Name: San Francisco-Style Sourdough
Yield: Makes 1 Loaf
Ingredients: 15—30 ml/1—2 tbsp milk; 7.5 ml/1½ tsp salt; 15 ml/1 tbsp milk; 50 g/2 oz/½ cup organic plain flour; 175 g/6 oz/1½ cups organic white bread flour; 25 g/1 oz/¼ cup organic plain (all-purpose) flour; 50 g/2 oz/½ cup organic wholemeal (whole-wheat) bread flour; 90 ml/6 tbsp water; unbleached white bread flour, for dusting; 100 ml/3½ fl oz/7 tbsp water; 5 ml/1 tsp granulated sugar; 15—30 ml/1—2 tbsp warm water; 30 ml/2 tbsp water

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This tangy, chewy bread originated in San Francisco, but the flavour of the sourdough will actually be unique to wherever it is baked. The bread is made without the use of baker’s yeast, and instead uses airborne yeast spores to ferment a flour and water paste.

Ingredients

For the Starter

25 g/1 oz/¼ cup organic plain (all-purpose) flour
15

Method

Place the flour in a bowl and stir in enough water for the starter to make a firm, moist dough. Knead for 5 minutes. Cover with a damp cloth. Leave for 2—3 days until a crust forms and the dough inflates with tiny bubbles. Remove the hardened crust and place the moist centre in a clean bowl. Add the water and milk for the 1st refreshment.

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Ingredients

For the Starter

Method

Part of