San Francisco-Style Sourdough

Preparation info
  • Makes


    • Difficulty


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.


For the Starter

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


  1. 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.