Yield: 24 servings
|2¼ cup||Flour, bread|
|2 cups||Sourdough starter|
ADD TO STARTER
POUR INTO BREADMAKER
The starter can be any starter that has been fed with equal amounts of flour and liquid, as long as you are not "pouring off" the clear residue that rises to the top before you stir it.
Several hours before starting the bread, remove starter from refrigerator and add flour and water. Stir well and allow to sit.
Milk or potato water may be substituted for the water.
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
In hot humid weather, use ¼ c less starter.
Tested in DAK R2D2. Sylvia's comment: top falls occasionally, otherwise great!
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005