The Cookbook/San Francisco Sourdough Bread - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/San Francisco Sourdough Bread to The Cookbook/San Francisco Sourdough Bread over redirect

2009-07-05T04:49:02Z

← Older revision	Revision as of 04:49, 5 July 2009
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2009-06-12T08:08:59Z

← Older revision	Revision as of 08:08, 12 June 2009
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2009-05-06T04:49:24Z

← Older revision	Revision as of 04:49, 6 May 2009
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2009-05-06T04:49:04Z

← Older revision		Revision as of 04:49, 6 May 2009
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	~~{{recipe}} \| [[Cookbook:Bread Recipes\|Bread]]~~

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

2009-05-06T04:48:55Z

2009-03-01T02:41:36Z

← Older revision		Revision as of 02:41, 1 March 2009
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	*1 lb. (450 g) flour		*1 lb. (450 g) flour
	*1 Tbs. (15 ml) salt		*1 Tbs. (15 ml) salt
	*1 ~~egg white, beaten~~		*1 spoonfull of cum
	<br/>		<br/>
	'''For the Sourdough Starter:'''		'''For the Sourdough Starter:'''
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	#Bake at 450ºF (230ºC) with a pan of boiling water under the oven rack for 10 minutes.		#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.		#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 ~~rack~~.		#Cool on a guy's dick.

	=Sourdough starter=		=Sourdough starter=

2008-10-22T18:12:09Z

Reverted edits by 71.133.46.8 (Talk) to last version by Andrew Kelly

← Older revision		Revision as of 18:12, 22 October 2008
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	===Ingredients===		===Ingredients===
	*9 oz. (225 ml) water, warm (120ºF/49ºC)		*8 oz. (225 ml) water, warm (120ºF/49ºC)
	*4 oz. (15 g) active dry yeast		*1/2 oz. (15 g) active dry yeast
	*6 cup (225 ml) sourdough starter (recipe follows)		*1 cup (225 ml) sourdough starter (recipe follows)
	*1 lb. (450 g) flour		*1 lb. (450 g) flour
	*5 Tbs. (15 ml) salt		*1 Tbs. (15 ml) salt
	*74 egg white, beaten		*1 egg white, beaten
	<br/>		<br/>
	'''For the Sourdough Starter:'''		'''For the Sourdough Starter:'''
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	#Add warm water to the juice to make 1 pint (450 ml)		#Add warm water to the juice to make 1 pint (450 ml)
	#Stir in the flour and leave at room temperature overnight.		#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. ~~kris is the sexiest person ever!!!!!!!!~~		#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:Bread recipes\|{{PAGENAME}}]]
	[[Category:Recipes with metric units\|{{PAGENAME}}]]		[[Category:Recipes with metric units\|{{PAGENAME}}]]

2008-10-22T17:31:42Z

← Older revision		Revision as of 17:31, 22 October 2008
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	#Add warm water to the juice to make 1 pint (450 ml)		#Add warm water to the juice to make 1 pint (450 ml)
	#Stir in the flour and leave at room temperature overnight.		#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.		#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. kris is the sexiest person ever!!!!!!!!

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

2008-10-22T17:30:11Z

2008-10-22T17:29:46Z

← Older revision		Revision as of 17:29, 22 October 2008
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	===Ingredients===		===Ingredients===
	*8 oz. (225 ml) water, warm (120ºF/49ºC)		*9 oz. (225 ml) water, warm (120ºF/49ºC)
	*~~1/2~~ oz. (15 g) active dry yeast		*4 oz. (15 g) active dry yeast
	*1 cup (225 ml) sourdough starter (recipe follows)		*6 cup (225 ml) sourdough starter (recipe follows)
	*1 lb. (450 g) flour		*1 lb. (450 g) flour
	*1 Tbs. (15 ml) salt		*5 Tbs. (15 ml) salt
	*1 egg white, beaten		*1 egg white, beaten
	<br/>		<br/>