Quoted message said:From: Kellie Holland <[email hidden]>
I want to make sourdough bread in a bread machine. I need complete
directions including how to get a starter since I don.t have one.
Thanks.
This is from the only ABM cookbook you'll ever need (though the authors
have
a helpful hints book that is a great addition);
"Bread Machine Magic" by Rehberg/Conway.
There is no starter recipe included with this one; but, you'll find one
that
suits your tolerance for effort in the rec.food.sourdough newsgroup, which
can also be seen at http://groups-beta.google.com/group/rec.food.sourdough
I suggest looking at the FAQ for a simple starter, buy a starter from King
Arthur Flour, or get some of the free Carl's starter (follow the link
above
and you'll find it),
* Exported from MasterCook *
San Francisco Sourdough French Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5/8 cup water -- (for welbilt/dak no
water needed)
1 cup sourdough starter
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons red star yeast -- (except for
machines -- use 4 ts)
cornmeal -- (optional)
Recipe for 1.5 lb loaf.
For a mild sourdough: Place all ingredients except cornmeal in pan,
select
Dough setting and press Start.
For the sourest sourdough: In a medium bowl, combine the water, starter
(room temp), and half of the flour. Cover and let stand in a warm place
until very sour and bubbly, from 24 to 48 hours. Then combine mixture
with
the rest of the ingredients except cornmeal in pan. Select Dough setting
and press Start. When dough has risen long enough the machine will beep.
Turn off bread machine, remove bread pan and turn out dough on floured
countertop or cutting board. Shape dough into one 12" oblong loaf or one
large round loaf or two 18" thin baguettes or eight french rolls.
Place loaf (loaves) on a baking sheet that is well greased or sprinkled
with cornmeal. With a sharp knife or razor blade, slash the rolls or
baguettes straight down the center about 1/2" deep. On the oblong loaf,
make 3 diagonal slashes. On the round loaf, slash and X or # on top. Let
rise in warm oven 30-45 minutes until doubled. (Hint: to warm oven
slightly, turn oven on Warm for 2 minutes, then turn it off, and place
covered dough in oven to rise. Remove pan from oven to preheat it)
Preheat
oven to 400F. With a plant mister, mist each loaf with water (or brush
with
water). Bake 25 to 30 minutes until golden brown, misting with water
twice
more at 5-minute intervals. Remove from oven, cool on wire racks. To
preserve crisp crust, do not store in plastic wrap or bags. Bread can be
loosely covered or left out for up to 2 days before it dries out
completely.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1524 Calories; 7g Fat (4.3%
calories
from fat); 52g Protein; 305g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 2148mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean
Meat;
1/2 Other Carbohydrates.
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