Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
303 Sourdough French Bread (For Bread Machine)
# From: bell@pooh.cs.unc.edu (Andrew Bell)
2 cps bread flour
1/2 cp sourdough starter
3/4 cp warm water (between 85 and 95 degrees fahrenheight)
1 Tbs sugar
1 tsp salt
1 tsp butter, room temp. (I use vegetable oil)
1 tsp yeast *** Omit yeast if letting bread rest 4 to 6
hours because then your sourdough starter should take over
(I'd add a little bit just in case...)
Put ingredients into bread maker in order listed above. Push
start in "french" bread mode and let it mix for 1 minute. Push
cancel, let it "rest" 4 to 6 hours, then hit start again. If
you start in the morning, the bread would be ready for dinner
(8 to 10 hours later).
I didn't let it "rest" and still had a mild sourdough bread. But
to really get the stronger sourdough taste, it should be allowed
to rest for some time.
Enjoy!
Leslie Bell
bell@cs.unc.edu
From: hyler@jaana.ast.saic.com (Buffy Hyler)
Here's one that came across either the net or the breadmakers mailgroup
that I've used twice in the last few weeks and the results were excellent:
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
My comments: I usually have to add 1/2 to 3/4 cup of the extra flour to get
a nice smooth ball.
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
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food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
