{"id":2943,"slug":"san-francisco-sourdough-bread","title":"San Francisco Sourdough Bread","description":null,"ingredients_raw":["1 lb (450 g) grapes, stemmed","12 oz (340 g) bread flour","Water, as needed","8½ oz (225 ml) water, warm (120°F / 49°C)","½ oz (15 g) active dry yeast","1 cup (225 ml) sourdough starter","1 lb (450 g) flour","1 Tbsp (15 ml) salt","1 egg white, beaten"],"ingredients_norm":["grape","bread flour","water","water warm","active dry yeast","sourdough starter","flour","salt","egg white"],"steps":["Mash the grapes thoroughly and place in a loosely-covered container. Allow to stand at room temperature for 48 hours.","Strain off the fermented juice and discard the pulp.","Add warm water to the juice to make 1 pint (450 ml).","Stir in the flour, and leave at room temperature overnight.","Replenish with 1 pint of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.","In a glass measuring cup, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.","In a bowl, combine the rest of the water with the sourdough starter.","Add 1 cup of the flour. Stir until the dough starts to form and then add the yeast mixture. Mix for 5 minutes.","Add the remaining flour and the salt. Knead the dough until it is soft and elastic, 10 minutes or more.","Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place (ca. 80°F/27°C to 90°F/32°C) until doubled.","Punch down the dough and shape it into a round loaf. Place the loaf on a greased and cornmeal-dusted sheet pan.","Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.","Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.","Bake at 450°F (230°C) with a pan of boiling water under the oven rack for 10 minutes.","Reduce the oven temperature to 375°F (190°C), remove the water and continue baking until the bread is well browned (about 35–45 minutes).","Cool on a rack."],"categories":["Recipes for bread","Baking recipes","Recipes using egg white","Recipes using wheat flour","Recipes using grape"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"1 loaf","yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:San_Francisco_Sourdough_Bread","source_ref":"4509450","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:San_Francisco_Sourdough_Bread&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"2db00d42df1069f616544ef7543d7d5b30cec292ad2a0d67515682f7337e9b06","created_at":"2026-08-02T14:43:19Z","updated_at":"2026-08-02T14:43:19Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/san-francisco-sourdough-bread"}