Step-by-Step Guide to Prepare All Natural San Francisco Sourdough Bread Award-winning

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Before you jump to All Natural San Francisco Sourdough Bread recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone's active involvement. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Read on for some ways to go green and save energy, generally in the kitchen.

Begin with replacing the lights. This will certainly go beyond the kitchen, nonetheless that is okay. The usual light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you have to learn to leave the lights off when they are not needed. The family spends major time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. This additionally takes place in the rest of the house, but we are trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and notice just how much electricity you can save.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living just isn't that hard. Largely, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let's go back to all natural san francisco sourdough bread recipe. You can cook all natural san francisco sourdough bread using 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make All Natural San Francisco Sourdough Bread:

1. You need of Phase One.
2. Use 1/2 cup of whole wheat flour.
3. Take 1/2 cup of water.
4. Provide of Phase two.
5. Take 200 g of water.
6. Provide 120 g of sourdough starter.
7. Use 236 g of whole wheat flour.
8. Use of Phase Three.
9. Use 400 g of Whole Wheat flour.
10. Take 100 g of Buckwheat Flour.

Steps to make All Natural San Francisco Sourdough Bread:

1. Combine Phase One ingredients in a mason jar or a small dish. You need to leave a little room at the top for it to expand. Stir up this flour goo and set it aside in a warm place..
2. Over the next few days, this goo should start to bubble a little. Just check in every so often and see what it looks like. If it starts to bubble, or if it separates, with a layer of kinda gross looking water at the top, add a little more flour and water and stir it up again. Some sources recommend feeding every 12 hours, and I guess this is ideal. But that type of setup stresses me out, so I just feed it when it looks hungry..
3. Depending on where you live, within a week or so (in San Francisco it can happen in a few days, but we're obviously known for our sourdough) you should find that, when you add flour and water to the mix, it can almost double in volume within a couple of hours. This means your starter is ready to go!.
4. Now, to make a loaf of bread, you combine Phase Two ingredients in a large bowl. Mix well. Cover with a kitchen towel and wait for about 12 hours. I like to do this in the evening so I can do the next step when I wake up in the morning. Once you have your dough fermented, continue with step 7. The next 2 steps are just some pointers on maintaining a natural starter..
5. Any remaining starter from mixing your dough can be kept alive with a fresh helping of flour and water mix. Also, at any point in this process before you bake your bread, the dough should contain some of the yeast you've captured in your starter. That means you can always save some portion of this dough as a future starter. Give it away to friends or use it to replenish your own stash. Just feed it regularly, every couple of days or so..
6. If you won't be using your starter for awhile, you can put it in the fridge. In this case, you only need to feed it maybe once a week. For more long term storage, wait until it's particularly bubbly and active, then spread it out on a sheet of parchment and let it dry to a crisp. Then, break up the chunks and store in a dark, airtight location. When you want to use it, just mix some of these flakes with some flour and water paste again and wait until it wakes up..
7. So, continuing with step 4 above, just combine the ingredients listed in Phase Three with your fermented dough. Knead them together until you have a nice ball of dough. Put this in a bowl, cover it with plastic, and let it sit in the refrigerator for 24 hours. Note: Feel free to experiment with different flours. I used a combo of these two because I had them in my kitchen..
8. When the 24 hours is up, take your fermented dough out of the fridge. Knead it just a bit to form it into a smooth ball. Pinch the seams together gently to seal them up. Set your dough ball in a warm spot with a towel over it and just let it be for about 5 hours or so. Feel free to use any other kinds of fancy bread-shaping techniques here if you know them..
9. Time to bake. Heat your oven to about 450f. On the top rack, a pizza stone is ideal. On the bottom rack, a cast iron pan or an oven-proof pan you don't really care about..
10. Give your loaf a light dusting of flour, slice into the top about 1/4" in a few spots so that steam will escape as it bakes, and slide it onto the hot stone. Carefully pour a cup or so of water into the pan on the bottom rack and shut the oven door. Bake for about 45 minutes. When done, your bread should give a hollow knock when thumped..

After you've scoped out the sea lions and visited Alcatraz, stop in at Boudin Bakery for a Fisherman's Wharf, San Francisco: the Best Attractions and Souvenirs. But if you persevere and make your way through the glut of mass. San Francisco Sourdough French Bread companies, only Boudin and Colombo (which was more of an East Bay brand) survive. Boudin is the winner by default. It's a good representation of sourdough bread.

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