Wow! great sourdough - very similar or better than what you get in most of San Francisco, in my humble opinion :-). I was gifted a San Francisco style sourdough starter last summer from Wild Flour Bakery in Freestone, California. ( Wild Flour Bread Bakery - Wood Fired Brick Oven Baked Bread - Wildflour Freestone ) I volunteered my service for a morning and was given their starter. I have used it over the last 8 months or so using the basic formula given in Alan Scott's "The Bread Builders". I got decent results with a chewy crust and an open crumb though overall the loaves were a bit heavy. I was using 80% Giusto's Baker's Choice and 20% rye flours at 67% hydration - 2% salt and 0.2% barley malt - with an over night pre-ferment that was 40-50% of the total dough weight- loaf weight = ~ 800 grams shaped as rounds- and baked at 450*F for 45-50 min. The people to whom I give the loaves say it's good flavor but a bit heavy; and I would agree. Today, as an experiment, I varied the formula as follows: 70% hydration, the pre-ferment/barm @ 40% of total dough weight, 50% King Arthur's All Purpose, 30% Giusto's Baker's Choice and 20% Giusto's Whole White Wheat Pastry Flour of the total flour weights, 2% Salt and no barley Malt as it is in the King Arthur's flour. I hand kneaded it for 10 minutes and finished it off in my Kitchen Aide with 2 minutes a a #2 setting. It was a very moist, sticky dough. I let it rise over 4-5 hours with one punching down per Hamelman at 65-70*F. I formed 3 loaves at 750 grams each. In a closed proofing box they rose for 3 hours. I docked it with a pair of very sharp kitchen scissors. In my FornoBravo wood fired oven, I baked the 3 loaves at ~450-475*F for 40 minutes - then 3-4 minutes with the oven door open for a cruncher crust. Great results: a nicely caramelized, crunchy crust, a nice crumb and best of all not the heavy, dense bread I was making using a heavier flour...duh! And a nice moderately tangy sourdough flavor. Any thoughts on what I've done are appreciated. Richard
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San Francisco Style Sourdough