San Francisco sourdough bread is something I haven’t eaten for about 35 years now, but oh do I long for it! It’s unlike other sourdough breads, and I’m not sure why unless it has something to do the the altitude that it’s made and baked at. Even though San Francisco sourdough has spoiled me, I do enjoy other sourdoughs. Oddly enough, I’ve never made it…until today that is. I guess I never made it because I know I can’t make sourdough that will taste and smell like the sourdough I remember as a child. But I finally decided to do it.
I have the instructions for making a sourdough starter and bread in my recipe box that I’ve had for about 20 years or so. It’s just sitting there…collecting dust. Maybe I’ll try it one day. But for now, I think I’ll stick with the recipe I tried today since my bread turned out so good. It’s chewy on the outside and soft yet firm on the inside.
The starter I used is Emeril Lagasse’s: “Potato Water Sourdough Bread Starter” recipe that I found on The Food Network website. What appealed to me about Emeril’s recipe is that the starter didn’t take several days like most sourdough starters. And since I had to boil some potatoes anyway last night, I thought I would just go ahead and try it. His recipe is straightforward and easy to follow, and I’m glad I made it.
I wasn’t sure which sourdough bread recipe to make after I finished the starter, but I ended up choosing Emeril’s “Basic Sourdough Bread” recipe. I might have to try his “Basic Sourdough Starter which is listed below the recipe and see how it compares to his potato water sourdough bread starter. 
Are you interested in trying some sourdough? Here’s how ya do it.
Sourdough Bread made with a Potato Water Starter (Recipe sources: Both the bread and the starter are Emeril Lagasse’s recipes.)
Ingredients:
- 2 cups bread flour
- 1 1/2 cups potato water starter (the link for the ingredients and instructions is posted above)
- 3/4 teaspoon salt
- 4 tsp. oil
Instructions:
- Oil a mixing bowl with about a tsp. of oil, and then set the bowl aside.
- In another mixing bowl, mix all the ingredients together (except the oil) and knead for a few minutes.
- Place the dough in the oiled bowl, and then rub about 1 tsp (or a little less) over the entire dough.
- Cover with plastic and a towel, and then place the bowl in a warm place so it can rise until it doubles in bulk.
- Oil your baking sheet with about 1 tsp. of oil and set aside.
- After the dough has risen, remove it from the bowl and place it on a floured surface.
- Punch the dough to remove the air and then knead it for a few minutes.
- Shape the dough into a ball, and then place it on the oiled baking sheet.
- Rub 1 more tsp (or a little less) on the dough.
- Cover with plastic wrap and a towel, and then place the dough in a warm place so it can rise until it doubles in bulk again.
- Preheat the oven to 400 degrees.
- After the dough has doubled in size for the second time, take a sharp knife and make an X shape in the dough.
- Mist the dough lightly with water by using a plastic water bottle.
- After you’ve sprayed the dough with water, bake it until it’s golden brown and then turn the oven off and bake it for 5 more minutes. Emeril said to bake it on the bottom rack for one hour, but I baked mine on the top rack for less time.
- Remove from the oven and then wrap the bread up in a towel. You can cut it after it cools some.
Note: While the sourdough bread I made turned out great, when I tried to make a second batch of bread using the potato water starter, my dough failed to rise. I had to throw it in the garbage. I’m not sure why the potato water starter worked the first time but not the second time. I followed the instructions. Hmmmmm. Well, I guess if I want to make this bread again, I’ll just boil some potatoes and use the water once.
