Comments for Discovering Sourdough

Comment on The Ultimate San Francisco Sourdough…Griffin’s Bread by northwestsourdough

northwestsourdough — Thu, 03 Dec 2009 02:53:07 +0000

Hi Bill, If you have a good starter with great flavor, go with it! There are lots of good starters out there. I obtained my SF starter from a man in San Francisco. It is fun to try different ones too. Have fun baking,Teresa

Comment on The Ultimate San Francisco Sourdough…Griffin’s Bread by WILLIAM JINDRA

WILLIAM JINDRA — Thu, 03 Dec 2009 00:29:36 +0000

is the sfo starter bought or one u made i am having trouble getting good flavor from my starter did the sourdough lady recipe i did one last year and it was as good as anything from the city thanks…………… bill fayetteville ga

Comment on Comparing Flours – Gold Medal vs. King Arthur by lisa

lisa — Mon, 30 Nov 2009 20:14:50 +0000

I’ve been watching your u tube things. Just ordered some of your starter today. You made my day, really. I’ll keep learning sourdough lessons from you!!

Comment on A Winner! by Natalie

Natalie — Mon, 30 Nov 2009 05:09:33 +0000

YUM!!!! I want a piece of that SOO BAD! I would practically kill for it! I now am tempted to buy the book and try it out! Oh my that looks good!

Comment on A Winner! by Brian Dodds

Brian Dodds — Sun, 29 Nov 2009 22:57:44 +0000

I was one of Peter’s testers and I have to tell you that babka is worth the price of the book alone.

Seriously rich, great flavor, it leaves coffee cakes behind in the dirt!

Comment on Italian Sourdough by Ilona

Ilona — Mon, 23 Nov 2009 18:20:48 +0000

Hi again!

I meant Luca´s starter. How much flour and water do I need, and how many days does it have to ferment before I can use it to make a bread. And how often do i have to feed the starter?

Sorry, Im not so good at English

Thanks in advance

Comment on Italian Sourdough by northwestsourdough

northwestsourdough — Mon, 23 Nov 2009 17:34:15 +0000

Hi Ilona, do you mean the recipe for the bread he bakes? Teresa

Comment on Italian Sourdough by Ilona

Ilona — Mon, 23 Nov 2009 17:29:20 +0000

I love this site. Please, could you give me the recipe of the sourdough starter that Luca uses for his sourdough breads?

Thanks in advance.

Comment on The Ultimate San Francisco Sourdough…Griffin’s Bread by A sour day for sourdough heads, a sweet day for cheese heads. Packers 30 – 49ers 24 « WISCONSIN CHEDDAR

Mon, 23 Nov 2009 01:57:23 +0000

[...] 49ers fans are feeling down, maybe feeling a little bitter after that loss, they should grab some San Francisco sourdough bread, a bay area specialty. They can use it as comfort food. It’s really quite good. They can also [...]

Comment on Desem by northwestsourdough

northwestsourdough — Mon, 23 Nov 2009 01:08:40 +0000

Hi Marie, your stater made with the sprouted wheat would be filled with amylase enzymes. It should make a very active starter. I would give it a go and see what happens.

If you use too much of this four, it will break down the gluten, which is already compromised in whole wheat. So use smaller amounts of the sprouted wheat flour for long fermented bread, or add most of the flour in during the second day stage when it will have less time to break down the gluten. Teresa