Sourdough french bread (use sourdough starters (basic) rcp)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sourdough Batter; \"Proofed\" |
| 1½ | tablespoon | Dry yeast |
| ½ | cup | Tepid water |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| 3 | cups | All-purpose flour |
Directions
Make the batter the night before. This is done by taking ¾ cups of the starter and adding ¾ cup flour and ½ cup warm water and letting it sit out overnight. What is not used the next morning, can be tossed back into the starter. To finish the job, just toss all of the ingredients into the machine and enjoy. (Note: I usually use the "french bread" setting on my Welbuilt, but I don't think it is critical.) >From: JOEL MOZER <MOZER%ATMO@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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