Basic Sourdough Bread
by Tony van Roon

1 pound loaf                   Ingredients                      1 1/2 pound loaf
3/4 cup                        Sourdough Starter                1 1/4 cup
1/4 cup                        water                            1/3 cup
1 tablespoon                   butter or margarine              1 tablespoon
3/4 teaspoon                   salt                             1 teaspoon
2 cups                         bread flour                      3 cups
1/3 cup                        cornmeal                         1/2 cup
2 teaspoons                    sugar                            1 tablespoon
1 1/2 teaspoons                bread machine yeast              2 teaspoons
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture content. If dough is too dry of stiff or too soft or slack. Adjust dough consistency -- see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Time-bake feature can be used.

Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, add additional bread flour, 1 teaspoon at a time.

Sourdough Bread Baking Tips:
-The sourdough starter should be the consistency of thin pancake batter; if necessary add enough water to get the desired consistency before measuring.
-To assure accuracy, measure the starter while it's chilled, then let it come to room temperature before using it. It will start to rise.
-Before trying the timed baked feature, make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency.

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