Title: Parisian Sourdough Bread
Categories: Breadmaker Bread
Yield: 1 Loaf
| SPONGE - SMALL LOAF - 1 LB |
| 3/4 | ts | Active dry yeast |
| 1/2 | c | Bread flour |
| 1/3 | c | Whole wheat flour |
| 1/2 | c | Sourdough starter* |
| 2/3 | c | Water |
| DOUGH - SMALL LOAF - 1 LB |
| 1 | c | Bread flour |
| 1/2 | ts | Salt |
| SPONGE - LARGE LOAF 1 1/2 LB |
| 1 1/4 | ts | Active dry yeast |
| 3/4 | c | Bread flour |
| 1/2 | c | Whole wheat flour |
| 3/4 | c | Sourdough starter* |
| 1 | c | Water |
| DOUGH - LARGE LOAF - 1 1/2 |
| 1 1/2 | c | Bread flour |
| 3/4 | ts | Salt |
| | | *After measuring out what is needed for this recipe, be sure |
SOURCE: The Best Bread Machine Cookbook Ever - Ethnic Breads by Madge
Rosenberg, copyright 1994, ISBN #0-06-017093-X. This recipe is in the
chapter of Breads of the Mediterranean. MM format by Ursula R. Taylor.
1. In a medium bowl, mix ingredients for the sponge until blended very
well. Cover sponge and let stand in a draftfree place for one hour.
2. Add sponge and flour and salt for the dough to your bread machine and
process on bread cycle according to manufacturer's directions.
NOTE above the ingredients - this loaf is sour and dense. The slow rising
of the sponge method produces a bread that stays fresh longer nad has a
finer grain ~ standing up to spicy tomato sauce, boeuf bourgnignon or
vegetable ragout.
PERSONAL NOTE from Ursula Taylor - I made this loaf ~ and it was awfully
wet - in fact I had to add about another 1/2 cup of flour using my Zoji.