Oliver Crust is a culinary instructor and sourdough expert who has been teaching bread making classes for over a decade. He is known for his innovative sourdough recipes and his ability to make the bread-making process accessible to people of all skill levels. Oliver is also a regular contributor to various food and baking magazines.
Absolutely! Using a commercially purchased San Francisco sourdough bread to make a starter is a great way to capture that iconic flavor. While it may not be as traditional as starting from scratch, it can still yield delicious results.
To begin, you'll need a few slices of the San Francisco sourdough bread. Look for a loaf that is made with a sourdough starter rather than commercial yeast. This will ensure that you have the necessary wild yeast and bacteria to kickstart your own starter.
Here's a step-by-step guide on how to make a starter using store-bought San Francisco sourdough bread:
1. Gather your ingredients and equipment:
- 2-3 slices of San Francisco sourdough bread
- Filtered water
- A clean glass jar with a lid
- A kitchen scale (optional, but helpful for accuracy)
2. Cut the bread into small cubes or tear it into small pieces. The smaller the pieces, the easier it will be for the wild yeast and bacteria to colonize.
3. Place the bread pieces into the glass jar and add enough filtered water to cover them. Use a ratio of 1 part bread to 1 part water by weight. For example, if you have 50 grams of bread, add 50 grams of water.
4. Stir the mixture well to ensure that all the bread is moistened. The water will help to break down the bread and release the wild yeast and bacteria.
5. Cover the jar loosely with the lid or a clean cloth. This will allow air to circulate while preventing any unwanted contaminants from entering.
6. Let the mixture sit at room temperature for 24 hours. During this time, the wild yeast and bacteria will begin to ferment the mixture, creating bubbles and a sour aroma.
7. After 24 hours, remove half of the mixture from the jar and discard it. This will help to prevent the starter from becoming too acidic.
8. Add equal parts of fresh flour and water to the jar, again using a 1:1 ratio by weight. For example, if you have 50 grams of discarded mixture, add 25 grams of flour and 25 grams of water.
9. Stir the mixture well to incorporate the new ingredients. Cover the jar loosely and let it sit at room temperature for another 24 hours.
10. Repeat the discarding and feeding process every 24 hours for the next 5-7 days, or until your starter is active and bubbly. At this point, it should have a pleasant sour aroma and be able to double in size within 4-6 hours of feeding.
Once your starter is active, you can use it to make your own San Francisco-style sourdough bread or any other sourdough recipes. Remember to always reserve a small amount of starter and feed it regularly to keep it alive and healthy.
Using a commercially purchased San Francisco sourdough bread to make a starter is a convenient way to capture that classic flavor. With a little time and patience, you'll be enjoying homemade sourdough bread with that distinctive tang in no time. Happy baking!
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