What Breadmakers Say About the San Francisco Starter
Linda,
It took awhile since my first order many months ago, but I have made a couple loaves of bread from my second order of starter from you. The bread turned out magnificent.
Friends said it was "best since I moved here from Ireland," and "Perhaps the best bread I have ever tasted." And a close relative who never says many nice things said, "Pretty Good, where did you buy it?"
Anyway, it came very close to tasting like the real stuff when
I lived in California near Oregon. Just a nice FYI, Richard
Linda:
Since I last wrote you, I think I have somewhat mastered my weekly
sourdough project, as the size and quality seem to peak each Saturday!
The note below was the result of a conversation that took place
at a local health supermarket this past hour. I was purchasing
items for an attempt at Squaw Bread and the customer behind be
asked what I was making – she had a loaf of Sourdough in
her hand. Long story short, I mentioned that I have nailed making
my own SD and my “starter” has been living in my fridge
for over 9 months. She told me she has attempted numerous times,
but failed to do the same.
At that point, I spoke up about your product, the support I received,
and the simple maintenance that is required once the stash is in
the fridge… I think the deal breaker was me describing the
recipe from Susy on waffles, which I made this week (yummy). Anyway, she wanted the info and gave me her e-mail address so I
could send her info… I sent her the info below knowing that
she’ll be joining your “family” of satisfied
customers that includes myself!
Have a great weekend!
Jennifer:
It was a pleasure chatting with you at Henry’s Market today.
The sourdough starter I began with 9 months ago and still use every
weekend is from San Francisco Sourdough Bread company. You can
order some starter at http://www.sourdoughbreads.com for only $9.99.
While on the site, read through the “Instruction Booklet” link,
as it is the same instructions that come with the kit and will
explain in detail the entire process, along with the basic instruction
on making bread. Also check out the FAQ and other recipe’s – I
made waffles on Tuesday!
Be patient, as it will take a few days to get the first batch of
starter – follow the guide and you’ll be set. As I
said, I have become an expert in a short time, but was blown away
that the owner responds to ANY questions you pose to her via e-mail.
This helped, as I now make killer bread each weekend that rivals
the local favorite at Tom’s Farms! The owner is Linda Wilbourne and she’ll provide support once
purchased quickly at Linda@sourdoughbreads.com usually within 24
hours… That said, this kit was given to me as a gift from a friend in
the bay area who knew I loved bread and I have no vested or monetary
gain with this company, other that a great hobby of mine as a single
parent raising 2 kids on my own for 12+ years ?
Let me know if you have any questions – I’ll be happy
to respond. Have a great weekend.
Dear Linda,
Please quote me on the following message. I had neglected my starter
for a couple of months and decided it was time to start over. I
contacted Linda and she told me how to revive it. She was Great...
it worked perfect... and here is the finished product after the
first revival! Hope the picture tells the story. Thanks so much
Linda, Jeff
Hi Linda,
The starter and knife arrived in record time. Love the knife--just in time for home-grown tomatoes.
And the starter! I got it going yesterday afternoon, saw lots of bubbles, and fed it again this morning. It's taking off like gangbusters! Can't wait to bake the first loaf!
Thanks for your great directions and great service!
Cheers,
Cornelia
I'm very thankful you still have everything available. I've had greater success with my baking ever since my first order.
Thanks again,
Carol
Thanks for all your support and your wonderful products and starter!
Blessings,
Bonnie
I made my first loaf of sourdough bread this weekend and I am very
proud of myself, it was absolutely delicious!!!! Thanks for having
your website and offering these products!!!
Kara
My pleasure - your products are the best I've used bar none, particularly
the sourdough critters - thank you!
Jenny
Hi Linda,
I received the bread knife yesterday. It is amazing! Cuts through
the crust of my homemade artisan bread without any effort.
Wow!!! I have had the best time with the sourdough starter I bought
from you. After 72 hours I put it in the refrigerator and just
today about 4 days later worked with it to make four small loaves
of bread, WOW they are beautiful about to cut it 30 minutes from
now and I am sure it is glorious. I also ordered the things I now
know I need... more later.
I am a fan and will send others your way.
You may want to refer this idea to your design engineer friend so he can disect
it scientifically and hopefully confirm my theory. When looking at your sourdough
recipes for both the mixer method and the bread machine recipe, I noticed
that they were remarkably similar. No big surprise there. Mr Wagner went
through a great deal of experimentation to shorten the time on your bread
machine recipe. Here is what I did. I took 1/2 cup of starter and fed it
with 1 cup bread flour and 1 cup water before I went to bed. In the morning,
I put the sponge in my bread machine, and since I had already added a full
cup of water, I added 1 cup flour and the fruit fresh. I set my machine on
the dough cycle and let it do it's thing. I left the dough alone for the
5 hours as Joe recommended. Then I disolved 2-3 tsp (not really measured
except by hand) in 1/4 cup hot water. I added this to the dough with 2 cups
bread flour, and did the dough cycle thing again. This time I let the dough
rise until it was about 1/2 inch above the pan as Joe recommended, took about
3 hours. My machine has a bake cycle so I used that for 1 hour 20 minutes.
I assume you could take the dough out after the kneading portion and put
it in whatever form you wish to let it rise. My bread came out so crusty
on the outside and aireated on the inside that you would write your kids
out of your will if they cut off the end before you could get it. So. please
pass this on to the engineer and let him compare it to his results and see
if it is viable. As a disclaimer, I am new at this, and do not have enough
knowledge to judge my results fairly. Dennis Griffin
Linda,
I'm glad to come back with a product as reliable as yours! My
starter had to be sacrificed when I was remodeling our house
and living in one temporary place after another. I'd been given
another starter as a gift from someone, but it never performed
as well as yours did, so I decided to come back to the proven
success. I'm looking forward to making my own bread again!
Hello Linda,
Just to let you know that I just ordered your sour dough starter.
Several weeks ago, prior to finding your site, I ordered some
sour dough starter from someone else. I followed the very minimal
instructions (about 3 sentences at best) for the starter. I thought
it worked but was never sure. I emailed them for some help/advice
and they never replied. I tried to make my first loaves today.
I mixed the starter with flour & water last night. It kind
of looked like it worked this morning as there were some bubbles
in the mixture. I went ahead and added more flour, salt and sugar
and mixed. Covered and set in warm spot for 2.5 hours. The mixture
did not rise. Flat as a pancake. I think the starter was dead
or close to it from the beginning. Am throwing out as the starter
in the jar as it is just taking space in my fridge right now.I
am already impressed with you and your service (never did hear
from Y... H...).
Hi Linda –
I ordered sourdough starter and a package of goodies from you several
weeks ago. I love everything, and the instructions
were really helpful in telling me what to expect. The bread turned out great, and I have been using the starter for
biscuits and pancakes also. I have made sourdough cornbread from
scratch with a Food Network recipe, and it is very good. But I
am going to try the pancakes and biscuits from a mix suggestions
that you have on your website.
we are LOVING the bread, everyone is so impressed that’s its actually like “sourdough”!! ha! (my other starter called itself sourdough, but it was really more of a Hawaiian bread but not so sweet….)
I used to work in Sunnyvale, CA right near the Boudin Sourdough
Factory. I'd go there for lunch and watch the factory floor through
the glass windows in the cafe, where they served sandwiches on
their sourdough. The bread I made with your starter is exactly
like I remember that great bread. The thing I like best about
this bread is that the ingredient list is so short. Jeff
Oh one other note for those who don't like to waste. I keep the leftover egg wash in a bowl in the fridge covered with plastic wrap. The next morning, I zap it in the microwave for about 30-35 seconds. Ultra fast scrambled egg. Then I place it on a piece of the fresh sourdough with chunks of tomato and basil, and salt and pepper to taste. MMMMMMMMMMM. Jeff
Wow!!! Best bread I've ever baked. Thank you so much for your support
and instructions. I shared half the loaf with my editor and my
family loves it, too. Stash is asleep in frig. I'm enclosing
a photo. Best, Judy
Thanks….I am having fun actually….its a “simple” starter which I appreciate…my last one was water, flour and potato flakes…..but I lost the starter over the years, and I can’t get the new one to stay alive more than one feeding….it starts with yeast and I buy new yeast each time….so I know its not that….. my friend asked me to start one from the LA Times column…. OH MY GOSH was it a pain….. and it was horribly particular….. so it got tossed out the window after two weeks….and I had to read, reread, reread etc. just to figure out where I was….then I had to track each step, mark the date and time etc….. forget it!
So I am enjoying your starter, and happy to see that I didn’t kill it the first try! Hahahahaha ?
Thanks for all your guidance….I DO APPRECIATE it!
Bonnie
I have been baking bread using the starter I bought from you for about 4 years now. My family absolutely loves it and my neighbors love when I double or triple the loaves and need to share. Your love of the craft and customer service is unmatched. Thank you.
I am very happy with the results I am seeing. Training the starter
for 3 days was key I think. I had tried another starter without
the 3 day feeding and reduction routine and the starter ultimately
died. My first loaves were terrific and my second attempt is shaping
up (literally) to be another success. Thanks. Kirk
Hi Linda:
First of all it is so refreshing to have such personalized service.
I am really glad I found you online. The Banneton that I bought
last time is wonderful and now my daughter says she would like
a weekly loaf, as well. I also decided to invest in some really
good French butter to go with my sourdough bread and your butter
keeper was just the ticket. All the best, Nancy
Dear Linda ~ what a pleasant surprise to receive a personal note.
An unusual occurence these days when placing orders over the internet.
I was chatting with my daughter earlier today and she asked that
I send her or bring her on our next trip East my sourdough starter.
I checked out the internet and was impressed with your site and
decided to do her one better and order a starter from you ~ kind
of a Valentine’s gift. If you have a chance while packaging
it write a “Happy Valentine’s Day from Dad” on
it.
Thanks again for such great service!
Mike
Hi Linda,
Check out my latest work! Your starter is bold, to say the least. Your starter actually blew the top off my culture jar. Below is a sequence of pictures showing what happened. I've still got some work to do on getting the crust to "crack" open better. This loaf is simply awesome. It is getting consumed at a rapid pace. Thank you so much for your help. The proof is no longer in the pudding, it's in the sourdough! Catch up with you later.
Marc G
New bread makin’ guy here! Your website is refreshingly down
to earth, straightforward, almost but not quite “down home”.
Thanks so much for that. I haven’t bought yet, but will become
a customer soon.
Thanks again,
D in Pensacola, Fl
Hi Linda...Thanks to you I am baking awesome sourdough bread every
single week. Susan K.
Linda,
Your responsive service and assistance will bring me back to SourdoughBreads.com the next time I need bread baking supplies.
cheers,
Loriee
Hi Linda,
The new starter is doing well, I now have a feeding schedule on
the fridge door so I don"t starve the little beasties again.
I'm getting pretty good with the final rest and shaping routine, the straight wall rise bucket is a great tool along with being gentle with the final shape. Punch down doesn't mean hammer it.
Offering great home made bread is quite special. I've actually been accused of substituting store bought artisan fare as it couldn't be so that I made it. Thanks for the help. All the best to you and yours. Peace.
I have been meaning to get back to you since I got your email (below).
Thanks so much for the refund. I sure appreciate it.
I have made literally 'hundreds' of loaves of bread since the first
of October. There certainly is a learning curve as one of your
articles stated -- my bread is getting better with each batch.
I don't have a stand mixer with a dough hook so tried my Cuisinart
and my bread machine -- the bread taste was great but quite coarse
- can you knead this stuff too much??. Soooo, I decided to start
doing it by hand -- it really isn't that bad of a job (and I am
making 4x batches). Focacia bread is great as is cinnamon bread.
And the regular loaves are marvelous. Got all kinds of compliments
when I took a large French size loaf that I made into garlic bread
to a recent Italian party. A number of CA folks recognized it as
SF Sourdough !!! I was surprised (but I haven't lived there and
had a steady diet of it). It just tastes plain old good to my hubby
and me!!!!
Have a Merry Christmas and a Happy, Healthy, and Safe New Year!!
Sandy Dunn
I needed one of those fantastic tomato knives for the fifth
wheel, but I ordered two just in case. It is the most fantastic
knife I
have ever used. We have searched countless kitchenware stores for
a
good tomato knife, but have never found one that comes even CLOSE
to the one you so graciously gave to me. I must disagree with your
description of it though -- I use it for many other purposes in
addition to slicing tomatoes, which it does amazingly; and every
time I use it, I think of you. I am now eating a lot of salad,
which requires the use of the
knife for tomatoes, but I use it to slice chicken for my salads
also. Lamar
Linda,
Thank you for your reply. In a day and age where so many business
don't deliver what they say they will it is a joy to find one
that does, and more!!
Merry Christmas and a happy new year to you and yours; Dave
P.S. I have already had a request for the sourdough pancakes! Thanks
again.
Linda;
I just want to take a minute and tell you how much my wife and I are enjoying
our sourdough bread. I love to cook and want to think I'm pretty good at it,
but have never baked a single loaf of bread. After reading your instructions
the first loaf was great, the second was better, the third is proofing while
I'm writing this but I'm sure it will be better yet !! I'm learning the technique
!! Pizza crust will be comming soon.
Thank you so much; Dave in Idaho
Dear workshopwidow,
Fantastic results! The starter is certainly 'vigorous', like WOW!!!
Family can't get enough of the baked results. Thanks so much. Sharon
-mummywoo (starter on Ebay)
We're still lovin' our sourdough. I think we ought to name our "sponge," since
it has become a member of the family. We care for it, watch over
it, feed it, try to keep it happy, and enjoy the gifts it brings.
What a fun addition to our life! Thanks, again, for everything.
Traci
Dear Linda, Just a note to let you know that your San Francisco
Sourdough yeast is still going strong here in Osoyoos, BC. We've
enjoyed many batches of sourdough bread and so have our friends!!
Dan P.
Linda, I meant to add that my Mother In Law went bonkers when she
opened her early Christmas Gift! Thank you for the personal touch
you add to customer service. I feel as though we have been a patron
of yours for a long time. You can bet all of our friends and family
will know about your website!
Your products arrived in a very very reasonable amount of time,
and they are all of high quaility for a great price. I myself am
looking forward to sourdough bread for my christmas gift.
Hi Linda. I've been making bread from your starter and it's fantastic!!
I'm using the rye flour that was sent from Denmark and the flavor
is really great. Valerie
Linda
- bought my starter last week & have been having soooo much
fun !! the critters arrived lively, bouncing around like jumping
beans in their styrene packet. (i have a litter of 7 wk collie
pups that aren't that active!)
