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Jun 4, 2016

Wild Yeast San Francisco Style Sourdough Bread I am pretty happy with this Wild Yeast San Francisco Style Sourdough Bread. The bread has an amazing sourdough "tang," and has a lovely airy and gelatinized crumb. Plus, my sourdough starter did all of the work. This bread is San Francisco "style" because, unless you live in The City, you don't have access to Lactobacillus sanfranciscensis to the same extent that you would if you lived there. Fortunately, according to Peter Reinhart, these yeasty organisms exist everywhere, but just not in the same concentration as they do in San Francisco. I guess it's way better than in my town or yours.

However... I will testify that the yeasties in my neighborhood produced some pretty amazing bread. Judge for yourself. Holey moley!

This bread takes a couple of days to make, but the schedule is fairly flexible after the first rise. The bread is tasty, and pretty hard not to hide from the rest of the members of your household so that you can keep it for yourself. 
Makes two approximately 1 1/4 pound loaves



56 grams 100 percent hydration sourdough starter that has been fed and gotten bubbly within the last 36 hours
227 grams unbleached bread flour
142 grams water

Final Dough

All of the Starter
397 grams of lukewarm water (95 degrees F)
567 grams unbleached bread flour
18 grams Kosher or sea salt


Day One:

Day Two:

Day Three:

Recipe adapted from Peter Reinhart's Artisan Breads Every Day Labels: bread, San Francisco sourdough, sourdough, wild yeast



