region of Eastern Europe. Making quality healthy artisan bread for more than years. We have cultivated it, and shared it for our breads, and to help others enjoy its benefits from Saratoga Springs, Utah.

g Strong white bread flour. g Room temperature water. Day 1 - Feeding your starter. The day before you want to make your dough, you’ll need to feed up your start scrapings.

Into your starter pot add 50g of room temperature water, and 50g of Wholemeal Rye flour and mix together well. Scrape down the edges to level off the mixture and.

As Ruth says, the art of mixing the batter with air, and the timing of slopping it on the grill is a skill learned over time. The Baked Alaska with sourdough waffles (which by the way is how it was actually first made) is a dessert from heaven. This is a book that every sourdough making Alaskan 5/5(5).

Jack Mabee is the author of Authentic Sourdough Cookery ( avg rating, 1 rating, 0 reviews, published )3/5(1). Written by one of Alaska's most foremost sourdough historians, Alaska Sourdough is a witty and useful primer for sourdough cookery.

For decades Alaskans have ordered their lives around their sourdough pots, and Ruth Allman was no different. In this book she shares her own personal time-tested advice for home cooks and novice bakers, as well as little-known facts and history about sourdough. He was Jack Mabee, inventor of the world’s only dehydrated form of a sourdough “starter”, and a Sausalito resident since last fall.

Under the name of Sourdough Jack, Mabee began working on a dehydrated form of sourdough in Juneau, Alaska, inand two years later was ready to market it. Alaska Sourdough: Real Stuff by Real Alaskan,Written by Ruth Allman, writing with the motto, “Somebody had to write a good sourdough cookbook.” First published byAlaska Northwest Publishing Company, Anchorage, Alaska, inas a trade paperback.

“Sourdough” Jack Mabee () was an American baker known for his cookbooks on the art of sourdough cookery. He served in the Army during World War II, spending most of his time in Alaska, and after the war studied and worked throughout the same state.

Sourdough Jack’s Cookery and Other Things. Featuring Authentic Sourdough Cookery. Sourdough Jack in association with Dorothy Canet. Fourth Printing, vintage plastic comb softcover, 96 pages. good condition - cover shows some dark markings. unique Alaskan and Western recipes and anecdotes our price: $ plus media mail shipping.

Members 52, New posts today. 4, in the last 30 days. +3, in the last 30 days. Created about 4 years ago.

Group Rules from the Admins. Be Kind and Courteous. We're all in this together to create a welcoming environment. Let's treat everyone with respect. Healthy debates are natural, but kindness is required.

No Hate Speech or Bullying. "Sourdough is a magical food," as author Ruth Allman was fond of saying. There are folks in Alaska who claim the staff of life in their sourdough pots is more than 40 years old or date it to the time when Fairbanks was a mining town.&#; Handwritten to match the old-timers recipes, this book Brand: West Margin Press.

Author of Sourdough Jack's cookery & other things, Sourdough Jack's Alaskan cookery, Sourdough Jack presents a collation of legends, anecdotes, oldwives tales, recipes concerning sourdough pancakes & breadstuffs, including a pastel of western food americana gathered from cattlemen, authors and prospectors across the American West over a decade, for the particular.

I just received a packet of the "Alaska Jack's Sourdough Starter" off of ebay and am concerned that it is not truly Alaskan Sourdough. To me it seems like some kind of gimmicky/touristy hybrid. The ingredients for one thing: bleached enriched flour, salt, fumeric acid, acetic acid, datem, soybean oil, lactic acid, ascorbic acid, 1 -cysteine, azodicabronamide, fungal enzymes.

2 cups vigorous Alaskan sourdough starter – 18 oz; cups warm water – 12 oz; one half cup 1/2 and 1/2 milk (scalded and cooled) or evaporated milk – 4 oz. Sourdough starters have been a part of the fabric of Alaska for centuries.