Started with sourdough breadbowls for soups, which i took to work...
got gobbled !! Had sourdough English muffins next, the best !!
this weekend will put a roast on rotisserie & make sourdough
rye & try sourdough-sour cream white baguettes for football/nascar
watching. Have been to San Fran many times, but never had it that
fresh & yummy... Just wanted you to know this is fun ! So sorry
my children live out of state, can't share the wealth !! thanks
again, Barbara
Thank you Linda; we need more online merchants like yourself, Rodney
Linda,
I purchased starter from you about 3 or 4 years ago. I’m still baking
and loving it. Mary Margaret
Hi Linda
I have just made the best loaf of bread with (organic) all purpose flour. Everyone loved it. I’m hooked! Thanks for the starter and information.
Cheers
Sue
Linda,
I received the starter, activated it, and made my first loaf of
bread yesterday. OUTSTANDING! Thank you for the clarity and precision
in your accompanying booklet. Jan
Linda,
Thanks for the refund...not sure how it happened, but certainly
appreciate your ethics.
I've received my package, and I'm so excited to get started. I
love the way you offer the kit...I feel so confident having everything
I'll need in one package. Keep up the good work! I'll let you know
how things progress.
Impressed and appreciative customer,
Traci
Dear Linda
I recieved your starter about a week and a half ago,and after a
day or two of activation I was already impressed with how active
your starter was. I made sourdough bread about 20 years ago, from
a starter that I started myself. It worked, and made good bread,
but it took forever to raise the dough.I baked my first bread with
your starter on 10-05-07. The first raise took less than two hours
and the dough more than doubled in size. wow! And the bread taste
fantastic!
thanks;
Art Borger
Linda,
We just finished eating our first loaf of San Francisco sourdough.
It was fantastic!
Linda,
I had a bit of a time reviving the starter as our room temperature
was
rather low but I stuck with it and succeeded.
I made my first loaf ever of sourdough today with your starter.
It's 3
lb. and 7 oz.. Thought you might like to see the pics.
My wife and the boys love it (me too). Our youngest who just turned
7,
ate 2 pieces of bread and hadn't touched his soup so my wife had
to put
her foot down and say no more bread till you eat your soup!
Thanks and best wishes,
Jim K.
Easton, Maine
IF YOU WANT GENUINE SAN FRANCISCO FRENCH BREAD, YOU MUST HAVE THIS STARTER OR GO TO BOUDIN BAKERY. THIS IS A LOT CHEAPER AND FASTER. LARRY L in New Castle, Indiana
Thanks for all your help and support. You are one of the best Internet people I have ever met. Thanks so much ! Mike M., Independence, MO
Dear Linda,
I received your starter 4 days ago. We made our first loaf of Sourdough
Bread today and just had our first piece. It was WONDERFUL. Thank
you for the great starter and for your very, very easy to follow
directions. I could not have done it without you.
Sincerely,
Helene Wagner
Somehow I hope to meet you face to face. In all my 20+ years with a PC, I've never dealt with anyone as efficient, reliable and most of all sweet as you are. I told my wife I've fallen in love on the internet.
You won't believe I just got an email from Boudini wanting me to order, NO Thanks I'll do it my Self....thanks to Linda, you just saved me $30 bucks....thanks
Subject: Happy-Ness
I used to live in the San Francisco Bay area for 20 years and am addicted to the bread. About once a year I would order from Boudin @ about $10 a loaf, but it was a treat and worth it. I got your starter abut 2 weeks ago and my third batch was just as good as my first, as good as Boudin's as a matter of fact. Thanks Mike from Indep, MO
Hi Linda,
Thank you for processing and shipping my fathers order so quickly.
He was very surprised to get it so fast.
Thank you!
Karyn
Linda,
Before I tell you about your product, I'd like to tell you something about myself. I'm an Executive Chef and Patissier with more than three-decades experience in Michelin-ranked venues ranging from Nassau and Miami to Manhattan and Moscow. Hence, I have more than my fair share of experience in running and managing the bakeries and pastry shops of many hotels, all of which maintained 55-gallon drums of sourdough starter (which I was necessarily obsessed with feeding each day).
Regarding your product, I say a hearty "Brava"! I have never seen as lively a culture as what you sent and let me assure your readers this is the real thing! In fact, my current restaurant is also a brewery and I took a sample of your starter to our brew master who promptly placed it under his microscope. Even he was impressed with the culture you supplied!
More than that, your companion recipe and technique booklet was excellent, especially for beginners. You did an artful job explaining each step in the process, thus saving your students from having to pour through volumes of expensive and often technical books on bread. My only caveat is that you might want to consider advising the use of Vital Wheat Gluten in the mixing of the dough as this does a remarkable job of strengthening the gluten structures of sour dough, thus providing increased rise while maintaining a free-form shape (and I do think Vitamin C is essential).
What an excellent product you have! Thank you!
Ron Hokanson
Utica, MI
Dear Linds:
E U R E K A!!! I just tasted my first slice of S.F.Sourdough bread
made with your starter. It is "out of this world!" Thank
you so much. It has just the right "boquet" of sourness
and came out looking beautiful too. Thanks again and bye for now
- I have to have another slice!!
Tom in Homestead, Florida
Linda,
I got on eBay to try and leave you feedback but I cannot seem to
find where I can leave it… I think I bought the starter from
you too long ago to leave feedback now, but I’ve activated
it and made my first loaf. AMAZING BREAD!! Just like Boudin Bakery’s
sourdough bread. Definite sour taste…. LOVE IT! My mom (who
is EXTREMELY picky with sourdough as she is from San Francisco)
absolutely loves it too! Thanks again for answering my questions
so quickly and shipping my starter so fast… great experience!
Ciao~
Angelina
You sent me the starter in February, but I didn't have time to
reactivate it until last week. True to your guarantee, it came
alive with no problem at all. I will have to say that on the
third morning of feeding, I couldn't resist making a loaf with
the excess starter that I otherwise would have flushed down the
drain. Excellent rise, even with just two days of enlivenment.
The starter that was fed for three full days was even more active.
Kudos on a good product.
As for putting your site in my favorites, of course I will, but I'll do you one better. You're on the homepage of my website right now (http://ginpetty.com) and in my journal entry for last week, too.
Thank you!
Gin
http://ginpetty.com
Hi Linda,
Today I made my first loaf of bread from your starter. We have around seven bakeries in Eugene and the loaf I baked today is better than any I have tried. Even better than those costing almost $4. It might even come close to what I’ve had in San Francisco.
People at one shop argued about whether I should put the dough directly on the baking stone, or put it on a baking sheet and onto the stone. I followed your directions and it is very good.
Thanks, Wayne
Hi Linda,
First I want to thank you for the speedy shipment of my order.
I got it last Friday and enjoyed my new toys over the weekend.
The French bread pan is wonderful! My daughter (16 years old) commented
that the loaves looked “professional.” I also love
the chopper/scraper/dough divider. My daughter is already asking
if I can get one for her when she moves out (not for a few years
yet, but she likes to think ahead). I found in addition to being
great for dividing dough and scraping the counter, it is also marvelous
for cutting bar cookies.
I tried your suggestion about putting the dough in the refrigerator.
I took out and fed the starter in the morning, made the dough and
shaped the loaves that evening and then put it in the fridge. My
daughter took the loaves out when she got home from school the
next day and I baked them after I got home from work. They were
AWESOME! Nice tangy flavor, plus this allows me to make sourdough
during the week instead of waiting until the weekend. I am thrilled
with the results!! Thanks so much for your advice! Karen Harmon,
Iowa
Dear Linda - I made two loaves at the weekend they were excellent!
- Thanks for the yeast and all your help - Sally
Still having fun here! Here are two shapes I tried yesterday and
today: It is just soooo yummy.
Hi Linda! First of all, I'd like to tell you that I have been using my starter now for 1 1/2 years. I LOVE IT! We use it all the time - for all of our bread, pancakes, waffles, pizza dough, and biscuits. It makes the best bread. I usually make 6 loaves at a time. I don't think my family would ever want to go back to "regular" store bought bread. Cara
Linda,
The bread is absolutely wonderful,, will tell all my friends!
thank you!
Lauren
I hope you open this. I am sooooo pleased.
Thanks for the great starter.
Thanks for your great directions. This was my first use of the
stand mixer as well as my first sourdough bread-making adventure.
I doubled your recipe. I used just a "tad" of
whole grain kamut flour in this bread, which gives it the color,
I think. Those two scrapers were a lifesaver when I started removing
the dough from the kitchenaide too. I would have been sticky up
to my elbows without them. Thanks again.
Best wishes,
Betty
Hi Linda,
I just got through placing an order for some of your great baking
helpers. Before that I had been in your "Reviews" section
reading all
the wonderful comments from your customers. That's when it occurred
to me that I think I forgot to sign my previous message to you.
I e-mailed
you a message the other day after perusing your website. I'm the
one
who's sister, Mary, introduced me to you and, even though I have
a
tendency to get easily discouraged and I face some interesting
baking
challenges with a rural Colorado winter, I was thrilled to report
fantastic results with my first two loaves of SF sourdough bread
(and I
attached a picture of the first one). I took out some starter this
morning in preparation for another happy day of baking tomorrow.
I had noticed in some of the messages to you that people were giving you permission to post them on your website. So in case you wanted to include my previous e-mail in your "Reviews" section, by all means, YES! And now you can add my signature!
Thank-you again, Linda! I just wanted you to know that in reading all those reviews, I noticed a "feeling" that came across cyberspace from all the people who write to you...that feeling of being connected with a good friend who's there to help you if you need it and rejoices with you in your successes. Thanks for being that "friend" to so many people!
Warmest regards,
Tricia Kauffman
South Fork, CO
Hi Linda,
I have just spent the last hour navigating your website ~ what a wonderful way to spend my afternoon teatime break! I logged on to look for recipes but first found my way to FAQ's and really enjoyed reading the comments from you and others. I wanted to share with you my excitement about my newfound hobby/passion, thanks to you and my big sister, Mary, who found you first. Like Connie, I also used to grind my own wheat and bake my own bread, but that was years ago. Since moving from California to Colorado, I haven't had the motivation to face the challenges of bread baking here, which include an 8400' elevation, living off the grid on solar power, and heating with only a wood burning stove. Also, I have a tendency to get easily discouraged when I try something new and it fails. But my sister in Atlanta, Georgia encouraged me to try my hand at this. With winter temps in the sub-zero range, our house gets down to the 50's at night, so I was skeptical about trying this now. But I just couldn't wait, so I went for it! I just got up in the middle of the night to stoke the fire during the first 72 hours to keep that optimal temperature for my yeasty babies and followed your great directions. When it came time to bake my first bread, I had to give myself a mini counseling session which went something like, "It's OK if it doesn't turn out perfect...in fact, even if it's a disaster, don't get discouraged. Just try again. And even if you bomb on the first 10 tries, don't give up - you'll eventually be successful if you just KEEP TRYING!" So, bracing myself for failure, I proceeded with the step-by-step instructions. And guess what? My very first loaf, a free-form round, was so beautiful I had to take a picture of it! But my little nay-sayer voice was telling me that yeah, it may look pretty, but will it taste good? Well, Linda, it was not only good, it was absolutely delicious! My husband, son and I had warm slices with butter for an evening snack and then finished off the rest of the loaf grilling it on the stove for breakfast the next morning. I couldn't wait to make my next loaf, so I made another the next day. I didn't think it could turn out any better than the first one, but it did! I'm sure it was the vitamin C I added to the second one, which was listed as an optional ingredient in the instructions - it really did enhance the rise. Two successes in a row - I'm stoked!! Now I'm so excited about experimenting with new shapes and added ingredients. And my friends are all standing in line to get a loaf as a gift - and I'm thrilled to be able to give them something so wonderfully wholesome and delicious, that I made myself! Thank-you, Linda, for being there for my sister to discover you and in turn, for providing me with a great gift - a passion for San Franscisco Sourdough!
Dear Linda,
I appreciate you, your website, your detailed instructions, conscientious
customer service..and your unlimited tech support !!! I'll continue
to be a faithful patron, and I'll spread the word about you to
all willing to have a sourdough critter colony in order to enjoy
the BEST bread !!!
Blessings,
Sandy Amoroso
Mechanicsburg, PA
Made my third batch, and this was by far my best loaves! Beautiful
browned tops, wonderful sour dough with great irregular holes
in it. I'm in heaven with my sourdough!
Hi, Linda!
I’ve been taking some terrible liberties with the starter, and the results get better and better. All recorded (almost) as it happens on the page you’ve looked at before.
Thanks so much for getting me ‘started’ on this. I’m having a lot of fun and the friends I give loaves to are very positive.
Regards – Paul
See Paul's Sourdough Adventure Journal at
http://www.paul-marsden.com/professionals/cms/sites/site197/page.php4?page=198
Linda,
This was my 3rd batch of sourdough. I used enough flour and starter
to make a 2-lb. loaf, using 1/2 cup semolina, and 1 cup a/p, the
rest bread flour, with fruit fresh. I proofed it in the fridge
overnight, and baked this a.m. This is magnificent in flavor. The
crust is chewy and crisp, and the interior is fluffy with large
holes. I couldn't be more pleased. It's grand. Thanks for the help
!
Sandy Amoroso
Linda,
Thank you so much for your very informative tips on sour dough
starters. I am new to sourdough baking, but have baked my own
bread for many years. Your site offered me invaluable information.
My first loaf turned out like you wouldn't believe! Can't wait
to try my hand at another one today!!
Sincerely,
Susan K
Dear
Linda,
I received your starter 4 days ago. We made our first loaf of Sourdough
Bread today and just had our first piece. It was WONDERFUL. Thank
you for the great starter and for your very, very easy to follow
directions. I could not have done it without you.
Sincerely,
Helene W
Somehow I hope to meet you face to face. In all my 20+ years with a PC, I've never dealt with anyone as efficient, reliable and most of all sweet as you are. I told my wife I've fallen in love on the internet.
You won't believe I just got an email from Boudini wanting me to order, NO Thanks I'll do it my Self....thanks to Linda, you just saved me $30 bucks....thanks
Subject: Happy-Ness
I used to live in the San Francisco Bay area for 20 years and am addicted to the bread. About once a year I would order from Boudin @ about $10 a loaf, but it was a treat and worth it. I got your starter abut 2 weeks ago and my third batch was just as good as my first, as good as Boudin's as a matter of fact. Thanks Mike from Indep, MO
Hi Linda,
Thank you for processing and shipping my father's order so quickly.
He was very surprised to get it so fast.
Thank you!
Karyn
Linda,
Before I tell you about your product, I'd like to tell you something about myself. I'm an Executive Chef and Patissier with more than three-decades experience in Michelin-ranked venues ranging from Nassau and Miami to Manhattan and Moscow. Hence, I have more than my fair share of experience in running and managing the bakeries and pastry shops of many hotels, all of which maintained 55-gallon drums of sourdough starter (which I was necessarily obsessed with feeding each day).
