Celebrate the sour! San Francisco sourdough has a characteristically tangy flavor. California Gold Rush miners helped to spread the love of this popular variety.
Make your own fresh, tangy San Francisco sourdough. With a tart flavor & slower rise that helps bring out that tartness, you can use your San Francisco starter to make much more than bread. Try it in your recipes for pancakes, pizza dough, cookies, biscuits & more. Reusable- by reserving a bit back from each batch, you can continue to make San Francisco sourdough repeatedly.
You will receive:
1 packet San Francisco sourdough starter & instructions
You Will Need:
1 quart mason jar or similar glass jar
reusable jar cover and elastic band (included with kit)
wooden or plastic spoon
white flour of your choice
room temperature water (filtered, spring or well water is ideal)
1 packet San Francisco sourdough starter culture
San Francisco Sourdough Starter Activation:
Put 1/4 cup water into your jar. Sprinkle your starter culture over water, and allow to sit for a few minutes to soften. Stir until well mixed.
Add 1/4 cup flour, mixing well. When the flour is fully incorporated, cover the jar and secure it with the elastic band.
Allow to culture at room temperature (68 - 78°F) for 24 hours. Choose a draft-free spot out of direct sunlight. Stirring again once or twice during these first 24 hours will help get things going.
After 24 hours, "feed" your starter with 1/8 cup of flour and about 1/8 cup water (enough water to make a thick pancake batter-like consistency). Stir well to incorporate.
Allow culture to ferment as before. Continue to feed daily with 1/8 cup flour and water until tiny bubbles appear on the surface. You can divide feedings into twice daily (1/16 cup flour/water) to encourage activity & avoid stagnation. In a couple of days or so you should start to see tiny bubbles on the surface. This means your culture is ''waking up." You should begin to see more activity within another day or two, but it can take several days, depending on the temperature and flour density. Once your starter is fairly bubbly, especially when stirred, it is fully activated and ready for baking.
Once your starter is activated, continue with once or twice daily feedings of roughly equal parts flour and water. Frequent feedings will keep your starter active and give you more starter for baking.
As you use your sourdough starter in recipes, always remember to reserve some back for your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. Or, for more infrequent use, you can store it in the refrigerator in a covered glass jar. During refrigeration, feed your starter every week or two. Before baking, plan a day or two for your starter to bounce back from refrigeration, feeding it daily.
Ingredients:
organic unbleached white wheat flour, sourdough bacteria
CONTAINS WHEAT
Made in a facility that also processes wheat, soy, and milk products.
