San francisco sour dough bread

Yield: 2 servings

Measure Ingredient
1 pack Active dry yeast
2 cups Water; warm (105~-115~)
1 pack Active dry yeast
2 tablespoons Water; lukewarm
\N pinch Sugar
1½ cup Water; warm (105~-115~)
1 cup Starter
4 cups All purpose flour
2 cups All purpose flour
2 teaspoons Sugar
2 teaspoons Salt
½ teaspoon Baking soda
2 cups Unsifted all purpose flour
1 tablespoon Cornmeal



STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-½ cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaining flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a greased and cornmeal dusted baking sheet. Cover. Let rise until doubled.

Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water.

Bake for another 10 minutes.

TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.

Submitted By MARLENE MANN On 01-20-95

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