Bread Recipes

Bake San Francisco Style Sour Sourdough Bread – 1. Introduction

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Video Contents:
001. Introduction


Bake San Francisco Style Sour Sourdough Bread
Learn to Bake Real Authentic SOUR Sourdough, San Francisco Style.

What you’ll learn
By the end of this course, you will know exactly what it takes to produce the “sour” in sourdough bread baking.
You will be able to wow anyone who likes real sour San Francisco style bread.
You will be one of the few bakers who can actually bake a “sour” loaf when others are still trying.
You will learn to bake the elusive but wonderful San Francisco Sourdough Style bread.

Intermediate to advanced baker skills is required for this course.
Students should have a vigorous sourdough starter. However, there will be a lecture for learning to make your own sourdough starter at home.
We will explore ways to regulate dough temperature but it is essential to have a way to regulate dough temperature for this course.
Typical kitchen equipment is necessary for this course as well as special equipment for baking artisan bread, like a baking stone, bannetons or baskets or a Dutch oven. We will go over the equipment in the course.

You will learn:

The secret to baking real “sour” sourdough. Not many know how to obtain a natural sour in sourdough bread.

A technique for a long fermentation. There’s something you MUST do for a long fermentation.

How to obtain the real San Francisco sourdough flavor.

One small change to increase oven spring.

What type of flour to use.

Tips for increasing dough strength.

For years the holy grail of sourdough baking, here in the USA, has been an authentically “SOUR” sourdough bread like they used to bake in San Francisco. It is so sought after that bakeries will add a substitute sour like vinegar or “sour salt” (which is citric acid). The added “fake” sour flavor tastes fake and it isn’t authentic. There’s something quite wonderful about baking a real sourdough loaf that you can make as sour as you like, or for that matter, as mild as you like.

I’ve experimented for years, going on 14 now, to get a consistent “sour” in my sourdough bread. It’s easy to get a sour bread by adding whole grains or even using all whole grains. However, to obtain a white flour San Francisco style sour loaf has been just beyond my grasp. I’ve baked plenty of sour loaves, but the consistency just wasn’t there, my bread was sour sometimes and not other times. Part of the reason is that the literature insists that you need to use low hydration, cold bulk ferment to obtain the “sour.” I never thought that was true but it held me back because I felt they must know what they’re talking about. After all, it’s in print right? 😉

So I finally went off the deep end and started experimenting with my own ideas and pre-conceived notions. And guess what? I figured it out. I can now bake a real authentic “SOUR” sourdough loaf with no more than white flour, sourdough culture, salt, and water. I do have some variations from the all-white loaf as well.

This course is not to teach you how to bake with sourdough, I already have ten courses that show you how to do that. So please don’t join this course and get upset that it doesn’t show you the basics (although there will be a lecture on how to make your own sourdough starter). This course is exclusively intended to show you how to bake a loaf of San Francisco Style bread that is “SOUR” like the authentic loaves of our past, that we here in the USA love so much.

This type of bread flavor is not usually sought after by other countries, indeed, they probably think we are crazy to love our deeply sour loaves, but there you have it! Come on and join me and discover (Finally) how to obtain the SOUR in sourdough.

Gluten-Free consumers are now coming full circle as science discovers that long-fermented dough is usually well tolerated by those with intolerance to gluten and other grains. It isn’t for everyone and you should always ask your doctor, but perhaps you are one of the lucky ones who can indulge in real, chewy, thick and delicious sourdough bread. If so, welcome back to real bread!

Who this course is for:
The perfect student for this course is one who has been trying to bake the elusive “SOUR” San Francisco Style loaf of bread.
If you do not like “sour” sourdough bread, this course is not for you.
This course is based on using white flour for a San Francisco style bread, however, you can substitute whole grains flour or flour blends if you wish.

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Video Transcription

[Music]hello my name is Teresa Greenway welcometo my course on baking real SanFrancisco sourdough a real San Franciscosourdough has a very nice tang to itit’s sour and in the US we really dolike our deeply sour sour dough’s theskill to obtain a really good sour sourdough is actually quite elusive and infact many bakeries use artificialflavorings vinegar and something calledsour salt which is citric acid thosearen’t real in this course I will showyou how to make an authentic sour doughone that has a really nice tang to itusing just the flour water saltsourdough culture time and temperatureyou’ll be needing a sourdough starter soif you don’t have one look in the nextlecturethere’ll be directions on how to makeyour own you’ll also need a way to keepyour dough consistently warm the easiestway to do that is with a bread proofer Ihave a broad and Taylor bread proofer ifyou don’t have a proofer I have someother ideas on how to keep your doughwarm but it really is easiest to have abread proofer I won’t be covering anyBasics in this course so if you’reconfused about some of the terminologyor some of the methods that we’re usingplease take one of my earlier courses solet’s get started right away look overthe formula and download it and thenprint it out make sure your sourdoughstarters vigorous and that you have someway of keeping your dough warm gatheryour ingredients and let’s get startedlet’s make some real San Franciscosourdough[Music]you

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