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 *
Food Tip |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for San Francisco Sour Dough Bread * is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this San Francisco Sour Dough Bread * Recipe - you should enjoy the recipe collections you can find on the websites below:
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Herb Tip |
This is a recipe for San Francisco Sour Dough Bread * from the recipe cookbook of Recipes-to-go (Bread)
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Food Tip |
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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 |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
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