Unbranded THE ORIGINAL SAN FRANCISCO SOURDOUGH STARTER "sally" + many recipes @ fresh
Unbranded THE ORIGINAL SAN FRANCISCO SOURDOUGH STARTER "sally" + many recipes @ fresh
Unbranded THE ORIGINAL SAN FRANCISCO SOURDOUGH STARTER "sally" + many recipes @ fresh
Product Overview
WE make our starters fresh monthly, thats the difference in quality and activity
We send recipes (LOTS, 10 files)
we send recipes for pizza dough, pretzels, awesome sourdough bread and many more..
YOU WILL RECEIVE DRIED pulverized STARTER, about 2 tablespoons..
check out our other starters, larry, sally, the beast, wharf and sammy!!!
THERE IS A REASON WE HAVE SO MANY SALES!!!
.....THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS
.
NOTE: RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE...
ZOURDOUGH SOURDOUGH STARTER
Here is the second of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives.
Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the street. So, maybe I was the more obvious person. Well, I took the bread home and the powder also, I devoured the bread with lots of butter and of course a crab from the warf. The powder was given life 15 years ago almost to this day and has been creating the most fabulous bread ever since.
Well now, most of that story is actually true. But, what you need to know is that Sally is the real deal. She blows big big holes in her bread. She is real active and sour. In fact she is so active that her name comes from a song. Ride Sally Ride. YOU WANT THIS ONE.
YOU WILL GET: SALLY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE.
YOU WILL GET: SALLYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE . I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:>
Activating your sourdough starter
Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold.
On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix.
By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself)
On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here)
Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense.
At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER !
NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don't put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story.
My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Sally.
Cheers and great bread
Christopher
ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.
| Brand: | Unbranded |
|---|---|
| Isin: | IRHYF5SXGYAH |
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Product Overview
WE make our starters fresh monthly, thats the difference in quality and activity
We send recipes (LOTS, 10 files)
we send recipes for pizza dough, pretzels, awesome sourdough bread and many more..
YOU WILL RECEIVE DRIED pulverized STARTER, about 2 tablespoons..
check out our other starters, larry, sally, the beast, wharf and sammy!!!
THERE IS A REASON WE HAVE SO MANY SALES!!!
.....THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS
.
NOTE: RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE...
ZOURDOUGH SOURDOUGH STARTER
Here is the second of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives.
Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the street. So, maybe I was the more obvious person. Well, I took the bread home and the powder also, I devoured the bread with lots of butter and of course a crab from the warf. The powder was given life 15 years ago almost to this day and has been creating the most fabulous bread ever since.
Well now, most of that story is actually true. But, what you need to know is that Sally is the real deal. She blows big big holes in her bread. She is real active and sour. In fact she is so active that her name comes from a song. Ride Sally Ride. YOU WANT THIS ONE.
YOU WILL GET: SALLY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE.
YOU WILL GET: SALLYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE . I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:>
Activating your sourdough starter
Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold.
On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix.
By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself)
On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here)
Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense.
At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER !
NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don't put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story.
My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Sally.
Cheers and great bread
Christopher
ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.
| Brand: | Unbranded |
|---|---|
| Isin: | IRHYF5SXGYAH |
WE make our starters fresh monthly, thats the difference in quality and activity
We send recipes (LOTS, 10 files)
we send recipes for pizza dough, pretzels, awesome sourdough bread and many more..
YOU WILL RECEIVE DRIED pulverized STARTER, about 2 tablespoons..
check out our other starters, larry, sally, the beast, wharf and sammy!!!
THERE IS A REASON WE HAVE SO MANY SALES!!!
.....THANKS TO ALL AROUND THE WORLD WHO HAVE PURCHASED MY STARTERS
.
NOTE: RECIPES ALSO:> SO AS SOON AS YOU GET YOUR STARTER AND ACTIVATE IT, YOU WILL BE ABLE TO MAKE SAN FRANCISCO STYLE SOUR DOUGH BREAD, PRETZELS, ROLLS, SOFT BREAD, PIZZA DOUGH AND MORE...
