Dutch-Oven Sourdough Loaf beside Slow Pork-and-Bean Stew

A crusty Dutch-oven sourdough loaf partners slow pork-and-bean stew enriched with bacon drippings and molasses. It recalls Starter Over Chilkoot Pass, when Klondike stampeders kept living starter warm against their ribs on the trail to Dawson.

Serves 6

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Ingredients

• 1 cup sourdough starter
• 4 cups all-purpose flour
• 2 lbs pork shoulder
• 2 cups dried pinto beans
• 4 tbsp bacon drippings
• 1/4 cup molasses
• 1 large yellow onion
• 2 tsp salt
• 6 cups water

Instructions

1. 1The night before combine sourdough starter with flour and water to make a sponge; in the morning add remaining flour and salt and knead into a stiff dough.
2. 2Let the dough rise in a warm spot while preparing the stew.
3. 3Cut pork into 1-inch cubes and brown in bacon drippings inside a large Dutch oven over medium-high heat.
4. 4Add chopped onion, soaked pinto beans, molasses, salt and water, then bring to a boil.
5. 5Reduce to a low simmer, cover and cook 3 hours until pork is tender and beans are creamy, stirring occasionally.
6. 6Shape the risen sourdough into a round, place in a hot Dutch-oven lid or second preheated Dutch oven and bake beside the stew for 35 minutes until the loaf is deeply browned and hollow-sounding when tapped.