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Spray or grease the bowl and return the dough to the bowl. Put a small amount of oil on the surface of the dough or spray with non-stick spray. Cover the bowl lightly with a clean dish towel and let rise until doubled in size. This may take 60-90 minutes. Remove the dough from the bowl and divide it in half.
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Combine all the ingredients for the pre-fermented starter in a medium bowl, and leave it to rest overnight, covered, at room temperature (80F). The next day, pour room-temperature water into the bowl of your stand mixer. Add the San Francisco starter and gently break it up with a wooden spoon, stirring until dissolved.
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The starter is over 150 years old and it actually comes from legendary bakery Parisian in San Francisco (whose claim to fame was originating San Francisco sourdough) and survived the 1906 California earthquake. California sourdough has an excellent reputation and a history that dates back to gold miners in the California hills carrying crocks.
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Sourdough is one of the oldest types of bread, with records of fermented bread dating back at least 4,500 years to Ancient Egypt. Its relationship with San Francisco began during the gold rush of the mid-nineteenth century, when the area was flooded with would-be prospectors. In just over a year, the population swelled from around 1,000 in 1848.
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Step 1. To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed.
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The natural bacteria and yeasts in the sourdough starter make for a healthier gut, and help pre-digest some of the flour - providing a break for our own digestive systems. Sourdough also keeps.
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Instructions. In a large bowl mix together the sourdough starter, filtered water, olive oil and bread flour. Do not add the salt. Leave in the bowl for 1/2 hour to rest.
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The fermentation of the dough for this bread is 48 hours. It is a two-stage process where we firstly bulk ferment the dough for 24 hours and then prove the dough in the fridge for a further 24 hours. The flour used to make the dough must be high in both protein and gluten. This was for many years the missing part of the puzzle in this method.
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Buy your sourdough starter online at Cultures for Health. If you've looked for where to buy a sourdough starter, look no further. Our sourdough starter for sale is an heirloom culture, letting you make endless mind-blowing bread from a single starter! Order a San Francisco sourdough starter today from Cultures for Health.
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3. Place the flour, fully active culture (from the culture proof), water and salt in the machine pan and mix-knead for approximately 20-25 minutes. The dough should form a soft but firm ball which drags on the sides of the pan. If it doesn't, add flour or water gradually until it does.
Wild Yeast San Francisco Style Sourdough Bread Karen's Kitchen Stories
Combine 1 cup flour, sugar, salt, and yeast in a large bowl. Add warm milk and margarine. Stir in starter. Mix in remaining 3 3/4 cups flour gradually; you may need to add more flour depending on the climate. Turn dough out onto a floured surface and knead for 8 to 10 minutes. Place dough into a greased bowl, turn once to oil surface, and cover.
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Mixing and Kneading the Dough. After creating your starter, the next step is to mix and knead the dough for your San Francisco sourdough bread. In a large mixing bowl, combine the starter with more flour, water, and salt. Use your hands or a stand mixer to mix the ingredients together until a shaggy dough forms.
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San Francisco is known for having delicious sourdough bread, and Josey Baker Bread is a city staple. They mill all organic, whole-grain rye flour on-site daily, and you can enjoy dozens of different loaves at The Mill, their SF coffee shop (currently open for takeaway and outdoor dining).They have rye, country, black pepper parmesan, and plenty of other interesting sourdough flavors.
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It turned out that San Fran's famously foggy climate was, and is, the perfect environment for the wild yeast cells and naturally occurring bacteria that give sourdough its characteristic flavour. As the city grew rapidly on gold wealth, claims were soon made that no one could produce a true sourdough loaf outside of a 50-mile radius of the centre.
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The key to sourdough bread tasting the way it does is the strain of bacteria, lactobacillus sanfranciscensis. And if that name looks like it has ties to San Francisco, it does. "This special.
