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delicious. PHOTO: VIRGINIA MARSHALL


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[ FOOD ] Bread Ready


SOURDOUGH STARTER—BACKCOUNTRY CONVENIENCE FOOD 1-1/4 ounces


During the push west across North Amer- ica, trailblazers, pioneers, trappers and ad- venturers had one thing in common—the sourdough starter. Sourdough pots were ubiquitous in frontier cabins and chuck wagons. Where there were settlers, there was sourdough. A sourdough starter is a transport-ready,


live yeast culture. Before the introduction of fresh and dehydrated yeast it was the only leavening agent available. Original starters were made using nearly the same flour-wa- ter mixture as the recipe below. But where this modern starter gets a boost by adding dry yeast, old-timers had to wait for the right yeast to flourish by chance in their pots. With proper care a starter can last hun-


dreds of years. Some still-popular starters can trace their origins to happenstance fer- mentation in the Klondike or San Francisco. In the Portuguese mountain village of Sabu- gueiro, women have been making the same sourdough rye in their community wood- fired oven for centuries. Keep a choice batch brewing and you’ll


discover sourdough cookery is only as lim- ited as your imagination. Bread, cakes, muf- fins, biscuits, pizza, pancakes, campfire twists and cookies are all possible and delicious.


STARTER Active dry yeast


Warm water All purpose flour


2-1/2 cups 2 cups


Granulated sugar (or honey) 1 tbsp


Add the yeast to half a cup of warm water. Stir and let stand 10 minutes. Add flour, sug- ar and two more cups of warm water. Beat until smooth. Cover the bowl with cheese- cloth or a tea towel and let stand at room temperature. The fermentation takes five to 10 days. As your starter ages, the flavor be- comes more robust. For a basic sourdough loaf, add one cup of


starter to one-and-a-half cups warm water, two teaspoons salt and two-and-a-half cups flour. Knead in about two more cups of flour until dough is smooth and elastic. Let rise, covered, for an hour (until doubled in size) and then punch down and let rise again for another hour. Bake at 400°F for 30 minutes. Replenishing your starter is easy. For ev-


ery cup used, add 3/4 cup each water and flour and a teaspoon of sugar. To maintain your starter if you have not used it, feed it a teaspoon of sugar every seven to 10 days. —Vince Paquot


DIGITAL EXTRA: Click here for more mouth-watering sourdough recipes


When we launched our fi rst issue of Rapid back in ‘99, we were the fi rst whitewater kayaking and ca- noeing magazine in North America. While other magazines have come and gone we’ve remained true to our roots never straying from the river. We have however expanded beyond just a print magazine. You can fi nd Rapid everywhere: online, iTune Store, Zinio, Facebook, Twit- ter and YouTube. The way we all communicate sure has changed over the last 13 years, but we re- main committed to whitewater… like you.


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