Wednesday, June 8, 2011

Authentic San Francisco Sourdough Bread

Did you know the term "Hooch" came from the California Gold Rush days? Prospectors in need of adult beverage would sip the liquid that formed on the starter used to make their Sourdough Bread. This may sound gross, but it still tastes just like Red Stripe from a can!


2 cups warm water

6 -8 cups bread flour (this depends on your proximity to sea level and how thick your sourdough starter is)

1 cup sourdough starter (cold)

2 teaspoons salt

2 teaspoons granulated sugar

1/2 cup cold water

1/2 teaspoon cornstarch


  1. In a large bowl, combine the water, sourdough starter and 4 cups of flour.
  2. Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
  3. The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
  4. Knead till smooth.
  5. Cover and let rise 2 to 2-1/2 hours.
  6. Punch down and divide in half.
  7. Knead till smooth and form into rounds. Place on a greased, or cornmeal dusted baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
  8. While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small pot and heat until boiling, remove from heat and let cool.
  9. Heat oven to 400°F.
  10. Carefully place a small pan of hot water on the bottom rack of the oven.
  11. Cut two slashes across each other on top of each loaf.
  12. Bake for 10 minutes.
  13. Pull out the rack and baste each loaf well with the cornstarch mixture.
  14. Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.

No comments:

Post a Comment