Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!
Suzanne’s first attempt was disappointing : very dense and too sour to eat (except by her 16 year old ever-hungry son, who said it tasted like figs).
After consulting with Miche Genest, Suzanne adapted her technique and her recipe. And the second attempt was delicious – even without salt!
Things are looking up for a year of eating local in her family. Next step will be use her new found skills to make sourdough rye and barley flour from local Dawson grains.