Regarding your product, I say a hearty "Brava"! I have never seen as lively a culture as what you sent and let me assure your readers this is the real thing! In fact, my current restaurant is also a brewery and I took a sample of your starter to our brew master who promptly placed it under his microscope. Even he was impressed with the culture you supplied!
More than that, your companion recipe and technique booklet was excellent, especially for beginners. You did an artful job explaining each step in the process, thus saving your students from having to pore through volumes of expensive and often technical books on bread. My only caveat is that you might want to consider advising the use of Vital Wheat Gluten in the mixing of the dough as this does a remarkable job of strengthening the gluten structures of sour dough, thus providing increased rise while maintaining a free-form shape (and I do think Vitamin C is essential).
What an excellent product you have! Thank you!
Ron Hokanson
Utica, MI
Dear Linds:
E U R E K A!!! I just tasted my first slice of S.F.Sourdough bread
made with your starter. It is "out of this world!" Thank
you so much. It has just the right "boquet" of sourness
and came out looking beautiful too. Thanks again and bye for now
- I have to have another slice!!
Tom in Homestead, Florida
Linda,
I got on eBay to try and leave you feedback but I cannot seem to
find where I can leave it… I think I bought the starter from
you too long ago to leave feedback now, but I’ve activated
it and made my first loaf. AMAZING BREAD!! Just like Boudin Bakery’s
sourdough bread. Definite sour taste…. LOVE IT! My mom (who
is EXTREMELY picky with sourdough as she is from San Francisco)
absolutely loves it too! Thanks again for answering my questions
so quickly and shipping my starter so fast… great experience!
Ciao~
Angelina
You sent me the starter in February, but I didn't have time to
reactivate it until last week. True to your guarantee, it came
alive with no problem at all. I will have to say that on the
third morning of feeding, I couldn't resist making a loaf with
the excess starter that I otherwise would have flushed down the
drain. Excellent rise, even with just two days of enlivenment.
The starter that was fed for three full days was even more active.
Kudos on a good product.
As for putting your site in my favorites, of course I will, but I'll do you one better. You're on the homepage of my website right now (http://ginpetty.com) and in my journal entry for last week, too.
Thank you!
Gin
http://ginpetty.com
Hi Linda,
Today I made my first loaf of bread from your starter. We have around seven bakeries in Eugene and the loaf I baked today is better than any I have tried. Even better than those costing almost $4. It might even come close to what I’ve had in San Francisco.
People at one shop argued about whether I should put the dough directly on the baking stone, or put it on a baking sheet and onto the stone. I followed your directions and it is very good.
Thanks, Wayne
Hi Linda,
First I want to thank you for the speedy shipment of my order.
I got it last Friday and enjoyed my new toys over the weekend.
The French bread pan is wonderful! My daughter (16 years old) commented
that the loaves looked “professional.” I also love
the chopper/scraper/dough divider. My daughter is already asking
if I can get one for her when she moves out (not for a few years
yet, but she likes to think ahead). I found in addition to being
great for dividing dough and scraping the counter, it is also marvelous
for cutting bar cookies.
I tried your suggestion about putting the dough in the refrigerator.
I took out and fed the starter in the morning, made the dough and
shaped the loaves that evening and then put it in the fridge. My
daughter took the loaves out when she got home from school the
next day and I baked them after I got home from work. They were
AWESOME! Nice tangy flavor, plus this allows me to make sourdough
during the week instead of waiting until the weekend. I am thrilled
with the results!! Thanks so much for your advice! Karen Harmon,
Iowa
Dear Linda - I made two loaves at the weekend they were excellent!
- Thanks for the yeast and all your help - Sally
Still having fun here! Here are two shapes I tried yesterday and
today: It is just soooo yummy.
Hi Linda! First of all, I'd like to tell you that I have been using my starter now for 1 1/2 years. I LOVE IT! We use it all the time - for all of our bread, pancakes, waffles, pizza dough, and biscuits. It makes the best bread. I usually make 6 loaves at a time. I don't think my family would ever want to go back to "regular" store bought bread. Cara
Linda,
The bread is absolutely wonderful, will tell all my friends!
thank you!
Lauren
I hope you open this. I am sooooo pleased. Here are my first babies.
Thanks for the great starter.
Thanks for your great directions. This was my first use of the
stand mixer as well as my first sourdough bread-making adventure.
As you can see, I doubled your recipe. I used just a "tad" of
whole grain kamut flour in this bread, which gives it the color,
I think. Those two scrapers were a lifesaver when I started removing
the dough from the kitchenaide too. I would have been sticky up
to my elbows without them. Thanks again.
Best wishes,
Betty
Hi Linda,
I just got through placing an order for some of your great baking
helpers. Before that I had been in your "Reviews" section
reading all
the wonderful comments from your customers. That's when it occurred
to me that I think I forgot to sign my previous message to you.
I e-mailed
you a message the other day after perusing your website. I'm the
one
who's sister, Mary, introduced me to you and, even though I have
a
tendency to get easily discouraged and I face some interesting
baking
challenges with a rural Colorado winter, I was thrilled to report
fantastic results with my first two loaves of SF sourdough bread
(and I
attached a picture of the first one). I took out some starter this
morning in preparation for another happy day of baking tomorrow.
I had noticed in some of the messages to you that people were
giving you
permission to post them on your website. So in case you wanted
to
include my previous e-mail in your "Reviews" section,
by all means,
YES! And now you can add my signature!
Thank-you again, Linda! I just wanted you to know that in reading
all
those reviews, I noticed a "feeling" that came across
cyberspace from
all the people who write to you...that feeling of being connected
with a
good friend who's there to help you if you need it and rejoices
with you
in your successes. Thanks for being that "friend" to
so many people!
Warmest regards,
Tricia Kauffman
South Fork, CO
Hi Linda,
I have just spent the last hour navigating your website ~ what a wonderful way to spend my afternoon teatime break! I logged on to look for recipes but first found my way to FAQ's and really enjoyed reading the comments from you and others. I wanted to share with you my excitement about my newfound hobby/passion, thanks to you and my big sister, Mary, who found you first. Like Connie, I also used to grind my own wheat and bake my own bread, but that was years ago. Since moving from California to Colorado, I haven't had the motivation to face the challenges of bread baking here, which include an 8400' elevation, living off the grid on solar power, and heating with only a wood burning stove. Also, I have a tendency to get easily discouraged when I try something new and it fails. But my sister in Atlanta, Georgia encouraged me to try my hand at this. With winter temps in the sub-zero range, our house gets down to the 50's at night, so I was skeptical about trying this now. But I just couldn't wait, so I went for it! I just got up in the middle of the night to stoke the fire during the first 72 hours to keep that optimal temperature for my yeasty babies and followed your great directions. When it came time to bake my first bread, I had to give myself a mini counseling session which went something like, "It's OK if it doesn't turn out perfect...in fact, even if it's a disaster, don't get discouraged. Just try again. And even if you bomb on the first 10 tries, don't give up - you'll eventually be successful if you just KEEP TRYING!" So, bracing myself for failure, I proceeded with the step-by-step instructions. And guess what? My very first loaf, a free-form round, was so beautiful I had to take a picture of it! But my little nay-sayer voice was telling me that yeah, it may look pretty, but will it taste good? Well, Linda, it was not only good, it was absolutely delicious! My husband, son and I had warm slices with butter for an evening snack and then finished off the rest of the loaf grilling it on the stove for breakfast the next morning. I couldn't wait to make my next loaf, so I made another the next day. I didn't think it could turn out any better than the first one, but it did! I'm sure it was the vitamin C I added to the second one, which was listed as an optional ingredient in the instructions - it really did enhance the rise. Two successes in a row - I'm stoked!! Now I'm so excited about experimenting with new shapes and added ingredients. And my friends are all standing in line to get a loaf as a gift - and I'm thrilled to be able to give them something so wonderfully wholesome and delicious, that I made myself! Thank-you, Linda, for being there for my sister to discover you and in turn, for providing me with a great gift - a passion for San Franscisco Sourdough!
P.S. I've attached the picture I took of my very first loaf of
SF Sourdough bread. I didn't think of it till after I had sliced
some, but I just had to capture it for posterity!
Dear Linda,
I appreciate you, your website, your detailed instructions, conscientious
customer service..and your unlimited tech support !!! I'll continue
to be a faithful patron, and I'll spread the word about you to
all willing to have a sourdough critter colony in order to enjoy
the BEST bread !!!
Blessings,
Sandy Amoroso
Mechanicsburg, PA
Made my third batch, and this was by far my best loaves! Beautiful
browned tops, wonderful sour dough with great irregular holes
in it. I'm in heaven with my sourdough!
Hi, Linda!
I’ve been taking some terrible liberties with the starter, and the results get better and better. All recorded (almost) as it happens on the page you’ve looked at before.
Thanks so much for getting me ‘started’ on this. I’m having a lot of fun and the friends I give loaves to are very positive.
Regards – Paul
See Paul's Sourdough Adventure Journal at
http://www.paul-marsden.com/professionals/cms/sites/site197/page.php4?page=198
Linda,
This was my 3rd batch of sourdough. I used enough flour and starter
to make a 2-lb. loaf, using 1/2 cup semolina, and 1 cup a/p, the
rest bread flour, with fruit fresh. I proofed it in the fridge
overnight, and baked this a.m. This is magnificent in flavor. The
crust is chewy and crisp, and the interior is fluffy with large
holes. I couldn't be more pleased. It's grand. Thanks for the help
!
Sandy A
Again, thank-you so much, Linda, for all your help. I wish you could provide training seminars in top-notch customer service to all the other establishments we all have to deal with! You've been wonderful! I'm going to your website now to order my pans and I'll be sure to keep you posted on my sourdough adventures.
Tricia
Hi Linda,
First I want to thank you for the speedy shipment of my order.
I got it last Friday and enjoyed my new toys over the weekend.
The French bread pan is wonderful! My daughter (16 years old)
commented that the loaves looked “professional.” I
also love the chopper/scraper/dough divider. My daughter is already
asking if I can get one for her when she moves out (not for a
few years yet, but she likes to think ahead). I found in addition
to being great for dividing dough and scraping the counter, it
is also marvelous for cutting bar cookies.
I tried your suggestion about putting the dough in the refrigerator.
I took out and fed the starter in the morning, made the dough and
shaped the loaves that evening and then put it in the fridge. My
daughter took the loaves out when she got home from school the
next day and I baked them after I got home from work. They were
AWESOME! Nice tangy flavor, plus this allows me to make sourdough
during the week instead of waiting until the weekend. I am thrilled
with the results!! Thanks so much for your advice! Karen H
Iowa
Dear Linda - I made two loaves at the weekend they were excellent!
- Thanks for the yeast and all your help - Sally
Still having fun here! Here are two shapes I tried yesterday and
today: It is just soooo yummy.
Hi Linda! First of all, I'd like to tell you that I have been using my starter now for 1 1/2 years. I LOVE IT! We use it all the time - for all of our bread, pancakes, waffles, pizza dough, and biscuits. It makes the best bread. I usually make 6 loaves at a time. I don't think my family would ever want to go back to "regular" store bought bread. Cara
Linda,
The bread is absolutely wonderful,, will tell all my friends!
thank you!
Lauren
I hope you open this. I am sooooo pleased. Here are my first babies.
Thanks for the great starter.
Thanks for your great directions. This was
my first use of the stand mixer as well as my first sourdough
bread-making adventure.
As you can see, I doubled your recipe. I used just a "tad" of
whole grain kamut flour in this bread, which gives it the color,
I think. Those two scrapers were a lifesaver when I started removing
the dough from the kitchenaide too. I would have been sticky up
to my elbows without them. Thanks again.
Best wishes,
Betty
Hi Linda,
I just got through placing an order for some of your great baking
helpers. Before that I had been in your "Reviews" section
reading all the wonderful comments from your customers.
That's when it occurred to me that I think I forgot to sign my
previous message to you.
I e-mailed you a message the other day after perusing your website. I'm the
one
whose sister, Mary, introduced me to you and, even though I have
a
tendency to get easily discouraged and I face some interesting
baking challenges with a rural Colorado winter, I was
thrilled to report fantastic results with my first two loaves of
SF sourdough bread
(and I
attached a picture of the first one). I took out some starter this morning in preparation for another happy day of baking tomorrow.
I had noticed in some of the messages to you that people were giving you permission to post them on your website. So in case you wanted to include my previous e-mail in your "Reviews" section, by all means, YES! And now you can add my signature!
Thank-you again, Linda! I just wanted you to know that in reading all those reviews, I noticed a "feeling" that came across cyberspace from all the people who write to you...that feeling of being connected with a good friend who's there to help you if you need it and rejoices with you in your successes. Thanks for being that "friend" to so many people!
Warmest regards,
Tricia Kauffman
South Fork, CO
Hi Linda,
I have just spent the last hour navigating your website ~ what a wonderful way to spend my afternoon teatime break! I logged on to look for recipes but first found my way to FAQ's and really enjoyed reading the comments from you and others. I wanted to share with you my excitement about my newfound hobby/passion, thanks to you and my big sister, Mary, who found you first. Like Connie, I also used to grind my own wheat and bake my own bread, but that was years ago. Since moving from California to Colorado, I haven't had the motivation to face the challenges of bread baking here, which include an 8400' elevation, living off the grid on solar power, and heating with only a wood burning stove. Also, I have a tendency to get easily discouraged when I try something new and it fails. But my sister in Atlanta, Georgia encouraged me to try my hand at this. With winter temps in the sub-zero range, our house gets down to the 50's at night, so I was skeptical about trying this now. But I just couldn't wait, so I went for it! I just got up in the middle of the night to stoke the fire during the first 72 hours to keep that optimal temperature for my yeasty babies and followed your great directions. When it came time to bake my first bread, I had to give myself a mini counseling session which went something like, "It's OK if it doesn't turn out perfect...in fact, even if it's a disaster, don't get discouraged. Just try again. And even if you bomb on the first 10 tries, don't give up - you'll eventually be successful if you just KEEP TRYING!" So, bracing myself for failure, I proceeded with the step-by-step instructions. And guess what? My very first loaf, a free-form round, was so beautiful I had to take a picture of it! But my little nay-sayer voice was telling me that yeah, it may look pretty, but will it taste good? Well, Linda, it was not only good, it was absolutely delicious! My husband, son and I had warm slices with butter for an evening snack and then finished off the rest of the loaf grilling it on the stove for breakfast the next morning. I couldn't wait to make my next loaf, so I made another the next day. I didn't think it could turn out any better than the first one, but it did! I'm sure it was the vitamin C I added to the second one, which was listed as an optional ingredient in the instructions - it really did enhance the rise. Two successes in a row - I'm stoked!! Now I'm so excited about experimenting with new shapes and added ingredients. And my friends are all standing in line to get a loaf as a gift - and I'm thrilled to be able to give them something so wonderfully wholesome and delicious, that I made myself! Thank-you, Linda, for being there for my sister to discover you and in turn, for providing me with a great gift - a passion for San Franscisco Sourdough!
