I agree with Tom. This is the best SF Sourdough recipe I've seen. Takes some time, but well worth it. One thing - make two loaves if you are going to make any, they go fast around here.
David Snyder's SFSD recipes are great. Like DA, I've modified them by adding other grains, and they work every time. They are flexible and adaptable to your schedule.
But, to address your original statement, they don't use biga and yeast. Traditional sourdoughs use a levain (a.k.a. sourdough starter). There are probably substitutions that you can make to get the rise in the bread, but the flavors, especially the lactic acid sour flavor, are developed with long fermentation times and starters.
As others have said, no yeast or biga required for the SF Sourdough, just a nice active sourdough starter, flour, water, salt, time and temperature. Give the formula (either 4th or 6th) a try - you won't be disappointed.
My San Francisco Sourdough Quest, Take 6 (and final?) (from David Snyder)
...likely the best among many versions to be found on TFL.
Happy Baking!
Tom
version 4 was also very good :-) I added some more whole grains to it and it was still fantastic.
I agree with Tom. This is the best SF Sourdough recipe I've seen. Takes some time, but well worth it. One thing - make two loaves if you are going to make any, they go fast around here.
Linda
David Snyder's SFSD recipes are great. Like DA, I've modified them by adding other grains, and they work every time. They are flexible and adaptable to your schedule.
But, to address your original statement, they don't use biga and yeast. Traditional sourdoughs use a levain (a.k.a. sourdough starter). There are probably substitutions that you can make to get the rise in the bread, but the flavors, especially the lactic acid sour flavor, are developed with long fermentation times and starters.
-Brad
Oops, yes, guess I subconsciously ignored the 'biga/yeast' part of the OP.
biga/yeast + sourdough = oxymoron. Unless you let the biga ferment for a week or two* :-)
Tom
*this is not a recommendation. read: :-)
Hi Fowler -
As others have said, no yeast or biga required for the SF Sourdough, just a nice active sourdough starter, flour, water, salt, time and temperature. Give the formula (either 4th or 6th) a try - you won't be disappointed.
Linda
well thanks cuz i really thought it was a yeast/biga for sfsd . thanks tome for that link i will be trying it for sure.