Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
302 Sourdough French Bread
# From: BOYAR001@dukemc.mc.duke.edu
Sourdough French Bread
For Sponge:
1 c sourdough starter from refrigerator
2 c warm water
2 1/2 c bread flour
If the starter jar (from the refrigerator) contains more than a cup of
starter, stir it before taking the cup mentioned above.
Mix the above in a bowl, stir, cover and let sit for 12 hours in a reasonably
warm area (75-85 degrees). After 12 hours, mix briefly, return 1 cup
to the starter jar (for the refrigerator), and dump the remaining into the
bread machine. (Should be about 3 cups worth).
Then add into machine:
2 t sugar
1 1/2 t salt
1/2 t baking soda
2 c bread flour
Watch the initial mixing. The mixture should form a ball. If it appears too
wet, add more flour (up to another cup).
DAK Bread Machine specific controls:
Press start, DO NOT USE TURBO.
Setting: French, Darkness control 2-4 PM
Variations: add 1-2 tsp dill weed
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Tags
food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
