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Post Info TOPIC: Basic Sourdough Bread

Smart Blonde Administrator

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Basic Sourdough Bread

Basic Sourdough Bread

by Tony van Roon

1 pound loaf Ingredients 1 1/2 pound loaf
3/4 cup Sourdough Starter 1 1/4 cup
1/4 cup water 1/3 cup
1 tablespoon butter or margarine 1 tablespoon
3/4 teaspoon salt 1 teaspoon
2 cups bread flour 3 cups
1/3 cup cornmeal 1/2 cup
2 teaspoons sugar 1 tablespoon
1 1/2 teaspoons bread machine yeast 2 teaspoons
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture content. If dough is too dry of stiff or too soft or slack. Adjust dough consistency -- see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Time-bake feature can be used.

Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, add additional bread flour, 1 teaspoon at a time.

Sourdough Bread Baking Tips:
-The sourdough starter should be the consistency of thin pancake batter; if necessary add enough water to get the desired consistency before measuring.
-To assure accuracy, measure the starter while it's chilled, then let it come to room temperature before using it. It will start to rise.
-Before trying the timed baked feature, make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency.

-- Edited by Cassi at 08:51, 2005-10-17

Come visit our sister site Alfabet Soup for fellowship and fun!

Smart Blonde Administrator

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Posts: 1153

Here's the link to this recipe ... Basic Sourdough Bread

That may be easier to read.

Come visit our sister site Alfabet Soup for fellowship and fun!
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