My favorite bread! I tried making it at home once, and it didn't turn out quite right. Maybe it has to come from San Francisco... but Toasted sourdough sandwiches with cheddar cheese are tops
what kind of starter did you use? try http://home.att.net/~carlsfriends/ this starter kicks some serious sourdough ass.
I have a few good sourdough recipes. Let me know if you want them. Oh by the way, you can bake awsome sourdough in Canada!
My Daddy has starter from san francisco It may be that the airborne yeast isn't plenty around here, but it still isn't quite right. He's new to it.
Sourdough starter needs feeds before being used to make bread. Starting the day before, I feed 1/2 cup water and 1 cup flour every 6 hours, stirring well after each feed. In the morning of baking I feed early in the morning, and wait 2 to 3 hours, then start the dough using 2 cups of starter 1/2 cup water and enough flour to make the dough. The frequent feeds increases the yeast component of the sourdough starter. PM if you need more details or questions
I have had starters on and off four about 10 years. I've experimented with a few of them (changing flour), but back in the day I didn't have the foresight to keep my 'pure one' separate so that it would be protected from experiments. I feed mine a cup of flour and a cup of water less frequently; it depends if I'm leaving it out or if I'm keeping it stored in the fridge. I also determine what it might need by smell, bubbling, level of liquid that surfaces during sedentary periods... I also have a habit of changing its storage container. I'm fussy about usually keeping it in glass jars. And I don't keep huge amounts of it at any time. I use it about once a week for pancakes on the weekend. BTW, I haven't named it.
I have been looking for a decent recipe for Pullman loaf with sourdough. I would dread doing hours and hours of work to have an underbaked loaf because of the extra sponge addition.
