Sourdough FAQ Recipes
Sourdough French Bread
# From: bell@pooh.cs.unc.edu (Andrew Bell)

Sourdough French Bread  (For Bread Machine)

2 cps bread flour
1/2 cp sourdough starter
3/4 cp warm water (between 85 and 95 degrees fahrenheight)
1 Tbs sugar
1 tsp salt
1 tsp butter, room temp. (I use vegetable oil)
1 tsp yeast  ***  Omit yeast if letting bread rest 4 to 6
    hours because then your sourdough starter should take over
    (I'd add a little bit just in case...)

Put ingredients into bread maker in order listed above.  Push
start in "french" bread mode and let it mix for 1 minute.  Push
cancel, let it "rest" 4 to 6 hours, then hit start again.  If
you start in the morning, the bread would be ready for dinner
(8 to 10 hours later).

I didn't let it "rest" and still had a mild sourdough bread.  But
to really get the stronger sourdough taste, it should be allowed
to rest for some time.

Enjoy!
Leslie Bell
bell@cs.unc.edu


From: hyler@jaana.ast.saic.com (Buffy Hyler)

Here's one that came across either the net or the breadmakers mailgroup
that I've used twice in the last few weeks and the results were excellent:

Sourdough French Bread

For Sponge:
1     c sourdough starter from refrigerator
2     c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more
than a cup of starter, stir it before taking the cup mentioned
above.

Mix the above in a bowl, stir, cover and let sit for 12 hours
in a reasonably warm area (75-85 degrees).  After 12 hours, mix
briefly, return 1 cup to the starter jar (for the refrigerator),
and dump the remaining into the bread machine.
(Should be about 3 cups worth).

Then add into machine:
2     t sugar
1 1/2 t salt
  1/2 t baking soda
2     c bread flour

Watch the initial mixing.  The mixture should form a ball.  If
it appears too wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

   Press start, DO NOT USE TURBO.
   Setting: French, Darkness control 2-4 PM


Variations:  add 1-2 tsp dill weed


My comments: I usually have to add 1/2 to 3/4 cup of the extra flour to get 
a nice smooth ball.  

Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California