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 …
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 …
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, …
Breadlovers, 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 …
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 …
