Apple Cinnamon Sourdough Bread Family Recipes sanctuary-ridge.com (2024)

FAQs

What is the secret to good sourdough bread? ›

More than 170 years later, San Francisco is synonymous with sourdough bread.

"San Francisco is known for its sourdough bread and is definitely the city in the U.S. that really put naturally leavened bread on the map."

Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

Perhaps because the move to California introduced new bacterial inhabitants into their starters, many miners found that their bread took on a sharper sourness than they were used to—a tang that has since become one of the defining traits of San Francisco's renowned sourdough bread.

San Francisco has a local wild yeast and the local bacteria (including Lactobacillus sanfranciscensis) that work with the yeast and sour the dough to develop special local flavor.

Why? Well, according to the museum, Boudin bread owes its special flavor to a strain of bacteria that thrives only in San Francisco's climate. Scientists identified it here in 1970, so they named it Lactobacillus sanfranciscensis.

1849 - Gold miners in California nicknamed "sourdough" because they carried and used sourdough starters to make bread during the Northern California Gold Rush. 1849 - Boudin Bakery Established by French Immigrants in the US (birth of San Francisco Sourdough Bread).

What is the difference between San Francisco sourdough and regular sourdough? ›

However, San Francisco sourdough tends to be more sour, aerated and chewy than other types. All sourdough bread is leavened with a starter prepared by spontaneous fermentation of a mixture of flour and water. Large-scale commercial sourdough usually has extra yeast added to speed up production.

San Francisco Sourdough™

Since 1849, Boudin Bakery has been the home of a San Francisco classic. The bread that began with the gold rush—local flavor and history baked into every loaf.

Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.

For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

First, the production of lactic acid (as well as acetic acid) lowers the pH of your starter to around 3.5 (and as high as 5). This lowering of pH results in that characteristic sour flavor of sourdough. Second, a low pH eliminates unwanted pathogens like enterobacteria or Staphylococcus.

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.