San Francisco Sourdough

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Red Apple Guy
Posts: 170
Joined: Wed Oct 01, 2014 9:51 pm

San Francisco Sourdough

Post by Red Apple Guy » Sun Dec 14, 2014 11:14 am

I just ordered and activated a starter from San Francisco. This promises to be an excellent starter with great taste and rising ability.
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The bread was made with 1 part by weight starter (100% hydrated), 1 part by weight water, 1.7 part by weight bread flour. Salt was 2% of the total flour.
Red
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Kchurchill5
Posts: 16044
Joined: Fri Oct 07, 2011 11:55 am

Re: San Francisco Sourdough

Post by Kchurchill5 » Sun Dec 14, 2014 11:54 am

Just come back for me please!
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Galley_Wench
Posts: 736
Joined: Mon Sep 12, 2011 9:55 am

Re: San Francisco Sourdough

Post by Galley_Wench » Sun Dec 14, 2014 1:36 pm

Sounds winderful . . . can't wait to get back to the galley...just 21 more days!! Today we're in Lima, Peru, tonight we head further South. Limited internet , sorry for delay!
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Blinky
Posts: 81
Joined: Fri Jul 25, 2014 7:00 am

Re: San Francisco Sourdough

Post by Blinky » Sun Dec 14, 2014 2:31 pm

I've never baked using a starter I've always thought about doing it though. btw your photo is an absolute winner, so clear WOW :shock:
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lovinretirement
Posts: 1256
Joined: Wed Mar 28, 2012 1:16 pm

Re: San Francisco Sourdough

Post by lovinretirement » Sun Dec 14, 2014 5:46 pm

Red Apple Guy wrote:I just ordered and activated a starter from San Francisco. This promises to be an excellent starter with great taste and rising ability.
Image
The bread was made with 1 part by weight starter (100% hydrated), 1 part by weight water, 1.7 part by weight bread flour. Salt was 2% of the total flour.
Red
I don't know if you have a Kindle, but I purchased a book called "Simple Sourdough: Make your own starter without store-bought yeast" by Mark Shepard. The Kindle edition is only $.99 and the paperback on Amazon is $3.00. I hope I didn't violate the anti-spamming policy.
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Red Apple Guy
Posts: 170
Joined: Wed Oct 01, 2014 9:51 pm

Re: San Francisco Sourdough

Post by Red Apple Guy » Wed Dec 24, 2014 8:40 pm

I'm loving retirement too. I downloaded Mark Shepard's book. Thanks for the tip.
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Red Apple Guy
Posts: 170
Joined: Wed Oct 01, 2014 9:51 pm

Re: San Francisco Sourdough

Post by Red Apple Guy » Mon Feb 02, 2015 10:50 pm

I made these loaves with about 10% of the total flour being whole rye flour. 23% of the total flour was fermented (starter), 2% was salt, and 71% was water. A very nice sourdough.

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Dissie
Posts: 9065
Joined: Thu Oct 13, 2011 12:15 pm

Re: San Francisco Sourdough

Post by Dissie » Fri Feb 06, 2015 12:28 am

Wow that looks good! I love bread!
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