*  Exported from  MasterCook  *
                            B/M “SOUR” SOURDOUGH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ellis DTXT63A
    1 1/4  cups          Sourdough starter
      1/2  cup           Water
    3      cups          Bread flour
    1      tablespoon    Margarine -- melted
    2      tablespoons   Sugar
    1 1/2  teaspoons     Salt
    2      teaspoons     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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