We’ve received a handful of thoughtful housewarming gifts after moving into our new place, but one of the more interesting ones was a sourdough starter. This was a little bit of the boyfriend’s mom’s sourdough starter that she’s been keeping alive week after week for some time. Now it’s ours to keep alive each week and make into delicious treats if/when we choose. This week we did our first sourdough loaf, yeay!
We used a really basic recipe (and I’m using the term “we” loosely, as I don’t do much besides set timers and wash dishes), and it turned out pretty well. Hopefully we can get better and better (as our sourdough gets more and more sour) and I can start posting some delicious recipes.
And if you haven’t been lovingly bequeathed a sourdough starter, it’s pretty dang easy to make one of your own. This tutorial on The Kitchn is a great helper.
Is it true that one can only bake sourdough french bread in San Francisco?
Angie Sommer says
Ok, I actually was talking with someone about this recently. It sounds like San Francisco sourdough is a special beast because of the right pressure and temperature and humidity of the area. But, obviously you can make it in other places, and I would argue that it’s just as good (and not noticeably different) in, say, San Luis Obispo. I did hear that someone brought it to Japan once, and people spat it out thinking it had gone bad. So maybe it’s an acquired taste as well?