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Attention bread experts! How can I make San Francisco sourdough in South Carolina?
No matter how well I take care of the starter, it's just never sour enough and doesn't rise well enough. My mother (a bread virtuoso) says the air is different and it just can't be done.
Don't call it San Fran. Don't call it Frisco. Just a lil tip for you in case you ever go. :-)
4 Answers
- thylawyerLv 72 decades agoFavorite Answer
I doubt there's that much difference in the SF and SC air. You are probably not using fresh starter or not letting it grow enough.
See if this site helps: http://www.joejaworski.com/bread/bread1.htm
- 2 decades ago
I know this place in Ann Arbor (Zingermans) they would buy the bread 1/2 baked and finish the baking in Ann Arbor.
- The SquirrelLv 62 decades ago
use the recipe at www.cooks.com and let set out in the sun until double before making the bread.
