PATTI VDRJ67A
STARTER
1 package active dry yeast
2 cup water, warm (105~-115~)
2 cup all purpose flour
DOUGH
1 package active dry yeast
2 tbsp water, lukewarm
1 pinch sugar
1 1/2 cup water, warm (105~-115~)
1 cup starter
4 cup all purpose flour
2 tsp sugar
2 tsp salt
1/2 tsp baking soda
2 cup unsifted all purpose flour
1 tbsp cornmeal
A Recipe for
San Francisco Sour Dough Bread *
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This Recipe for San Francisco Sour Dough Bread * is one of thousands in the Recipes-to-go Bread Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this San Francisco Sour Dough Bread * Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This is a recipe for San Francisco Sour Dough Bread * from the recipe cookbook of Recipes-to-go (Bread)
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours,
stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast
in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups
warm water into mixing bowl. Stir in the yeast mix and starter. Stir
in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into
greased bowl. Cover. Let rise in warm place until doubled. Mix baking
soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed and
cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush
loaves with water. Slash diagonally with sharp knife. Place a shallow
pan of hot water in bottom of oven. Bake loaves at 400~ for about 45
minutes or until crust is golden. For a crisper crust, remove loaves
from oven after 35 minutes. Brush with salted water. Bake for another
10 minutes.
TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.
Serves: 2
San Francisco Sour Dough Bread * Recipe brought to you by Recipes To-Go