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Old 10-25-2008, 07:46 PM
 
Location: Northern California
377 posts, read 931,397 times
Reputation: 141
Default Need Help From Ex-Northern Californian's

OK ya'll (and anyone who reads this) we are looking for some authentic San Francisco Sour Dough Bread. (Not the Sliced Type that's sold in stores) Is there anywhere (close to Portland) that has it? I doubt it but my wife is making me ask.

She also would like to know if anyone has a Amish bread starter that you would be willing to share.

I can't wait until we go visit California and she craves "REAL BBQ" and I know she (or me) will find it in Calif....
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Old 10-25-2008, 08:43 PM
 
Location: Franklin
3,861 posts, read 6,705,536 times
Reputation: 2820
I don't know about Portland, but Provence in Hillsboro Village (Nashville) is pretty good.
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Old 10-26-2008, 03:38 AM
 
Location: The land of erternal summer to Murfreesboro, TN
1,110 posts, read 1,864,496 times
Reputation: 402
I can understand the San Francisco Sour Dough issue, when I visited S.F. they had the best Sour Dough bread. I can't understand the bbq thing though. This is the south. The best bbq has to be right here. I love Jim and Nicks. Have you ever tried that restaurant?
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Old 10-26-2008, 06:08 AM
 
Location: Northern California
377 posts, read 931,397 times
Reputation: 141
I agree 100% about the best BBQ being here.. We are just wondering if the Sour Dough is around.

I KNOW Southern will BBQ will not be found in Calif. (unless someone brings it there) LoL
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Old 10-26-2008, 08:18 AM
 
Location: Tennessee
6,300 posts, read 15,267,544 times
Reputation: 1595
My mother makes a type of sour dough bread. She used to make and sell it, but now she's mostly makes it for Christmas presents and for friends. Maybe you could find someone like her who bakes bread in their home. You might check with the closest gourmet cooking store (Rivergate?) and see if they know of anyone like that.

I have heard a theory that SF sour dough bread just can't be made outside of San Francisco. The theory is something like the unique climate conditions there or whatever. I don't know whether I believe it or not.

You could make your own Amish bread starter if you have a little time and patience. It takes ten or twelve days to do it. I can get you the recipe if you'd like.

Last edited by alleycat; 10-26-2008 at 08:29 AM..
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Old 10-26-2008, 08:35 AM
 
Location: Franklin
3,861 posts, read 6,705,536 times
Reputation: 2820
Alleycat- I've heard the same thing. I never fully appreciated it until I left. There's nothing like fresh crab, avocado, sourdough and a Sonoma Valley chardonnay!

That, and as I always lament, DIM SUM!
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Old 10-26-2008, 10:10 AM
 
Location: Tennessee
1,334 posts, read 2,453,259 times
Reputation: 702
I found out the Povence Bakery & Cafe makes it's own Rustic Sourdough Bread. It's in Nashville. Here's the website: Provence Breads & Cafe
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Old 10-26-2008, 01:00 PM
 
Location: Franklin
3,861 posts, read 6,705,536 times
Reputation: 2820
Yep, thats the same one I mentioned. It's GOOD.
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Old 10-26-2008, 01:46 PM
 
Location: The land of erternal summer to Murfreesboro, TN
1,110 posts, read 1,864,496 times
Reputation: 402
Quote:
Originally Posted by alleycat View Post
My mother makes a type of sour dough bread. She used to make and sell it, but now she's mostly makes it for Christmas presents and for friends. Maybe you could find someone like her who bakes bread in their home. You might check with the closest gourmet cooking store (Rivergate?) and see if they know of anyone like that.

I have heard a theory that SF sour dough bread just can't be made outside of San Francisco. The theory is something like the unique climate conditions there or whatever. I don't know whether I believe it or not.

You could make your own Amish bread starter if you have a little time and patience. It takes ten or twelve days to do it. I can get you the recipe if you'd like.
Climatic conditions do effect baking. I notice when I bake here it is not the same as in FL. There is not enough humidity to get really nice bread. Even with steam I don't get the shine and crackle crust I want. The dough is always dry and I need to add more water depending on the days weather. We had a few really humid days this summer and I felt the difference in the dough rightaway. As for sour dough, good sour takes days to grow. You're right on that alleycat. It smells horrible too, but makes the best bread.
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Old 10-26-2008, 08:06 PM
 
Location: Northern California
377 posts, read 931,397 times
Reputation: 141
Waaaaaaaa Hooooo thanks now I have to get my wife to read everything ya'll typed.....
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