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SOURDOUGH PEASANT BREAD

1 1/8 c sourdough starter
1/2 c water
1 1/4 ts sugar
3/4 ts salt
2 1/4 c bread flour
1 1/2 ts yeast

This is for the medium sized loaf which, depending on how active
my starter is at the moment, will rise to the top of my Hitachi
B101.

If I want an extra sour loaf, I will use the starter two or three
days after feeding. This produces a shorter loaf with a heavier
texture.

For a light and fluffy loaf, I feed the starter first, then let it
sit on the counter for 8 to 10 hours before using. I make sure it
is very foamy when I put it in the ABM.

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