Who Doesn't Love Sourdough Bread?

| 6/26/2014 10:05:00 AM


It does not seems to matter where I go, if I ask, "Do you like sourdough?"  I always end up with a big yes and a story to go with it.  Sourdough seems to have a link to every person that I talk to.  A bit of history or a favorite story.  I hear, "When I was little my grandmother made the best bread from sourdough...." People love to hear about sourdough.  Better yet, people love to eat sourdough!

There is a reason that sourdough was such a great staple in our history.  I love that it is made with such few ingredients but can make so many great things.  I thought when I started at Sourdoughs International that sourdough was just for bread.  Boy oh boy was I mistaken.  Sourdough is used in so many different recipes.  I have made crackers, cinnamon rolls, pizza crusts, bread sticks, waffles, pancakes, brownies, and the list goes on and on.  Some of these recipes call for a very minimal amount of ingredients but provide a big taste. 

Because I am new to baking, the cost of experimenting is one of the things that puts me on hold in the kitchen.  So sourdough allows me to experiment to my hearts content.  I am learning that I can throw all kinds of things into my bread.  It may not look pretty when it comes out of the oven but it sure tastes good and that is what matters to those of us starting out. 

Here is a very basic recipe that I like to add things to and see what turns out and what doesn't.

San Francisco Sourdough

This bread is the best known sourdough of all breads and all cultures. It is produced today in many forms that rarely duplicate the original version. It is easy to produce the familiar crumb with its large and irregular holes and spaces but the fabulous flavor and baking aroma are rare indeed. This recipe utilizes the Original San Francisco culture, from Sourdoughs International, made with a slow fermenting natural leaven that requires an overnight slow fermentation and no commercial yeast.  It seems incredible that the ingredients in this well-known bread are so few: a wild culture, flour, water and salt. Yield one 1 1/2 pound loaf.

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