Update 7/22/2014 - When activating Wasatch Willy's Sourdough starter it smells exactly like Babo's San Francisco Starter. I have not tested Willy's under a microscope but the flavor is nearly identical. I can't call it a San Francisco Sourdough Starter because it's not from San Francisco such as Babo's or Valentina's. It was created from grapes grown in Syracuse, Utah which is on the shores of the Great Salt Lake.
Wasatch Willy's Sourdough Bread
1 Cup Wasatch Willy's Starter
3 Cups Room Temp Bottled Water
2 Teaspoons Salt
6-8 Cups Bread Flour
Mix the starter and water together for a minute, add the salt and then start adding the flour until the dough comes clean from the side of the mixing bowl. Let the mixer run for 5 minutes.
Place the dough into a large greased bowl and place in a cool spot for 12-24 hours.
Lightly spray a baking sheet with oil and sprinkle with corn meal.
Form the dough into balls pulling from the sides and pinching at the bottom until the sides of the ball start to tear apart and place onto the baking sheet. Makes two medium or 4 small bowls. Let rise two hours.
Place your oven racks on the bottom two settings. Place a cast iron frying pan on the bottom rack. Pre-heat the oven to 450 F (230 C). Boil 2 cups water and pour into the frying pan just before placing the bread in the oven. Place the bread in the oven and set your timer for 55 minutes. Lower the oven temperature to 400 F (205 C). Check the bread at the 45 minute mark. It should be just starting to turn brown.
Remove the bread from the oven and place on a cooling rack and wait at least 15 minutes before serving. The bread is still cooking internally.
In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour.
A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's.
My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.
- Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
- Activation Instructions with recipes
- Jar Label
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|New Packaging Reverse w/Instructions|
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