Alaska sourdough loaves descend from the 1898 gold rush, when prospectors carried starters inside their shirts to keep them alive in the cold.

Klondike and Nome gold rush prospectors so relied on sourdough starter that old-timers became known as 'Sourdoughs' across Alaska. Fire Island Rustic Bakeshop opened in 2009 and was named a 2026 James Beard Award finalist for Outstanding Bakery. Their crusty levain breads are the Anchorage benchmark.

Where to eat Alaskan sourdough bread in Anchorage

4 editor picks for Alaskan sourdough bread in Anchorage, ranked by editorial score. All Anchorage signature dishes · Alaskan sourdough bread across every city.

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Make it at home

Serves 124 hrIntermediate

Ingredients

  • 100g active sourdough starter (100% hydration)
  • 375g warm water (around 30C)
  • 500g bread flour
  • 10g fine sea salt
  • Rice flour for dusting the banneton

Method

  1. Combine starter and water in a large bowl. Add the flour and mix to a shaggy dough. Rest 30 minutes.
  2. Add salt and a splash more water if needed. Mix until incorporated.
  3. Bulk-ferment at room temperature for 4-5 hours, doing 4 stretch-and-folds at 30-minute intervals in the first 2 hours.
  4. Shape into a tight ball, place seam-up in a rice-floured banneton and refrigerate overnight (12-14 hours).
  5. Preheat a Dutch oven inside a 245C oven for 45 minutes. Score the cold loaf and lower into the Dutch oven.
  6. Bake covered for 25 minutes, then uncovered for 20 minutes until deeply browned. Cool fully on a wire rack before slicing.

Editor tip. The cold overnight retard is the Alaskan trick. A long, slow second rise builds open crumb and develops the sour flavour without requiring summer warmth.

Common allergens: Gluten.