Updated  4-26-2002                                                                                                                 Reload or Refresh for Newest Page
AK Fish & Game's Recipe of the Month.....
*  Exported from  Master Cook
"Those hot griddlecakes the forty-niners forked from the frying pan before setting out to dig for gold were, no doubt, sourdough pancakes.  The hot biscuits so treasured by cowboys riding the dusty trail were most likely sourdough biscuits. The life sustaining bread baked by pioneer women in crude stone ovens was probably sourdough bread.  After the California gold rush, when the Klondike prospectors sailed from San Francisco to Alaska, they carried precious sourdough starter with them - and ever since sourdough bread has been associated with San Francisco.  And in Alaska, a prospector with a pot of sourdough strapped to his back was quickly nicknamed a "sourdough".

"As the population swelled westward during the last century, the practice of keeping a small amount of yesterday's dough alive to "start" tomorrow's bread was carried from one coast to the next, just as it had been carried from the Old World to the New.  Archaeologists claim that leavened bread was first developed around 4,000 B.C., when using starters must have been the only way to accomplish leavening.  Surely ancient bakers guarded their supplies zealously, just as thousands of years later prospectors would tuck the sourdough pot into their bedroll at night to keep it warm and safe.

"To this day, the distinctive flavor of so many European and Russian breads, as well as the famous San Francisco version of sourdough bread, is derived from the use of a sourdough starter.  A starter is simply a self perpetuating yeast mixture.  Traditionally it was made by mixing flour and water with a cooked potato or fruit such as wine grapes or ripe bananas.  Organisms in the flour and the germinating fruit attracted the wild yeast spores ubiquitous in an unpolluted environment, and a starter was easy to begin.  Today, this method is not always reliable owing to variables such as chlorinated water and pesticide treated flour, fruits and vegetables.

"We've developed an easy sourdough starter by combining unbleached all purpose flour, bakers active dry yeast, and water.  With minimal care, the starter can be maintained for years and stored in the refrigerator (see box).  Since yeast is a single cell fungus its metabolic activity causes fermentation.  As the yeast cells multiply and feed on the carbohydrates in the flour - which in turn give off carbon dioxide, alcohol and other compounds - the ongoing activity gives the sourdough starter its sour aroma and tart flavor.

"Keeping a pot of sourdough going in your refrigerator opens up all sorts of possibilities. Breads have an assertive tang and keep longer than other home baked breads.  Biscuits share the same distinctive flavor and are moist and fluffy.  Sourdough pancakes have a delicate texture and a subtle flavor that your family will clamor for on Sunday mornings.  We're sure that once you begin baking with sourdough, you will become a convert for life.

Using and maintaining a sourdough starter is a cyclical process; you must always replace what you remove from the crock.  If well maintained, a sourdough culture will last a lifetime.  Each time you take a portion of the starter for a recipe, replace that amount with equal quantities of water and flour.  For example, if you remove 1 cup of starter to make Sourdough Country Bread, you must replace it with 1 cup of lukewarm water (100F) and 1 cup of unbleached all purpose flour.  Whisk these ingredients into the starter until blended but not completely smooth.  Any remaining lumps will dissolve as the mixture ferments.  Cover and leave the starter at room temperature for at least 12 hours or overnight.  The starter is now ready to be used again, or can be refrigerated.

Use a 2 quart non-metal crock or bowl to store the starter.  This way, the replenishing starter ingredients can be mixed directly in the storage container.

Maintain the starter by stirring it at least once a week.  This invigorates the yeast and expels some of the alcohol.  If you do not use the starter every two weeks or so, refresh it by removing 1 cup of the starter (give it to a friend or discard it), and adding 1 cup of unbleached all purpose flour and 1 cup of lukewarm (100F) water. Whisk until blended.  Cover and leave at room temperature 12 hours or overnight before returning it to the refrigerator.

If you plan to be away or know you will not use the starter frequently, freeze it in a sterilized, air-tight freezer container. Thaw the starter two days before you plan on baking with it, transferring it to a 2 quart non-metal storage container.  Refresh the starter with 1 cup each of water and flour.  Cover and leave at room temperature for 12 hours or overnight before using.  It's a good idea to freeze the starter in two containers; you can keep the second one frozen indefinitely to serve as a backup should anything happen to the thawed starter."

