I’ve developed two ways to make San Francisco–style sourdough bread using the overnight method. The “purist” method of making sourdough breads uses no commercial yeast and produces a flavor that’s tart, acidic, and complex. The mixed method uses instant yeast to produce a finished loaf more quickly; because of the reduced fermentation time, it yields less acidity and sourness. Both versions are excellent. To use the wild yeast starter, build and ripen your starter at least 1 day and not more than 3 days prior to making the final dough. Of course, if you don’t live in San Francisco, this won’t be true San Francisco sourdough bread because it won’t contain a large concentration of the microorganisms associated with the Bay Area, especially the famous Lactobacillus sanfranciscensis (these organisms do exist in sourdoughs everywhere, but not to the same extent as they do in and around San Francisco). However, this style of sourdough, made with all unbleached white bread flour, has become so closely associated with San Francisco that I call it San Francisco sourdough to distinguish it from the French pain au levain, which contains a small amount of whole grain flour. That said, any number of pain au levain variations can be made by simply substituting whole grain or other flours for some of the white flour.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.