A Closer Look: San Francisco Sourdough

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“Real San Francisco flavor and aroma. Has developed beautifully over the last two weeks and makes a great loaf.” -Bill

“The bread I make with this starter has the best flavor of any sourdough I’ve eaten. Have been making sourdough for years and absolutely love this. I plan on trying other starters as well.” -Tracie

Today we are going to take a closer look at San Francisco Sourdough.

Product Highlights

If you crave sourdough bread from San Francisco, this is the starter for you.Our San Francisco Sourdough Starter Culture contains Lactobacillus sanfranciscensis bacteria and wild yeast Candida humilis giving this sourdough starter that famous San Francisco taste. Easy to care for and use. For best results, we recommend feeding your sourdough starter weekly.

San Francisco sourdough starter is available as a dried culture. Dried sourdough starters are shelf-stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3 to 5 days.

Detailed instructions will be included with your order. Click here to view our San Francisco Sourdough Starter instructions.

Click here for a comparison of our sourdough starters.

sanfransourdough

Product Reviews

Love it! I am making einkorn sourdough bread, it’s exactly what I was looking for! -Angel

I LOVE this starter! I have made pancakes twice with it, I have 2 loaves of bread proofing right now, and I plan to try out some pretzels this week. It is so easy to maintain. I keep about a cup in my fridge and I’ve been keeping some out for daily use. LOVE it! Next I plan to freeze some so I will truly never be without sourdough again! -Lauren

Product Q&A

Q.  Can this starter be used with white whole wheat flour, or should I stick with regular white flour?

A.  The San Francisco Sourdough Starter should be fed with regular white flour. Once your starter is well-established and active, you can switch a portion of it to a different type of flour, such as white whole wheat flour. Always retain a portion of your master starter as a back-up.


Q.  Hi.. Just wondering if these Sourdough starters are in a dried form or in a ball of dough of some sort? I’ve tried other cultures from elsewhere that came in a dried format and I’m likely not going to be around when they arrive in the mail.. I just need to inform the neighbor kid to put it in fridge or a cool spot if required (since it’s almost winter here).. Thx!

A.  They are in fact dried! The sourdough starters are fine at room temperature for 6+ months. So even if your neighbor simply put the package in your home where it’s room temperature, it would be fine!


Q.  My starter come up very sour. And the bread was very sour as well. I used the right proportions but somehow it’s really VERY sour. Should the proper starter be sour?

A.  The San Francisco Sourdough Starter makes a traditionally sour bread. To reduce or increase the sourness of your bread, there are several tips in this article: http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread

You can read more about the San Francisco Sourdough Starter here.

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Comments

  1. Nika Lyon says

    I have been avoiding wheat as much as possible, yet love San Francisco Sourdough bread. What other flour could be used with this sourdough starter?

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