Sliced whole grain artisan rye-wheat organic bread over old wooden background. Close up. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)
The Longtime Connection Between Alaska And Sourdough
By Lauren Wood
Much like human evolution, bread has developed, transformed, and expanded across the globe, with countless symbolic natures and traditions. This was especially true of sourdough bread, a valuable and cherished food that aided in the survival of Alaskan travelers in the 19th century.
The Klondike Gold Rush of the late 1890s brought gold seekers to Alaska, and their food of choice was sourdough, as it didn’t require perishable ingredients such as commercial yeast, eggs, and dairy that were far too expensive to purchase. Sourdough was also easy to make thanks to the fermented mixture of flour and water, also known as a sourdough starter. 
Because a sourdough starter is a culture of good bacteria, the travelers and miners treated it like their own and took great measures to stave off invading bacteria and mold growth. It’s this connection to Alaskan travelers and gold seekers that made sourdough bread a symbol of perseverance, endurance, and adaptability.