Posted this in mid-Atlantic because our best so far has been in Rehoboth, but realized there's more activity on this board and we'd prefer to find a Chester County source . . .
We've been searching for years for anything that approximates San Francisco sourdough bread in our area (southern Chester County, PA).
For a while we found loaves that actually had the sourdough tang -- oddly enough, at the Safeway in Rehoboth Beach, Delaware. (Note that no other Safeway we tried in N. Wilmington, West Chester, Dover, etc., had the same dough, so the taste was completely different. And nowhere near as good.)
But now the Rehoboth Safeway has changed sources, apparently, and their "sourdough" is just awful.
A friend who grew up in SF, and now lives in N. Wilmington, says there's something about the air out there, and we'll never find anything remotely like good sourdough here. Frankly, we'll settle for "remotely" at this point. Anyone know of a local source of decent sourdough?
Failing that, anyone have a favorite place to order sourdough from the West Coast, with the ultimate cost less than about $9 a loaf? We want it for toast and sandwiches.
Years ago while driving around the country I was walking around SF in the cool misty morning and happened to pass a Boudin bakery shop. I got a good cup of coffee and a sourdough roll right out of the oven. I got it simply buttered and sat on a bench for one of the most memorable breakfasts I ever had.
Possibly affiliated with the gold rushes (might have been Burt Wolf or Alton Brown talked about once?), tangy sourdough is also common in Alaska and the Yukon and I looked forward to it every morning when I visited up there.
"In the city" is not an option, but thanks anyway. I bought a loaf at Whole Foods the first week they opened, but it was seriously not-good sourdough. Same with Wegman's in Downingtown. But things change so maybe I should try again.
We tried Fresh Market in the early days, will have to try again. I think I've asked at Pannini, but can't remember for sure so will re-visit.
FriedClamFanatic -- Though the last thing I need on my counter is a bread machine, I may have to resort to that. Where did you get your starter? And you have a recipe you're happy with?
re: Red Oakley
I'm with FriedClamFanatic -- make my own, and it's really the best I can get around here! I haven't tried Metropolitan or Four Worlds per barryg - will have to check those out. But the only purchased loaf I've liked locally, so far, was found at Kimberton Whole Foods in Downingtown, but it has been at least 6 months since I got it there - have no idea if they still carry. It was naturally leavened (for me, critical to flavor) and the one and only loaf I tried had a respectable tang, though being bagged you lose the crust quality. It was from Sweetwater Bakery: http://www.camphillkimberton.org/bake...
I just happened upon a Wilmington based bakery online yesterday, Black Lab Breads, and thus haven't tried it yet, but I'm curious if anyone has insights on it:
All that said, Red Oakley, no bulky bread machine is necessary to make your own! I keep it incredibly simple with a no knead version and it bakes up nice and crusty in a dutch oven (I use a Lodge combo cooker). My starter originated from a more experienced baker I met while living on the West Coast. Most sourdough bakers don't mind sharing! And the baking becomes an easy routine once you commit.
I've gleaned info from various sources along the way and adapted, but the basic recipe/technique I use is this (the length makes it look more complex than it is!):
By the way, I think you also received direction to Big Sky on your alternate post. I've tried their sourdough, and I suspect you won't be happy with it either.
Good luck! Would be happy to share more details with you if you decide to try your own.
I just bought a loaf of "SF Sourdough" from Whole Foods. It's a nice loaf of bread, crusty, chewy. But, it lacks that sourdough tang you're looking for.
A month, a year, hey . . . what's 12 months among ChowHound neighbors.?
In the interim I've found starter, made my own, bought a bread machine. Still searching for the loaf of our memories.
This is not the first Big Sky recommendation we've had. I really need to get down there or make it a point to get to one of the local weekly markets.
Thanks for the reminder. Of Big Sky but also of "nice weather months."
re: Red Oakley
My fave bread in area these days is the loaf at High Street connected to Fork in Philadelphia. The baker is from Sullivan Street in Manhattan and for me it rocks. May not be sour enough for you but it's crust will take a cap out of your teeth.
It is similar to the Filone in NY, but smaller and same price @9
I just got back from 6 days in SF. I don't think anything here compares to even mediocre sourdough there.