San Francisco Sourdough Style Bread Machine Mix

Make wonderful, chewy, sourdough bread with that unique San Francisco sourdough flavor. The California settlers relied on natural yeast spores to raise their breads and a good sourdough starter was prized and guarded. In the wet, cooler climate of San Francisco Bay, yeast spores and therefore starters, were different and...
San Francisco

Make wonderful, chewy, sourdough bread with that unique San Francisco sourdough flavor.

The California settlers relied on natural yeast spores to raise their breads and a good sourdough starter was prized and guarded. In the wet, cooler climate of San Francisco Bay, yeast spores and therefore starters, were different and San Francisco breads were distinctive with a unique sourdough flavor that is famous around the world.

With this bread mix, you will make a San Francisco style sourdough in your own kitchen, one with the tangy, distinctive flavor of San Francisco Bay. It will be chewier and crustier than other breads made in your bread machine and will look like authentic sourdough bread with its split white top.


Makes a large loaf

  • One sourdough bread mix that makes a large loaf--approximately two pounds.
  • SAF gourmet yeast packet inside. You add only water.
  • Directions and tips for perfect bread are included. You can make this bread in your bread machine, by hand, or with a stand-type mixer.

Notes To Bakers:

For a crusty bread: This sourdough bread naturally forms a more chewy crust than other mixes and a "medium" crust setting will be adequate in most bread machines. To maintain a chewy crust, store your bread in a paper bag, not plastic. (In plastic, the bread sweats and softens the outer crust.)

If you bake it in your oven: In your bread machine, this mix forms a very moist dough ball--too sticky to handle. You'll want to reduce the water by a couple of tablespoons. You can make a wonderful sourdough bread in your oven but it takes a little patience. With less water, this is a slow riser. Allow at least a couple of hours for it to rise on your counter.


Directions for use in the oven

  1. Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110°F water instead of 80°F.
  2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
  3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
  4. Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
  5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.

NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.

Customer Reviews

Based on 69 reviews
Jessica Binstock
San Francisco Sourdough Bread

All of the bread mixes are wonderful. The San Francisco sourdough bread mix is one of my favorites. The whole family loves it.

Great Product

I love the taste and quality of the San Francisco Sourdough bread. I add some of my homemade starter to add the extra flavor. Adjust the water and it will work very well. Like your products.

Calvin Pond
One of the better bread kits you folks produce

I've tried all your sourdough bread kits, and by far, this is my favourite. It's a bit more, what I'd describe as, traditional sourdough. Not a mixed grain or whole grain variation. Just a nice heavy sourdough loaf with great crumb and incredible sourdough taste. And I'll confess... this is so much easier than maintaining a mother in the fridge. In my bread machine (a Zojorushi), it seems to like the addition of a rounded tablespoon of flour. Otherwise, the 1 3/4 cups of water makes it too wet and I don't get a proper rise without a collapse during the baking cycle. Now here's a suggestion: have you ever considered making a San Fran sourdough based pizza dough mix?

Greg Conrad
Best bread mixes ever!

Ok, I have found it impossible to single out just one of your bread mix products because every one my wife has made and we have eaten are delicious. The entire experience...from prep, time in the mixer, the way our house smells of fresh warm bread, the anticipation of the loaf being done to the fun it is of taking the the fresh warm bread out of the mixer onto a plate, slicing a slice and literally chowing down the whole slice. TPP, thank you for your line-up of bread mixes! I'm going to vote for the cinnamon raisin mix as the best tasting so far because as I wrote this...guess what I had with my cup of tea...yep. Thank you.

James Cummings

Every bread I have tried is excellent

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San Francisco Sourdough Style Bread Machine Mix
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