October 17, 2009 - 8:18pm
Second breads made with San Francisco Sourdough starter from sourdo.com
These breads were made with my recently activated San Francisco Sourdough starter from sourdo.com. I used 100 gms of starter fed with a mix of AP, WW and Rye flours, 500 gms KAF Sir Lancelot flour, 360 gms water, 10 gms salt. The formed loaves were cold retarded for about 14 hours.
The flavor is very nice. It is a little more sour than yesterday's San Joaquin Sourdough, as expected, but still only mildly sour. I'm hoping the distinctive SF SD flavor will develop over a few weeks. Stay tuned.
David
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A fascinating experiment, David.
Looking forward to seeing where this road will take you.
You fed your starter with a mix of AP, WW, and rye, right? What effect would such mixture have on the starter?
Hi, Lindy.
I cannot remember who originally recommended the starter feeding mix I use. (Thom Leonard?) It is 70% AP, 20% WW and 10% Rye. I think the idea is that the beasties' growth is enhanced by the added minerals (ash) from the whole grain flours. The rye promotes acid production.
David
GEORGEOUS Loaf David...and the crumb is amazing!! I bet it was delicious in french toast! One question...and again, my ignorance is hanging out....but how can SD taste like SF SD if it is being grown in Florida????? Will the water etc not affect the taste? Again, please forgive my ignorance......
Jann
Hi, Jann.
The unique flavor of a "local" sourdough depends on the particular combination of yeast and lactobacillus species in the starter. I am using a starter that has the species typical of San Francisco. I have used this starter before, and the flavor of the bread was like real SF SD, but it changed over time. Currently, I'm giving this starter another try.
Water doesn't effect the taste, unless it's really bad water.
David