San Francisco Sourdough Bread

San Francisco Sourdough Bread

328

"Use a good sourdough starter, one you have tended to, for best flavor."
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Ingredients

servings 145 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
  2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
  3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
  4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

328
  1. 389 Ratings

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Most helpful positive review

I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one mad...

Most helpful critical review

After using this format, the recipe is very good with some modifications. First off, it should never be called SF Sourdough Bread for the same reasons as mentioned before, PLUS - I live in San F...

After using this format, the recipe is very good with some modifications. First off, it should never be called SF Sourdough Bread for the same reasons as mentioned before, PLUS - I live in San F...

I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one mad...

Unfortunatly, my established starter was dumped down the drain by a well meaning daughter-in-law so this was made with a newly established starter. It only had a mild "tang" but I would suspect ...

I used the "Sourdough Starter" by Esther Nelson, from this website. I replaced 1-1/4c of the bread flour with 1c of King Arthur Whole Wheat White Flour (for healthier bread), and 1/4c of vital ...

As usual, I'll share my KitchenAid Mixer version. My starter is 20 years old and came from King Arthur Flour. Several times it has been put to sleep by dehydrating and reawakened. The current on...

Excellent sourdough bread. Makes wonderful croutons. Used the "Sourdough Starter II" recipe for starter.

This is by far the best sourdough bread I've made. I place sesame seeds on top instead of chopped onion, it's great!

This didn't taste like sour dough bread but it DID taste like good white bread. I blame my starter for this b/c it was only 3 days old. I will try it again in a few weeks and report back.

The bread was good! I am new to sourdough so my started needed to be a little better. The recipe was easy and tasty! I'd definitly recomend it.