Recipe via Meal Master

Combine 2 cups white flour, 2 cups warm water (85F to 90F) and the dry culture in a warm bowl. Use a wooden or plastic spoon to stir the mixture until smooth. Cover the container with plastic wrap and place in a warm, draft free area (80F-85F) for 36-48 hours: your starter should be slightly bubbly and give off a delicious sour, yeasty aroma. Its consistency will be that of light pancake batter. Cover the sourdough container and put it to rest in the refrigerator.

    1. Sourdough batter is a basic ingredient in all sourdough recipes. It must be made approximately 8-12 hours before use.  To make the batter:
    2. Remove your sourdough starter from your refrigerator and allow to reach room temperature
    3. Measure out 1 1/2 cups starter into a warm 2 quart bowl. Return the remaining starter to the refrigerator
    4. Add 1 1/2 cups of flour and approximately 1 cup of warm water (85F) and mix well. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter. Cover the bowl lightly to prevent drying (I use plastic wrap) and let the sourdough batter proof for 8-12 hours at 85F-90F (I do this overnight and set the bowl in the kitchen sink just in CASE it gets over enthusiastic and comes "over the top"!) When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent sour odor.
    5. After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate.

I prefer the batter method to just letting the entire pot of sourdough come to life each time 
since I think it yields a more sour taste and it always leaves you a bit of the "mother" safely tucked away in the fridge in case of accidents! 
Adapted from a Goldrush Sourdough leaflet.  Formatted by Linda Caldwell

    From: The Meades  Date: Fri, 24 Nov 1995
          1       package        Yeast
          1       tablespoon    Vinegar
          2 1/4 cups             Warm water
          1       teaspoon       Salt
          2       tablespoons   Sugar
          2       cups             Bread flour

Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt, all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.  Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.  I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

*  Exported from  Master Cook  *
       1       c            Yogurt
       1       c            Milk skim, reg or buttermilk
       1       c            Flour

Mix the milk and yogurt together in a glass, pottery or plastic container.  (NOT metal) Keep a lid on it, but don't seal it. (sealed starters have been known to explode!)  Put this where the temperature will be 80-90F for about 24 hours.  Then add the flour and put it back in the warm place for 3-5 days. Stir it daily.  It will bubble and have the odor of fermentation. It's ready to use.

A starter is a live thing and must be fed.  When you use it you should replace what you used.  The amount you should replace will vary according to need. If you use your starter often or you know you are going to have a heavy demand soon, then you can put several cups of milk and flour (equal measures) in it.  Generally though you should put in either 1/2 C to 1 C of both flour and milk.  I prefer to use buttermilk, as it gives the starter a much stronger sour taste.  If you are not going to use the starter for awhile, place it in the refrigerator. It needs to be fed once a week, just a few spoons flour or milk. If you forget and leave it in there for a long time without food, don't just throw it out. Try first to bring it back by adding 1/2c of flour and milk and leave out for a day or so.  It is remarkable how these things come back.

*  Exported from  Master Cook  *
           2       c            Water
           2       c            Flour
           1       pkg         Yeast

Starter:  Combine the three ingredients and let sit over night in a warm place.

Use of Starter:  Each time you use the starter, pour off 1/2 cup or more to use in you next baking effort.  Do not keep starter in a metal container. A glass or pottery container works best.  The starter will usually
keep for several months in the refrigerator but frequent use will renew the starter and keep it fresh.  Never add anything to your starter except plain flour and warm water.  Set starter the night before use by adding flour and water (2 cups each).  Remove your fresh cup of starter and use the bubbly batter in the bread recipe.


           4       c            Flour
           1       t            Salt
           2       tb          Sugar
           2       tb          Grease

Bread:  Sift the dry ingredients into a bowl.  Pour in sponge and mix (also grease).  Knead the dough for ten minutes, then allow to rise for three to four hours.  Dissolve 1/4 teaspoon baking soda in 1 Tb. water then knead into dough.  Allow to rise again.  Shape into loaves and bake at 375 degrees F. for 45 minutes.

