Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | White flour |
¼ cup | Gluten |
12 ounces | Sourdough starter |
¼ cup | Warm water |
½ cup | Beer; flat |
1 tablespoon | Olive oil; optional |
½ tablespoon | Salt |
1 tablespoon | Sugar |
½ tablespoon | Yeast |
\N \N | LOTS of fresh rosemary--at least 3 |
\N \N | Tablespoons |
Make dough in machine. Rise outside the machine in a warm place (see ÒHow to Make a Proofing Box). Bake at 375 for about 35 minutes. I brush the top of the crust with water to make the crust brown nicely.
>From: benford@... (Susan Benford) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe NOTES : I found and modified a good recipe for sourdough bread. ** The key for me is to use the machine to make the dough, and to rise and bake the stuff OUTSIDE of the machine, which I call the Invention Exchange with a nod to Mystery Science Theater 3000.
It's a proofing box fashioned from a sytrofoam cooler.[Susan]