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Sourdough bread tips?

post #1 of 3
Thread Starter 
I ordered a 250 year old sourdough started from King Arthur Flour company. I've tended it and fed it a few times exactly as described and it's frothy and lovely now 4 days later.

I followed instructions (I'm using a bread machine) and it was a huge flop. It barely rose at all. That recipe called for 1 c. sourdough starter, 3 c. bread flour, 2 tbs. butter, 1/2 c. milk, 2 tbs. honey, 2 tsp. salt, and a packet of yeast // Basic cycle - Dark crust.

Anyone bake sourdough bread? Should I ditch the bread machine method for this type of bread and just go handmade? Help!
post #2 of 3
I find that my sourdough bread takes much longer then what is used in a bread machine. I do mine in by hand and my last batch took about 48 hours to make. I let the dough rise for about 24 hours and the loaves proofed about 12 hours. The loaves were lovely. Sourdough is something I have been experimenting with a lot lately, just because I can.

And my lovely husband loves to eat all the end experiments!
post #3 of 3
Check out the sourdough thread for helpful tips and advice:

http://69.20.14.30/discussions/showthread.php?t=438763
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