San Francisco Sourdough Bread
I've made this recipe twice now, and I'm planning on continuing experimenting with it, and making more tweaks until I get it how I want it. The first time I made this, I followed the recipe exactly, and I ended up having to add water because the dough was WAY too dry, and the resulting loafs were way too dense for my taste...although they were great for making a garlic cheese loaf appetizer.
The second time I made this I let the yeast proof for 10 minutes in the warm milk and sugar before adding the rest of the ingredients, and I added the flour one cup at a time. These alterations made for a much better rise, and the loafs were lighter, flufier, and tastier.
Next time, I'm going do the same alterations as my 'take 2', and also take the advise of a much longer rise time, as well as the egg white only egg wash...I'm also hoping that my starter is more matured by then too, for a better sour flavor, its only 2 weeks old right now but its getting better every day.
I'm hoping to use this recipe, with alterations, for some dinner rolls soon too
1 user found this review helpful
Dec. 16, 2012