San Francisco Sourdough Bread

SAN FRANCISCO SOURDOUGH BREAD

First Time Baking With A Sourdough Starter

There are many different varieties of sourdough breads that you can make in your own kitchen. Many wonderful and delicious baked goods can be made using your own sourdough starter. You may have also heard about making Sunday brunch with sourdough pancakes and biscuits, haven't you...? We have included those sourdough recipes for you, just in case you don't have them in your new sourdough bread recipe file. But you can also make pizza dough, cinnamon rolls, coffee cakes, English muffins and the recipes just go on and on. How about making a San Francisco sourdough pizza, sourdough chocolate cake...? Or better still, how about other wonderful treats such as sourdough zucchini bread, sourdough pretzels, and many more tasty and delicious bread recipes...!

San Francisco Sourdough Bread

To the beginner, we must mention that sourdough starters are much slower to rise than commercial yeasts you buy at the supermarket. Noting this difference, it will take longer for your bread to rise. Exactly how long it will take, is now totally based on your sourdough starter and the room temperature of your kitchen or baking area. With sourdough bread, as with any other type of bread, the longer it is allowed to ferment (rise), the more flavorful your final baked bread will be. Bread rises more slowly at cooler room temperatures than warmer. The reason is that yeast activity is sluggish when cold, and more active when warm. You will have to do some trial and error baking to determine what kitchen temperatures and rising times work best for you and your sourdough starter. It's fun...!

Visit our sourdough bread glossary for helpful ideas and definitions of sourdough baking terms. If you are just starting out baking sourdough bread for the first time, our comprehensive sourdough bread glossary will clarify many words and terms that you might not quite understand. We also offer a bread machine symptoms and solutions section, for the many people who bake with bread machines. Lots of good hints and tips for you. This will lead you to the success of making and baking with a sourdough starter.

Hints for successful baking with San Francisco sourdough starter.

Plan Ahead ...!
Your original San Francisco sourdough bread starter takes 1-1/2 to 3 days to make.
Sourdough bread batter needs 8 to 12, hours to expand, depending on sourness.

Have the right stuff...!
Mixing bowls and starter storage jars should be glass, plastic or wood, and should be large enough to allow sourdough starter to expand.
Because sourdough starter can react with metal, all other kitchen utensils should be glass, plastic or wood as well.

Prepare your kitchen and baking area...!
Cleanliness is very important...! This is so that strange bacteria doesn't get into the sourdough starter mix.
85 degrees F is ideal for the sensitive starter. Other ingredients should be at room temperature.

Enjoy experimenting in your kitchen...!
Try different flours or different combinations (amounts) of them.
For a lighter bread, add a little commercial yeast.
For a darker crust bread, add a little milk to the batter.
Try some of the sourdough bread recipe variations that are listed at the end of these wonderful and tasty sourdough recipes. Happy baking...!

---

Recipe To Make Mr. Baker's San Francisco Sourdough Starter Batter:

1. In a warm glass or ceramic mixing bowl, combine 2 cups warm water (85 degrees F), 2 cups all-purpose flour, and one (1) packet of Mister Baker's San Francisco sourdough yeast culture. Stir the flour and yeast mixture until smooth.
   
   
2. Cover the bowl. Put in a warm (85 degrees F), draft free location for at least 1-1/2 to 3 days. The mixture will bubble and expand, and have a fresh yeasty aroma to it. Stir the active mixture 2 or 3 times each day with a clean wooden spoon.
   
   
3. When ready, stir the mixture, and then transfer it to a clean wide mouth glass jar or crock (with a glass or plastic lid). Refrigerate the mixture for a few more days to develop a stronger sourdough flavor.
   
   
4. Congratulations. You have just made your first "mother starter" for baking San Francisco Sourdough Bread.
   
   
5. Mr. Baker's San Francisco Sourdough Starter may be used and replenished indefinitely, and it improves with age.

---

To keep your Mister Baker's San Francisco Sourdough Starter active:

1. Replenish your sourdough starter every two weeks, whether you bake or not. If you have removed some starter for baking, replace the amount that you removed, with equal amounts of flour, warm water and 1 teaspoon of sugar or honey.
   