P.S. I've attached the picture I took of my very first loaf of SF Sourdough bread. I didn't think of it till after I had sliced some, but I just had to capture it for posterity!
Dear Linda,
I appreciate you, your website, your detailed instructions,
conscientious customer service..and your unlimited tech support
!!! I'll continue
to be a faithful patron, and I'll spread the word about you to
all willing to have a sourdough critter colony in order to enjoy
the BEST bread !!!
Blessings,
Sandy Amoroso
Mechanicsburg, PA
Made my third batch, and this was by far my best loaves! Beautiful
browned tops, wonderful sour dough with great irregular holes
in it. I'm in heaven with my sourdough!
Hi, Linda!
I’ve been taking some terrible liberties with the starter, and the results get better and better. All recorded (almost) as it happens on the page you’ve looked at before.
Thanks so much for getting me ‘started’ on this. I’m having a lot of fun and the friends I give loaves to are very positive.
Regards – Paul
See Paul's Sourdough Adventure Journal at
http://www.paul-marsden.com/professionals/cms/sites/site197/page.php4?page=198
Linda,
This was my 3rd batch of sourdough. I used enough flour and starter
to make a 2-lb. loaf, using 1/2 cup semolina, and 1 cup a/p, the
rest bread flour, with fruit fresh. I proofed it in the fridge
overnight, and baked this a.m. This is magnificent in flavor. The
crust is chewy and crisp, and the interior is fluffy with large
holes. I couldn't be more pleased. It's grand. Thanks for the help
!
Sandy Amoroso
Hi again, Linda!
I’ve made two batches of bread, yesterday and today, from the same sponge. I’m thrilled with the results, and have written it all up with pictures on my website. Tried to leave a second feedback item for you on Ebay, but it wouldn’t let me. Sorry!
Thanks for everything - Paul
Hi
Linda,
It is pretty darned refreshing to do business with an internet
vendor who takes the time to keep their customers informed. I also
realize that those Google links cost money so I'll refrain from
using them in the future.
I pretty much read everything on your website last night but I'm
sure I'll be back when I actually get started on this project.
I do thank you for putting your directions online so that I now
know what I'm getting into.
It may or may not interest you to know that my long-sleeping love
of sour dough was rekindled while I was reading One Man's Wilderness
- An Alaskan Odyssey. This guy (Richard Proenneke) spent many years
living in the Alaskan wilderness and sour dough seems to be one
of his principle food stuffs.
At any rate, I'm looking forward to baking some bread and I thank
you once again for care that you take with your internet business.
Best regards,
Frank
Just wanted to say I love your clay baking
pans. They have really improved the baking process for me. (This
message arrived with an order
for two more Rada Stoneware Loaf Pans!)
Thanks Rich.
Hi Linda:
My husband bought me your sourdough starter kit for Christmas, and I love it--the starter is much better and sourer and easier to deal with than the one I bought at our local fancypants kitchen shop. So far, the bread we've made has been delicious--and the sourdough pancakes made with the leftover stuff too--and I'm really enjoying this.
Linda,
I'm a terrible baker. Could just not get it down. Your starter
and your instructions have me making edible things! I also found
that the sourdough makes an excellent pizza crust! I've found
that regular dough
is very tough to spread and retain a thin, flat shape. The sourdough
not only makes a good thin, crisp crust, it tastes better! Thanks
for putting out a great product!
Linda,
Thanks for the speedy delivery... this stuff is fantastic! If I take
it out of the fridge to make a sponge, it's going in just a few
hours! Rrises great and tastes even better!
Thanks,
Mark R.
Linda,
I am amazed beyond words at how beautifully my first loaves turned
out. Very chewy and crusty, and downright delicious !!! Thank-you
so much for the mentoring.
Blessings, Sandy
Linda,
You were right, the knife is great and the stirrer works perfectly.
HI Linda, I was cleaning up my inbox and came across this. Just
wanted to thank you again for the wonderful directions and other
information. I have loaves in the oven at the moment. I've been
baking about twice a week. My husband's favorite is when I make
sourdough fruit bread using orange juice for the last addition
of liquid and some malt syrup as sweetener. Then I add about
one and a half cups of dried fruit cut into small dice. It is
heavenly.
I've been adding about one or two cups of "white whole wheat
flour" and a table spoon of rye flour to my regular sourdough.
What a wonderful loaf!
Thank you so much. Mary
Hello,
Back in August I purchased a starter from you and I have been
enjoying it since then. Truly great bread. Richard.
Hi Linda.
I've been successfully making sourdough for a few weeks now--your starter
and instructions worked great, and we're all very happy. I've been
hunting-down other ingredients to make some of my favorite foods from
back home in the Bay Area - Mortadella and Dry Salami on a sourdough
roll is a favorite - can't find the soft Monterey Jack cheese, though,
to finish it
Hi,
I just wanted to pass along a little note letting you know your starter
that I ordered a few weeks ago is absolutely awesome! I followed your
activation instructions to the letter and this past weekend created
some of the best sourdough bread ever! I enjoyed the entire process,
from watching the little critters grow in the starter to removing the
two beautiful loaves from the oven. Although the best part I must say
was the first taste!!!!
Thanks again for your excellent product and service! Happy Holidays
to you all
John
Hello Linda,
Well, that was great fun. My kitchen is one of the most entertaining
places in my world.
I tried sourdough bread making several years ago and was disappointed
in the yeast. It took 3 days for it to come to life, then was sort
of feeble. The strain I got from you was very lively right away,
exuberant
even. I followed your instruction to the letter and the result is two
beautiful rounds of sourdough bread. They rose very high and are so
reminiscent of the bread from the City, it's making me homesick.
I'd say that my experience was a howling success and I thank you for
your detailed assisstance. I never knew about collecting steam in
the oven to obtain that crust.
Thanks again,
Carol
Linda,
It was PERFECT! Well, not quite- I didn't use quite enough flour, it rose out, not up (but, hey, perfect for paninis, right?).
The starter worked perfectly, the taste was good and sour.
Thanks again so much for your help.
Working on a recipe for sourdough pretzels, wille let you know when I am satisfied.
Kevin
Linda, I bought one of these bread knives for myself and love it and
decided two of my kids would like this for Christmas presents So now
they will have them. Thank You for having such good bread knives. Marie
Griswold, Gainesville,Tx.
Linda,
First of all, I'd like to thank you for getting my order to me so quickly.
I got my starter going the day after I received my order and it is VERY
vigorous and growing like crazy. I'm looking forward to making my first
loaf this weekend. My husband and I both LOVE sourdough.
Thanks, Michele
Linda,
I wanted to let you know that we made our first batch of bread on Saturday
(it took all day!), and it turned out wonderfully! We made 4 small
loaves and they were delicious!
Thanks so much!
Christine
Thanks for your help! My bread turned out wonderful on the second attempt
(Thanks to your advice.). Art
Hi Linda, thanks for the speedy service!
Feedback has been left.
We have 24 hours more to go for the starters 72 hour activation period.
I couldn't bring myself to discard some of the starter so used the excess
for pancakes this morning using one of your recipes on your site.
My wife and I think the pancakes reminds us of a crepe in texture and
with the same after taste. Not as filling as a regular pancake!
They were great!
Can't wait for 24 more hours to go by.
We have 8" of new snow on the ground and a well stocked pantry so
its sure time for some bread making.
Thank you. Dave
Linda,
Thanks for the quick reply. Your promise of service was the deciding
factor in my buying the starter from you. You certainly came through.
I was very relieved to know the starter was fully activated.
I gave the starter one last feeding at three hours and will put it into
the frig for the three day ripening period. I've been searching the web
for recipes and I can't wait to have sourdough pancakes and biscuits
this weekend. And then there's that first loaf of bread.
I noticed on your FAQ that the starter will get more sour as it "matures." Assuming
I'm using the starter a couple of times a week, do you know about how
long it will take to mature?
Margaret
Linda,
You're a Peach.......nice doing business with you.
Doug
Linda,
Thanks for the info. More importantly, thank you very much for making it right. It is always a pleasure to do business with trully honest, honorable people.
And yes, I have your website bookmarked as a "favorite." I don't google you.
Thanks again.
Kevin
Dear Linda,
Well, your website promised that you'd refund extra freight if I ordered a combination of items instead of one of the kits. But truthfully, I have to say that I was amazed when I got the email saying you had actually refunded my credit card for $6. Amazing!! Thank you for your honesty and your willingness to charge only what it costs for shipping, instead of trying to make a profit on the shipping. Thank you, thank you, thank you. You can be sure that I'll be back again with an order for some other things I want.
Dear Bob,
You Rock!! Obviously I had not seen that article and I was enthralled! The whole process makes good, logical sense and I cannot wait to try it. Thank you so much for taking the time to send me the link.
Please let me know how your breadmaking goes...especially with Lahey's method. It is wonderful how much I learn from the people who buy my starter--I love it!
Again, thanks! And I really do appreciate your bookmarking the site
too.
Big help!
Cheers!
Linda
www.SourdoughBreads.com
Dear Linda,
Thanks for your message. I've bookmarked your site. It's been a while since I've done any bread baking. My interest was piqued again by a recent article in the NYTimes, which you may have seen. If not, and you are interested, here is the link -
http://www.nytimes.com/2006/11/08/dining/08mini.html?ref=dining
There was already a comment posted by someone who had tried it with good
results using a sourdough starter.
Bob
How refreshing, a web site that actually reads, AND responds to e- mail
- I will be spending more time in the kitchen, due , in part, because
of my retirement - (6 years ago) but mostly becase of my love of cooking
- I WILL be spending more time (and money) at your web
site. :-)
Again, Thanks
Don
Hi Linda,
I wanted to write and let you know how my sourdough is going. I have
since baked bread many times with fabulous and professional results!
I even impressed myself! :) Each time, I have continued to take out 1
cup of starter and baked big batches. I have been giving so much of it
away that I've been baking bread almost every weekend. I also tried using
it as my pizza crust last weekend and it turned out great!!! I just wanted
to say thank you again for your help. You've turned me into a sourdough
baker!!
Thanks again,
Kelly
Attention Potential Sour Dough People of the Universe
Once in a great while you run across a firm that makes you feel as if
you
were doing business with a close personal friend; I am extremely please
to
let you know that Linda Worburton’s operation at
http://www.sourdoughbreads.com/ is just such a company.
Not only does Linda provide a wonderful product, she quickly ships it
with
easy to follow instructions, provides free recipes, and even offers superior
technical advise on how to keep the starter alive and healthy. If her
advise and your efforts are not sufficient to keep the starter active,
she
will even send a fresh starter kit, FREE OF CHARGE.
Recently, through a misfortunate accident, or possibly through my own
sheer
stupidity, I managed to kill my beloved ten-year-old starter, Sally.
Sally
Starter had become a deeply loved member of our family, and she is greatly
missed. Upon learning of Sally’s death Linda offered her deepest
condolences, recommended a quick burial, and offered to send a fresh
starter
kit off in the mail. Linda made this offer even though Sally had suffered
an untimely death through my own negligence.
I grew up in a sourdough-loving family - my mother’s
starter was claimed to
have a traceable history of almost 100 years. That starter of my youth
was
an original Idaho Territory starter, passed down through several generations
of pioneer people. Thirty-five years later I can still smell the early
morning aroma, and almost taster the robust flavor of the pancakes made
with
that aged starter.
Today, the starter kit provided by the Sour Dough Breads people has
just
such a grand flavor. If you have not had the opportunity to enjoy homemade
sourdough products, this is as good a starter as you will likely ever
run
across. I highly recommend you spend the few bucks this kit costs, as
that
small investment will bring you many years of great sour dough delights.
Hopefully your starter will become a significant member of your household,
just as it is in mine.
Best of luck, and if you develop a new terrific recipe, please send it
along
to Linda’s web site.
Sincerely
Joe Thon
Connecticut
Hi Linda,
Your sourdough starter is “THE BEST”!!!!!!!!!!!!!!!!!
I love the taste from my home bread with your starter!
Thank you,
Christina
Hi Linda,
I received your two shipments some time ago, made up a batch exactly according to your instructions, made myself waffles a couple of times, but the big test would be our annual gathering in Yosemite. We have been there with the same group in late October for the past 10-15 years and on the included Saturday my wife and I make them a sourdough pancake breakfast This time it was to be with the new starter. Everyone agreed they were everybit as good as those done with my prior starter.
Thank you so much for your help.
Did you get the package I sent you with my recipes, etc?
Fairwinds, Neal Walker
Dear Linda,
I received the bowl scrapers today and am very pleased with them. They are
very like something I used in Belgium called a corne. Thanks for the bags also
and I am glad I found you on the web.
Sandra
Hi, Linda
Sure -- use my recommendation on your reviews page if you like!
My usual recipe now includes about one half cup of rye flour in a 1 lb.
loaf. I think it enhances the texture. Sometimes I also add a third cup
of grated parmesan, depending. I mix the rye and parmesan, along with
the salt, in the second addition of flour, as you recommend.
Recently, I have begun using my convection oven for baking smaller 1
lb loaves. I have a Sharp micro/convection, which is OK for smaller loaves
up to about 1 lb. To begin, I preheat the Sharp to 325 degrees, then
I add two cups of boiling water to the round drip tray at the bottom.
Then I raise the Sharp's temp to 375. Only then, when it's up to 375
heat, do I insert my 1 lb. loaf (more or less), and there's still enough
hot water left to moisten the oven for a few minutes. Sounds involved,
but in practise I've found it simpler than a spray bottle, opening and
closing, etc. With this Sharp method I use an aluminum pizza pan with
a zillion small holes in it and 40 - 45 minutes baking. For the larger
loaves I still use my regular oven and spray bottle, more toward your
method -- there I have found useful a Cuisinart "Everyday" stainless/copper
laminate griddle -- it's great. I use this method for larger loaves 2
lbs or more.
Cheers!
Tom
I just wanted to send a note of thanks for your services. I have made
5 batches of bread and am thouroughly pleased with it. I could not
have done it without your very detailed instructions.
Thank you.
I am attaching pictures just because I am so happy with how it turns
out!
Thanks again,
brenda
Linda!
I've had your sourdough starter since Jan '06. It's still growing here
in Massachusetts. It's excellent, and more forgiving than others I've
tried.
My prior experiments were merely two conventional foil packet yeasts,
fast and regular. They soured but needed too much feeding, too often.
Forget a feeding, and they died. Also some were invaded by resident airborne
yeasts, and lost the desired sourness. Sometimes they croaked and got
moldy for no apparent reason.
With yours, as you recommend, it is important to keep a stash as backup
in the refrigerator. I renew my stash every ten days or so, perhaps more
often than necessary.
Your yeast rises more slowly than the conventional types, as you say.
