This Sourdough Loaf is made in the tradition of the old-style San Francisco breads. In place of commercial yeast, it is made with a live fermented culture of flour and water (sourdough starter), which acts as a natural leavening agent.
As a result, this bread requires extra time, which also helps to uncover a flavor more complex and distinct than other breads. Once baked, it has a crackling, crisp crust, a wonderful sourdough tang, and a chewy texture that pairs well with just about anything. For this loaf, sesame, poppy, and fennel seeds are added on top.