San Francisco Einkorn Sourdough Bread

How do I create that distinctive sour flavor in my einkorn sourdough bread – like San Francisco sourdough bread?  Inevitably, that question that comes up at all of my cooking classes.

Some people think you have to be in San Francisco to catch their local strain of wild yeast, but it’s actually much simpler.  If you understand a little science behind the fermentation process, you can develop great sour flavor anywhere!

What Makes Sourdough Bread Sour?

Sourdough creates two types of acid.  Lactic acid grows first and creates a sweet flavor, similar to yogurt. Acetic acid grows next and has a stronger vinegar flavor.  My process of baking sourdough bread strives to balance the two acids, resulting in a a very mild sour flavor. I find that while most people comment that the bread is flavorful, they can’t necessarily tell that it is made from sourdough.

If you are looking for a stronger sour flavor, that is very easy to achieve.  The more you let the dough rise, the acetic acid will dominate the lactic acid and the sour flavor will become more pronounced. You do have to be careful about how you do this with einkorn, however. Einkorn’s gluten is weak; so the more it ferments, the more it weakens.  This process will reduce its strength and ability to rise in the oven.

San Francisco Sourdough Starter

Tips to make sour einkorn bread with sourdough starter:

• You can use any sourdough recipe on our website, but I recommend starting with the Einkorn Sourdough Boule.
• Make the Einkorn Sourdough Levain but instead letting it rise for 6 hours, leave it at room temperature for 12 hours. The bubbles will subside and become very small.
• Mix up the dough, turn the dough and then let it rise for 5 hours. Place the dough in the refrigerator for 8 hours.
• Shape the cold dough right out of the refrigerator and proceed to the second rise.
• Be careful not to let the dough rise for more than 90 minutes. If the dough proofs too much it will expand, become very soft to the touch and bake up slightly flatter than normal. Test the dough by touching with your fingertip. The indentation should fill back in slowly when it is ready.
• Bake according to normal instructions and enjoy the sour flavor.
• In the summer months, if your kitchen gets above 75 degrees Fahrenheit, you may need to reduce the levain to 8 hours and the first rise to 4 hours.