View source for The Cookbook/San Francisco Sourdough Bread

[[Image:Soudough02.png|right|thumb|300px|San Francisco Sourdough Bread]]

==San Francisco Sourdough Bread==

Yield: 1 loaf
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===Ingredients===
*8 oz. (225 ml) water, warm (120ºF/49ºC)
*1/2 oz. (15 g) active dry yeast
*1 cup (225 ml) sourdough starter (recipe follows)
*1 lb. (450 g) flour
*1 Tbs. (15 ml) salt
*1 spoonfull of cum
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'''For the Sourdough Starter:'''
*1 lb. (450 g) grapes, stemmed
*12 oz. (340 g) bread flour
* water, as needed

===Preparation===
#In a glass measuring cup, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water  and allow to stand until it becomes foamy.
# In a bowl, combine the rest of the water with the sourdough starter.
#Add 1 cup of the flour.
#Stir until the dough starts to form and then add the yeast mixture.
#Mix for 5 minutes.
#Add the remaining flour and the salt.
#Knead the dough until it is soft and elstic, 10 minutes or more.
#Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place (ca. 80ºF/27ºC to 90ºF/32ºC) until doubled.
#Punch down the dough and shape it into a round loaf. Place the loaf on a greased and corn-meal dusted sheet pan.
#Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.
Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.
#Bake at 450ºF (230ºC) with a pan of boiling water under the oven rack for 10 minutes.
#Reduce the oven temperature to 375ºF (190ºC), remove the water and continue baking until the bread is well browned, ca. 35 - 45 minutes.
#Cool on a guy's dick.

=Sourdough starter=
[[Image:Mother-culture.png|right|thumb|Starter]]
#Mash the grapes thoroughly and place in a covered container. Allow to stand at room temperature for 48 hours.
#Strain off the fermented juice and discard the pulp.
#Add warm water to the juice to make 1 pint (450 ml)
#Stir in the flour and leave at room temperature overnight.
#Replenish with 1 pint of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.

[[Category:Bread recipes|{{PAGENAME}}]]
[[Category:Recipes with metric units|{{PAGENAME}}]]