 *  Exported from  Master Cook  *
Stephen Ceideburg,   The Chef or Starter (Based by Thorne on the method of Lionel Poilane)
 Yield:  One crusty loaf
  1. Pour one half cup of (un-chlorinated) water into a bowl. Work in enough flour to make a "moist but cohering dough." Practice will make this stage obvious: when the soupy slurry turns to a solid, putty like mass that can be massaged (kneaded) into a small, elastic ball. Please note that no commercial yeast has been added. This starter will ferment, if it does ferment, because of the presence, either in the ambient air or in the flour, of naturally occurring yeasts and symbiotic bacteria.
  2. Put the starter in a small bowl. Cover with a damp dish towel secured by a rubber band. Leave on a shelf in a draft free kitchen for three days, re-moistening the towel as needed (and when possible: clearly, the atmosphere in your kitchen may dry out the towel so rapidly that only round the clock surveillance will really keep the towel continually moist. Eternal vigilance is impossible, but do your best. Also please note that no kitchen temperature is specified, since you will probably have to work with what you've got.  Unheated kitchens in severe winter weather are obviously not the ideal, but the normal range of temperature in a modern home should work in something like the times specified here and below).
  3. The starter is activated when it looks and smells active.  Fermentation produces a noticeable expansion in its size and a slightly "tangy" odor. It can then be used or refrigerated for several days.
The Levain, or Sponge: 8 ounce starter, 2 1/2 cups flour,

Put the starter in a bowl with 1 1/4 cups cold water (cold to slow the fermentation, on the theory that a long rising at this point improves flavor and. be cause it relaxes the gluten, makes the job of working in the water easier). Work until the starter has completely dissolved. (Thorne uses his hands: an electric hand beater is it much more efficient. Just add a little water at a time.) Stir in the flour and the salt to make a loose mass. With floured hands move it to a clean bowl. Cover with a damp towel and a piece of plastic wrap. Secure with a rubber band and leave to ripen overnight in a cool place.       (Thorne specifies 60 degrees)

The Loaf:  1 sponge, Flour, Cornmeal
  1. Put the sponge on a well floured surface. Begin to work in the new flour. The idea is to knead in as much flour as the sponge will "take" until it turns into silken, non sticky dough that is a pleasure to work. No amount of flour is specified. The limiting factor is the 1 1/4 cups of water added at the sponge stage. This kneading stage takes 12 to 15 minutes, during which the movement activates the elasticity of the gluten and traps air in the dough so that the yeast can do its work.
  2. Dust the dough with flour, put it in a large, lightly oiled bowl, cover with a damp towel and let rise to double in bulk. This is a fairly fast rise and needs a warm environment, around 80 degrees, for one to three hours, usually about two.
  3. Flour your hands and gently rework the dough to break up air bubbles. Pinch off an egg shaped piece of the dough and reserve as the starter for subsequent adventures. Line a colander with a generously floured towel, and secure it around the colander's-   perimeter with a rubber band. Set the dough on the towel and let rise almost as far as it did on the first rise.
  4. Preheat the oven to 450 degrees. Heat the base of the bread cloche.
  5. When the dough is ready, sprinkle the cloche base liberally- ally with corn meal. Then, grasping the towel, pick up the loaf, and roll it gently onto the cloche base so that the round part faces up. Slash the surface in three places with a sharp knife or single edged razor blade. Place in oven, cover with cloche top, and bake for 15 minutes.
  6. Reduce heat to 400 degrees and bake another 20 minutes. Then remove the cloche top to brown the crust for about 10 minutes. The loaf is done if it sounds hollow when tapped on the bottom. After it cools, store in a closed paper bag.
Raymond Sokolov writing in "Natural History", 4/93.
  (Abstracted from Outlaw Cook, by John Thorne, Farrar, Straus & Giroux, 1992)
Posted by Stephen Ceideburg
               1 pkg       Dry yeast
               2 c           Warm water
               2 c           Flour or enough to thicken
               2 Tb.        Sugar
  1. Empty yeast into mixing bowl and stir in warm water until dissolved. Add flour and stir until well blended. Cover with plastic wrap and allow to stand at room temperature (or in oven out of drafts) for at least 48 hours, or until hooch (clear liquid) forms on top.
  2. Store in refrigerator or freezer in a jar with a loose fitting lid (I like to use a plastic wrap with a rubber band). Renew monthly by adding alternately 1 cup of water or 1 cup of milk, and 1 cup of flour.  2 Tbls. of sugar should be added monthly to aid in the fermentation.  If not kept in freezer, you should use it at least once a month.  I write the date on the plastic, to remind me.
  3. Always save at least half of a cup of the fermented mixture to use as on-going starter. If recipe calls for 3 cups of starter, add 3 cups of water (or milk every other month) and three cups of flour. Allow to stand until clear liquid forms on top. Save 1/2 cup for future use and use the extra 3 cups in the recipe.
Theresa B. by way of South Shore B&B
The Night Before:

Bring out 1/2 cup of starter and allow to it to come to room temperature, before adding 2 Tbls. of Sugar, 2 cups Warm Water, and about 2 cups Flour (enough until the consistency is like thick cream or slightly thicker for waffles).  Mix well in glass or plastic bowl with a wooden or plastic spoon.  Metal will kill the starter.  Cover and set out at room temperature over night. Be sure to cover any sourdough you leave out to work overnight.

The Next Morning:

Uncover and make sure it is bubbly and this lets you know that the yeast is working and alive.  Remove one half cup of batter and set aside in your refrigerator for your starter.  It may be kept for one month in the refrigerator before being renewed or frozen to keep longer.

Add 2 eggs, 1 tps. salt, 3 Tbls. Oil, and 1 tsp. baking soda.  Mix well, allowing it at least 5 minutes to rise, usually I am heating up the griddle while waiting.  These pancakes will be thinner than ordinary ones.

Note:  You can add water to thin, but not flour to thicken - so it is better to mix a thicker sponge/batter the night before and thin it to the desired consistency.  Warm water means no hotter than you can stick your finger in for 20 seconds or it will kill the yeast in the sourdough.

For Larger Amounts:  Use 1 Tbl. of sugar for each cup of warm water.

My daughter got this recipe and some starter from the South Shore B&B in Wasilla, Alaska, when her family stayed there and had delicious waffles for breakfast.

Judy Vocelka
               1 1/2   c            Whole wheat flour
               1         t            Active dry yeast
               1 1/2   c            Lukewarm water

In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.

*  Exported from  Master Cook  *   Judy Vocelka
               1       c            Low fat milk
               2       tb          Natural plain yogurt
               1       c            White flour

Heat milk to 100F on thermometer. Remove from heat and stir in yogurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yogurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.

Recipe via Meal Master
         1/2 tb     Active dry yeast
         1 c         White flour
         1 ts        Sugar
         Lg baking potato peeled, cube

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desirable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.

*  Exported from  Master Cook  *
           1        lg           Baking potato peeled, cubed
           1       c            White flour
           1/2    tb           Active dry yeast
           1       t             Sugar

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast, and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desirable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.

*  Exported from  Master Cook  *    JUDY GARNETT

           1       pkg       Active dry yeast
           1       c          Warm water
           3/4    c           Sugar
           3       tb          Instant potatoes


          3/4    c           Sugar
          1       c           Warm water
          3       tb          Inst. potato -- heaping

Dissolve yeast in water, add sugar & potatoes. Stir until dissolved.  Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed mixture. After mixing in feed mixture, let starter stand at room temperature all day or night (8-12 hrs). Cover with a paper towel or cloth. It will not rise, only bubble. Take out one cup to use in making bread & return rest to refrigerator. Keep in refrigerator 3-5 days and feed again.  If not making bread, after feeding, give or throw away 1 cup. It must be fed every 3-5 days to increase bulk.

 Recipe via Meal Master
              1 pkg  Dry yeast                           3 c  Water, tepid  (80-degree)
              3 1/2 c  Flour, rye medium        1  Onion, small, peeled and halved

The 4 cup batch of starter made by this recipe is enough to bake any of the rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter... which should be done every 2 weeks or so.. add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use.  Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it. Thaw, then feed the starter and let it ferment at room temperature before use.  Makes about 4 cups.

  1. Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours.
  2. Remove the onion.  Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.)
TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight.
*  Exported from  Master Cook  *
   1  Beer -- flat
   1 1/4  cups Flour

Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to
separate into creamy thick bottom and thin liquid top is ready to use in any
sourdough recipe.

 *  Exported from  Master Cook  *  From: gaye levy
You will find that your sourdough breads will have more "tang" and will rise higher in the BM if you follow this procedure:

* Remove a cup )or more) of your starter from the fridge and bring to room temp.

*  Feed with 1 cup flour and 1 cup (or slightly less) water.

