As a native San Franciscan, I can't get enough sourdough bread. While this isn't the only city where you can get a great loaf, it sure perfected the art before artisan bread hit the mainstream. So it was just a matter of time before I took a stab at a homemade version inspired by the town I call home.
Every region's sourdough gets its unique flavor from the yeast organisms in the starter. Therefore, my loaf has a different character than one baked in, say, South Florida. But wherever you are, you can expect that delicious tartness that gives the bread its name. For this attempt, I added some wheat flour to give it some nutty depth, but you can easily use all bread flour, too.
So roll up your sleeves and get ready for a kneading workout! For the recipe, just keep reading.
1 1/3 cups slightly warmer than lukewarm water (about 100ºF) Makes one 10- to 12-inch loaf.
2/3 cup sourdough starter
1 3/4 cups wheat flour
1 2/3 cups bread flour
1 1/2 teaspoons kosher salt
1 1/3 cups slightly warmer than lukewarm water (about 100ºF)
Makes one 10- to 12-inch loaf.