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San Francisco Sourdough Bread

Reviewed: Feb. 21, 2013
Love everything about this recipe, except for one thing: I can't add nearly the amount of flour the recipe specifies! Maybe it is a matter of how wet your sour dough starter is, but my dough is about right when I've added three cups of bread flour, rather than the 4-3/4 called for in the recipe. I also add two tablespoons of vital wheat gluten, to make the dough rise better and be lighter in texture. Of all the sourdough recipes I've tried, this is the one my family prefers! I did a side-by-side taste test with three different recipes, and every member of my family liked this one best. Great flavor, light texture, nice crust. . . If you are an inexperienced baker, add the flour slowly. If you are using a dough hook, watch for when the dough begins to form a ball around the hook, and cleans the sides of the bowl. If you stop the mixer, it should relax into the bowl, but still hold a shape, rather than look like a stiff batter. Softer doughs will give a more tender bread.
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