Bottled Spring Eater (Water Free of Chlorine and Fluoride)
1 Quart Glass Jar
Stainless steel / silicone / wood spoon
EASY AS 1,2,3
COMBINE & COVER
FEED & GROW
DISCARD & FEED
2 1/3 cups of fresh sourdough starter
3 1/3 cups of flour
1-1 1/2 cups of water
scant Tbsp. Salt
1 San Francisco Style Sourdough Starter
1 Bread Lame
1 bakers Digital Scale
1 Steel Dough Scrapper
1 Butter Muslin
INSTRUCTIONS FOR SOURDOUGH BREAD RECIPE:
1. Mix sourdough starter, flour and salt together. Use enough water to make bread dough.
A moist dough is preferable to dry dough. Because of difference in hydration and humidity, it's difficult to give exact amount of water to use but as you make a few loaves, you'll get a feel for when the sourdough feels ready to work with
2. Knead dough until it passes the "window pane test": a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
This can be done via a whole bunch of methods, both by hand and with a stand mixer.
One common method for kneading sourdough bread is to grab the dough, pull it and fold it over, rotate the sourdough 90 degrees and do it again. repeating this folding will help build the gluten strands that will produce the light and airy structure as the dough rises.
3. Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap.
Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
4. Slice an x shape in the top of the loaf with a very sharp knife or razor blade.
As the bread bakes, the air inside will expand, giving the sourdough some additional loft.
However, that expansion can split the bread. By using a razor to provide a place for that expansion, we can minimize the risk of the bread doing something unexpected as it cooks.
5. Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.)
Bake 30-60 minutes (depending on loaf size).
Cool before slicing. Yes, let it cool before slicing. I know, everyone wants fresh, warm sourdough, but the bread will be better if you let it cool first!
THOUSANDS LOVE OUR SOURDOUGH
- WE KNOW YOU WILL TOO!
★ ★ ★ ★ ★
"I’ve used my own home-cultured sourdough for years but missed good old-fashioned San Francisco Sourdough. The first SF Sourdough I purchased never really took hold. After consulting with Cultures For Health, they sent me a replacement which is coming along nicely. I’m so impressed with their customer service and can’t wait to bake my first loaf with this new San Francisco Sourdough starter!"
- Jennifer W.
★ ★ ★ ★ ★
"First-time sourdough baker here! I love the san Fransisco sourdough starter! I’ve made two loaves so far and as I type this I’m making cinnamon rolls. Cultures For Health was very helpful. I’m a beginner and have always found sourdough to be intimidating. But with this product and instructions, all of that seemed to disappear. It was easier than I thought it would be!"
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Our 60-Day Satisfaction Guarantee is in place for that exact reason. Through this guarantee, you can return your culture and receive a replacement, hassle-free! Plus, with access to our on-staff fermenters, your success is guaranteed.