The Sourdough Starter from San Francisco
Anyone who ever visited San Francisco has probably tried the famous bread there. It’s possible to make it at home, using the same culture of wild yeast, just like many bakeries in this big city do. There is a bag of active yeast in the form of a paste and a bag with the dry starter.
I use about 125g – 150 g of the starter for 1 loaf of bread, 400 g of flour, 250 ml of water.
You may keep the starter in a room temperature and feed daily with the bread flour and water or
keep in a fridge while feeding once a week.
- Preparing the starter:
- Put the starter into a bowl, add 100g of flour and 50 ml of clear, not chlorine water, stir, cover with a lid and wait 6 to 8 hours. During that time the mixture should rise a little.
- The mixture should show signs of living, like some bubbles and raised volume. If not, wait few more hours longer or till the next day.
Authentic San Francisco sourdough bread starter for only 1.70 GBP
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