This San Francisco Sourdough Bread is sourdough perfection, with a crisp crust and an airy, hole-y, truly sour crumb.
This recipe calls for fed sourdough starter, which means you need to remove a cup of starter, use it in another recipe, feed your starter, let it sit for at least 5 hours, and then use a cup of the fed starter for the bread. Sound confusing? See this post for more information.
This bread takes a while to make. I’ve found that it works well to feed my starter the morning before I’m ready to start the bread, start the dough for the bread in the early evening, let it rise overnight, and then finish and bake it the next night. With the longest possible time table, it won’t be ready until late the second night, so think ahead if you plan on making it for a special dinner.