The genealogy of this heirloom starter has been carefully traced. It is a story of friendship and food, of finding treasure in the simple things of life. By bringing Alaska's Golden Spoon Heirloom Starter into your kitchen - the wonderful stories of these historical characters become a part of your history.

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No eBook available Sourdough Jack's Cookery: Authentic Sourdough Cookery from His Country Kitchen. Jack Mabee. Osborn and Woods, - Bread - 38 pages. 0 Reviews. Sourdough Pancakes of Alaska. Originating in a Alaska, this recipe was popular in the late s, when a sourdough starter was the common and reliable way to provide leavening for bread products.

Preparation begins the night before for these fluffy pancakes. Recipe Ingredients: 1 cup Sourdough Starter 1 cup all-purpose flour 1 cup warm water 1. > Out of Print & Rare > Cookbooks > Sourdough Jack's Cookery Sourdough Jack's Cookery by Jack Mabee # VIEW DETAILS Front Cover: A brief look at the history of sourdough and recipes featuring it.

Book has edgewear, some holes (from staples?) on first page, sourdough recipes from a package of starter has been tipped in. 32 works Search for books with subject Cookery (Sourdough). Search. Sourdough Cookery Rita Davenport Not In Library.

Bing = Hua Jin Not In Library. Not In Library. Read. Borrow. Borrow. Borrow. Sourdough Jack's Alaskan cookery Jack Mabee Not In Library.

Sourdough Kati Katina Not In Library. More than heart-healthy recipes are featured in this cookbook. Along with recipes for low-fat, low-sugar, low-sodium breads, biscuits and buns, you will find treats like Cranberry-Chocolate Cake, White Chocolate Cherry Muffins and Apple Pumpkin Bread – all made with egg, sugar and sodium substitutes.

However, each recipe includes how many real eggs, how much sugar and other items are. Find many great new & used options and get the best deals for Sourdough Jack's Cookery & Other Things at the best online prices at eBay.

Free shipping for many products. E-books available on Amazon and Etsy (downloadable, printable; One of the largest sourdough baking groups on the internet: Perfect Sourdough (on Facebook). Youtube. There are over learning videos on Northwest Sourdough's Youtube channel.

This site, Northwest Sourdough. Check my blog, there are years of formulas and posts about sourdough baking. Authentic Sourdough Cookery. Contact Toll Free: International: Alaska Sourdough by Ruth Allman available in Trade Paperback onalso read synopsis and reviews.

In this classic last word on sourdough cookery, there are recipes for Alaskan 5/5(1). Alaska Sourdough, first published inremains one of the bestselling books about Alaska, written by an Alaskan. You’ll find it in Walmart and on Amazon, yes, but also in many, if not most, area tourist and museum shops.

Recipes / Sourdough Breads. Community Pick. Yukon Sourdough Flapjacks (Pancakes) Recipe by Donna M. Old fashioned pancakes just like the prospectors used to make on the trail.

Prep time does not include proofing time. 20 People talking Join 5/5(21). Sourdough Jack® You claim you’re not hungry, but that’s before you read about a % beef patty topped with bacon, tomato, Swiss-style cheese, real mayonnaise, and ketchup—all on toasted sourdough bread.

The sourdough culture from Alaska is just a different strain of wild yeast than the one you normally use. Treat it as if it were your regular culture and see if you like the resulting taste. If you don't, don't bother with it. Use the mixer:) The metal hook won't kill your sourdough -- it doesn't kill mine.

Add flour until the dough feels right. In a bowl dissolve active dry yeast in warm water ( degrees to degrees). Stir in all-purpose flour, warm water ( degrees to degrees), and sugar/5(3)."Sourdough is a magical food," as author Ruth Allman was fond of saying. There are folks in Alaska who claim the staff of life in their sourdough pots is more than 40 years old or date it to the time when Fairbanks was a mining town.

Handwritten to match the old-timers recipes, this book includes directions for several starters that can ripen in varying times, three days to one year.