Alaska Subsistence Life: Garden Harvest, Wild Salmon + Sourdough

The first frosts have arrived and we are starting to harvest the garden! We hung herbs and flowers to dry in the cabin, checked the wheel, and cooked up some sourdough over the fire with a wild foraged mushroom + salmon soup to go with it! Thank you for following out life on the last frontier! -Dennis, Amy & Lena End Music By: @HawkenHorse, who wrote us "Holdfast". Frontier music and history. Become a Channel Member for exclusive videos, sneak peaks, and behind the scenes. Get in Touch with Us: Westerlind Family P.O Box 906, Slana, AK 99586 We are also on Instagram @holdfastalaska https://www.paypal.com/donate/?hosted... HOMESTEAD RECIPES FIRE COOKED HERBED SOURDOUGH 1-2 c starter 2 C water 1 tbsp salt 4 C flour -mix starter, water, sat until well combined. Stir in four until a shaggy dough forms. Cover and rest 1.5hrs -do 3-4 stretch and folds over 30 min periods. Let rest another 3-5 hrs. shape, throw in herbs of choice, or cheese let rest 1.5 hrs. dust with flour + score -get a bed of coals going, make a nest. Put your cast iron on the coals and cover the top. Its done when you smell bread, or 10-20 min. More coals = faster cook. CREAMY WILD MUSHROOM + SALMON SOUP 3 C fish stock 2 wild salmon fillets 1 lb wild mushrooms (we used hawks wings) 1 pint raw milk butter, 2 tbsp herbs; thyme, parsley, dill, sage, chevril onion, potato, turnip, or other veggies of choice (about 4C) -brown veggies and mushrooms in butter, throw in stock. Boil until cooked, add salmon chunks and 1 pint milk. Cook until just done.