* Let the starter do its thing. It will become bubbly and foamy. Watch for its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75 to 85 degrees).  If it cold out, leave it in the oven with the light turned on!

* Make your bread during the peak.  While the starter is VERY active.

* Dump the unused starter back into the mother pot. Following this method, you can even make sourdough in the b/m without yeast. Really!

*Variation: Separate your starter into two batches. Create a "beer" starter with one batch. You will feed this pot with flat beer and flour instead of water and flour. A very unique and delicious taste! * To create your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid Reduce flour by 1/4 to 1/2 cup

*  Exported from  Master Cook  *
           1          cup               Sourdough starter
         1 1/3    cups             Warm water
         1          tablespoon     Salt
         1          tablespoon     Sugar
         1          teaspoon        Baking soda -- Cornmeal to sprinkle
         5 to 6 c all purpose flour or -- a combination of and whole -- wheat flours

Pour 1 c of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.

After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar and baking soda into 2 c of flour. Mix this into sponge with large spoon. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes. Add flour as needed to make a fairly stiff dough.  Give the dough a rest and clean the bowl. Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top. Cover and let rise for 2 to 4 hours.  If you want, you can skip the second rise in the bowl and proceed directly to the next step.
Knock down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so.  Toward the end of the rising period, preheat your oven to 450F and begin heating a kettle of water on your stove. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water.  Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes. 6/29/93 From The Cookie Lady's Files
*  Exported from  Master Cook  *
          1 1/2   ts           Dry yeast
           1/4    c             Lukewarm (90 F to 105 F)
           6       tb           Basic sourdough starter, -room temperature
           3       tb           Instant nonfat dry milk
           3/4    c             Lukewarm water (90 F to 105 F)
           1 1/2 c             Stone ground wheat flour
           1/2    c            All purpose flour
           2       tb           Wheat germ
           2       tb           Molasses
           2       tb           Polyunsaturated margarine
           1 1/2 ts            Salt
           1/2    ts            Baking soda
           1 1/4 c             To 1 3/4 all purpose flour

For sponge:  dissolve yeast in 1/4 cup lukewarm water in large bowl and let stand 5 minutes to proof.  Add starter, dry milk and remaining warm water and blend well.  Add wheat flour, all purpose flour and wheat germ and beat 4 to 5 minutes.  Cover with plastic and let stand in warm draft free area until doubled in volume, about 1 hour.

Add molasses, margarine, salt, baking soda and 1 1/4 cups all purpose flour and beat until dough is stiff, adding remaining 1/2 cup all purpose flour as necessary.  Turn dough out onto very lightly floured surface and knead 10 to 15 minutes.  Transfer to bowl. Cover and let stand in warm draft free area until doubled, about 1 1/2 hours. Grease 9x5 inch loaf pan.  Punch dough down and shape into loaf. Transfer to pan.  Cover and let stand in warm draft free area about 45 minutes.

Preheat oven to 375 F.  Bake until loaf is nicely browned, about 35 minutes.  Bon Appetite

 Recipe by: KKPD13B   Linda in Birmingham
Linda Caldwell, As many of you know, I'm excited about using Donna German's new book WORLDWIDE SOURDOUGHS FROM YOUR BREAD MACHINE. the information in this book is of interest to "by hand" bakers, too. Here's an example! "If the culture has not been used in a month or so, it may require 1 or 2 feedings prior to using to bring it back up to its fast rising capacity. The more often the culture is used, the faster it is, and the better it will rise.
  1. Remove the culture from the refrigerator.
  2. Divide the culture in half, placing each half in its own 1 quart wide mouth jar or plastic container.
  3. Add 1/2 C warm (95f to 100f) water and 1/2 C white bread flour to each of the cultures.
  4. Place lid on jars but do not fasten tightly.
  5. Place jars in proofing box at 85f. Leave jars in proofing    box until foamy bubbles appear. This may take a few hours or from one to several days depending on how long the culture was dormant. I'll put information on making a "proofing box" under its own later. My starter's out on the kitchen counter and has just been fed. Since it wasn't used for almost a month while I was away it may take a while to get it ready to use. If it foams up soon, I'll make a loaf today without the commercial yeast. It DOES take a while but is very good.
More Sourdough Recipes on our Page 2
Flaxseed Bread on our Page 3
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