Around the World, California, San Francisco, USA

[Making Sourdough the San Francisco Way]

January 19, 2016

It was a rainy Sunday and I’d had the good sense to buy a random Groupon as a fun thing for Ben and I to do. Today, that Groupon was being cashed in. I’m a big fan of learning how to make things from places in which they’re already known to be wonderful so it was a no brainer that during my years of living in San Francisco I should learn how to make some real San Francisco sourdough.

The Place

We found our Sourdough home at Sour Flour in the mission (it’s a tad far unless you live in the area so plan on grabbing a Lyft there). For reference this is actually located in La Victoria Bakery.

From the inside of a toasty bakery.

From the inside of a toasty bakery.

Trying to not buy more carbs on the way in to a place making carbs

Trying to not buy more carbs on the way in to a place making carbs

...which includes these cookies.

…which includes these cookies.

You know, and these cookies

You know, and these cookies

 

The Dough

So in a brief explanation of sourdough I will say you basically are given a starter in this class or you can learn to put your own together. You feed it and care for it and can reuse it forever. Some bakeries have insanely old starters that they reuse and reuse which sounds gross but is not and in fact is kindof an amazing thing to pass down in the family. Anyways, we fed it, we stretched it out, folded it back up and let it rest several times until it was just ready to go to it’s home, the oven.

First, we feed the starter.

First, we feed the starter.

Then we mix in the water into our flour mix

Then we mix in the water into our flour mix

I need a bigger cutting board was the main take away

I need a bigger cutting board was the main take away

throw it on a slab

throw it on a slab

Time for a good stretch

Time for a good stretch

and a little rest

and a little rest

hint it comes back like this

hint it comes back like this

The end! Now it is ready to rest some more and bake

The end! Now it is ready to rest some more and bake

Well as it turns out now we needed to keep letting the dough rest. I’m going to go ahead and say it… I don’t understand how there aren’t amazing bagels in SF because although pretty simple, making sourdough is absolutely time consuming. If San Franciscans can commit to this I am convinced this city could make some insane bagels. Anyways while the rest of the dough was resting, we added toppings on our pizza and tossed it in the oven for an impromptu flatbread feast. Mmm.

The leftover ends made this beautiful flatbread

The leftover ends made this beautiful flatbread

Mine was inexplicably a hot pocket

Mine was inexplicably a hot pocket. Also blurry, I’m going to blame the hot pocket.

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