San Francisco Style Sourdough Bread

Allrighty then!

We have our no yeast sourdough starter well and truly underway and, yeh, if I am being totally honest here, more than just a bit stinky – now we can make us some bread.

Good thing the bread machine and this recipe make it so very simple to toss together – just remember to measure your sourdough starter cold and then allow to come to room temperature before tossing it all in your machine.

Also, not all bread machines work the same way, so follow the instructions for your machine when adding ingredients. Mine happens to be wet first, then dry, then the yeast last on the top.

•1-1/2 cup sourdough starter
•3/4 cup warm (80 to 90º) water
•3 tbsp olive oil
•2 tsp salt
•2-3/4 tbsp sugar
•2 tbsp skim milk powder
•4 cups flour
•2-1/4 tsp yeast

Note: this will make a two pound loaf.

Put the sourdough starter, warm water, and the olive oil in your machine, then add the salt, sugar, and milk powder.

Add the flour, then top of with the yeast.

Set your machine to French Bread and two pounds, then select medium crust.

Walk away and chill for a bit, this’ll take a few hours.

When the machine beeps, allow the bread to cool for five minutes before removing from the pan and slicing.

Pretty darned terrific loaf of bread and, as a bonus, crumbled bits make most excellent croutons! Simply cube and toss with 1/2 cup of olive or avocado oil, season as you like, and bake at 325º for 30 minutes.

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