Bm Sour Sourdough
Serving Size : 1
Ingredients for prepare Bm Sour Sourdough
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
recipe Bm Sour Sourdough
This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
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margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and
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set on the dough cycle. When the cycle is complete, leave the dough in the pan
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for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let
Bm Sour Sourdough
it rest for 20 or 30 minutes. Sprinkle corn meal on a board and shape dough
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into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow
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to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for
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at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and
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let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30
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minutes or until brown and crusty.
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