18 Reviews of Classic San Francisco Sourdough Bread

From: Chef #549586

On Oct 31, 2008

Awsome recipe. I have never made sourdough before and it turned out perfect. Very easy recipe. The crumb and crust is amazing just like a artisan bake shop. I used the starter from #11075 ...great starter for this bread. p.s The second time I made this and each time after I have used half wheat and half white and added a little vital wheat gluten ....I love it with the wheat.

From: Ely67

On Mar 10, 2008

5 stars. I love this recipe. no eggs, no oil...just starter , flour and time. I have a question...has anyone made this recipe with whole wheat? how is it? the smell just brought me so many memories ..I grew up near a brewery and the smell of the starter is the same! I ate a whole loaf and am paying with some heartburns

From: Yankiwi

On Aug 27, 2008

This is a perfect recipe. I couldn't believe my eyes when I saw it in the oven after the first ten minutes. It was very easy too and much better than a San Francisco Sourdough Bread recipe I tried last week from a Sourdough cookbook. Recipezaar is a wonderful website to have recipes like this one to share with the world.

From: Ray #2

On Nov 16, 2006

Great recipe from Homegirl! amounts and times, as per recipe, are right on. I baked the loaves an extra 10 mins because the starch and water mixture looked wet in the "slashes", probably due to the steam pan on the bottom rack. The bread was not overbaked. The loaves were hemispheres of dense, moist, city-on-the-bay style sourdough goodness. Using the ol' Kitchenaide w/ dough hook probably cut down kneading time--less than 5 min per round. They say "don't let your sourdough touch metal". I say horsechips! Ray #2

From: LAURIE

On Jul 18, 2006

Bev.....great recipe. Mine had an awesome sourdough taste but they looked like space ships! We ate one for dinner and I made the other into croutons for soups and salads and they are terrific! I will make this again as the flavor is wonderful, and I am curious if they will look better the next time. Thanks Bev!

From: Buster's friend

On Aug 15, 2007

Ohhoho! I am a home breadmaker with over 25 years practice & this is the BEST sourdough bread recipe I have ever come across. Admittedly some luck depends on the vigor of your starter but this recipe using bread flour & bread machine for mixing yielded the most lovely dense but bubbly crumb that is perfect for sandwihes, toast & eating plain. Aroma out of the oven was sour intoxicating - covered the loaves with a kitchen towel while cooling to keep the crust from being too crisp. Love the wash - it accentuates the blisters beneath the crust (indicative of the perfectly textured bred inside). This is now my GO-TO recipe for San Fran style sourdough bread! Thanks homegirl!

From: kzbhansen

On Sep 1, 2006

Soooo good!!! I will so be making this recipe again!!! Love sourdough bread!!! I cant wait to try it as toast in the morning!!! Thanks for posting

From: Chef #271917

On May 2, 2009

Fantastic recipe! I have made it several times now and it is really great. Once I used whole wheat flour (1/4 of the total amount) - gives a great bread but not really sour and requires a little extra flour for the right consistency

From: 3shihmum

On Nov 15, 2008

This stuff is ambrosia! Can't wipe the grin off my face. Beautifully dense with a mildly sour aroma a crunchy crust and chewy inside. I used cornmeal on the baking sheet before rising and would again, next time remembering how slippery it can be. (Don't ask.) I think these would make wonderful bowls for stew if you hollow them out, maybe divide the dough in 6 or 8? Thanks homegirl, I was losing heart in sourdough after trying a few other recipes. MMmmmmm.....

From: heartnurse2006

On Nov 24, 2007

I was born and raised in California, since moving to the East coast, I have not had good sour dough. I made this using the Alaska Sourest Dough (starter) recipe # 11075. It took a lot longer to cook, probably because family would not stay out of the oven, they were hungry!!! Anyway, we cut one straight out of the oven, It was delicious. I can't wait to try the second loaf after the "2 hour wait to develop flavors". I plan on making this again for dinner with family, but will be making bread bowls for potato soup. My starter is only 5 days old, I can't wait until it gets even more sour!!! Then I am going to try 1/2 whole wheat or buckwheat flour Thank you homegirl, now all I need is some California Cheddar and some gallo salami!!! (Update: the family loved the sourdough bread bowls, it was really good with the Potato soup Potato Soup, it was 10 stars!!!)