Making a batch of bread

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

So I started a batch of bread today and currently it is stewing in a bowl down here in the basement until sometime tomorrow. I used our newest sourdough starter, Best D%#% Alaskan Sourdough Starter, and here is how I prepared it.

First of all, you need to understand that I do not always measure the amount of starter that I use in my normal bread recipe. I adjust the amount of flour in the mixer and sometimes I add an additional amount of water as needed. Usually it is not very much. Maybe a tablespoon or two at the most.

Preparing the starter:

Two days ago I refreshed my starter by dumping out most of it and adding 1 cup of water and 1 cup of flower. 

Yesterday I stirred it up and added half a cup of flour and a little water, stirred it up and let it sit overnight.

Making the Bread:

Today I pulled the mixer out and started a batch of bread. I added 3 cups room temp filtered water, about a cup of the starter and roughly 8 cups bread flour. I added the flour until the dough came clean from the bowl. The dough was just a little dry so I added a little water and ran the mixer for 6 minutes.

Next I prepared a large bowl and lid by spraying oil in the bowl and the underside of the bowl. Then I placed the dough into the bowl and brought it downstairs into the basement where it is the coolest to sit overnight.

Tomorrow afternoon I will separate the dough into loaves and bake. My first batch of bread with this starter was good but I made the mistake of covering in plastic and the surface was very interesting to say the least. Tomorrow when I bake it I will not cover it and will instead just score the loaves and let them rise.

If you want to try this, be sure and pre-heat your oven to 450 degrees for 10 minutes and then 375 for about 30 more minutes until golden brown. Place a cast iron frying pan on the bottom rack. I set my racks to the two lowest, frying pan on the lowest. When the bread is ready to go in the hot oven I add the bread and then pour boiling water into the cast iron pan and close the door. Set the timer for 45 minutes. 

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Order your own Best Damn Alaskan Sourdough Starter today or try one of our other starters. 

My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Orders are shipped in a #10 envelope. 

Where Do I ship to:
I will ship to anywhere in the United States or Canada. 


Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.