But slowness is a benefit in a a starter, I think. To compensate, my
bread making begins in the morning. I kick up the starter the night prior.
I haven't lost a batch yet, thanks to you!
Regards,
Tom Andrews
Duxbury, MA
Hey Linda - package received today and the culture is active as of 10
minutes ago. Thank you for excellent genuine service, exactly as advertised!
I'll let you know when I'm chewing sourdough this weekend! :*)
Best regards,
Andy
PS. Any email I send you can be shared on your website - full permission.
Hi Linda,
I've had so much fun with my SF sourdough starter. I have kept sourdough starter for years and have baked lots of bread, but it just never was really "San Franciscoey" enough. I had tried adding a little vinegar to make the bread more sour, but still wasn't happy. I actually used my old starter with your directions because I couldn't wait three days to try it, and the bread seemed more authentic than it had been before. Yesterday I used YOUR starter and made the loaves in glass loaf pans and they were great! My husband and sons all agreed that it tasted like the "real stuff". :-) Sheryl
I got the knife and it works wonderfully. Thanks for your great bread knife and the sourdough recipes I am enjoying both very much. Thomas
Linda, I just took these two beautiful loaves of bread out the oven.
My son was here and took one home with him. He also took some starter
to try his hand at it. This was the first time I baked my own sourdough
bread. I can't thank you enough for your help. I took the rest of the
sponge this afternoon and made two french loaves which are now in the
oven. I am sending you pictures of these two first loaves I baked. I
want to mention also the texture was perfect as was the taste.The loaves
are disappearing as I write to you and everyone is anxiously waiting
for the french bread to come out of the oven. thanks again Carolyn
--Oh, yes, I forgot to tell you -- I have used the bread bags several times. The large one is excellent for bagging yeast rolls. The smaller ones are great for sourdough or basic bread baked in a bread pan. Lamar
Wow, I love the stirrer. It really did make a difference!
Well, Linda, I've successfully created two loaves from my first batch!
The texture inside and out was very good. I need to learn to "round" better
as I got some splits on the bottom of the loafs.
I've got my stash safely in the refrigerator, which I will seal up tomorrow
and I've got another sponge going which I will use to make a big loaf
tomorrow.
I used the parchment paper, which worked very well. I put the corn
starch under the loaf on the paper and got good coverage on the bottom
of the loaves.
I'm eager to try a refrigerator rise as you suggested. That should
allow me to make bread midweek. I've made yeast rolls that way, so
I'll use that to judge the time for rise.
Thanks for everything. I'm having a great time this weekend.
Hope you are too!
Laura
My first batch made and it is absolutely delicious! Made one very large
peasant type loaf which is the best of the lot -- also made small dinner
rolls, and four burger buns, and 4 small thin Italian loafs. You've
added a great treat to our meals.
Sincerely, Betty Teeter
OK, Linda- I ordered your SF starter, then a couple of weeks lated I
ordered your knife. Your service is fantastic, my brother in Austin
and aunt in Green Valley Az. have both ordered starter from you because
I bragged so much!
--Oh, yes, I forgot to tell you -- I have used the bread bags several times. The large one is excellent for bagging yeast rolls. The smaller ones are great for sourdough or basic bread baked in a bread pan. Lamar
Wow, I love the stirrer. It really does make a difference!
Well, Linda, I've successfully created two loaves from my first batch!
The texture inside and out was very good. I need to learn to "round" better
as I got some splits on the bottom of the loafs.
I've got my stash safely in the refrigerator, which I will seal up tomorrow
and I've got another sponge going which I will use to make a big loaf
tomorrow.
I used the parchment paper, which worked very well. I put the corn
meal under the loaf on the paper and got good coverage on the bottom
of the loaves.
I'm eager to try a refrigerator rise as you suggested. That should
allow me to make bread midweek. I've made yeast rolls that way, so
I'll use that to judge the time for rise.
Thanks for everything. I'm having a great time this weekend.
Hope you are too!
Laura
My first batch made and it is absolutely delicious! Made one very large
peasant type loaf which is the best of the lot -- also made small
dinner rolls, and four burger buns, and 4 small thin Italian loafs.
You've
added a great treat to our meals.
Sincerely, Betty Teeter
OK, Linda- I ordered your SF starter, then a couple of weeks lated I
ordered your knife. Your service is fantastic, my brother in Austin
and aunt in Green Valley Az. have both ordered starter from you becasue
I bragged so much!
Success!
Linda, I made five loaves over the week end and they all turned out wonderfully.
Thanks for your starter and the instructions!
Mark
Hi Linda,
I wanted to let you know that the starter is alive and growing. :) Everything worked out fine. I have left you positive feedback and I thank you for a great product and excellent service. I wish more ebay sellers cared the way you do.
The first loaf turned out perfect and I expect more great loaves in the future.
Richard
Hey Linda!
Again, thank your husband for the great spoon with the holes in it. It
is perfect for stirring the starter and scraping the bowl at the same
time. Today, I used the "rising bowl" you sent to me to make
another batch of rolls, and it works great. Later, Lamar
Hi Linda:
It is so great to be able to ask you questions and know that you will actually
respond. That is a wonderful service to your clients. Thank you very
much.
Linda:
Success on my first try!!! I was nervous throughout the process of creating the starter because I was never sure if things looked right. But I followed your instructions to the letter, and the bread turned out beautifully. My husband even got caught up in the whole thing and helped me--he never goes in the kitchen so this was surprising. We opted to make 4 small oblong loaves. They browned perfectly and rose perfectly. I couldn't be more pleased. We just had our first piece and it was delicious. Thank you for a wonderful product.
One question. How do I keep a loaf fresh that has been partially eaten? I put a piece of plastic wrap just over the cut edge and then put it in a brown paper sack. Is that the way to do it?
Thanks Again,
Janette
Hi Linda,
I looked at the first bread knife you sent me and wondered why it is
so much better then any other bread knife I ever bought. Most bread knives
have teeth straight down. Yours has a slight forward sweep, which makes
it easy to cut through a good crust. I've baked at least 20 loaves since
I got your starter and all were perfect. I share my loaves with others.
I follow your instruction as much as possible but have to change the
amount of flour depending on the flour or humidity in the air. In other
words I do what the dough tells me to do by the way it feels. I bake
four full free style loaves at a time by changing the amount of flour
I add to my sponge. I've tried caraway seed, rosemary and other herbs
( being careful not to overpower the sourdough taste ) with great results.
I looked at your website and there are some folks who are having a hard
time baking your bread. I feel for them. If you want to give them my
e-address, I'll try to help them. Thank You, Steve
Thank you for such a wonderful and informative website! I have been
making bread for several years and always had trouble with sourdough.
I always left the stuff on the counter and inevitably had to throw it
away. i put the stuff in the refrigerator and its still good! i wasn't
sure so i was given your address and followed the instructions. i did
not know what that liquid on top was until now. I poured it off and let
the starter come to room temperature after i fed it. The starter is doing
very well and i am going to make some cinnamon rolls. Just out of curiousity,
how did the old timers keep this stuff fresh? They did not have refrigeration
like we have today. I know from experience after some time out on the
counter the starter isn't any good. We live in Texas and it gets HOT
here. Thank you again. Teresa
Linda,
Absolutely! I too spent quite a bit of time on your site before purchasing your starter and found the site very helpful. I have always enjoyed cooking but have never done any baking so this is all pretty new to me. My wife and I have always enjoyed sourdough bread, the more sour and chewy the better, and this is quite exciting. We will continue to monitor your website for tips to increase the sour taste.
Have a great day, and again, thanks,
Doug
Hi Linda;
Just to tell you that I made the first loaves of bread today. The flavor
is TERRIFIC. I can hardly stop eating it. I want to, once again, compliment
you on your very good product and wonderful directions.
One thing, Linda. Being old and wearing full dentures, I would prefer
to not have the crust as "chewy". I think I know how to make
it different, but would you have any suggestions along this line????
You know...so much of what we hear in advertising in every media...is
blatantly false. I want to tell you that your product is VERY good...and
your caring and LOVING instructions are worth double what you charge.
I will try to not bother you and take up your valuable time unless I
decide to buy more of whatever you have. God Bless you with every good
grace.
Hi Linda,
We recently purchased your starter and now have several loaves of great bread under out belt (literally :-)) and wanted to thank you. The starter was easily reactivated per the instructions in your booklet, has been used twice and is happily hibernating on the top shelf of the refrigerator!
Thanks again,
Doug
Dear Linda,
5 Stars to you and your sourdough starter.
If you recall in a previous e-mail that I had lost my start after 18
years of the best pancakes anyone had ever had. And that I had tried
many other starts with less than satisfactory results.
Well we just finished a very much missed sourdough breakfast using your
start. Even invited some friends over as guinea pigs who have enjoyed
breakfast here before and We have to say WOW, it was as good as we have
ever had. Thank You So Much for the efforts you put into
the quality of your product. Without You, we may never have enjoyed a
good sourdough breakfast again. Here's to your continued success!!
Sincerely,
Doug
Received my order extraordinarily fast. I am so pleased with the quality
of the products I ordered. Thanks.
Dear Linda,
I am so pleased! My first loaf was gone within an hour at work. Everyone said
it was the best bread they have ever had. Your instructions were great, and
I followed it just as you said. The flavor is just like authentic San Francisco
sourdough. God bless you! Well, let me also tell you that I am a native of
southern California, and always took for granted the wonderful flavor of San
Francisco bread. I moved to memphis in 1998 and found a good bread here @ sessel
grocery store. Well they went out of business a few years ago. Recently I did
a google search (authentic san francisco sour dough starter) and I found you!
Wow you have helped fullfill one of my dreams! Congradulations! God is going
to bless you! Thanks, Jeannie from Memphis, Tn.
Hello, I started the starter Thursday and it started to bubble within
an hour and was very active by the first hour. I kept it fed and ended
up with a very sourdough smelling active starter. I made two free form
loaves and a round. I have been making sour dough starters for years
and keep killing them off because they do not produce the flavor I
was looking for. Having the urge to make bread and on a whim I thought "I
wonder what eBay would have for starters", and I found you. San
Francisco Sourdough starter from Texas? I thought, with the lack of
success I had been having with my starters what could it hurt. I am
glad I did, perfect flavor just what I was looking for. Thank You for
putting it out there and thanks again for the customer support. Albert
Good morning, Linda. I received my starter in the mail from you Friday
afternoon. I had everything ready to start the activation process.
Followed your directions to the Tee and it didn't look so active after
about 12 hours but I fed the starter and then within the next 4 hours
things took off like a rocket. These little babies are hungry and you
talk about a growing, active, healthy looking starter.
This is what I remember my starter looked like when I got into sourdough
baking down in Kansas City many moons ago. I am completing my 72 hours
of feeding this afternoon and will feed and put the starter in the frig
and start baking this weekend. Thanks so very much for getting this starter
to me so quickly and for your information on your website. My Family
is waiting patiently for the first loaf of sourdough but it will go on
for waffles, biscuits, pancakes, etc. You have created a Monster here
in Minneapolis. I will drop you a line next week to let you know how
that first load it turns out. I know it will take some time to get everything
right as far as the baking goes but with an active starter like I have,
you can't lose and it will be fun. Thanks again, David.
Hi Linda,
Hopefully you like this sort of fan mail!
I made my first loaf last night and it was great. Apparently the water in the oven (both pan and spray) really worked because it has a great crust.
This was the first loaf of bread that I made outside of a breadmaker. I was worried about every step, but in the end it didn't seem to matter that I wasn't sure if it had doubled in size before I put it in the loaf pan, or that I cut the surface a little too deep, or that I didn't cut it right before I put it in the oven, etc. And even though I used a loaf pan, the crust was great and it rose above the top of the pan. (I had sprayed canola oil in the pan, which may have helped the crust.)
All in all it was a great experience.
FYI, I let the starter/sponge sit almost 36 hours before making the dough instead of 24 and I used 2 tablespoons of rye and a couple of teaspoons of sourdough enhancer (since I didn't find any ascorbic acid at my markets.)
Now I have lots of sponge in my refrigerator as well as my starter stash.
Anyone for pancakes?
Best regards,
russell
O.K. Linda
Wow… such great info. I love it!!
It makes sense about using bread flour as opposed to all purpose etc. The main reason I asked is because my starter took on a whole new personality when I switched from all purpose to bread flour…. It became A LOT thicker and more glutenous (is that even a real word?). But of course it makes sense as the bread flour has a higher protein content. Anyway, long story short… my starter is very happy with the bread flour and also my loaves are coming out better for sure!! I just got done snacking on the “end” of a newly hatched loaf (bread machine). It just doesn’t get any better than an “end” covered with real butter while still warm. And the genuine San Francisco sourdough taste… Linda there is no way to explain eating genuine SF sourdough in my Kentucky kitchen… that I made myself!!
I like the tea towel idea also. Plastic wrap just doesn’t look right anyway. Also, I appreciate the tip about a little extra flour for the free form loaves. Can you knead this dough too much?? I get a little concerned about overworking the dough but like everything else… practice makes perfect huh??
And yes… please feel free to use any and/or all of my e-mails on your website. What better way to learn than by the experiences of others huh?? Actually, I can attribute some (most) of my success with the bread machine to Joe Wagner’s e-mails.
Anyway, I believe it’s time to go get another slice of that fresh loaf so I’ll close for now.
Thanks again Linda
Randy
Hi Randy,
Thank you so much for your great feedback. I just love people who are as nuts about sourdough as I am…and it definitely sounds like you’re thoroughly hooked.
May I have your permission to post some or all of your text on the FAQ and Reviews pages of my web site? So much of what you say is not only informative but also encouraging to newbies.
Now for your questions. After you have baked enough with sourdough starter to understand what you’re doing and how it behaves, you can keep your starter at any consistency that you want—from about like pancake batter to very thick, but not quite dough, and it won’t matter to your yeast and lactobacillus babies. The only difference will be that you will adjust your amounts of ingredients as you make your sponge and then your dough.
As for flours, that’s a different story. You will get distinctly different results with dough made from all different types of flours, but all will be acceptable in my opinion. I buy bread flour by the 50 lb. ($9!!!) bag at Costco or Sam’s, so I tend to use it for just about all steps. For free form loaves, bread flour, which is higher in protein, will give you a better, more predictable shape than the all-purpose, which has a lower protein content and doesn’t form gluten that is as strong as that formed by the use of bread flour. That said, use what you like!
I too use a large glass bowl for my feedings and I used to use plastic wrap to cover it. I have now gone back to my grandma’s practice, before plastic wrap existed, and I use a cotton tea towel to keep out bugs and dirt. That’s why I started selling the tea towels on my web site. The cotton towel is sooo much easier to handle than that *#$@$!! plastic wrap and it looks much better too. When my sponge is in my mixer bowl, the towel is large enough to cover the top of the KA mixer and the bowl too! Plus, it’s reusable! With all that, the answer is, leave it loose so it can breathe! ?
