Bread Machine Crusty Sourdough Bread

<font color="purple"><font size="3">Bread Machine Crusty Sourdough Bread





Makes 1 loaf (1 1/2 pounds), 12 slices



1 cup Sourdough Starter (See Below)

1/2 cup water

3 cups bread flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon bread machine or quick active dry yeast



1. Make Sourdough Starter at least 1 week before making bread. Stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).

2. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

3. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.



Did You Know... Sourdough starter was the only leavening pioneers had to make breads, biscuits and pancakes. Each evening, starter was removed from the crock and set &quot;to work&quot; for the next day's bread. A little of the &quot;sourdough&quot; was returned to the crock the next day to ferment and be ready for the next time.



Sourdough Starter

1 1/2 teaspoons bread machine or quick active dry yeast

4 cups lukewarm water (105°F to 115°F)

3 cups all-purpose flour or bread flour

4 teaspoons sugar



1. Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl with tight-fitting lid. Refrigerate until ready to use. Care of Sourdough Starter: Use Sourdough Starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. </font></font>