Sourdough Recipes: Create Delicious Sourdough Breads, Muffins and Hotcakes

Learn how to create a sourdough starter to bake sourdough breads, muffins and hotcakes using these easy-to-follow recipes.

| September/October 1971


There’s one sure-fire way to elevate sourdough hotcakes to a class far above any other hotcakes in the world ... and that’s by mixing wild blueberries into the batter. You’ll just have to try it to know how good hotcakes can be.


My college student son and I were starting on one of our all-too-few quail hunting trips when I noticed he was packing along a rather mysterious paper shopping bag. The bag was tightly closed at the top with a heavy cord and I suspected that it held something special. As I found out later, it did!

I was busily preparing dinner in our camper the first evening out when Bob suddenly reached into the shopping bag and pulled out a large mound-shaped loaf. “What’s that?” I asked.

Bob grinned a self-satisfied ear-to-ear grin and replied, “Alaskan Sourdough bread. I made it myself.”

“Yeah?” I said as I hefted the loaf. “Boy. It’s heavy. What’s it taste like?”

“Oh, about as good as this,” Bob said with forced nonchalance as he plumped a second solid loaf on the camper’s table. “Try some.”

For the next half-hour, we buttered and ate slice after slice of both white and cracked wheat sourdough bread and — although heavy — it was the first honest-to-goodness “bread” I had eaten for many a year. Bob’s product was close-textured, heavy-bodied and had a good crunchy crust. I hadn’t enjoyed plain bread and butter that way since bakers had started puffing vast quantities of air into the “store bought” loaves on grocery shelves.

1/26/2013 3:32:07 AM


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