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SOURDOUGH FRENCH BREAD

1/2 tb yeast
2 1/4 c bread flour
1 c sourdough starter, room temperature
1 tb sugar
1 t salt
1/2 c water

Put all ingredients except the water into the machine. Set it for
french bread and start it. Slowly drizzle the water into the machine
while it is running. Stop adding water when the dough forms a rough
ball that cleans the sides of the pan. There should be no wet slime
under the paddle. Let it knead for a while. The dough should get
smooth and satiny. Touch the dough ball. It's okay if it barely
sticks to your finger and feels tacky, but you finger should come
away clean.

This dough, not having any fat or oil is always just a hair stickier
than normal white bread. It should not feel too dry. If it is dry,
add a few drops of water.

Mist the dough lightly with water to give it a crispier crust.

Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour.
Add 1 tsp caraway seed.

Feed the starter and let it stand at room temperature at least 4
hours before starting the bread. Store starter in the fridge when
not in daily use.

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