Yield: 2 loaves
After years of experimentation, I developed this method for reproducing San Francisco-style sourdough even at my home on the East Coast.
Truly a pathetic recipe. First no weight measurements, no real sourdough has oil or milk. The photos show no oven spring, pale bland crust and wonder bread like crumb.
Should be taken down.
This guy never would have made it as a baker. Those who can’t do, teach.
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