San Francisco Sourdough
Moderator: Galley_Wench
- Red Apple Guy
- Posts: 170
- Joined: Wed Oct 01, 2014 9:51 pm
San Francisco Sourdough
I just ordered and activated a starter from San Francisco. This promises to be an excellent starter with great taste and rising ability.
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
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
- Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am
Re: San Francisco Sourdough
Just come back for me please!
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: San Francisco Sourdough
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!
- lovinretirement
- Posts: 1243
- Joined: Wed Mar 28, 2012 1:16 pm
Re: San Francisco Sourdough
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.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.
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
- Red Apple Guy
- Posts: 170
- Joined: Wed Oct 01, 2014 9:51 pm
Re: San Francisco Sourdough
I'm loving retirement too. I downloaded Mark Shepard's book. Thanks for the tip.
- Red Apple Guy
- Posts: 170
- Joined: Wed Oct 01, 2014 9:51 pm
Re: San Francisco Sourdough
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.