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Organic San Francisco Sourdough Bread Starter
Plus you'll receive the comprehensive Instruction Booklet with NEW Totally Simple Activation!! We are having trouble with our shopping cart because we changed web hosts and right now, we can't use our shopping cart software.Therefore, none of the "Order Now" buttons will work. I will change this notice as soon as possible! *** In the meantime, if you want to order something, send an email to SourdoughBreads@gmail.com with a list of what you would like to order. We will then send an invoice to your email address and you will be able to pay the invoice online securely. You can make that crusty flavorful San Francisco Sourdough Bread in your own kitchen--I promise! With the San Francisco sourdough starter, my detailed instruction booklet that comes with every order and my free unlimited email tech support that is usually pretty fast and always free, you CANNOT fail! Your family and friends will not believe you baked this beautiful artisan sourdough bread yourself. San Francisco Sourdough bread is made with wild yeast instead of packaged commercial yeast. The San Francisco sourdough starter that you will receive is made up of a tiny amount of flour, the live wild yeast organisms, and another live organism called a lactobacillus, which is what creates the sour flavor in your sourdough bread. If you'll follow the detailed instructions in the printed booklet you receive with your sourdough starter, you will not only make your own homemade sourdough bread, you'll have fun doing it. The San Francisco sour dough starter also makes wonderful pancakes and waffles too. Take a look at the sourdough recipes on the Recipes page. By the way, shipping for the Sourdough Starter to Western Europe, Canada & Australia, and most other places in the world adds only $4--a real deal!. UPC: 00 45635393721 |
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3.5 Quart or 6 Quart Alton
Brown recommends that you allow your dough to rise in a container
with straight sides--otherwise, how will you ever know when it
has actually doubled? It's all a guessing game in a mixing
bowl that slopes from very small at the bottom to w-i-d-e at the
top. Just put your dough in one of these handy buckets with
a rubber band (or masking tape) marking the top of the dough and
there will be absolutely no doubt about when it has doubled.
The Dough Rising Basket Sometimes called a Banneton (pronounced BANN-tahn), these natural rattan cane hand woven rising baskets help shape your loaf of sourdough bread in its final proofing. As the dough rises in the Rising Basket, the basket's coils and flour dusting provide a beautiful shape and decor for a traditional hearth bread. Tip: Before you use your basket: Get it ready to shape your dough by coating it thoroughly with flour. With a soft cloth, rub the flour into the rattan so that all of the inside has a nice flour coating. Dump out the excess flour gently. Then you're ready to put your shaped unrisen dough into the basket for its final rise. When your dough has risen, place a baking sheet on top of the basket and turn the basket over so that the shaped loaf rests on the baking sheet. You may brush off the excess flour with a soft dry pastry brush--or not. Bake as usual. Another method you can use is to heavily flour a cotton tea towel and put it inside the basket--then add your shaped loaf. Saves having to deal with a "floury" basket. Oblong Banneton Bread Rising Basket
Chicago Metallic Double Long Loaf Pan
$27.50 with free shipping.
Notice how much larger the dial is on this one as compared to the 'regular' size. I Love It! And I was surprised when I compared this 'old fashioned' analog instant-read thermometer with one of those new digital ones. I'm all about new kitchen tools, but in this case, the digital is in the drawer. This one reads temps twice as fast as the fancy one that needs a battery. Go figure! Anyway, it's nearly impossible to tell when a loaf of sourdough bread is ready to take out of the oven without one of these. If you already have one, then use it! A loaf of bread is done when its internal temp is between 200° and 210° F. This therm is included in all of the breadmaker kits. By itself, it's $12.00.
Pastry Brush
Hate
shipping charges??????
An Old-Fashioned
Tea Towel
Dough Divider, Scraper & Chopper
The Fabulous Bread Knife San Francisco Sourdough Bread is so crusty you need a special bread knife to slice through the thick crust without damaging that wonderful crumb. And it doesn't cost an arm and a leg to get it! Only $13--and worth twice that!
