On Mon, 29 Feb 2016 14:27:54 -0700, graham > wrote:

> On 29/02/2016 1:58 PM, notbob wrote:
> > On 2016-02-29, graham > wrote:
> >
> >> There are two schools of thought to this question. Traditional
> >> Californian-style sourdough uses a batter based on equal weights of
> >> flour and water (100% hydration using bakers' %) so it's a thickish
> >> batter. The French style, pain au levain, which has a subtler
> >> flavour, uses a dough-like starter based on ~60g of water per 100g
> >> dough (60% bakers' %). The batter favours acid producing bacteria
> >> that are the trademark of San Francisco SD bread. Therefore, if you
> >> want to make that type of bread, use a thick batter, but definitely
> >> a batter. Of course long proofing stages using the French starter
> >> will result in a sour tang.
> > HTH
> >
> > It does. Immensely.
> >
> > I've also read where the San Francisco wild yeast is not limited to
> > the SFBA. That explains why a Denver bread maker usta make a SF SD
> > that was better than my memories of the real deal.
> >
> > Looks like I gotta lot more research to do.
> >
> > nb
> >
> >
> There is a lot of folklore and "old, married, females' tales" attached
> to SD Bread, especially from SF. The principal bacterium is called
> "Lactobacillus sanfranciscensis" but this is found in SD cultures all
> over the world. The yeasts and bacteria IMO come from the wheat grain
> and are not floating around in the SF atmosphere in any appreciable
> numbers, in contrast to what some devotees would have you believe.
> The wild yeasts are specific to the source so after making a starter
> from grapes or plums, the wheat beasties will eventually replace the
> fruit beasties. Note, you don't use wine yeasts to make beer and vice
> versa. Note, this is all my opinion but I am not alone in thinking this.

SF sourdough was noted for its crust, which is impossible to find
anymore - even in restaurants.


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sf