ZOURDOUGH SOURDOUGH STARTER
Here is the second of my 8 sour dough starters that I have captured/cultivated/grown/bought. They all have a very specific story to their lives.
Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the street. So, maybe I was the more obvious person. Well, I took the bread home and the powder also, I devoured the bread with lots of butter and of course a crab from the warf. The powder was given life 15 years ago almost to this day and has been creating the most fabulous bread ever since.
Well now, most of that story is actually true. But, what you need to know is that Sally is the real deal. She blows big big holes in her bread. She is real active and sour. In fact she is so active that her name comes from a song. Ride Sally Ride. YOU WANT THIS ONE.
YOU WILL GET: SALLY!!!! MAILED TO YOU. WITH DIRECTION ON HOW TO BRING IT BACK TO LIFE.
YOU WILL GET: SALLYS STORY AND MAYBE MORE OF THE STORY AND SOME BASIC BREAD RECIPES AND PANCAKE RECIPE . I MIGHT EVEN INFORM YOU HOW TO MAKE BROWN AND SERVE BREAD. HECK I MIGHT EVEN SEND YOU MY THOUGHTS ON LIFE, OK, MAYBE NOT:>
Activating your sourdough starter
Mix 1/2 cup all purpose flour, 1/2 cup plus 2 tablespoons lukewarm pure water (because impure water is just dirty), 1 tablespoon of sugar (this time only) and package of starter powder in a bowl. Cover bowl with CLING WRAP, this helps to keep the starter from drying out and forming a crust on top, and put on the counter or in a warm place if it is cold.
On the second day just stir it up. On the third day add an additional 1/2 cup all purpose flour and 1/2 cup pure (there is that word again. I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix.
By 48 hours you should see bubbles and signs of life. It’s alive! Be careful to recognize if the starter is really alive at this point, it will be showing bubbles and that is good, if it just gurgles, you have created a Zombie and the only true way to kill a Zombie is with two shots to the brain. (If your not watching the walking dead on AMC you might be a Zombie yourself)
On the fourth day add 1/2 cup lukewarm water and 1/2 cup all purpose flour. (seems to be a pattern here)
Feeding your starter daily for about 5 days will help it reach full activity and flavor. Whats that you say, your bowl is going to overflow, pour some out you dummy. Really, do I have to spell it all out for you, use common sense.
At day five you may continue to keep your starter at room temperature feeding it daily or put it in the refrigerator and feed it at least once weekly. The secret to successful sourdough baking is FRESHLY FED STARTER !
NOTE: hang a red scarf on the oven and tell everyone that your baby is in there (don't put a real baby in the oven, you will go to jail and it makes them taste funny) Learned this the hard way, not the real baby taste thing sheesh, the sour dough starter in the bowl thing. Seems my wife forgot and preheated the oven without looking inside, which is normal to do, even though I accused her of trying to destroy my hobby, well, a melted plastic bowl, almost lost my starter along with a big mess in the oven was the result. What did we learn? Hang a red scarf on the oven handle, although she did it again a few months later and the scarf was in place. The battle between my wife and I over this hobby is just another story.
My other starters and their stories will be listed as I find time or as my A.D.D. allows, I may even sell them in groups, but for now, you can buy Sally.
Cheers and great bread
Christopher
ADDED: Red scarf is not enough it seems. As of today, another batch has been toasted, maybe pull the handles off the oven or tape a big note on it also.
- MPN: Does not apply
- Food Specifications: Dye Free, Egg Free, Fat Free
- Allergens: S
- Serving Size: S
- Expiration Date: none
- Country/Region of Manufacture: United States
- Number of Servings: S
- Food Aisle: Fresh
- Product: Yeast & Baking Agent
- Brand: Unbranded
- Calories per Serving: S
- Type: sourdough starter yeast
- UPC: Does not apply
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