Two more comments—one you asked for and one you didn’t. You’re absolutely right about the clean-up of sourdough stuff—I always let everything soak in cold water and then it comes off easily. But it is sticky stuff—much more so than ‘normal’ flour and water. You’re also right that I should warn people about it!
When you make your ‘free form’ loaves, be sure to add a little extra flour for a slightly dryer dough—not sticky—and knead very well. If you don’t, your free-form loaves are likely to ‘rise sideways’—in other words, flatten out, instead of rising up and making a nicely rounded loaf.
Let me hear! And thanks again for the great communication!
Cheers and Happy Days!
Linda
SourdoughBreads.com
________________________________________
Hello again Linda
Yes I have previously ordered a couple of months ago I believe. Let me tell you that a lot has happened since I received my starter from you. Never before have I given such care and attention to a living thing since my children were born. My starter is an absolute marvel to behold and I usually have two or three different batches going at any given time.
In the beginning, I simply used to toss any extra starter down the drain during feedings but now it has become so precious I can hardly stand to waste it. As a result I believe I may have eaten about 1000 sourdough pancakes as a result. I never even knew sourdough pancakes existed until I started researching recipes. Now it’s very rare for any starter to hit the drain. I have also made several loaves of the most awesome bread in my bread machine (Thanks so very much to Joe Wagner for his great e-mails)!!
I guess now would be a good time for a couple of questions. First, I’m a little curious as to what the proper texture of the starter should be. I consistently use the 1:1 ratio of flour to water and it seems a little thin… about like pancake batter. Also, does it matter what type of flour I use?? I started with Gold Medal all purpose but recently switched to White Lily unbleached bread flour and my starter seems to prefer the White Lily with better feeding action and a better aroma for sure.
Second, I use a large glass Pyrex bowl for my feedings and my question pertains to the plastic wrap. Do you seal the top of the bowl air tight or do you just drape it over?? I have been sealing mine air tight however sometimes I’ll lift an edge of the wrap to let it “burp” a little.
O.K. Now for an observation/tip that may prove useful to us sourdough “newbies”. I discovered that it is far easier to wash the starter off bowls and utensils with cold water first and then follow with hot soapy water. This makes a huge difference in the cleanup process and your drain will thank you for it too!!
Anyway, It’s obvious that sourdough cookery is more than a hobby Linda… it’s an absolutely wonderful addiction!!
Thanks again Linda for your wonderful product and excellent website. I’ll be trying my hand at making loaves by hand soon and I’ll let you know how it goes. O.K. I better get going as I just heard my favorite sound… the bread machine is beeping!! Another loaf is born…
Randy
Dear Linda,
I am not sure how I found your web site, I certainly wasn’t looking for sourdough bread that’s for sure, however I did find your site and I am so grateful. Firstly, I should say the information you provide is so comprehensive, and so easy to understand (critters and all) even for an English woman. I read everything written including the FAQ’s. I have tried the bread and although it was slightly (and I mean slightly) more doughy than usual, (I am my own worse critic) it tasted far superior to all other efforts. Apart from that it looked so very nice. Joy Peterson
Hi Linda,
A few months ago I gave your sourdough yeast and instructions a try. I've never baked bread before, and barely had made brownies from a mix. I was amazed and delighted at the incredible breads that I was actually baking myself! Your instructions are perfect and easy to follow. The bread is absolutely awesome. I have experimented with different flours and ingredients and all have worked beautifully. In addition to classic San Francisco style, I have made an Austrian whole-grain dark rye with Millet, cracked wheat, flaxseed, and seasoned with molasses and barley malt. Other "stunners" include Spelt wheat, Aramanth-wheat, and German pretzels. I can't wait for weekends largely because I do my baking then. Thanks for the inspiration, encouragement, and your all-around excellent products that allowed even a total greenhorn to become the family "master baker"!
Sincerely,
Robert M. Haas
Michigan
Hi Linda.
I just wanted to let you know that after starting
over last September following the sad death of my original starter (which
I froze while on
vacation), I have been happily making bread and my package-mix recipe
biscuits and pancakes. I also tried making waffles using Krusteaz, and
they turned out great. I mixed 2 cups of well-fed starter into the 2-cup
Krusteaz waffle recipe. My sourdough bread has become so popular with
friends and relatives, that if I come to a party without it, everyone
wants to know why.
I spent a week visiting a friend in Las Vegas recently and took some starter to make some bread for her. She didn't have a mixer or food processor, so I had to hand-knead the bread. I discovered that it was actually easier to make larger amounts of bread this way. I normally make at least a triple-batch of bread (your basic recipe using 2 cups of starter each), which means 3 separate batches in the mixer. Using the hand-knead method, I mix it all together in a large bowl, then when I can't stir any longer I turn it out onto my granite counter and mix in the rest of the flour by hand. It takes about 15 minutes a batch using the mixer, for at least 45 minutes total time. The hand method takes about 20 minutes. The other advantage is that all of the bread is now rising for the same amount of time. And the bread is still wonderfully delicious! Thanks so much for your wonderful starter, recipes, and assistance! Susan Tucker, San Pedro, CA
Hi Linda.........we ordered and received your starter and
have successfully produced our first loaf of sourdough bread......wonderful
crust and great sour dough flavor! Your directions are so thorough and
complete.
Thanks,
Lyn and Jim
Fresno, California
PS--You certainly may use our comments in your "reviews" page. We actually use that as a reference to answer some questions that came up. Also meant to tell you that the crust was wonderful....that water spray method worked perfectly!
Hi Linda,
You are more than welcome to use my comments on your website. In fact,
it would be cool to see them there.
Thanks again for a great sourdough.
Doug
Dear Linda,
5 Stars to you and your sourdough starter. If you recall in a previous
e-mail that I had lost my start after 18 years of the best pancakes anyone
had ever had. And that I had tried
many other starts with less than satisfactory results.
Well we just finished a very much missed sourdough breakfast using
your start. Even invited some friends over as guinea pigs who have
enjoyed
breakfast here before and We have to say WOW, it was as good as we
have ever had.
Thank You So Much for the efforts you put into the quality of your
product. Without You, we may never have enjoyed a good sourdough breakfast
again. Here's to your continued success!!
Sincerely,
Doug Johnston
Dear
Linda:
Ah!!!! Sweet Success. Thank you, Thank you, thank you!!!!! Yummy!!! My
second loaf made today was wonderful. Now I'm going to try a multigrain
bread, then a loaf with olives and some in the free form round. I got
the dough stiff this time. I used a glass bread pan. Oh Joy!!! What FUN!!
Also, I'm going to try Sourdough pizza-- I have a great recipe for a
topping.
Fresh tomatoes in chunks, olive oil, fresh garlic and ricotta, sprinkled
with fresh basil.
I'm so very pleased with my starter! Thank you ever so much!!! Arlene
Dear Linda, I have made so many loaves of bread and each and everyone
has come out great! From regular loaves to rounds to foccacia! Thanks
soo much! Debbie B.
Dear Linda:
Your service and response time to my order was nothing short of remarkable.
Everything arrived just as promised and the quality of the package was
beyond what you had promised. As we have been blessed with a huge amount
of work at the office, I couldn't begin working my starter until this
weekend, but it is going very well and the smells in our kitchen are
beginning to develop. Needless to say, I can't wait to bake my first
loaf of bread. By the way, the bread knife you sent is without
question the best I have ever used. Even my very picky wife is impressed. I have
recommended it to several friends and I'm sure you will sell them too.
Thanks so much for everything. Now all I have to do is increase my exercise
program to offset the increase in bread consumption.
Have a wonderful Holiday Season.
Sincerely Yours,
Dick Haayen-
Hi!
Happy Holidays!!
It took me 10 months but I have finally solved the problem I wrote to
you some months ago about. (My Sourdough loaves would come out somewhat
flat). I was kneading it FOREVER, at least 20-25 min. and
still no luck. I was not putting enough flour in. I'm adding
flour now till the dough has no tackiness left and VIOLA!! Nice round
high loaves that are beautiful!!!
I've even has sucess making the dough the night before and keeping it
in the fridge overnight and it still comes out great!!
I still can't thank you enough from providing the starer to get this
going.
We have found to it helps to name your "stash" so you don't
forget about him/her!! Ours is "Tina" & on the fridge is
a note that says "Don't forget to feed Tina!" : )
Did you ever make the waffles? We love them.. (Susy's
Waffle Recipe is
on the Recipes Page!)
Happy Holidays and take care Linda,
Susy in Seattle
Dear Linda,
Thanks for your swift reply ! You may use any of my input any way you like. I'm glad to contribute to "sourdough science".
My daughter-in-law Rachel (a former resident of San Francisco) had been nagging me ever since I bought my "bread machine" to bake her some SF sourdough bread. (That's why I contacted you.) Rachel got the first loaf, and she's ecstatic. She says the flavor and texture are JUST RIGHT.
Sincerely, Joe
Dear Linda,
Thanks for a terrific product. My very first loaf came out superbly. Its flavor, texture, and aroma couldn't have been surpassed.
I followed your excellently-written instructions almost to the letter. The only changes I made were:
1) I used only distilled water in activating the starter. That was a precaution against contaminating it with extraneous flavors. (Our tap water here "tastes funny".) Linda's Note: I advised him to use spring water instead of distilled water. The starter actually likes the minerals in water.
2)
I made my bread in a "1 1/2 pound" bread
machine,
according to your instructions except for one thing. I left the pan in
the machine throughout the procedure
instead of removing it after each mixing stage& covering it with plastic
wrap.
I did bake the bread in a conventional oven, though.
Anyway, I saw no reason to move the bread pan in and out of the machine until I was ready to bake -- and my resulting loaves show that no harm resulted...
Sincerely, Joe Wagner
Hi Linda,
We have been enjoying many months of making San Francisco Sourdough Bread from your starter. We both love it. I am so glad I found your website. My husband does a wonderful job of making the bread. I have got Cisco (the name we have given to our Sourdough culture) out now so we can bake some bread on the weekend. I love the smell it has.
Thank you so much! We both get excited about feeding Cisco and watching him grow. I know we sound like psychos but it is amazing to watch the bubbles and know that he is alive.
Hope you have a wonderful Christmas and a very bright and prosperous New Year.
Cheers,
Michelle in Australia
HI Linda, It's been awhile since I've written to you. I just want to
tell you how happy we are with the San Francisco sourdough starter
I purchased from you earlier this year. It hasn't lost any of it's
zip--it is really very active. I start my sponge in the evening before
I make the bread. In the morning it is very bubbly and frothy. I am
now making a multi-grain bread. My wife and I are so surprised to see
how nice and light it is. I never used to be able to make a good light
multi-grain or a 100% whole wheat bread before. Even when I used to
use bakers yeast in my baking, I could never do it. Now I can make
both--very light and tasty bread. I also want to thank you for the
fine instructions you sent me with the starter. I followed them to
the letter and the results are great! I wish you and yours a Merry
and Blessed Christmas.
Sincerely, Frank SanGregory from Ohio
P.S. You may use my comments on your web-site if you wish.
_____________________________
In God We Trust--God Bless The World
_____________________________
Hi Linda,
Hope you all are well. I'm back in the baking business
now that the snowy weather has arrived here in NY State.
I just got finished baking and thought to send you a photo.
The breads to the rear are some lightweight sourdough baguettes.
The three left front rounds without seeds are raisin/cranberry/fennel
loaves
about 18 ounces each and the three other sesame seeded loaves.
are a light whole wheat at an average weight of 22 ounces
The Christmas Holiday is close at hand and will welcome some tasty
breads at the table.
Have a wonderful holiday. David E. Garsia
November 14, 2005
Dear Linda,
My name is Jim, I live in Reno, NV and through my sisters in Cali I recieved
your starter kit for San Francisco sourdough bread. I originally hail
from San Francisco so you can see that sourdough bread is close to my
Heart. I love cooking and baking breads.
Prior to
getting your starter kit, I tried every way possible to make a sourdough
starter. I must have tried 10 different recipes and formulas
to no avail. I've been using your recipe and starter for about 2 months
now and I'm able to turn out wonderful sourdough bread finally. I just
today mailed my sisters 4 small rounds because they love it so much.
I baby my "Little Beasties" and the longer it's in the fridge
the better it seems to get.
Linda, again, thanks a bunch for your great product. You can't find that
product in Nevada that I have seen, its a shame too. A lot of people
in Reno love a good sourdough bread. I am telling people about the "Beasties".
Have a fine day.
Your Friend Forever,
Jim
Thanks so much for your timely reply and for answering all my questions.
As a novice at baking, your answers will help me to turn out
even better sourdough,
Thank You. In response to your question about using portions of my e-mail to put into
your reviews page, I INSIST. I want people to experience the wonderfulness
of great sourdough bread. I am honored that you should ask me.
Thanks again Linda,
Jim M.
November 1, 2005
Linda,
Good morning! I just wanted to tell you that I baked my first loaf
of sourdough bread from your starter last night. First of all,
the directions
you gave were much less complicated han the other recipe I had. Secondly,
the bread was the best I ever baked! The texture, crust and taste were
fabulous!! I bought 25# of bread flour from Sam's Club, and I think
I'll just keep this starter going in my proofing box until Thanksgiving,
baking
bread every day or two. My new "pet" is such fun and so responsive.
Feel free to use my comments as a testimonial to the great quality
San Francisco Sourdough Starter you provide. Thank you again.
Have a great day!
Diana
Hi, Linda, thank you so much for your wonderful starter, I followed the directions and thebread came out so delicious and incredible, I loved it (so did hubby!) I'm going to be making lots of sourdough bread now!
Thank you again so much for everything!
Blessings, Leora
Dear Linda
I have been making bread every week end for the last 3 weeks. I have
tons of starter and having lots of fun.
I love this bread, I have gallons of starter. I am in bread heaven.
Jeff Notti
Hi Linda,
There wasn't enough room on ebay to tell about the experience I had with your starter. Everything worked out perfect and the bread is outstanding. I loved the look, the taste, the feel....!
I've been looking for a bread like this since I left Europe over 9 years ago! I just got a Panini press from my sister and I was determined I needed to make some good bread for the sandwiches. I live in the NY metro area and we have a good selection of bread but this was still the best! I wanted to attach a picture, but I cut it up and ate most of it before I remembered.
I
can't wait to make the next for Sunday (having a family get together
at
my mother-in-law's house). I made the bread with the bread machine,
because with my 2 tiny children (infant & toddler) I couldn't spare
the time doing it with hand (I don't have a stand mixer, & there
is no more room in my kitchen for another appliance!). I didn't
bake it in the pan. After the 8 hours proofing, I mixed it with
the machine and took it out of the pan,
shaped it and let it rise for another 2 hours. Baked it on the baking
stone
for 40 minutes.
