San Francisco Country Sourdough – December 2012
The traditional holiday meal on California’s North Coast consists of Sourdough Bread, Fresh Dungeness Crab and White Wine. By family demand, I made some San Francisco Country Sourdough for the Crab feast. It was the best I’ve ever made.
The firm starter was fed the morning before the dough was mixed. Then the evening before mixing, a liquid starter was made. The dough was very active and airy.
The bread came out with a crusty crust and chewy crumb. Excellent flavor. The only problem is the holes are a bit too large and the horseradish sauce slops through.
By the way, the formula can be found here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven).
Happy Holidays to all, and may your feasts include great bread.