California Farm San Francisco Sourdough Bread
We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.
Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.
Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.
California Farm San Francisco Sourdough Bread
We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.
Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.
Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.
Cooking Instructions
- 1
Grind half a cup of wheat kernel fine flour in a glass bowl, wash and dry hands, sprinkle flour from first to second bowl like fairy dust. Add half a cup of flour every day, sprinkle, till you have five cups. Put one cup flour in glass mason jar, add a cup of lukewarm water, stir, put loose lid on, set on counter in saucer till it starts to ferment and overflows. Use other flour to bake bread.
- 2
Pour most of sour dough starter into mixing bowl, add 350 to 400 ml warm water, 112F degrees, stir till smooth. Add teaspoon of sugar. Put one cup of fresh flour in your almost empty sourdough jar, add cup of lukewarm water, stir, lid on loose to keep bugs out, set on counter overnight till it overflows. Put in fridge, it will stop fermenting. Loose lid on top.
- 3
Add four cups of flour to the solution in your mixing bowl, sprinkle 1 tsp of rock salt on top, (rocksalt won’t slow down fermentation like fine salt does) mix till you have a smooth dough. Cover with cloth, let sit till dough has doubled.
- 4
Dust your cutting board with flour, put dough in mixer bowl upside down on floured board. Wipe your baking forms with olive oil, cut dough in four parts, lay in form in cold oven till doubled in size. Put oven baking dish or glass measuring cup with warm water on bottom of oven.
- 5
Turn oven to 350F degrees, about 30 minutes, turn temperature up to 450F degrees, bake 5 more minutes for soft crispy crust. Spray with olive oil, bake 5 more minutes for darker crispy crust. Turn off, open oven door, cool bread down.
- 6
You now have four crusty baguettes, half a pound each, eat fresh or freeze. Put 80 seconds in microwave to bake warm and crisp if frozen. Enjoy.
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