Next, cover the bowl and allow to rest. Stirring the mixture at regular intervals is
important in the fermentation process.
For the remaining 72 hours, you will be stirring at regular intervals until the mixture reaches it peak (lots of active bubbles), then you will reduce to 1/2 C mixture and add one cup of warm water and one cup of flour. (If it is bedtime, you will increase the flour and water to 2 or 3 cups and cover for the night) Upon rising, divide, reduce to 1/2 C and feed with 1 C warm water and flour.
Two days later, I had to bake bread to see how the new starter would work. The recipe is easy. The night before baking, put 1/2 C starter in a bowl with 3 Cups warm water and 3 Cups flour. Cover overnight. The next morning, you will have beautiful starter called a sponge. It’s very bubbly! Take 2 1/2 Cups of the sponge and put it in your stand mixer, add 1 1/2 C flour and mix together. Allow it to rest an hour. Next, add one more C of flour, put on the dough hook, add a tablespoon of salt and slowing continue adding flour until you have a moist, non sticky dough. Put your dough into a bowl and allow to rise 8 to 13 hours! Yes, it takes that long! Yes, it will eventually work! Yes, it’s worth the wait!
Then the fun begins.
Once you have gone all the way around the dough and folded it upon itself. Place the round on a baking sheet sprinkled with corn meal. The dough is ready for a second rise. Allow the round to rise for 3 hours.
Finally, cut tic-tac-toe slits into the dough with a new razor blade. Brush with an egg wash, and place into a hot 400 degree oven for 10 minutes. After 10 minutes, reduce heat to 375 degrees and continue baking an additional 45 minutes.
The end product was a very beautiful round of San Francisco Sour Dough Bread. It is a very tasty bread. Next time, I will be making it in loaf pans to see how it holds up for sandwich bread. I am very encouraged by my first loaf. I feel like it can only get better as I get better at making it! Hope you give the San Francisco Starter a try if you enjoy baking bread or want to start.