I can make regular sour dough with success but have been hungry for SF sourdough. So many are listed if I do a search. I would appreciate recommendations for one that works and stays true.
I can tell you it is a fine tasting bread but not as sour as some others from SF long ago. Bitt SFSD is very mild today when it comes to tang. 40 years ago there were more great bakeries and more tang.
The source of your starter is really not going to make a significant difference in the outcome of your bread. You can start one yourself, and do just as well. You can also get one for the price of a SASE from Friends of Carl Griffith at www.carlsfriends.net
I'm pretty sure that you can make a SFSD bread with the starter you have by following the recipes for the starter, levain builds and breads above. They are all quite good SFSD breads that can be made with any SD starter. But of course, SFSD means different things to different people dependingonn theor age adn when nthey experienced it and haoe they remember it. SFSD has changed much over the last 45 years too as bakeries have come and go.
San Joaquin http://weightloss-slim.fit/node/14140/san-joaquin-sourdough-another-variation-produces-best-flavor-yet%3C/a%3E%3C/p%3E%3Cp%3Eor even better here
http://weightloss-slim.fit/node/33123/san-joaquin-sourdough%3C/a%3E%3C/p%3E%3Cp%3EYou can make it as a baard, boule or one of the best SD baguettes around
Then there is David's fantastic nSFSD Quest Bread here
http://weightloss-slim.fit/node/26956/my-san-francisco-sourdough-quest%3C/a%3E%3C/p%3E%3Cp%3EJust plain 2 of the very best breads around and 2 of the 3 of Lucy's best breads in 2012. 3rd place was also a David Snyder Sourdough called Pugliese Capriccioso. Another SFSD style bread- and no I am not a paid David Snyder publicist - at least not yet anyway!
http://weightloss-slim.fit/node/25488/pugliese-capriccioso%3C/a%3E%3C/p%3E%3C/div%3E
I posted my take on a San Francisco sourdough on my blog. Check it out, let me know if you have any questions!
puut a link to hsi fine SFSD bread s here it is
http://abreaducation.com/blog/2012/08/san-francisco-sourdough/
I can tell you it is a fine tasting bread but not as sour as some others from SF long ago. Bitt SFSD is very mild today when it comes to tang. 40 years ago there were more great bakeries and more tang.
I have found SF starters available from 6 to 25 dollars. All claim to be the best. Is there a starter out there (company) that has proven its worth?
webhome,
The source of your starter is really not going to make a significant difference in the outcome of your bread. You can start one yourself, and do just as well. You can also get one for the price of a SASE from Friends of Carl Griffith at www.carlsfriends.net
I'm pretty sure that you can make a SFSD bread with the starter you have by following the recipes for the starter, levain builds and breads above. They are all quite good SFSD breads that can be made with any SD starter. But of course, SFSD means different things to different people dependingonn theor age adn when nthey experienced it and haoe they remember it. SFSD has changed much over the last 45 years too as bakeries have come and go.
Happy Baking