Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| -----1 lb----- | |
| ¼ cup | Water |
| ⅔ cup | Sourdough culture |
| 1 tablespoon | Margarine or butter |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 2 cups | White bread flour |
| 1 teaspoon | Yeast |
| 1 tablespoon | Water or flour at a time, if needed ---1 1/2 lb----- |
| ⅓ cup | Water |
| ¾ cup | Sourdough culture |
| 1½ tablespoon | Margarine or butter |
| 1½ tablespoon | Sugar |
| ¾ teaspoon | Salt |
| 3 cups | White bread flour |
| 1½ teaspoon | Yeast |
| 1 tablespoon | Water or flour at a time, if needed ---2 lb----- |
| ½ cup | Water |
| 1 cup | Sourdough culture |
| 2 tablespoons | Margarine or butter |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 3½ cup | White bread flour |
| 2 teaspoons | Yeast |
| 1 tablespoon | Water or flour at a time, if needed |
Recipe by: Worldwide Sourdoughs From Your Bread Machine Recommended Cycle: Basic white, French From Worldwide Sourdoughs From Your Bread Machine by Donna Rathmell German and Ed Wood ISBN 1-55867-095-5