Sourest sourdough
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Sourest sourdough
  Sourdough    Breadmaker  
Last updated 6/12/2012 1:23:44 AM. Recipe ID 56967. Report a problem with this recipe.
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      Title: Sourest sourdough
 Categories: Breadmaker
      Yield: 1 Servings
           -Gaye Levy ** DTXT63A
           -Revised on 9/17/92
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Olive oil
      2 tb Sugar
      1 ts Salt
      2 ts Yeast
  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! 05/31 08:59 pm LORELI Loafing and Laughing in Ocala,

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Recipe ID 56967 (Apr 03, 2005)

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