San Francisco Sourdough Bread

The saga of the sourdough starter has come to a close.

This was my second attempt at creating a sourdough starter from scratch and it was indeed a success! I started the seed culture on January 15th. After 10 days of diligent stirring and feeding, the culture was most definitely alive and ready to transform into a mother starter. That step was a pretty simple one, but involved some resting time on the counter before hitting the refrigerator. Once in the cool and cozy confines of the refrigerator, the starter is good for 5 days before it needs to be “refreshed.”

Well, at the four day mark, I had some time to whip together a bread dough using this mother starter. I chose to go with the San Francisco Sourdough bread. I mean, that’s the gold standard right?

So, I took the 2 ounces of mother starter I needed. Wait. What? 2 ounces? Do you realize how small of an amount that is? What am I going to do with the rest of the starter? The “refreshing” process only needs 4 ounces of starter. Hmmm… This could get wasteful. More on that later.

After mixing the sourdough, well, dough, and letting it proof, and storing it overnight in the refrigerator (man, this is a long process), it was finally time to bake! For loaf #1, I forgot to turn down the temperature of the oven after putting the bread in, and I didn’t rotate the loaf. It still turned out just fine, but it cooked a little faster than it was supposed to, and the lack of rotation caused it to rise a little faster on one side and lean a bit. No big deal. Loaf #2 included a much more careful following of the directions and turned out awesomely.

Here’s one of the loaves:

And here’s a look inside after we cut off a slice:

Check out those air pockets!

The bread was delicious. It had a heartier, yet spongier quality to it than the lean breads we’ve been making to date, and it had a really nice flavor.

Now, as I alluded to before, the downside is the maintenance of the sourdough starter itself. Realistically, if I was going to keep that starter going at the same size, I would either need to bake about 20 loaves of bread a week, or basically discard 3-4 cups of flour every week. One of those options is just not gonna happen (I mean, who would eat it all?), while the other seems super wasteful. So, after some careful deliberation, it was decided to discard the mother starter that I had taken so long to grow and focus on the non-sourdough bread varieties for a while. At least I know I can successfully create a sourdough starter though, so maybe this experiment will live on again someday.

By the way, this recipe and the process involved all came from Peter Reinhart’s Artisan Bread Every Day book.

Mother Starter

Remember that Sourdough Seed Starter?

Well, it has graduated to full-fledged Mother Starter status.

This is going to need a feeding on Friday, so I’m going to have to do a little baking with it between now and then. Do I go with the Pain au Levain? The San Francisco Sourdough bread? Some sourdough pizza dough? All of the above?

I think what I most need to do is research how to go about mixing some doughs and then freezing them.

Any opinions from our six readers?

Sourdough Seed Culture

This is my second attempt at trying to get a sourdough starter going. This time, I’m using the method in Peter Reinhart’s Artisan Breads Every Day.

The ingredients: unbleached bread flour and pineapple juice The initial stir
Covered

I mixed up the seed culture on Friday night. The first feeding will be Sunday evening, then it’ll be time to wait and see how long it takes to get some quality fermentation going. (I’ve seen some notes that talk about this process taking longer in the cooler, drier winter months)