“I have a very old starter kept alive by very dedicated family members. It came originally from the San Francisco area, so I consider this to be my version of San Francisco Sour Dough Bread.”
READY IN:
24hrs 15mins
SERVES:
2
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
  2. Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
  3. Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
  4. Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
  5. Knead until a smooth satiny dough develops, (5-10 min).
  6. Form 2 loaves and proof them until they've doubled in size.
  7. Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.

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