   
2. Stir well and let stand at room temperature, lightly covered for 8 to 12 hours, or until fermentation is resumed again, and the mixture bubbles.
   
   
3. Stir again before returning to your active San Francisco sourdough starter to the refrigerator.

---

NOW... Let's Make and Bake Some San Francisco Sourdough Bread ...!!!

To get you started into sourdough bread baking, here are several delicious recipes for making sourdough French bread, sourdough pancakes, sourdough waffles, sourdough English muffins and much more...! Try these tasty recipes and happy baking...!!!

Classic San Francisco Sourdough French Bread Recipe

2 cups warm water (about 110 degrees F)
7-1/2 cups to 8 cups all-purpose Flour, unsifted
1 cup Mister Baker's San Francisco sourdough starter batter at room temperature
2 teaspoons plain or iodized salt
2 teaspoons granulated sugar
Bread Baste or Wash Recipe: 1 teaspoon cornstarch brought to a boil with 1 cup water,
then cooled to room temperature. See step #5.
Hot water for the oven as required. See step #4.

1. In a large mixing bowl, combine water, sourdough starter batter and 4 cups of the flour. Mix well and cover with clear plastic wrap and let stand in a warm place (85 degrees F) 8 to 12 hours.
   
   
2. Stir in salt, sugar and enough remaining flour (about 4 cups) to form a very stiff dough. Knead until smooth. Cover and let rise in a warm place until doubled in size (2 to 2-1/2 hours).
   
   
3. Punch down and divide in half. Knead gently until smooth. Shape each half into loaf or round shape. Cover the sourdough bread loaves lightly; let them rise in a warm place until puffy and almost doubled in size (1 to 1-1/2 hours).
   
   
4. Carefully place a small pan on the shelf, below the oven baking rack, and fill it with hot water.
   
   
5. Place your sourdough bread loaves on the baking rack, close the oven door and bake in a preheated (400 degree F) oven for 10 minutes. Then brush your sourdough bread loaves with the baste mixture. Close the oven door and continue baking for 20 to 25 minutes more until the loaves are golden brown and sound hollow when tapped.
   
   
6. Nothing can compare to the taste of a warm, fresh baked loaf of sourdough bread right from your own oven. The kitchen filled with the wonderful aromas of fresh baked bread. Hmmmm...!!!
   
   
7. Remove the loaves from the oven and place on a cooling rack until cooled down to room temperature. Now for the hardest part of all in this baking recipe. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of sourdough bread is not fully flavored until it is fully cool. Also, bread is much easier to slice when cool.
   
   
8. Now for the good stuff - the end, final chapter...! Slice up your sourdough bread, and butter it well with lots of fresh butter or try covering it with thin slices of your favorite cheese. Then sit back with a glass of your favorite beverage, along with some good friends, and enjoy the fruit of your baking labors. It will be some great times...! Enjoy the moment...!

---

Sourdough Pancakes and Waffles Recipe

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup salad oil (See step 2 for Waffles)
1 cup all-purpose flour, unsifted
2 Tablespoons granulated sugar
1/2 cup Mister Baker's San Francisco sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon plain or iodized salt
Melted butter or margarine
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
2. Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in.
   (NOTE: For waffles, increase the salad oil to 1/3 cup).
3. Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
4. Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine.

Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter. Hmmm... Good with maple syrup...!

---

San Francisco Sourdough Rye Bread Recipe

2 cups warm water (about 110 degrees F)
1 cup Mister Baker's San Francisco sourdough starter batter at room temperature
7 to 7-1/2 cups all-purpose flour, unsifted
2 cups rye flour, unsifted
2 Tablespoons light molasses
2 teaspoons plain or iodized salt
1 Tablespoon caraway seeds
1 teaspoon baking soda
Hot water as required (see step #4)

1. In a large glass or ceramic bowl, combine water, starter batter and 4 cups of the flour. Cover with clear plastic wrap and let stand in a warm place (85 degrees F) for 8 to 12 hours.
   
   
2. Stir in the rye flour, molasses, salt, caraway seeds, baking soda, and enough remaining flour (about 1-1/2 cups) to form a very stiff dough. Knead until smooth. Cover and let rise in a warm place until the mixture is doubled in size, about (2 to 2 1/2 hours).
   
