A true San Francisco Sourdough Starter is unique because it contains two organisms that contribute to the unique flavor associated with San Francisco Sourdough. One organism thrives at a lower temperature and the other at a higher temp which means it requires a long fermentation at around 60-65 degrees F and then a rise at 80-85 degrees F for about two hours.
If you are feeling bold and daring you can try Babo's San Francisco Sourdough Starter otherwise any of my other starters will produce excellent results as well. My other two favorites are Wasatch Willy's and Best Damn Alaskan Sourdough starters.
I have seven starters in all at this time. You can try any two for $5 if you live in the US or $5.70 if you live in Canada. Or you can order all seven as so many do.
A Comment From A Recent Customer
I just got started with your sourdough starter in June 2014. I received two, and have only used one so far, the "Best Damn Alaskan" starter. I'm having a lot of fun with it! It took a few attempts of not so pretty loaves to get the knack of it (I think I was overproofing it so it wasn't getting much oven rise) but now I am getting taller loaves. The toast is awesome--beautiful sourdough flavour! I have this starter going in two jars, so I have a backup in case of a problem. I also made sourdough pizza dough with it, which was delicious!
Attached please find some pics. (The last picture is my best loaf yet, lol!) I have a batch going right now, will be baking bread tonight! Can't wait... (7/14/2014)
Brechin, ON Canada
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Click to see the book that Laurel is using. This is the updated version.