San Francisco Sourdough Bread

"I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one made in a..." See morenother state, for example. Therefore, unless you're IN San Fran, you're unlikely to make a sourdough that tastes like San Fran sour; this may explain why some folks think the recipe produces bread that is not sour enough."

"After using this format, the recipe is very good with some modifications. First off, it should never be called SF Sourdough Bread for the same reasons as mentioned before, PLUS - I live in San Francis..." See moreco, and we rarely see bread served with onion on top of sourdough. Other specialty breads, yes, but to us, that's corrupting the true SF style sourdough. It should simply be called "Onion-Topped Sourdough". Second, I HIGHLY recommend using water instead. Real SF Sourdough never has milk, and use can sugar and sea salt for improved flavor. The yeast is marginal, as it's not often used here. That's supposed to be why the starter is used, but it doesn't rise correctly unless you use 1 cup starter per loaf and extend the rise time out to 2-3 hours in a warm oven. Also use Unbleached flour for denser bread (more like SF). Next, use ONLY the egg white to lightly brush on top of the loaf right before baking, not with the yolk. Last, there's no mention in the recipe what to do with the last Tbsp of water. I'd omit that, as the egg white does not need water added. If you want closer to authentic SF Sourdough, don't use the onion. After those modifications, you'll have a great loaf! You're getting tips direct from a SF born and raised bread lover.. Enjoy! :)"

"Unfortunatly, my established starter was dumped down the drain by a well meaning daughter-in-law so this was made with a newly established starter. It only had a mild "tang" but I would suspect that w..." See moreas because of my immature starter. The texture of the bread was awesome. If you spray water on your oven walls a few times in the first few minutes of baking,the steam will encourage a thicker and crustier crust. It also helps to put a shallow pan containing water on the bottom rack and leave it during baking. This makes lovely loaves and can't wait to try it when I have a good strong starter. Thanks for the recipe, Donna!"