   
3. Punch down and divide in half. Knead gently until smooth. Shape each half into loaf or round, Cover loaves lightly; let rise again in a warm place until puffy and almost doubled in size, about (1 to 1-1/2 hours).
   
   
4. Carefully place a small pan on the shelf, below the oven baking rack, and fill it with hot water.
   
   
5. Place your sourdough rye bread loaves on the baking rack, close the oven door and bake in a preheated (400 degree F) oven for 10 minutes. Then brush your sourdough bread loaves with the baste mixture. Close the oven door and continue baking for 20 to 25 minutes more until the loaves are golden brown and sound hollow when tapped.
   
   
6. As we mentioned above, nothing can compare to the taste of a warm, fresh baked loaves of sourdough bread right from your own oven. Your kitchen filled with the wonderful aromas of fresh baked bread. That's one of the delicious sides of baking...!!!
   
   
7. Remove the loaves from the oven and place on a cooling rack until cooled down to room temperature. Now for the hardest part of all in this baking recipe. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of sourdough bread is not fully flavored until it is fully cool. Also, bread is much easier to slice when cool.

---

San Francisco Sourdough English Muffins Recipe

1 pkg. active dry yeast from your pantry or local grocery store (Check expiration date)
1/4 cup warm water (about 110 degrees F)
1 cup warm milk (about 110 degrees F)
1/2 cup Mister Baker's San Francisco sourdough starter batter, at room temperature
1 Tablespoon granulated sugar
3/4 teaspoon plain or iodized salt
3-1/2 to 4 cups all-purpose flour, unsifted About 1/4 cup yellow cornmeal

1. In a large bowl, dissolve yeast in water. Stir in milk, starter batter, sugar, salt, and enough of the flour (about 3 1/2 cups) to make a stiff dough. Turn dough out onto a floured bread board: knead until smooth (about 5 to 10 minutes). Cover, and let rise in a warm place until dough is doubled in size (1 to 1-1/2 hours).
   
   
2. Punch down, and roll out onto a cornmeal sprinkled board until about 1/2 inch thick. With a floured 3 inch cookie cutter, cut dough into rounds. Place cornmeal side up on ungreased baking sheets sprinkled with cornmeal. Cover and let rise again, in a warm place until puffy (about 45 min.).
   
   
3. On a lightly greased frying pan, bake over low heat (275 degrees F) until golden brown (about 12 to 15 minutes each side).
   
   
4. Allow to cool on a plate or bread rack. Split the Sourdough English Muffins, and serve with fresh butter and your favorite jam, jelly or preserves. HINT: Try these San Francisco Sourdough English Muffins with freshly grated cheese. Enjoy...!!!

---

Yes Pizza...!!! San Francisco Sourdough Pizza Recipe Wow...!!!

Everybody loves hot delicious pizza with the stringy cheese...! It's absolutely delicious when served piping hot from the oven, and washed down with your favorite beverage. And, you can doctor it up or doctor it down to suit your taste buds at the time to make it. So, the number #1 question is, what do we do need to make really delicious San Francisco sourdough pizza...? Question #2 is it really that simple to make at home...? Answer to Question #1 is a big Yes...!!! The easy to make pizza recipe follows next. This recipe makes two (2) large 14 inch diameter pizza crusts. And the answer for Question #2, a tasty and delicious Yes...!!!

1-1/2 cups warm water (about 110 degrees F)
4 cups to 4-1/2 cups bread flour, unsifted
1/2 cup Mister Baker's San Francisco sourdough starter batter at room temperature
1 pkg. active dry yeast from your pantry or local grocery store (Check expiration date)
(OR use 2-1/4 teaspoons of dry yeast)
2 Tablespoons olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon dried basil or oregano
2 teaspoons plain or iodized salt
2 teaspoons granulated sugar
2 - 14 inch diameter pizza pans

1. In a large mixing bowl, combine water, San Francisco sourdough starter batter, dry yeast and 2 cups of the flour. Mix well and cover with clear plastic wrap and let stand in a warm place (85 degrees F) 1/2 to 1 hour.
   
   
2. Stir in salt, sugar, garlic powder, dried basil or oregano, olive oil, and enough of the remaining flour (about 2 cups) to form a smooth and elastic dough. Knead until smooth. Cover and let rise in a warm place until doubled in size (2 to 2-1/2 hours).
   
