I have written about The Classic many times since we have begun our sourdough baking journey. It’s typically the gateway to all our breads and is the one I recommend people try first. The Classic was originally called The SF after our first home, San Francisco. Sourdough has certainly made a home in the City by the Bay. San Francisco is such a part of the sourdough world that one of the main strains of Lactobacillus found in a sourdough culture has been named Lactobacillus Sanfranciscensis.
In our search for more flavor we began to refine the recipe. We experimented with whole wheat and rye additions. As we honed in on the flavor, it was apparent that we were far from a traditional SF sourdough. It was clear we needed a new name. When developing the flavor profile, I was searching for what a classic sourdough should taste like. Naming the loaf The Classic seemed like a perfect fit. Light texture, medium crumb and a pleasant sourdough tang The Classic fits on any breakfast, lunch, or dinner table.