May 17, 2020 - 5:52am
San Francisco starter
I purchased a "San Francisco" sourdough starter and the instructions on using seem to be using (seemingly) large amounts of starter. Is this a trait of this style starter - that a lot of it is used at one time?
For a 1 1/2 lb loaf, they call for:
3 cups sponge (from 3 cups flour & 3 cups water - overnight)
2 1/2 cups flour
No water indicated for the final mix... Seems like an odd sort of recipe... comments?
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Eh, I'm very skeptical of the whole "this style of starter" thing. Starter is starter. Meaning whatever it is when you first get it, it'll change depending largely on how and when you feed it.
I agree that the recipe is presented oddly, but I bet it'd work. I would prefer to use a recipe that was presented in a more modern way however (like using weights not volumes for instance!!)
What kind of bread are you wanting to make?
I'm obviously a noob here - am hoping to get the sour sourdough taste... have watched MANY you tubes - getting the idea... Out of 8 tries I have one fair success! But still no distinctive tastes :-)
I was thinking that by purchasing an existing starter you might get something with character and flavor that would take a long time to build up on my own. They do say if you keep the activated starter in the fridge for a number of months, unfed, the sourness will increase.
As I said - I thought they were using a rather large amount of the starter in their recipe - do some breads need a lot of starter? It doesn't seem so! :-)