1000 Free loaves

Through my experiences at Sour Flour, I have faced trials and tribulations. Some have stemmed from the development of my sourdough baguette, the majority have come from giving my bread away. One of my tasks at Sour Flour has been to bake and give away 1000 loaves of bread, I never thought giving away free bread would be so difficult. What I have come to find is that not everybody is willing to take a loaf of bread from a stranger. When I place myself in the shoes of those people I too realize it’s oddity. The thought of taking free food from a stranger is not to appealing in today’s world, most would rather pay to know where kamagra may help. For the amount of people who deny the free bread there is an equal number of those who embrace it. My biggest fans when giving away free baguettes have been the homeless, the people most in need of the bread love to receive a free lunch fresh out of the oven. Aside from feeding the one’s who need it most, I have ventured into local shops, purveyors, cafes and offered my bread to the employees and customers. Despite the people who roll their eyes, there are always eager foodies willing to try a new type of bread, and when one agrees to try it seems that everybody else’s hands go flying up. The biggest reward of giving away my baguettes has been the publicity for Sour Flour. It feels great to introduce people to a small business, they always seem to appreciate the artisan ship of a hand crafted baguette fresh out of the oven. Hopefully I can continue to spread the word and enlighten more people to the world of fresh sourdough bread. If you would like to try a fresh loaf of sourdough baguette stop by La Victoria bakery at 24th and Alabama, and if your lucky I’ll be in the back working on my newest batch.


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learning about controlling dough temperatures

Gauging time and temperature


Time and temperature are directly related to each other in terms of bread making. To encourage fermentation at it’s most safe and fastest state, it is crucial to control the temperature of your dough. The first thing I do as a baker upon entering the bake shop is lay out a thermometer. After a minute or two it should read the exact temperature of the room. Along with the temperature of the room we need to obtain the temperatures of the flour we will be using, the starter that will be going into the dough, and our Friction Factor. Friction Factor is a number that represents the heat created from the mixing of the dough, in other words, the friction that is created from the dough riding along the side of the mixing bowl when being viciously turned by a dough hook. To Calculate Friction Factor of your mixer, first take the temperature of the air, your flour, and your water; Next mix the dough in your mixer and take the temperature of the dough, subtract the numbers you found for each component from that of the final dough and the number you are left with is your Friction Factor (The amount of heat added during the mixing process).

Now That we have temperatures for our AIR, FLOUR, STARTER and FRICTION FACTOR, we can determine what our desired dough temperature (DDT) will be. DDT represents the temperature you want your dough to be once it is completed the mixing process. The ideal temperature range for yeast to ferment proteins is between 75-80F. Therefore a typical DDT would be 78F, we will than take this number and multiply it by 4 (multiply your DDT by 3 if you are not using a starter.). We Multiply our DDT by 4 to represent the number of components in the dough. 78*4=312. So to achieve a DDT of 78 we need to subtract the temperatures of our FLOUR, AIR, STARTER, and FRICTION FACTOR from 312, the number you are left with will determine what the temperature of your water should be, as water is the only variable we can work with. If done correctly after mixing your dough should temp at 78F or whatever you chose as a DDT.



ex. DDT: 78

Air : 70

Flour: 71.5

F.F.: 20

Starter: 68








150.5-68= 82.5


The final number 82.5 is the temperature you will need your water at to achieve a DDT of 78F after mixing.








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The Sour Flour Baguette

The Sour Flour baguette is a new take on an old classic. The baguette, a traditional French loaf leavened by commercial yeast, has been a staple in Europe for decades. Similarly, it has found fame in America. The baguette is famous for its depth of flavor, crispy crust, and creamy soft crumb. At Sour Flour, we have taken the classic baguette and made it our own by leavening it solely with wild yeast. Leavening with wild yeast gives the baguette a distinct sour flavor that represents the coveted San Francisco sourdough. Our baguette has a crunchy crumb, and a dense center. The increase in density makes our baguette perfect for sandwiches, toast, or mopping up the last drops of your soup. The baguette is made using a high-extraction flour; this helps retain the nutritional benefits of whole wheat bread, while also boasting a creamy mouth feel and a crumb with a soft consistency that can’t be beat. Our sourdough baguette is truly one of a kind, and any San Franciscan would be sure to love it.

Baguette2    Baguette1

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SourFlour upcoming Openings in May


We’re continuing to roll our bread all over the city and moving into new stores every week it seems. Our next upcoming market openings are at Haight Street Market (Wednesday, May 23) and Falletti’s (Monday, May 28). We’ll be setting up the sampling bike booth and answering all your bread questions while we hand out free samples. Can’t beat that! Have a good one,

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Two new bread openings!

This week started off with two successful demos at SourFlour’s newest market partners, Golden Produce (Church and Market) and New Santa Clara Organic Market (Scott and Haight). Danny biked over in the rain and delivered our loaves, and we tasted for two hours. Lots of good conversations, smiles, and bread.  Be sure to come see us in our newest locations for afternoon dropoffs, Tuesday through Friday!

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