---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Sourest Sourdough
  Categories: Breads
       Yield: 1 servings
  
            -Gaye Levy ** DTXT63A               1 tb Olive oil
            -Revised on 9/17/92                 2 tb Sugar
   1 1/4 c  Sourdough starter                   1 ts Salt
     1/2 c  Water                               2 ts Yeast
       3 c  Bread flour                   
 
 ------------------------DIANA (:>)51ST STATEBUZZY BU------------------------
  
   Set starter out on counter and bring to room temperature. Feed as you
   normally do and allow to become foamy and active. This will take 8 to 12
   hours.
   
   Put all ingredients in the B/M and set on the dough cycle. When the cycle
   is complete, remove dough and squeeze out gases. Cover with a damp towel
   and let it rest for 20 or 30 minutes. (This rest period makes the dough
   more pliable.)
   
   Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
   Place loaves on a cornmeal covered baking sheet or in a special “baguette
   pan” that can be purchased at a kitchen store. Cover again with the damp
   towel and put in the refer for 12 to 24 hours.
   
   Take dough out of the refer, sprinkle with water, and let it sit out until
   the loaves are fully risen. (They will usually rise a little in the refer,
   too.)
   
   Spray again with water then bake at 375 for 30 minutes or until brown and
   crusty. If you want a really crusty bread, spray the loaf with water every
   five minutes while baking. This harder to describe than it is to do ... and
   the results are worth it!
   
   PLEASE NOTE: Depending on the temperature, humidity, and the whim of the
   starter, the bread will vary from batch to batch. Sometimes it is very sour
   and dense while other times it is mildly sour and fluffy inside. Each batch
   is unique...but it is always good. I found that using the special pan
   helped the baguettes keep their shape. The pan is well worth the fifteen
   bucks.
   
   You can also vary the flavor of the bread by using more or less sugar or by
   substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to
   use flat beer instead of water in either the recipe or when feeding the
   starter.  (Be sure to separate your starter into two batches first so that
   you do not contaminate the orignal pot.)
   
   Everytime I share this recipe, I get notes saying this is the beat
   sourdough ever!
          FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM
   
   TO:      PETER MELLO   (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R
   SOURDOUGH BREADS
  
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