Sourdough always makes me think of San Francisco or Anchorage. After all it was the gold prospectors of the early 1900’s who made sourdough a staple of the last frontiers of our nation. Often times the miners kept a ball of sourdough in their pocket so they’d always have the yeast to make a batch of bread or biscuits.
Not only is sourdough bread one of my true eating pleasures but growing my own sourdough starter and making other sourdough goodies is right up there on the accomplishment scale. I love sourdough biscuits, pancakes, crepes, pizza crusts, sourdough spice cake and this basic sourdough cookie recipe. It’s perfect for making oatmeal raisin cookies with crisp outsides and soft insides. There’s just a tad of tang that plays nicely with the blue berry raisins and a hint of brown sugar that caramelizes on the outside. The pecans add a bit of crunch.