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Bread Machine Sourdough

1 1/2 cups starter
1 1/2 cups water
2 teaspoons yeast
3 to 5 cups bread flour
1/2 teaspoon malt powder (optional - available at home brewing supply
stores)
2 teaspoons salt
1 teaspoon sugar
2 to 4 tablespoons olive oil
2 tablespoons semolina flour (available at bulk food and health food
stores)

Place all ingredients in the machine and process on "dough" cycle.
Form dough into a large ball or two smaller ones and place on
parchment-covered doubled-up baking sheets (one inside the other).
Spray dough with non-stick cooking spray and insert the entire
affair into a large plastic bag (a clean trash bag is fine). Allow
to rise until almost doubled.

Preheat oven to 500F.

Slash the loaf, dust with flour and atomize with water. Bake and
atomize two or three times within the first 5 to 8 minutes. Reduce
heat to 450 F. after 12 minutes and bake until the loaf is very
browned (35 to 45 minutes).

Note: To feed your starter for baking, take it out the night before
and let it warm a bit. Add one cup of water and one cup of flour.
The next day, take out the portion of what you will be baking with
and refrigerate remaining starter.

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