Greetings from SFO!
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Looks great!
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Found an interesting sourdough blog. Has info about making your sourdough more sour.
To make your sourdough bread more sour:
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Feed your starter whole grains, like rye or buckwheat flour; they make the bacteria happy!
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Keep your sourdough starter thinner by feeding it less often. The waste that the bacteria make (like the whey in yogurt) is called hooch, and it will make your bread more sour tasting. Stir it in instead of pouring it off, and use the starter after it has fallen instead of at its peak in rise.
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Choose whole-grain sourdough recipes; they’ll taste more sour than all-white flour recipes.
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Let your sourdough bread dough rest longer. The longer it rests, the more sour it gets.
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Younger starters tend to be milder; your starter will get more sour as it develops and ages.
https://www.blessthismessplease.com/easy-sourdough-bread-recipe/
Next time it needs to be fed, I'm going to feed rye flour to one of my batches of starter and see what happens!
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I love the idea of planning your travels based on trying one particular food! It’s such a great way to see different parts of a city! I try to take a food tour in cities I visit because they often take you to smaller places on side streets that you wouldn’t see otherwise! But this is such a fun self guided option!
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Crab and corn bisque in a sourdough bread bowl. Really good and looks simple to make!
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Perfect!
I’ve learned to ask for a “vermouth rinse” instead of “very dry”. Ups the success rate to about 98%.
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We took a Waymo back to the hotel. Wild!
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@Steve-Miller said in Greetings from SFO!:
I’m looking forward to hearing the result. My guess is that the oil emulsifies things a bit so the holes in the middle aren’t quite so large - better for sandwiches.
One thing that may make a difference, too, is that I don't preheat the clay baker I use; most recipes specify a preheated cast iron or clay baker. One blog I read suggested just putting the loaf into a cold baker and then sticking it into the preheated oven. I sort of like that because I'm not trying to put the loaf into a super hot baker. Of course that means the bread doesn't get that jolt of initial heat and I'm guessing maybe doesn't get that extra rise.
So I left out the oil and adjusted the water a tiny bit. Otherwise I did everything else per my usual routine, including baking temp and time.
A few more holes than usual, but not as open as the pic you posted. The loaf did brown more, and the crust is even crispier than usual. Made a great roast beef sandwich today for lunch. I had cut off a test slice earlier in the morning and I noticed that the cut end seemed like it dried out more than it typically does. I'm thinking it may not keep as well without the oil. Will keep you posted!
Where's @jodi? We need her to weigh in....
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@Steve-Miller said in Greetings from SFO!:
We took a Waymo back to the hotel. Wild!
I was in SF in August and wanted to take a Waymo but my son vetoed it.
I’ll be back in May without him and will surely try it out.
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@Steve-Miller said in Greetings from SFO!:
Perfect!
I’ve learned to ask for a “vermouth rinse” instead of “very dry”. Ups the success rate to about 98%.
One of our friends in the city orders them like that! For bartenders that look confused, he tells them to add some vermouth to the glass, give it a swirl and then dump before adding the shaken spirit of choice.
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So here it is, the holy grail of sourdough. Country loaf from Tartine bakery, rated #1 on several top 10 lists. Ain’t she a beaut?
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For those of you all on board with Waymo, how do you justify taking income away from human beings? I was recently reading an article showing that the average cost of waymo is ~$12/mile. That's a whole lot more than a taxi driver would get. And it's $12 that could help to support our fellow citizens. I couldn't do it on principle.
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Considering I’ll probably do it once in my lifetime I don’t see it hurting anything.
Uber and Lyft are both less expensive.
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It’s easy to make your own starter. Even if you get starter from somewhere else. It will soon be colonized by the wild yeasts that are in the flour you use to feed it and from your own environment. I mostly make a sandwich loaf and pizza dough out of sourdough, I skip the overnight bulk ferment, I can start the sandwich loaf in the morning, I use a stand mixer and then put it straight into the loaf pan, set it to rise in the oven with the light on, and I can bake it in the afternoon. Sandwich loafs are great because they fit nicely in the toaster. Pizza dough can also be cooked the same day. the sandwich bread is salt, flour, starter, water and 2 T honey. Plus an egg wash before baking. The pizza dough is salt, flour, starter water and olive oil, though I forgot the olive oil yesterday and it was still fantastic. When I make the round loaf that cooks in the Dutch oven I do an overnight bulk ferment in the fridge and bake it in a Dutch oven using the cold start method. Those are just salt flour starter and water.
is Steven Miller? Tune in next week to find out!
