San Francisco Sourdough Bread

	Culture Activation Stage 1
1/2 cups	sourdough starter, liquid culture
1 cup	flour
1/2 cup	water
	Culture Activation Stage 2
1 cup	flour
1/2 cup	water
	Final preparation
1 1/2 teaspoons	salt
1 cups	water
4 cups	flour

Culture Activation Stage 1, followed by 6 or 12 hour proof
Mix the liquid culture with the flour and water in a large mixing bowl. This is the working culture.
Proof 12 hours at room temperature (68°-72°) or 6 hours in a proofing box at 85°
Culture Activation Stage 2, followed by 6 or 12 hour proof.
Add flour and water. Mix and knead until smooth.
Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
Final Bread preparation, kneading, rising, and baking. Includes 2½ to 3 hour proof.
Punch down. Dissolve the salt in the remaining water. Add to the dough and mix well.
Reserve some of the flour for flouring the board. Mix and spoon knead the remaining flour into the dough.
When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
Form 2 pan loaves or French loaves, and proof at the same temperature used above until the dough rises about 1 inch above the pan tops (3 to 4 hours).
Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

Cooking Tips: For additional SOUR: Repeat Activation Stage 2, adding the same amounts of flour and water, and proofing for the same amount of time. This allows additional bacterial growth, which is the source of the sour flavor.
Ingredient Tips