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Sourdough Bread

5 c flour
1 tb sugar
1/2 tb salt
1 tb butter
1/2 ts baking soda
water

In a clean, scalded container, mix 2 cups of flour and 1 cup of
warm water. Cover with plastic wrap, and let stand at room
temperature for 2 ~ 3 days until an amber liquid forms. When this
happens, stir the starter and, following manufacturer's instructions,
place in bread pan:

1/2 c starter
3 c flour
1 c warm water
1 T sugar
1/2 T salt
1 T butter
1/2 t baking Soda

Use the basic dough cycle. When cycle is completed, allow doughball
to rest and rise in ABM for a minimum of 4 hours. Six hours is
better. After the rest/rise time, bake using your machine's
whole-wheat cycle.

Meanwhile, feed your starter with 1/2 cup flour, 1 cup warm water,
and 1 t sugar. Mix, cover, and place in refrigerator. Use or feed
on a regular basis to keep it alive and well.

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