Bread Machine Sourdough Bread
by Tony van Roon

Makes 1 (1-pound) loaf
3/4 cup plus 3 tablespoons warm water
1 tablespoon vegetable or olive oil (plain or flavored)
1 teaspoon salt
2 1/2 cup bread flour
1 combo packet Fleishmann's yeast with 
  ready-to-use Sourdough Starter -- San Francisco style
Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding sourdough starter with the yeast. Adjust dough consistency -- see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white or French bread cycle; medium/normal color setting.

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.

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