San Francisco sourdough

My San Francisco Sourdough Quest, Take 6 (and final?)  (from David Snyder)

...likely the best among many versions to be found on TFL.

Happy Baking!

Tom

I agree with Tom.  This is the best SF Sourdough recipe I've seen.  Takes some time, but well worth it.  One thing - make two loaves if you are going to make any, they go fast around here.

Linda

David Snyder's SFSD recipes are great.  Like DA, I've modified them by adding other grains, and they work every time.  They are flexible and adaptable to your schedule.

But, to address your original statement, they don't use biga and yeast.  Traditional sourdoughs use a levain (a.k.a. sourdough starter).  There are probably substitutions that you can make to get the rise in the bread, but the flavors, especially the lactic acid sour flavor, are developed with long fermentation times and starters.

-Brad

Hi Fowler -

As others have said, no yeast or biga required for the SF Sourdough, just a nice active sourdough starter, flour, water, salt,  time and temperature.  Give the formula (either 4th or 6th) a try - you won't be disappointed.

Linda