The Handmade, Unique Bamboo Starter Stirrer!
Chrome-Topped Glass Shaker
Plastic Dough Divider-Scraper
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Breadmaker
Basics Tool Kit $59 Having the right tools for the task is essential to every artist or craftsman and baking that crusty San Francisco Sourdough Bread is no exception: In this baker's tool kit, you'll get the original San Francisco sourdough starter, the detailed instruction booklet and recipes, the Wire-Bail Jar for protecting your stash in the fridge, the crinkly all-cotton tea towel, the ultra-sharp razor knife for slashing your delicate risen dough,the pastry brush, the chrome-topped glass cornmeal shaker for coating your baking sheet or stone, the instant-read thermometer to determine when your wonderful sourdough bread is done, the amazingly efficient bowl scraper to help you clean up and a baker's dozen of the heavy-duty long bread bags. A $56+ value for only $47 plus $12 for shipping.
Light,
even dusting! Gentle finger pressure sifts
flour over proofing baskets, working surfaces, cake pans--precisely
where you want it! Quick, easy refills! Squeeze
to openm, dredge to fill and you're ready to go. Keep sticky
hands out of the flour bin. Versatile! Precision
mini-sifter gives you total control for coarser flours, cake
and cookie crumbs, cornmeal, confectioners sugar, cocoa, cinnamon & nuts. Made
of 100% stainless steel. $15.99 with free shipping.
Rectangular
Baking Stone If you bake any kind of bread--or even if you just bake frozen pizzas--you will love having a baking stone in your oven. You don't need to bake directly on the stone to get fabulous results because this preheated stone will hold enough heat to transfer to your baking sheet for crisper crusts and more even baking. This Baking Stone is different--it isn't brittle and fragile like the others you'll find. It's reinforced with a patented blend of kiln-fired raw materials to give it strength and resistance to breakage. Leave your baking stone in the oven all the time to help your oven maintain consistent temperatures no matter what you're baking. And it requires very little maintenance--just scraping up big spills. This baking stone is available in two sizes:13 7/8 inches by 17 1/2 inches and 15 by 20 inches. Be sure to measure your oven shelf carefully before you order. You'll need a one-inch margin on all sides of the baking stone so that the heat of the oven can circulate.
Heavy Plastic Bags that Actually Fit!! Long Bread Bags * 18
inches long * 8 inches wide * 4- inch deep
gussets*
I love these bread bags...finally a nice heavy plastic bag that will hold two or three long baguettes . I couldn't give my long baguettes as gifts because I didn't have anything nice to package them in—now I do! And USA shipping is FREE!
Reclosable Zip Top Heavy Plastic Bread Loaf Bags
These bags are HUGE and very heavy-duty! You
can use them
This wonderful new kitchen tool (toy to me) is a brilliant
invention! I wish I could give the one who thought of it a
big hug. It pours so precisely--with NO drips
An Ultra-Sharp Razor Knife Lame' for Making Slashes in Your Risen Loaves of Sourdough Bread
The
Incredible Tomato Slicer
I'll bet you've never seen a knife quite like this one--I hadn't. When my friend gave me mine, he told me that I wouldn't believe how it could slice a tomato, and he was right! Unlike other types of cutlery, this blade is both hollow ground and serrated on both sides. This unique combination allows you to be incredibly accurate with a remarkably sharp knife whether you are right or left-handed. |
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As
you may know (or not) sourdough breads tend to rise out (spread)
rather than up because of the acidity of the dough, which weakens
gluten. San Francisco Sourdough Bread is also on the heavy
side, which also makes it spread. So, a form to encourage your
loaf to be the shape you want is a big help. Before you use
your proofing basket--Get it ready to shape your dough by coating
it thoroughly with flour. With a soft cloth, rub the flour into the
rattan so that all of the inside has a nice flour coating. Dump out
the excess. Then you're ready to put your baguette-shaped unrisen
