Alaskan Kaihanu D.P. recipe

Alaskan Kaihanu D.P.

Soldotna, États-Unis
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Levain parfait

Âge

106Ans
Couleur

Pays d'origine États-Unis

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

100%
Liquide Farine Autres
Alaskan Kaihanu D.P.

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Depuis 1918

Sourdough has always been an Alaskan family tradition. Alaskan Kaihanu D.P. was named in Blenheim, New Zealand in 2014. Kaihanu means "to wander" in Maori and the D.P. stands for Don Partridge who gave the starter to my parents in 1974 in Alaska where we cooked with it in a log cabin my parents built. It was his grandmother's brother's starter used during the Alaska gold rush of the 1890s.

Caractéristiques

Because I travel with my sourdough to different countries, it goes through a lot of changes. From liquid to dry, back to liquid. Or small amounts to larger amounts. Often when first "waking it up" from travel, it is sluggish with bubbles. But once it gets going it is strong stuff. Depending on the flour and environment, it can be sweet or very sour.

Goût et saveur

Alaskan Kaihanu D.P. top shot
Alaskan Kaihanu D.P. jar shot
Alaskan Kaihanu D.P. front shot
Alaskan Kaihanu D.P. rising shot

Recette

Ingrédients de base

  • 1Cup Starter

Ingrédients pour nourrir le levain

  • 2tbsp Flour
  • 2.5tbsp Water
  • 2Cup Flour
  • 2.5Cup Water
1
Feeding my starter to keep it bubbly, add measurements (for travel size amount) and then continue to add ingredients by eye until it is the right consistency (similar to pancake batter). Warm water first with starter, then flour.
2tbsp Flour 2.5tbsp Water
2
If adding to starter to make something, then I usually use these measurements and then continue to add ingredients by eye until it is the right consistency. Warm water first with starter, then flour.
2Cup Flour 2.5Cup Water

Méthode de travail

1
I did not make my starter from scratch, it has been passed down since the Alaska Gold Rush era in the 1890s.
1Cup Starter

Result

Sourdough Pizza

Dough was used by kids to make their own mini-pizzas.
Alaskan Kaihanu D.P. Sourdough Pizza first overview
Alaskan Kaihanu D.P. Sourdough Pizza second overview
Alaskan Kaihanu D.P. Sourdough Pizza first slice
Alaskan Kaihanu D.P. Sourdough Pizza second slice

Sourdough Blueberry Pancakes

I've made these pancakes all over the world. Flambéed in Chile, tropical fruits in Colombia, etc.
Alaskan Kaihanu D.P. Sourdough Blueberry Pancakes first overview
Alaskan Kaihanu D.P. Sourdough Blueberry Pancakes second overview
Alaskan Kaihanu D.P. Sourdough Blueberry Pancakes first slice
Alaskan Kaihanu D.P. Sourdough Blueberry Pancakes second slice

Sourdough Bourbon Waffles

Waffles were mixed with bourbon cream from Kentucky.
Alaskan Kaihanu D.P. Sourdough Bourbon Waffles first overview
Alaskan Kaihanu D.P. Sourdough Bourbon Waffles second overview
Alaskan Kaihanu D.P. Sourdough Bourbon Waffles first slice
Alaskan Kaihanu D.P. Sourdough Bourbon Waffles second slice

Sourdough Lemon Crepes

Crepes were filled with sugar, lemon juice, and sour cream.
Alaskan Kaihanu D.P. Sourdough Lemon Crepes first overview
Alaskan Kaihanu D.P. Sourdough Lemon Crepes second overview
Alaskan Kaihanu D.P. Sourdough Lemon Crepes first slice
Alaskan Kaihanu D.P. Sourdough Lemon Crepes second slice

Herman Sourdough Friendship Cake

Mixture of traditional Herman cake recipe (can be found online) with homemade recipe using my sourdough in Italy.
Alaskan Kaihanu D.P. Herman Sourdough Friendship Cake first overview
Alaskan Kaihanu D.P. Herman Sourdough Friendship Cake second overview
Alaskan Kaihanu D.P. Herman Sourdough Friendship Cake first slice
Alaskan Kaihanu D.P. Herman Sourdough Friendship Cake second slice

Traditional Chilean Empanadas

Original Chilean dough, Kaihanu sourdough only, and a 50/50 mixture of both.
Alaskan Kaihanu D.P. Traditional Chilean Empanadas first overview
Alaskan Kaihanu D.P. Traditional Chilean Empanadas second overview
Alaskan Kaihanu D.P. Traditional Chilean Empanadas first slice
Alaskan Kaihanu D.P. Traditional Chilean Empanadas second slice

Sourdough Bread

Bread in these pictures was made as a more wet dough, which requires containers to mold the shape.
Alaskan Kaihanu D.P. Sourdough Bread first overview
Alaskan Kaihanu D.P. Sourdough Bread second overview
Alaskan Kaihanu D.P. Sourdough Bread first slice
Alaskan Kaihanu D.P. Sourdough Bread second slice

Coca de Forner

The starter has been used to make different Catalonia coca recipes.
Alaskan Kaihanu D.P. Coca de Forner first overview
Alaskan Kaihanu D.P. Coca de Forner second overview
Alaskan Kaihanu D.P. Coca de Forner first slice
Alaskan Kaihanu D.P. Coca de Forner second slice

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Commentaires

Arianna Sikorski

Visit www.tastemyculture.com to see all of the sourdough's adventures or follow on Instagram @tastemyculture

Karl De Smedt

Thanks for the registration. And congratulations with your website!