Thanks for the great starter and the friendly and super fast support!
Ivett
PS: I need one of those knives, I placed an order from your site. Thanks!
Thank you! They all turned out browned and wonderful! They are cooling
as we speak! I just took a little pinch of one and Oh my goodness the
texture...the taste! You are the goddess of all things sour doughness!
Thank you sooo much!!
Sure go
ahead and use what you wish! You sure do deserve all the good wishes!
Great bread and you are such a nice
lady!
Debbie Borgo
Hi Linda
I want to report that your sourdough starter worked beyond my expectations!!!!!!
It took 3 days to activate the starter. I had a little disaster I put
a little too much flour in the starter mixture and it bubbled up out
of the container my proofing box. Enclosed are some photos of my first
attemps at making bread. One (the round loaf ) is from a recipe on
your web site. It involved letting the loaf proof for about 12 hours,
which
is very handly if you can't be around, and then cooking. The two square
loaves are sourdough wheat. That recipe was on the King Arthur web
site. That recipe originally called for white wheat flour and I had
to susstitute
red wheat. Texture of the loaf was a little courser but it worked out
okay. Was a little apprehensive about the power of your starter to
raise a heavy wheat loaf but it did not have any trouble. The third
pix is
my temporary proofing box. I used a "WalMart" picnic/beer
cooler and 4watt night light. The little bulb maintained a temp of
approxiamately
80F. When I was working, I used to do a number of project using micro-controllers.
Hmmm, I might be able to come up with a box that automatically will
maintain a constant temperature. I was looking at some heater controllers
at Home
Depot but they are too bulk and would have to be inside the proofing
box. Not sure if I want to go thru all the trouble of a high tech solution,tho.
I have learned over my lifetime that simplicity wins out in the end.
Again Linda, thanks for all of your help and encouragement. Keep up
the good work. Scott
Linda
- thank-you for your sage advice. I am the proud parent of a bubbling
starter and have made bread that has risen beyond
my dreams! I am now
working on making the bread "pretty" ... instead of hockey
pucks - something that resembles a loaf! I do have a few more questions
....
1. The bread is great when it first comes out of the oven ... crunchy
on the outside and soft on the inside. Is there anyway to preserve
the crunchiness for the day after?
2. Have you ever reheated your bread? If so - what is the best method?
i.e. oven, microwave
All your advice is great but the BEST advice is taking the temperature
of the loaf to ensure doneness ... in all my baking escapades ....
I've never run across a temperature method - yours works like a charm!
I no longer have to worry about over cooking the bread or worse yet
-- under cooking.
Believe it or not ... I have gone through 13 pounds of flour this weekend.
I now don't tremble too much when I dump starter down the drain! (There's
only so much bread one can make and give away. Who wants to eat day
old bread when you can eat it straight out of the oven!)
Thanks much! Bonnie
Here's my response to Bonnie:
Hi Bonnie,
I'm glad you wrote me. I'll try to answer your questions fully, but
if I'm not making sense, be sure to write again.
1. The starter contains wild yeast, so we don't add commercial yeast;
but it is a very strong strain of wild yeast and will make your bread
rise beautifully.
2. Yes, it is definitely hard to dump out starter! : ) For 15 hours
for just one cup of starter, you can probably get by with three cups
each
of flour and water for the very first feeding, so use three cups the
first day and then, when it's more active, maybe you'll want to use
four cups of each. You cannot overfeed starter and hurt it, but you
can definitely
starve it to death.
3. You can use either type of flour--or whole wheat or anything that
will develop gluten--for all or part of the process. For activation,
all purpose is fine, but I would recommend that you make your sponge
and your bread from bread flour because it contains more protein than
AP. More protein develops a stronger gluten and for sourdough, which
is quite acid, you need the extra strength. Acid tends to weaken gluten.
I have made bread from 100% all purpose flour and it turned out fine--just
different.
Part of the fun of sourdough breadmaking is all the different results
you can achieve by varying times, temperatures and ingredients. Follow
my instructions the first couple of times and then start experimenting
and you'll have lots of fun.
Please write again whenever you have a question. Don't be nervous!!!
You're welcome! This is free unlimited tech support!
Linda
SourdoughBreads.com
Hi Linda!
I just got up enough nerve to start the process. Have a couple of questions
...
1. Do you know if the starter has any yeast? I know we never introduce yeast
into the process.
2. Your instructions say that the starter takes 3 full 24 hr days to fully
activate. Unless I take my starter to work and feed it ... I will need to give
it enough that it can survive for 15 hours. Am I interpreting the instructions
correctly if I do this .... take about a cup of the starter (boy is it hard
to dump out starter) and add 4 cups of water and 4 cups of flour?
3. Does it make a difference if I use regular all purpose flour as opposed
to bread flour?
Many thanks! Bonnie
Hi Linda - been making bread from your starter for about 8 months now
and it keeps getting better all the time.
Found this recipe for pancakes that I really like, and thought you
may be interested.
http://www.virtualcities.com/ons/ca/n/can26036.htm
Regards, Floyd Rentz
Hi Linda,
Wanted
to thank you for the very fast shipment, and for being there to "start" with!
Wasn't sure how I was ever going to find some starter, and being in an area
with very heavy pollen and some fairly heavy industry, I wasn't game to pull
my yeasties out of the air!
Amazing how you can keep those little guys so ready to go in a dry
envelope! My starter "started" right up, & is very very
active it seems to me. About to bake my first loaf today. We
are also building an earth oven
and hope to start using it in a few weeks for our wonderful bread and other
goodies.
Thanks again for all the nice info. Will definitely recommend your
website & starter product to everyone who loves this great bread
I'll be baking!
Sincerely,
Terri Dawson
Hi
Linda,
No problem if you want to use my comments on your website or whatever,
and I know I ramble so I won't mind if you cut and paste my commentary
as needed.... the latest update is, the bread was wonderful!
I made my first 2 loaves of sourdough ever and they were
great thanks to all your information! Baked in my electric oven using
your moisture tips, the custard cup & sprays on the oven
walls every couple minutes to start. Never had such a nice crust.
Also
thanks for the note about freezing
the bread, tried that with one of the loaves, although have already
taken it back out to eat :), and it's still great!
Take care and thanks for making this so easy for the novice baker! Terri
Hi Linda,
If a picture is worth a thousand words this will tell you of my delight with the army of yeast and lactobacillus that you sent to me...
http://17.freebb.com/sourdough/sourdough-article20.html
My 17-year-old daughter simply said, "awesome!" Here is everything I hoped for. This bread has outstanding flavour! The texture makes it a pleasure in the mouth. Even the colour and presentation of the loaf creates the anticipation of something special. It is hard to believe that food this wonderful to eat is also good for you.
Many thanks and best wishes... Robert
Linda,
Thanks for the great instructions. Initialized fine, became nice and active
right off. The basic sourdough bread recipe came out great.
Again, thanks!
David
Hi Linda,
I just made my first loaf of sourdough bread this morning. Your starter
is great. Your directions are very easy to follow. I'll admit when
I got it I really didn't think it would work. I've tried to do sour
dough starters before and they always failed.
Thanks again. Shelley
Hi Linda - been making bread from your starter for about 8 months now and it keeps getting better all the time. Regards, Floyd
Tried your starter............WOW. I would have never thought I could
make bread like this at home. Will never use commercial yeast again.
I can't believe how easy it is and the terrific crust! The crust the
crust the crust! I have been baking bread for 30 years and this stuff
is unbelievable. Best Wishes and THANKS!
Hi Linda--
Thanks for getting back to me. Pleased isn't the word for it. I thought Irving was magical, but I had to use commercial yeast. I could not believe what a fantastic loaf came out of JUST starter, flour and salt, and how fast it rose. Yes, slower than with commercial yeast, but each rise took only 2 hours. That's pretty durned good! Carol
Dear Linda,
I recently purchased your starter for Sourdough bread. Suffice it to say, I have been trying, unsuccessfully, to replicate San Francisco Sourdough for a number of years. I have tried many different kinds, homemade, processed, etc. I have never found one that made even a close approximation of the SF sourdough.
I made my first loaves last week and they were surprisingly good. I realize that I need some "tweaking" of the time constraints for the best product, but my husband and I were both pleased with the result. I thank you for your diligence in producing an authentic product. Anne Grignon
Hi Linda,
I received the SF starter this past Saturday. I made my first loaf in my
bread machine (according to the instructions) and it came out GREAT!
This is good stuff. Thanks, James Chermak
Hi Linda....made my first batch of sourdough pancakes this AM........fabulous
!!!!! I had had starter for many years from an Alaska strain...but
some evil person pitched it out..in a cleaning fervor....However this
strain is even better than my old stuff....thanks for marketing the
starter, I couldn't find any for over three years. Thanks again, Suzanne
Biely-Reiter
Hi Linda....No problem relative to your request to use my comments...you have a great and lively strain of sourdough....I made a batch of sourdough rolls for Thanksgiving...they were marvelous........Thanks again for the wonderful starter..I am having so much fun reaquainting myself with sourdough cookery.. Suzanne
I started at 10am and just ate my first piece at 4:20. Linda, it is THE best bread I've ever had in my life.
I was totally amazed at how much and how well it did its two rises. Also how elastic the dough was in the working stages with no commercial yeast in it. I could NOT find my dough hook for my Kitchenaid. I've never used it. It's probably out in the barn somewhere in a box, down under. But I did have the paddle (which I've never used either). I kept it with the paddle for the two cups of added flour, 1/2 cup at a time, added slowly, and after that, it was chugging just a tad. I added the salt, and went by hand thereafter (and did let it rest about 15 minutes before starting to knead).
Everything was done exactly as written, down to the squirt bottle and the little pot of water on the bottom shelf of the oven. I shaped it into an oval, and sheeesh, its final size was 9" wide at the center by a whopping 11" long. It almost filled up my whole cookie sheet (9 x 13 size). It rose to 3-1/2 inches tall in the center (I cut it in half before taking a slice).
Hi
again......I made the best sourdough waffles ever this morning....well,
maybe its because
I have been "Jonesing" for sourdough waffles
for so long.. but they were great!!!!.......thanks again...
Suzanne
Hi Linda - Just wanted to let you know that we have had several batches
of pancakes, which were wonderful, and I have made 6 loaves of bread
already!
I especially appreciated your thorough, excellent instructions. This
sourdough is a living thing, so it really helped to have the instant-read
thermometer as you suggested for growing it, and also to check when the
bread was done
You are awesome! (guess you can tell I'm a Californian ;) Rebecca Korematsu
hello,i just wanted to tell you how happy your sourdough starter has
made me.it took some doing as you know, but i finally made bread that
satisfies me 100%. thank you very much.i will tell anybody who compliments
the bread where to go to get some of their own. again thank you! Ted
hello,sure you may use my comments on your website.your product deserves great praise. again thank you ted
I made pancakes with the excess starter this morning. They were incredibly delicious! I don't usually like pancakes very much, but these were heavenly. I had no idea pancakes could be so tender and light and flavorful! Guess we'll be eating a lot of pancakes with all this excess starter I can't bear to pour down the drain. Thanks so very much for making this wonderful starter available. Rosie
Linda,
It is magnificent! It smells so wonderful. I was just now looking for
a recipe for the pancakes I read about on your website. Thanks so much
for responding. My house is cold and I think that putting the starter
jar in a warm bath did the trick. It was about 6 hours from that time
that I saw the bubbles. Drooling in Poulsbo, Rosie
Linda –
I ordered your starter and followed the instructions using hard red winter
wheat that I grind myself. I used the whole wheat through the entire
process. This bread is so incredibly good that I am in heaven. I used
to be able to buy whole wheat sourdough at Whole Foods Mkt. here in
Arizona, but they stopped carrying it. This stuff is even better than
that was. I use a Zojirushi Bread Machine to make the dough, then shape
it and put it in my warming drawer. Using the pan of water in the oven,
the crust is great. If you add 1/3 to ½ of the flour as whole
spelt flour, it is even more tangy due to the naturally tangy flavor
of the spelt. I’ve also tried a multi-grain version with barley,
millet, triticale, wheat bran, etc. My son, who has been a sourdough
fiend since birth (we used to live in California) and is now 27 loved
this bread and he usually prefers white bread.
Anyway, one of my goals for the summer was to figure out sourdough
in my new bread machine and with your starter, it sure wasn’t
hard.
Thank you lots!
Lynne Arnold
PS I am ordering a couple more packets just to make sure I always have
it if one of my 7 kids wants some.
Linda –
Here is the website for the best Grain Mill. We did a lot of research
on them and this is really great and so easy to use.
http://www.pleasanthillgrain.com/#Mills
I get my whole grains at Walton Feed
http://waltonfeed.com/
The shipping is almost more than the grains! But, it is well worth
it. First of all, they are much cheaper than flour. Secondly, the
keep indefinitely
and boy, does fresh ground flour make a difference in flavor! There
is no comparison. You just never know how long flour has been on
the shelf,
in transit, etc. or what temperature it has endured.
I buy yeast here too and gluten (not to be used with sourdough -
it works fine, but I have found it decreases the sourness).
The red hard winter wheat (I buy organic) is simply divine. The whole
white spring hard wheat is great for a moister texture. I get tons
of other grains from there also.
Regarding recipes – I’ll pull things together and get back
to you. I’m in the middle of too many projects right now and
I want to make sure the recipes are well tested before you post them.
Lynne
Hello Linda--Just wanted to tell you how pleased my wife and I are with the bread I am baking with the San Francisco starter I got from you. The taste is really outstanding! I know we are supposed to wait a few minutes for it to cool before we start slicing it. But, it's pretty hard to wait. The Bible says that man can't live on bread alone. Well--I think I almost could on this bread. Have a pleasant day. Frank In God We Trust--God Bless The World
Just though of dropping you a line. I just finished baking, with your starter of course, and here is a photo of the breads. The left front three are 10 grain with some whole wheat mixed in and the rear three are the same but with white flour and no whole wheat and the three long loaves are semolina.
Wish you were here to help us enjoy them.
Regards, David
David Garsia's Bread
Linda,
Move over Boudin's Bakery. Linda's starter makes
better bread than yours. Finally,
my starter got properly started and I made 2 French style baguettes.
It was fantastically good. I'm
so glad I found you on the internet. I want to thank you, too, for
the help, you sent by e-mail, yesterday, concerning aluminum dough
hooks. Your
starter was everything you said it was and more. I can't give it enough
praise. Have a great weekend.
Patricia
A. Laurent
Hi
Linda,
I love my sourdough starter! I had tried to make my own starter from
scratch, and it worked to a point. It had a very strong sour flavor and
didn't rise well at all. Your starter became very active almost immediately.
