About Sourdough Bread Recipe: A part of San Francisco's culinary history, sourdough bread comes with a tangy flavour that is distinct to the local yeast the bakers of the city used. It was the one that thrived in San Francisco's distinct climate and gave their products its signature tangy flavour.
Ingredients of Sourdough Bread
Handful of white flour
1-2 tsp water
How to Make Sourdough Bread
1.In a mound of flour, make a small well and add the water.
2.Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3.Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4.Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5.When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6.Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7.After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
8.When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back. Now the starter is ready to be used in virtually any sourdough recipe.