United States · North America
San Francisco Sourdough
Also known as Sf sourdough
Leavened with the region's distinctive Lactobacillus sanfranciscensis culture, isolated to Bay Area starters and prized for a sourness sharper than most European sourdoughs.
Method
Wild Fermentation (SF Strain)
Hydration
74%
water to flour
Glycemic index
54
Low GI
Energy
258 kcal
per 100 g
Sensory profile
- sourness
- 8
- sweetness
- 1
- crispiness
- 7
- chewiness
- 7
- aroma
- 7
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 258 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 49 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 2.6 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Thick crackling crust
- Sharp tangy crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.