   
3. Punch down and place the pizza dough onto a lightly floured bread board or kitchen counter. Divide the pizza dough in half, cover and let them rest for 10 minutes. Form the first half of the dough into a 14 inch diameter pizza pan. Repeat the process with rest of the dough batch. This recipe will make 2 - 14 inch diameter pizza crusts. For a thicker crust, let the pizza dough rise about 30 minutes, covered, before adding toppings and baking it in the oven.
   
   
4. SOURDOUGH PIZZA TOPPINGS: Try varying the toppings to suit your own personal taste. First, for each pizza, spread 3/4 to 1 cup of your favorite pizza sauce over the crust. Second, spread each crust with 2 cups of shredded mozzarella cheese, and top each crust with 1/2 cup each of; sliced peppers, mushrooms, onion and don't forget the thinly sliced pepperoni. Sprinkle with a 1/4 cup of freshly grated Parmesan cheese. If you choose, try adding some finely minced fresh garlic, sliced black olives, Italian sausage or meatballs. For the pizza hearty, my favorite, add 6 to 9 anchovies...!
   
   
5. Place your sourdough pizza crusts on the oven baking rack. Close the oven door and bake in a preheated (425 degree F) oven for 20 minutes or until the pizza crust is crisp and browned to your personal taste.
   
   
6. The kitchen is now filled with the wonderful aromas of fresh baked pizza. Nothing can compare to the delicious taste of hot, fresh baked pizza, right from your own oven.
   
   
7. Remove the pizza from the oven and place on a cooling rack or counter top, until cooled down to room temperature. Now for the hardest part of all in this pizza recipe. Allow your "work of art" pizza to cool down, before slicing into it.
   
   
8. Now the good times...! Slice up your San Francisco sourdough pizza, pour out a glass of your favorite beverage, and sit back, relax and enjoy the fruit of your baking labors. It will be some great times...! Enjoy the moment...!

---

Mister Baker's San Francisco Sourdough Bread
Tasty Bread Additions and Recipe Variations

For Something Different in Sourdough Bread Baking: Just follow the basic sourdough bread baking recipes as listed above and experiment with these delicious and tasty recipe variations. Mark your changes or baking adjustments on your recipe file.

Italian Herb Sourdough Bread: Add 1 teaspoon garlic powder and 1 tablespoon oregano to the sourdough bread recipe.

Hot Pepper Cheese Sourdough Bread: Add 1 teaspoon hot pepper flakes and 1/2 cup shredded cheddar cheese to the sourdough bread recipe.

Garden Herb Sourdough Bread: Add 1 teaspoon each of any two of your favorite dried herbs, such as basil, oregano, thyme, marjoram to the sourdough bread recipe.

Poppy Seed Sourdough Bread: Add 1-1/2 teaspoons of poppy seeds to the sourdough bread recipe.

Onion Dill Sourdough Bread: Add 2 teaspoons dried onion flakes and 1 tablespoon dried dill weed to the sourdough bread recipe.

Sun Dried Tomato Sourdough Bread: Add 1 tablespoon diced sun dried tomatoes and 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder to the sourdough bread recipe

---

For a complete line of quality professional baking herbs and spices, including all those listed in the above sourdough recipes, please visit Spicemill, our quality New England baking, herb and spice source.

---

As we get additional sourdough bread recipes, we will evaluate and add them to this very popular sourdough bread recipe site. While we welcome your suggestions or comments, neither we or the hosts of this site can be held responsible for your results when using these recipes. We regret that we cannot answer all the mail and requests that we receive. Thank you for understanding and all the wonderful sourdough bread pictures and mail.

Mister Baker's San Francisco sourdough bread recipes are believed to be accurate, but are not guaranteed. Mister Baker's San Francisco sourdough bread recipes are intended for your personal use only. You may print a copy for yourself and your baking friends, but you cannot publish Mister Baker's San Francisco sourdough bread recipes or post Mister Baker's San Francisco sourdough bread recipes to any Internet or other public website without our written permission.

Copyright 2001 - 2002 Yankee Harvest, LLC. All rights reserved.