One of the 4 Cultures we have introduced in May is San Francisco Sourdough Starter Culture
Below you will find details of how to reconstitute the San Francisco Sourdough Starter Culture.
San Francisco is synonymous with sourdough bread, which has a rich history dating back to the gold rush era that began in 1848. Miners would often carry sourdough starters with them on their journey to ensure they’d always have access to freshly baked bread. Gold miners valued it for their camps because of its durability, and the relative ease of obtaining yeast.
In 1849, Isidore Boudin, son of a family of master bakers from Burgundy, France, arrived in San Francisco and opened Boudin Bakery. He combined French bread-making techniques with a starter he had received from a miner, and the signature San Francisco sourdough was born. This 19th-century starter lives on to this day in Blackwood, South Wales, UK.
150-Year-Old San Francisco Sourdough Starter Culture Activation Instructions:
Get Ready to Activate…
You need a clean jar or bowl. Pure filtered or spring water, white bread flour.
Day 1 Mix your culture with 125mls warm, not hot water, about 37 degrees C (blood temperature). Stir for 2 minutes vigorously. Add 125gms bread flour and mix until you have a thick batter. Add more flour if too thin. Cover the container with a lid or cling film and keep in a warm place such as an airing cupboard, near a radiator or on a heat mat (the sort of thing they use to make wine.
Day 2 Stir Vigorously and re-cover. Place back in heat
Day 3 Add 125mls warm water and 125gms of bread flour, stir until a thick batter is formed. Re-cover and Place back in heat.
Day 4 Add 125mls warm water and 125gms of bread flour, stir until a thick batter is formed. Re-cover and Place back in heat.
Day 5 Dispose of half of your starter, then Add 125mls warm water and 125gms of bread flour, stir until a thick batter is formed. Re-cover and place back in heat..
Day 6 Add 125mls warm water and 125gms of bread flour, stir until a thick batter is formed. Re-cover and Place back in heat. I have noticed that on occasion it erupts like Mount Vesuvius on Day 6, so it is definitely ready then!
Day 7 Dispose of half of your starter, Add 125mls warm water and 125gms of bread flour, stir until a thick batter is formed
By now you should have a fully active starter. You will see this with the amount of bubbles present and after feeding on day 7, it will double in size in 6-8 hours.
How to Discard and Feed: Discard first, down to about half of present amount, add 125gms each of warm water and bread flour.
If you bake regularly, discard and feed daily.
If you bake infrequently, keep covered and place in fridge. 2 Days before you need it for baking, bring your starter out of the fridge and discard, feed and wait until it doubles in size.
For more information go to:
Sourdough Culture