dough into the basket for its final rise. When it has risen, place
a baking sheet on top of the basket, hod the two together firmly,
and turn the two over so that the shaped loaf rests on your baking
sheet. Slash, glaze and bake as usual. If you don't want to flour
the rattan basket, put a thin all-cotton tea towel that has been
heavily floured inside the basket and then place your dough inside
for its second rise. Whatever works for you! This basket is 9 inches'
long 5 incheswide and about 3 inches tall and holds dough weighing
about 1.5 lbs. The price is $18.99 and shipping is Free~
Large
Dial
If
you cook or bake or even grill, then you need to have a pastry
brush in your kitchen drawer--because it's for much more than pastry. But
you need one especially when you want to make beautiful as well
as great-tasting San Francisco Sourdough Bread. For some
reason, bread made with a sourdough starter is notorious for not
browning as well as breads made with conventional packaged yeasts,
so an egg wash is more necessary with sourdough. This handy
little multi-tasker comes in all of the breadmaker kits. By
itself, it's a mere $5.50
Everything
that's in the Breadmaker Basics ToolKit, the original San Francisco
sourdough starter, the detailed instruction booklet and recipes,
the Wire-Bail Jar for protecting your stash in the fridge, the
crinkly all-cotton tea towel, the ultra-sharp razor knife for slashing
your delicate risen dough,the pastry brush, the chrome-topped glass
cornmeal shaker for coating your baking sheet or stone, the instant-read
thermometer to determine when your wonderful sourdough bread is
done, the amazingly efficient bowl scraper to help you clean up
and a baker's dozen of the heavy-duty long bread bags plus you
get the Unique handmade Starter Stirrer, the multi-tasking Dough
Divider /Scraper Chopper, the Funnel Cup and the 3.5-Quart Dough
Rising Bucket! $95+ value in 14 great tools for only $85
plus only $14.50 for shipping in the USA. 
An
all-cotton towel is much more efficient for covering rising dough
than plastic wrap--it won't stick to the dough and it's so much
easier to put on and take off than that blasted plastic wrap
that gets wrinkled or sticks to itself. And that's not even mentioning
that cotton recycles itself in the washing machine--no plastic
to throw away--or the fact that that's what my Grandma Nana used
to cover her rising loaves of homemade light bread. $6.25
with free USA shipping.
I
must have half a dozen of these handy shakers in my kitchen cabinet--I
keep them full of flour, powdered sugar, cornmeal, grated Parmesan,
kosher salt, freshly ground (in an extra coffee grinder) black
pepper, red pepper flakes or whatever. They make it easy to shake
a little of what you need in a controlled area. They're glass,
not plastic, so they're pretty enough for the table too. One
of these comes in every kit, but if you want it by itself, it's
$8.99
If
you've baked with sourdough, you know how sticky and clingy
it is--much, much more so than any other kind of dough. This
scraper is stiff and thin enough to scrape a bowl or a counter
far better than any spatula--and it's flexible enough to curve
to the shape of the bowl. It won't replace your spatulas--but
this is one tool you're going to thank me for--I just know
it. This handy little tool is also a multi-tasker. I
use it all the time to 'scrape' up onions or peppers that I've
chopped--just like its cousin, the metal Bench Knife/Dough
Divider/Scraper. Plus, you'll probably like the price
too. Can't get much that's really useful and doesn't
wear out these days for $7.99 but that's all you'll pay--and
in the USA, you get free shipping to boot. What a deal! 
Loaves
of unbaked bread that are fully risen are delicate and need a very
sharp edge and a gentle hand to slash them without having a 'deflate!' This
little knife, with its snap-off blade sections, is the perfect
tool for the job. If you save it for only cutting bread dough,
it will take it a long time to become dull, but when it does, you
just snap off the end and voila! a brand new sharp edge. You'll
love this little gadget for other tasks in your home, so maybe
you should order two, since the price is right and the shipping
is FREE!! $6.99 with Free Shipping.