*  Exported from  MasterCook  *
                            B/M “SOUR” SOURDOUGH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Anna Ellis DTXT63A
    1 1/4   c            Sourdough starter
      1/2   c            Water
    3       c            Bread flour
    1       tb           Melted margarine
    2       tb           Sugar
    1 1/2   ts           Salt
    2       ts           Yeast
   This basic recipe was from Anna Ellis (DMSD70C). I
   substituted oil for the margarine and with some
   experimentation, came up with this technique: Put all
   ingredients in the B/M and set on the dough cycle.
   When the cycle is complete, leave the dough in the pan
   for 3 to 4 more hours. Remove dough and squeeze out
   gases. Cover with a damp towel and let it rest for 20
   or 30 minutes minutes. Sprinkle corn meal on a board
   and shape dough into two cylindrical loaves. Place
   loaves on a cornmeal covered baking sheet. Cover again
   with the damp towel and allow to rise for another two
   hours. At the end of two hours, refrigerate the dough,
   still covered, for at least 12 hours (the longer the
   better). Take dough out of the refer, sprinkle with
   water, and let it sit out for 4 hours. Sprinkle again
   with water then bake at 375 for 30 minutes or until
   brown and crusty.
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