Greetings from SFO!
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Ah yes! Lived there in the 1970s and still have fond memories.
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Why is SF sourdough so prized? Is it the starter? After all, good sourdough is not hard to find elsewhere.
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Cool trip, @Steve-Miller . If wanting a loaf of sourdough for Christmas got you a trip to SF, maybe next Christmas you should ask for a bottle of cognac!
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@RealPlayer said in Greetings from SFO!:
Why is SF sourdough so prized? Is it the starter? After all, good sourdough is not hard to find elsewhere.
Wondering the same thing. For store-bought, Panera isn't bad. And we used to buy the Aldi version, which was OK but not special.
Now we're partial to wtg's world famous sourdough.
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Most commercial sourdoughs use added yeast as well as whatever yeast is in the starter. They do this because it save time and money but the result isn’t the same. Any sourdough bread with yeast listed with the package ingredients is going to be smoother, less chewy, and less sweet than SF style. The Aldi bread is like that - kind of a not all that sour/chewy version of plain white bread. It’s fine but it’s not worth traveling much farther than Aldi to get it.
Chain groceries in my area don’t sell sourdough at all. The TJ used to - and it was good - but they don’t sell it any more. Local tastes run to other breads, apparently.
Thanks for the tip to try Whole Foods. I never think to shop there.
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Piqué — this sounds similar to those ancient monastic brewers in Belgium. The yeasts lived in those caves for centuries and the beer can’t really be replicated elsewhere. Although there are similar beers in that style that are very good.
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WTG and Jodi - how do you make your sourdough? Do you use more than 4 ingredients?
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Mine has five: Starter, water (I use water from our tap), salt, bread flour, and olive oil.
I keep my starter in the refrigerator because it doesn't require as much attention. I don't bake more than a couple of times a week, so if I left it on the counter and fed it every day I would end up tossing a lot of starter.
I've been using the same basic recipe for the last three or four years. It had the olive oil in it and we liked the results, so that's what I've gone with. I use a scale for the ingredients, so the bread should, in theory, come out pretty much the same each time. I find, however, that it varies depending on how long it's been since I last fed it. I usually feed it every 2-3 weeks. I have two jars of it and I alternate feeding them so I always have some nicely active starter available. We like the loaves that are made with starter that's at about the one week mark.
I've always meant to try it without the oil. I'm making a loaf today and will leave out the oil and report back.
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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.
Mik, I checked the ingredients in the Whole Foods loaf. Looks like a winner!
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Looks great!
