Tartine Manufactory: Where to eat sourdough in San Francisco | Where Locals Go

The sourdough bread recipe from San Francisco’s Tartine is 38 pages long, which is the first indication how seriously this bakery takes bread. Owner Chad Robertson developed the recipe using traditional baking methods, which has a long fermentation to build flavor. The result is a dark, crusty bread with a custardy, tender inside. The process to create bread begins with Tartine’s starter, a fermented batter of flour, water, sugar and yeast used to leaven and flavor bread dough. It has been gifted to bakers all over the world. As Jennifer Latham, the Director of Bread for Tartine’s Northern California locations, explains, baking bread is a practice that can constantly be improved upon. Achieving the perfect loaf is practically impossible, but even slightly imperfect bread is still really, really good bread.
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[@RGS61]

Big typo .. 'Starter' for sourdough bread is NOT a batter of water, flour, sugar and yeast! .. Just flour and water that has been allowed to be colonized naturally by wild yeasts and lactic acid bacteria present in the flour and the local environment .. then used and fed again on a scheduled/continuous basis with more flour and water ..

[@shaunliew2572]

so.. yeast

[@adityabiyani387]

nice presention

[@DostavkadivanovRu]

Superb