Veggie Sourdough Pizza
Updated: May 10
Cooked by Amy R
Written by Saki A
Yield 2 - 4
1 cup sourdough starter
1/2 cup lukewarm water
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon instant or active dry yeast
Toppings (anything you like!)
Refer to the recipe cited in the sources below!
The secret behind San Francisco's sourdough
San Francisco is famous for their steep hills, fogs, and, most importantly, the tangy-flavored sourdough. Boudin Bakery in Fisherman's Wharf, for example, is always flooded with tourists hungry for bread -- why is it so good?
Although there's a long history between SF and sourdough (close to 200 years!), there's actually nothing special about their sourdough recipe. During the California Gold Rush, food was scarce -- bread starter was one of the most prized treats for many of the hardworking miners-- and it's likely that this historical appreciation for bread continues to add more depth in the flavor to this very day.
A side story: In the 1970s, bay area scientists were eager to find the secret ingredient in SF's tasty sourdough. They found a then-uncatalogued lactic acid bacteria, incorrectly assuming that these bacteria were only unique to San Francisco, thus making the bread taste better. The naive scientists proudly gave the bacteria a name: lactobacillus sanfranciscensis, after SF. Today, l. sanfranciscensis have been found in 90 countries around the world, totally debunking their theory.
Why San Francisco does sourdough best (Kiniry, 2020). Retrieved on 05/03/2020 from http://www.bbc.com/travel/story/20200402-why-san-francisco-does-sourdough-best