Gold Miner’s Ghost (1 oz)

Born of the 1898 Klondike, this rugged culture delivers dense, comforting loaves with a strong, subtle sourness and a calm, reliable rise—even in chilly kitchens.

Flavor & Traits

• Profile: Robust, gently tangy, campfire-comforting.
• Strength: Thrives in cold fermentation; steady activity at lower temps.
• Texture: Hearty crumb for slices that hold up to stew, butter, and jam.
• Best For: Mountain loaves, sandwich pan breads, skillet breads, flapjacks, and overnight fridge ferments.

The Story

When “Sourdough Sam” perished in a blizzard near Dawson City, his cabin slept under snow. Years later, a miner found Sam’s jar—frozen solid—and coaxed it back to life. That resurrected culture became the soul of northern baking. To this day, seasoned Alaskans are called “sourdoughs” in his honor.
The Gold Miner’s Ghost remembers hunger, frostbite, and the quiet warmth of a whiskey-by-the-stove—bread that carries the North in every slice.

Why Bakers Choose The Gold Miner’s Ghost

• Cold-Kitchen Friendly: Performs beautifully in cool rooms and long, overnight fridge proofs.
• Consistent Rise: A steady worker that’s forgiving on timing and temperature swings.
• Comfort-First Flavor: Deep, nourishing loaves with a subtle sour that won’t overpower.
• Hearty Versatility: From campfire skillet breads to weeknight sandwich loaves.

How It Works (Simple 48-Hour Activation)

1. Wake – Mix dehydrated starter with warm water and flour; rest.
2. Build – Feed once or twice until bubbly and expanded.
3. Bake – Mix your dough; let the cold do the flavor-building overnight; bake for a proud, rugged loaf.

(Most hands-on time: ~15–20 minutes spread across two days.)

Pro Tips for “Northern” Bread

• Lean on the Fridge: Cold bulk or proof = cleaner sour, thicker crust, heartier crumb.
• Flour Pairings: Bread flour, whole wheat, or a touch of rye for campfire depth.
• Cabin Crust: Bake in a Dutch oven or preheated steel for that woodstove-style crackle.

What You Get

• Dehydrated Klondike starter culture (use forever with regular feeds)
• Clear activation & feeding guide
• Beginner-friendly recipe optimized for cool ferments

Bring the North to your kitchen.
Start baking steady, satisfying loaves with The Gold Miner’s Ghost—the starter that laughs at winter and loves a long, cold rise.