Butter a 9- or 10-inch well-seasoned cast-iron skillet. Scrape the sourdough starter into a large bowl. Stir in 5 tablespoons melted butter, salt, ½ teaspoon sugar, baking powder and baking soda.

Place the biscuits in a well-seasoned cast iron skillet or a glass baking dish. For added height, let the biscuits rise in a ...

Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector,… ...

After the overnight rise to develop flavor, the house smells delicious in a jiffy the next morning when you griddle-bake the cakes. My favorite sourdough pancake recipe starts with a version from ...

Maintaining a sourdough starter on the trail was said to be a true art. The accomplished cook (“cookie”) was able to keep a batch replenished in any weather or trail condition.

Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector ...

Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector ...

Preheating cast iron is the secret to transforming your home oven into a sourdough bread haven. Nathan Myhrvold, the founder of Modernist Cuisine and lead author of the award-winning cookbook set ...