Serves: 5



Talk to a "Sourdough Cook" and almost immediately he’ll launch into a history of his starter. (You may be reminded of folks who’ve just become grandparents for the first time!) It’s not uncommon for a particular starter to be handed from generation to generation and considered to be a family heirloom. Fanatics, who inhabit the ranks of “Sourdough Cooks”, will always like to tell how their starter was carried over Chilkoot Pass during the Klondike gold rush. They say this as if any starter with a less glorious past is inferior. Over time I’ve found it’s easier to let such folks think their inferior thoughts rather than argue with them.

The starter I have used for the last twenty years was given to me by an uncle who lived in the Seattle area. As I recall, a cook off a merchant ship gave it to him only after an hour long discourse on the lineage of this starter. Translated, it means if you buy or are given a starter, it is at least a day old. Don’t worry though, “Sourdough Cooks” often like to fish as well and thus, share a trait for which all fishermen are famous. So, within a month or so of starting to cook with sourdough it’s perfectly acceptable to me if you want to “stretch the dough” so to speak!

At home I keep at least two containers with starter in them at all times. When I pack for a trip I take one starter with me and leave the other at home. Then should I roll a pack horse off the trail or flip my raft, I’ll only be out of sourdough until I get home. The starter I leave at home, I like to think of as my insurance “dough”!

Rather than this author attempting to write another "Sourdough Cook Book", Jack Trueblood graciously allowed the use of his recipes and an explanation of just what "Sourdough" really is. As a kid growing up in the 50’s-60’s in southeast Idaho, I often read stories in FIELD AND STREAM written by Jack’s father, Ted Trueblood. Ted often mentioned sourdough biscuits and bread when describing camp life in those stories. At any gathering of the Trueblood clan, "Uncle Jack" will be found with his "sourdough fixins", passing on this knowledge to all his nieces and nephews.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

This _Sourdough recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
_A Lasting Gift
_About The Cooks!
_About the Author
_As Close To Heaven As One Can Get
_Barbeque Texas Style
_Bread And Horse Wrecks
_Brother-In-Law Duck
_Camp Creations
_Camp Crock Pot
_Camp Kitchens
_Camp Robbers
_Campfire Cash
_Chicken ala S*#T
_Chili, The Controversy And The Recipes
_Common Sense And Cards
_Cookin' With Kraut
_Cooking From Cans - Menu For Day 16
_Culinary Bombs
_Don't Critize The Cook...
_Dry Camps
_Fanny Pack Snacks
_Game Meat
_Game Warden Dog
_Game Warden Scramble
_Garlic & Her Poor Cousin "Onion"
_Getting Bread In Camp
_Good Cooks / Bad Cooks!
_Good Humored Cook
_Hank's Spaghetti Sauce
_Hank, Jack And Me
_How To Cook A Coot
_Hungry Ridge Chicken
_Jerky And Smoked Fish
_Las Piedras
_Making Do
_Middle Fork Spareribs
_Modern Day Pilgrims
_No Name Creek Baked Beans
_Pitch In And Pitch Out
_Potatoes aka Taters, Spuds
_Redhot Rhubarb Upside Down Cake - The Story
_Religious Bedroll
_Roast Coot
_Rubs For Meat, Not Backs
_Shoestring Bull
_Something Soft For Dinner
_Sugar And Spice And Other Things Nice
_The Adventures of 'Two-Story Tom'
_Things I Don't Care To Eat
_Twas The Week Before Elk Season
_Two Reluctant Cooks
_Veggies For Camp
_Warden Stew
_Where Do You Buy Scratch

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