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+### San Francisco Style Sourdough -- _ JMonkey_
+
+I don't make white breads very often, but I make this one every so
+often to satisfy the occasional, overpowering hankering. If you like,
+you can substitute whole wheat flour for up to half of the white
+flour, or you can simply use a whole wheat starter. You’ll probably
+want to increase the water, though by 1 to 3 Tbs.
+
+**Formula**
+
+* White flour: 100%
+* Salt: 2%
+* Water: 72%
+* 30% of the flour is in the starter. (I’ll give two recipes, one for
+  starter at 100% hydration and another at 60% hydration)
+
+**Ingredients**
+
+* White flour: 350 grams or about 3 cups
+* Salt: 10 grams or 1.25 tsp
+* Water:
+
+* Using a wet starter: 210 grams or 1 cup -1 Tbs
+* Using a stiff starter: 270 grams or 1 cup +3 Tbs
+
+**Starter: Two options**
+
+* Wet starter (100% hydration) 300 grams or 1 ¼ cup
+* Stiff starter (60% hydration) 240 grams or 1 cup
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Finally
+add the flour and mix until all is hydrated.
+
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it'll take about 3 to 4 hours for the first rise
+at room temperature.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes for San
+Francisco-style sourdoughs.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding -- many people think
+loaves that have been retarded taste better. You can simply cover the
+shaped dough and place it in the fridge or, if you’re lucky and the
+overnight temperature will be between 45 and 55, you can simply place
+it outside, in which case the bread will probably be ready to bake
+when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for
+3-4 hours to complete its rise.
+
+If you don't want to bother with retarding, you can let it rise for
+another 2 to 3 hours at room temperature. You can also speed things up
+(and increase sourness) by placing the dough on an upturned bowl in
+the bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 35-40 minutes.