|-posted by Gaye Levy DTXT63A|
|1 cup||Sourdough starter|
|2¼ cup||Bread flour|
DONNA G BM COOKBOOK III
This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.
If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.
For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.
the cycle, but I was wrong and ended up with some outside the crust.
Nonetheless, this baked up nice and golden with a great sourdough taste. It needs to really cool before you can lice it, because it's so airy. The crust is like tempura. A lovely bread. I know it's just white bread, but it has a great taste. BTW, I didn't use a newly fed starter. Had to be 4 days. Starter being what it is, it may never turn out this way again.
Random recipe of the day