Talk about an American classic! The sourness of this bread is quite unique, but not everyone is fond of it. For some, it’s a little excessive, but I happen to love it. In fact, I’ve considered buying a commercial SF sourdough starter to try and mimic this bread at home. However, the fact that soon that population would change by incorporating yeast and bacteria present in our own environment, made me reluctant to go for it. Sure, it would be nice to bake a few loaves with a “close to the original” taste, but then I’d be left babying three starters instead of the two I own… and I already take care of way too many strains of bacteria in the lab! 😉
Browsing through the pages of “Bread Alone, ” I spotted a recipe for San Francisco Sourdough, and almost did not pay attention to it, thinking that it would involve the authentic starter. Nope. Daniel Leader developed his own recipe for it, coaching a regular starter into a slightly increased level of acidity, resulting in a bread that, according to him, would be very close to the original.
Make the poolish the day before you want to bake the bread, by combining all the ingredients in a small bowl and leaving at room temperature for 24 hours, preferably from 74 F to 80 F, covered with plastic wrap.
San Francisco Sourdough
Next day, pour the water at room temperature in the bowl of a KitchenAid, mixer, and add the poolish, breaking it up gently with a wooden spoon, and stirring until dissolved. Add about 1 cup (5 oz) of the total flour and the salt, and stir until combined. Place the dough hook in, keep adding the rest of the flour (you may not need all of it), and knead for about 12 minutes at the second speed of the machine.
Remove the dough to a slightly floured surface, knead it by hand a few times, place it in an oiled bowl, cover loosely with plastic wrap, and let it rise for 2.5 hours, with quick cycles of folding after 45 minutes and 1 hour and 30 minutes. After the second folding cycle, leave the dough undisturbed for the final 60 minutes of bulk fermentation.
Place the risen dough over a slightly floured surface, and without de-flating it too much, form it into a ball. Let it rise 45 minutes. Shape the dough as a boule or any other shape you prefer, place it in an appropriate container for the final rise, and leave it at room temperature for 1 hour.
San Francisco Sourdough Bread Starter Yeast Mix sally Top Seller + Recipes@
Bake it in a pre-heated 450 F, with steam, for a total of 45 minutes, decreasing the temperature to 425 F after 10 minutes of baking. If using a cover to create steam, remove the cover after 30 minutes. Let it cool over a rack for a couple of hours before slicing it.
My main modification of the recipe was to include two folding cycles after kneading in the KitchenAid because I felt the dough lacked structure and strength. I used regular, supermarket bread flour, so it’s possible that it behaved differently from the book’s description. For the most part, I tend to bake my breads with regular bread flour, not going out of my way to find the one with “a touch of germ, ”, or “harvested during Spring, under a full moon.” 😉
Did the bread deliver the promise in the taste department? YES! When I tried a piece all by itself to get the real taste of the crumb, it immediately hit me as VERY similar to a San Francisco sourdough, so if you live hundreds of miles away from the Bay Area and develop a craving for that bread, this recipe will soothe you.
San Francisco (style) Sourdough Bread
A more authentic shape would be a torpedo type loaf, but I have a weakness for round bread, so that’s how I shaped mine. Round, oblong, it doesn’t really matter. It hit the spot. Awesome bread!
Lemon Macarons on the blog today, recipe for low moisture curd that won't hurt the shells... a real winner courtesy of @indulgewithmimiI am not a baker by nature, but I love to make sourdough. It’s science and it’s alive and it’s different every time. If it’s warm in your house, it needs less time to rise and proof. If it’s damp out, you may want to use a bit less water. If your starter is grumpy, your bread is grumpy.
My bread is an Irish California hybrid. I actually learned to make sourdough at Ballymaloe Cookery School in Cork, Ireland. Tim Allen is a sourdough master with decades of experience teaching students how to make chewy, complexly flavored loaves. Ballymaloe’s method involved about 9 different flours and a stand mixer - serious impediments to recreating the recipe when I got back home to California.
Year Old San Francisco Sourdough Starter. Super Active!
Listen to the gurus. I live 2 blocks from Tartine Bakery in San Francisco. I mostly wanted to make my own bread to avoid the insane lines. I started reading Chad Robertson’s books and making some good progress. But it wasn’t until I read Ken Forkish’s techniques in
That my loaves really started to sing. I just like the way he writes, and was able to wrap my head around the handling techniques a little better. All of these recipes (and mine below) rely on 100% natural rise, no yeast, and the no-knead stretch and fold methods.
Keep a bread journal. For a few years, I’ve been writing notes about my loaves at Ken’s suggestion. Timing, ratios, weather, and outcomes. Sometimes I draw diagrams. It’s real nerdy. This recipe is my own variation that has given me the most consistent rise, with chewy, moist crumb and charred, dense crust. I’m a crust fiend - I want a blackened bottom with an almost bitter flavor to set off a slather of Kerrygold butter.
Cultures For Health San Francisco Sourdough Starter, Diy Artisan Bread
You can play with flour blends. Just keep in mind you will need to add more water as you plus up whole grain flours, since they absorb more liquid than white flours. Many recipes call for bread flour, but I’ve found that good quality all-purpose white flour gives me the chew and volume I’m looking for just fine. But I am always tinkering and may change my mind on this down the road.
I am not going to teach you to make the basic starter. There are tons of recipes out there. Truth is, I tried to make my own and hated the way it smelled. So I’ve been using a starter that someone gave me, and feeding it equal parts water to flour. I use a blend of 50/50 white and whole wheat flours. The key with starter is dumping quite a bit of it out before you feed it, so you feed it more volume than the amount left in the jug. So if you feed it ½ c water and ½ c flour blend, you want to be sure there is less than 1 cup of starter in your jug. It is a hungry beast and likes to eat more than its weight. Reward it. This is the single most important lesson I have learned in my experimentation with sourdough over the years.
Do I measure this very precisely? No. Should I? Who knows? My bread tastes good and that’s all I care about. I do pare down the amount of leaven I make compared to other recipes – I feel guilty chucking so much flour all the time. That said, I would not make any less as I think it really needs to eat a lot for maximum rise.
Cultures For Health Real Sourdough Bread, Starter Culture, San Francisco
Time = fermentation = flavor. If you proof the loaves for longer it will develop a sourer flavor. If your starter is very mature you also may get a sourer flavor. If you don’t like sourdough flavor I suggest you find a recipe that combines some natural leaven with yeast. To get the most sour flavor, I recommend proofing your loaves in the fridge for 24 hours or so. Just cover the boules with a plastic bag. You can bake the proofed loaves cold, no need to bring back to room temp.
A note on rising times: longer does not equal better. I have noticed when the dough reaches about 2.5 increase in volume during bulk fermentation (the initial rise of 12-15 hours), you’re at an optimum point. When I let the dough rise for more than 15 hours or more than triple volume (which happens on warmer days when the dough rises faster), the resulting loaves end up dense and flat. You can actually “break” the gluten by rising too high, meaning the proteins lose their ability to retain shape. Is your dough very sticky and hard to shape after a very long and poofy rise? You may have broken the gluten. The final loaves may end up denser and flatter - but totally edible and delicious. Just bake it, learn from it, and experiment with a shorter rise next time.
If you are using starter from the fridge that hasn’t been fed
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