After the first day it got so many bubbles that it was almost like a
bubble bath, very foamy with large and small bubbles. I waited patiently
for 72 hours to pass to make my first bread, and it turned out great
the first time. My husband and kids loved it!
Since I was anxious to do something with my starter and I had all of that extra starter to play with or throw out during the 72 hours, I tried making pancakes and biscuits using instant mixes. For the pancakes, I used 1-1/2 cups of starter, 1 cup of Krusteaz pancake mix and about 3/4 cup of water. They turned out great. For the biscuits, I used 1-1/2 cups of starter and 2 cups of Bisquick. I turned the Bisquick out onto a surface sprinkled with more Bisquick, kneaded it, and used a Biscuit cutter to shape the biscuits. Then I let them rise for 30 minutes and baked them for about 20 minutes at 375 degrees. They were delicious. Thanks so much for the great product and easy to follow instructions!
Susan Tucker, San Pedro, CA
Hi ! Linda:
Well,we really did it ! With your detailed instructions,and a little
time on my part,we finally
got the real stuff--
Now it is a question as to what to do with all the money I save on not
having to buy an airline ticket to San Francisco to get a loaf of sourdaugh
bread.
Bread turned out fine,added the ascorbic acid with the salt. Thank you for making my day.
Sincerely, Bernard Theurich
Dear Linda,
Four loaves came out of the oven today, and I just have to say that
your San Francisco Sourdough Starter is simply amazing! I followed
your instructions
to the letter, feeding the starter for a full three days before making
my first loaves. By the end of the third day, the starter was literally
tearing at the glass to get out and make bread. I used two recipes to
make the bread: yours and one I found in the March/April issue of Cook's
Illustrated. The main difference was in the proofing of the bread dough--Cook's had
me form the loaves after the first rise and proof overnight in the
refrigerator. Your recipe had the sponge fermenting overnight and
a slightly
less baking temperature. The results in either case were absolutely
outstanding. First of all, the strength of the starter surprised
me, particularly
the very noticable "bounce" I observed on all the loaves
in the first ten minutes of baking. The resulting loaves were well
shaped,
high, and rounded. Of course, looking pretty isn't everything--taste
and texture are equally important. Both crusts were excellent--thick
and chewy with yours with a bit more pleasing crunchiness. Both had
light and airy crumb on the interior, with wonderful butter pockets
throughout.
Finally, the taste was not just close to the bread made famous in
San Francisco--it was that beautiful aromatic mixture of nuttiness
and
sourness baked to perfection. I've been baking bread for over forty
years and
I can honestly say this is the best bread I have ever baked. My arch
rival in bread making will have to wait a while before I tell her
my secret.
Warm regards,
J. P. Morgan
Of
course you may use my letter in your review section. As a follow up,
we had a bread "tasting" last night with some close
friends, dipping small slices in olive oil. The consensus was that your
recipe was the best, although both were excellent.
Best of luck in your business.
JP
Hi Linda,
Just wanted to let you know that our first sourdough loaf came out of
the oven this afternoon. It was a free form loaf, and was rather 'flat'
but the crust was wonderful, and the bread itself had a fine sourdough
flavor. I read the FAQ's on your web site, and noted that several other
people had mentioned similar problems, so next time, I shall follow your
advice, and add more flour, and make smaller loaves. I baked the loaf
on a Pampered Chef stone baking sheet, and that seemed to work well.
I also have a Pampered Chef bread crock, which is a really just a small
stone cylinder, so I might try that next time.
Thanks for all your help and interest - your instructions have been invaluable,
and the Web site is very useful.
Regards. Wendy March 23, 2005
Hi Linda, I just made my first loaf of sourdough bread this morning. Your starter is great. Your directions are very easy to follow. I'll admit when I got it I really didn't think it would work. I've tried to do sourdough starters before and they always failed. Thanks again. Shelley
Hi Linda - been making bread from your starter for about 8 months now and it keeps getting better all the time. Regards, Floyd
OH LINDA!!!! It WAS delicious!! We ate both loaves in
one sitting....I am making more today...It took me right back
to California! THANK YOU SO MUCH!! I will be making at least one loaf
a week. Tami
Linda, Just
as an aside, I found your directions for what I now view as a fairly
complex process (starter activation to finished bread)
to be extremely accurate and detailed, besides leaving nothing to
chance. A real bargain for only $8.99!
Steve
Dear Linda,
I got my sourdough starter from you just a few weeks ago, and made my
first loaf of bread last weekend. It was fantastic! Thank you so much
for the great booklet, instructions and well wishes.
Sincerely,
Tracy T.
Greeley, CO
Hi Linda--Thanks for getting back to me. Pleased isn't the word for it. I thought Irving was magical, but I had to use commercial yeast. I could not believe what a fantastic loaf came out of JUST starter, flour and salt, and how fast it rose. Yes, slower than with commercial yeast, but each rise took only 2 hours. That's pretty durned good! Carol
Tried
your starter............WOW. I would have never thought I could make
bread like this at home. Will never use commercial yeast
again. I can't believe how easy it is and the terrific crust! The crust
the crust the crust! I have been baking bread for 30 years and this
stuff is unbelievable. Best Wishes and THANKS! Marisue,
Jacksonville Beach, Florida February 24, 2005
Linda –
I ordered your starter and followed the instructions using hard red
winter wheat that I grind myself. I used the whole wheat through
the entire
process. This bread is so incredibly good that I am in heaven.
I used to be able to buy whole wheat sourdough at Whole Foods
Mkt.
here in
Arizona, but they stopped carrying it. This stuff is even better
than that was. I use a Zojirushi Bread Machine to make the
dough, then shape
it and put it in my warming drawer. Using the pan of water in the
oven, the crust is great. If you add 1/3 to ½ of the flour as whole
spelt flour, it is even more tangy due to the naturally tangy flavor
of the spelt. I’ve also tried a multi-grain version with
barley, millet, triticale, wheat bran, etc. My son, who has been
a sourdough
fiend since birth (we used to live in California) and is now 27
loved this bread and he usually prefers white bread.
Anyway, one of my goals for the summer was to figure out sourdough
in my new bread machine and with your starter, it sure wasn’t
hard.
Thank you lots! Lynne Arnold
Hello Linda,
In April I ordered a packet of San Francisco sourdough starter from you. I had high hopes ... but also extreme doubts. I love sourdough bread; love it, love it, love it. Over the years I have tried to make it so many times that I think the amount of flour I used could fill the Grand Canyon. Unfortunately, however, nothing ever worked. I attempted making my own starter so many times and even though it made delicious pancakes, the bread flopped time after time. Even if it did turn out, I always had to add yeast and it tasted like nothing more than regular homemade bread. Good, but not sour.
Once, many years ago, I thought I'd found my answer. I was in San Francisco attending a seminar, and I found a packet of REAL sourdough starter." Hooray!" I thought, and I eagerly brought it home and mixed it according to the package directions. It did nothing. It sat there in the bowl like a worthless, watery mass of goo. I was bitterly disappointed and from that point on, I vowed that the only way I would ever *make* sourdough bread again was to *make* a trip to the bakery.
Fast-forward to April 2004. For some weird reason, I happened upon your Web site and was intrigued. You showed photos of beautiful bread! I could make that bread! And even though I didn't know you, I somehow knew your photos were real, and that you had actually baked the bread yourself, and it really did look like that. I sniffed my computer screen and I swear to you, I could almost smell it baking. (Licking the screen, however, did not satisfy my taste for sourdough bread.) In eager anticipation of becoming a Master Sourdough Bread Baker (MSBB), I ordered a packet of your starter.
When it arrived, I read your directions and chuckled because they were so long and comprehensive. I felt as though I were embarking on a mission to not only build bread, but also the oven I would bake it in and the kitchen where the oven is housed. But I followed those directions to a T, including using a thermometer to test the water temperature, giving the starter regular feedings, and singing it lullabies. (I added the last part to make it feel more at home.)
When the day arrived for me to bake my first loaf, I spent a lot of time preparing for the event. I fussed over my hair and makeup, and notified friends and family NOT to call or stop by, in case my bread-baking experience turned out like those of the past, in which case they would not want to be anywhere near me. I used my bread maker to do the mixing, and added the ingredients you specified. I came very close to adding some yeast, in spite of your strong warning not to, because I couldn't believe the dough had a prayer of rising without it. I didn't, though. I stuck to your recipe like an obedient bread-baking student.
After the bread maker had done my physical labor for me, I thanked it and then put the dough in an oiled bowl, which I set in the oven with the light on. Then I prepared myself for the inevitable: two hours later, I knew that dough would still be the exact same size lump.
Well, two hours later that dough had puffed up like a giant yeast balloon, and I took one look at it, shrieked out loud, and did a celebratory dance around the kitchen. Then I formed the dough into a French-style loaf and put it back into the oven to rise again, and IT PUFFED UP AGAIN! The baking process was the best. My kitchen smelled exactly like San Francisco (except for the fishy smell of the wharf, which was missing). When the bread was done, I confess I did NOT follow your instructions, which suggested waiting an hour or so before cutting. ARE YOU KIDDING ME? WAIT TO CUT THIS BREAD??? I. don't. think. so. With the skill of a seasoned Samurai wielding a deadly sword, I slashed off a hunk, slathered it with butter, chomped into it, and thought these words ...
Linda is forever my hero.
Thank you, thank you, thank you. I am baking another loaf as we speak and when it comes out of the oven, I confess that I will NOT wait to taste it. I hope you don't mind. :-)
Sincerely,
Peggy Parks,
Muskegon, Michigan
Linda,
I
just wanted to thank you for the wonderful starter! I made bread last
week and everyone raved about the results. Thanks again. Angela
Reaves Godwin, July 8, 2004
Dear
Linda:
Today I made my first loaf of Sourdough bread. I used the simple
starter, flour salt method. Lordy! Girl I've been making bread
since I was 13 years old, which in dog years is about 400 years ago!
This is the best bread I've ever made.
I briefly considered sending half the loaf to the neighbors, and then
greedily decided to experiment with putting it in the freezer after
tightly wrapping it with plastic wrap. I'm calling this a science
experiment--LOL
!!
Dear
Linda, Years ago, when I lived in San Francisco, I used to go to Alfaro's
on the
Wharf to buy my bread. I have to say, this loaf is as good as anything
I ever purchased there. Thank
you also for your wonderful tutorial! Kudos. Kindest
regards, Nancy
Hello
Linda,
Thank you for the excellent instructions included with your sourdough
starter. I have successfully baked perfect San Francisco sourdough bread. A Very Satisfied Customer,
Bill Frank
Linda:
I just wanted to get back to you on the results of my first batch of
bread. I started culturing the starter on 
Thanksgiving
day and baked my first batch today. The instructions were excellent!!!
I followed them
to the letter and I got a perfect loaf (actually 2 loaves) of bread.
In addition to tasting good, they look fantastic. I plan to make some
of them as Christmas gifts now that I have gone through the process once.
I even thought I would send you a photo of my first 2 loaves. The photo
is attached.
Tom Neubecker Cincinnati, OH
Dear
Linda, This starter is indeed the best! It really tastes like
San Francisco sourdough. How many times I have tried other recipes
and starters only to throw it away. Not this one....Never!
And thanks for being so very helpful. You are always willing
to respond and answer questions. This has been an OUTSTANDING
experience. Barbara Hospel
Cynthia Ferguson said: “I loved my starter so much I am ordering another one for my daughter!”
I recently ordered a starter from you and my husband and I enjoyed pancakes this morning. They were wonderful. This was not my first experience with sourdough starters and I had owned one for about 15 years, but had to give it away to a new home when we moved to Hawaii for a few years.
We are back in Florida now and I decided I wanted my starter back so I began the process of looking for one again. I looked long a hard for a new one and found your website. I just wanted to let you know how pleased I am with your product. I've never owned a starter that tastes this good. So good, in fact that I just ordered another one for my daughter in California.
Again, thanks for the wonderful starter! Cynthia Ferguson
Linda:
Just to let you know, that I have had a huge success with the sourdough
starter. I made my first loaf after just a few days from the sponge.
Not real tangy but a perfect rise. Then after another day or so, the
sponge was starting to really work and I made another loaf. The bread
had a magnificent flavor. Just outstanding! I made a proof container
out of a cylindrical shaped syrofoam cooler. (made for keeping soft drinks
cold) I cut a small hole in the side and inserted a 5 watt window candle
light into it. Perfect temperature of 85 -87 degrees. Thanks again for
an outstanding sourdough. (and great instructions)
Sincerely, Dave Yurick
I
bought your starter on ebay about a month ago. My mother made sourdough
bread for us boys growing up, but as we left home, and over the years,
she neglected her starter and it passed away (his name was Oskar). Returning
to the family farm, starting a family of my own, I yearned for the bread
of my youth. I purchased your starter and revivied him to bubbley glory.
I now bake twice a week, sometimes more. Oskar is vigorous and great
tasting. My family and friends hound me for loaves. The hardest thing
is keeping my 14-year-old daughter from tearing into a loaf and not
burning
her fingers. I have streamlined a good recipie. I keep a quart of Oskar
in the fridge.
14 oz flour in mixer
2 TB sugar
2 cups Oskar from Fridge cold
mix lightly for 1 minute then add
1 cup lukewarm water
2 TB kosher salt
Nows the touchy feeley part. Add flour till the dough does not feel
tacky in your hand. Experiment a little.
First rise is 12 hours, then shape and let finish for 2 hour approx.
For working folks this is great, make dough in morning, bake at night and
enjoy.
Thanks
Britt Johnson BJ FARMS Oregon
My bread turned out awesome thanks to your fine starter. Thanks for all
your help, you've been great!
Matt
Wow! So far, this stuff is ACTIVE!! I formed a loaf this morning but
had to leave for a meeting. When I got back, this thing had
kept on growing, way more than I had anticipated!
I've had different sourdoughs over the years and this looks like its going to be a "keeper". Vic
I have baked many loaves already! Every day I am baking one or two. My husband devours it. Likes the half rye half white ones the best!
BARBARA HOSPEL
I am having so much fun experimenting. The starter is wonderful. I have a rye starter and a white starter. I just put some rye flour in some of the white starter and boy ...it took off. !
This starter is indeed the best! It really tastes like San Francisco
sourdough. How many times I have tried other recipes only to throw it
away. Not this one..Never! And Linda is very helpful. She is always
willing to respond and answer questions. OUTSTANDING!
Just baked the second loaf this evening. Rose higher and lighter than
any I've had. Served it to a small group from our church warm from
the oven. Wow, did they rant and rave!! Vic Beltz
Hi Linda
I received your starter and it is alive and well, I haven't tried any bread
yet but have had sourdough pancakes,biscuits and cornbread. I have tried
to make starters in the past using several different methods but they all
failed. Your starter became active on the first mixing and is doing great.
The tips you sent on temperature and feeding were very
helpful. Looking forward to the bread. Thanks AL